- 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
- 3 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.
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.
