Foodie excerpt - Chapter 8. A deal is only as strong as the ones who strike it.
That was one problem solved, Brin through. Easier than having to dig up 8,000 credits. The crappy state of that ship turned out to come in pretty handy after all.
“All this action really got my appetite going,” Brin said, stretching his arms out towards the bright blue sky and turning to Elis who was walking slowly besides him, eyes clouded. The guy really needed a break. Maybe some time under the sun enjoying the warm winds would do him good.
After a moment of silence, Elis nodded. “What now?” He asked.
That was a good question. They were off Coruscant and on Jakku. Safe, for now. One thing was sure, Brin wasn’t planning on dragging Elis around for much longer. It wasn’t only that Elis was a real pain, Brin just didn’t play nice with others. That’s how it had always been and would remain. Sure, he’d work with a regular contact for a few jobs, but that was it.
“Let’s eat,” Brin said cheerfully. “It’ll help us think clearer.”
Just one meal to help Elis out, get him a contact for a new ID, and that would be it. Brin led them amidst the outpost tents to an outdoor cantina and ordered the house special. Both men dug in, enjoying the green humus with its hearty chickpea base and the extra taste of fresh herbs.
Green hummus
Makes 4 portions
Soak chickpeas: 12 hours
Cook chickpeas: 45 minutes
Prep time: 15 minutes
Total time: 15 minutes to 13 hours
Ingredients
Hummus
80 g tahini paste
3 tbsp lemon juice
2 tbsp very cold water
240 g cooked chickpeas
15 g parsley
15 g basil
1 tsp cumin
1/2 tsp salt
Chickpeas
100 g uncooked chickpeas
1/4 tsp salt
1 tsp baking soda
1 bay leaf
Instructions
For the chickpeas
If not using cooked chickpeas, place the uncooked chickpeas in a large bowl and cover with water and let sit for about 12 hours. The next day, drain and rinse the chickpeas and place them in a large pot of water. Add the baking soda and a bay leaf and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the salt and simmer for another 15 minutes or until soft. Rinse and set aside.
For the hummus
Mix the tahini paste, lemon juice and the very cold water in a bowl until fluffy. For the very cold water, you can add some ice cubes to a glass of water. In a food processor, add the tahini mix, cooked chickpeas, parsley, basil, cumin and salt and blend until smooth. Add more cold water if the hummus seems too thick until you reach desired consistency.
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