Present were Mr Thomas Köppe and Mr John Fremlin, with a guest appearance from Mr Tom Huckstep, Trinity College. The brewing took place in the E Angel Court kitchen, accompanied by music from Leftfield (Rhythm and Stealth). Reporting is Mr John Fremlin. Mr Thomas Köppe washed up.
A tin of Sainsbury's Organic Chickpeas was taken and blended with a hand blender until of uniform consistency. Salt (Maldon Sea Salt) and a small amount of lemon were added, as well as the oil from the top of a jar of tahini.
The result was not inspirining, and it was suggested that tahini should be blended in. An initial taste test performed on this ingredient, labelled "Tahini Tessaloniki", resulted in the consensus that it was particularly strong. Therefore only one large spoonful was added.
The tahini dominated the flavour experience entirely, so more salt and lemon were added, as well as self ground black pepper and a large clove of garlic.
The garlic and the pepper now came most unpleasantly to the forefront. To counteract this, Mr Köppe proposed that more salt be added. Unfortunately the result was still less than pleasant; it was agreed that the true humous flavour was abscent. Mr Köppe then departed to the local food retailer, while Mr Fremlin continued blending. A decision was made to add half of a second tin of chick peas, which changed the emphasis of the flavour much for the better.
Mr Köppe returned with pita bread, yoghurt and paprika. Mr Köppe opposed the immediate inclusion of the yoghurt in the brew, on the grounds that milk must remain separate from houmous by tradition. A small amount of paprika and the rest of the lemon where added. Unfortunately, no supply of parsley was to hand.
Mr Köppe undertook a pilot study of the effect of large concentrations of salt on houmous in an egg cup. The results were not disappointing and consequently much more salt was added to the mixture.
The brew was pronounced satisfactory and went into alpha tasting. The findings of the commitee were that a few more chickpeas from the second tin would do no harm, and they were promptly added.
The brew went into beta tasting. No significant concerns were voiced.
Mr Köppe proceeded to lay out the houmous in grand style on a plate, while pita bread toasted. The paprika was sprinkled over the concoction, and chick peas from the tin, Herbes de Provence (in lieu of parsley), and Sainsbury's Extra Virgin Olive Oil were all added.
On a scale of 7 to 10, Mr Fremlin rated the product as "better than good", and Mr Köppe as "upper good". It was agreed that it was not "very good" and nowhere near "excellent". Mr Fremlin proposed that the "tasteless" tinned Sainsbury's Organic Chickpeas be avoided in future. Mr Köppe seconded and there was no opposition. The guest expressed his satisfaction with the results.
Immediately after the houmous had been consumed the jar of parsley was discovered behind a chair.
John FremlinLast modified: Sun Nov 11 18:09:31 GMT 2001