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Hummus (homus)

 

Atholl Brose
  • 1 CAN CHICK PEAS, DRAINED
  • 2 CLOVES GARLIC
  • JUICE AND RIND OF 1 LEMON
  • 2 TBSP PEANUT BUTTER (OR TAHIN)
  • 2 TBSP MAYONNAISE
    •
 
  • 3 TABLESPOONS OATMEAL
  • 1 CUP CREAM
  • 1 1/2 CUP WHISKY
  • 2 TBSP LIQUID HONEY
  • 2 TBSP BROWN SUGAR
    •

Blend chickpeas, garlic, lemon juice and rind in the food processor until smooth. Add mayonnaise and tahin or peanut butter and salt and pepper to taste.

Pour 3 deciliter water over the oatmeal and wait for 2 hours. Strain the liquid through a muslin cloth and press the last fluid out. Mix with the other ingredients and put in the fridge for at least 3 hours. Shake before use.

Serving suggestion:
Serve with fresh vegetables (carrot, cucumber, sweet pepper) and pita bread.
Hummus (homus) is known as a national dish in countries in the Middle east but also in Greece.

This is my version of a Scottish liquor, which I tried when we visited a Scottish ball. Sort of Scottish Bailey's, I would say. You can find more traditional Scottish recipes on the web.