Present were Mr Thomas Köppe and Mr John Fremlin, with a guest appearance from Mr Richard Kettlewell and Miss Eleanor Blair, Physiological Society. The brewing took place in the E Angel Court kitchen, accompanied by music from the Beta Band. Reporting is Mr John Fremlin. Mr Thomas Köppe washed up.
500g of Haji chick peas that had been soaked over night were boiled for about an hour. They were then mixed with a scrap of standard Sainsbury's tahini, followed by a dollop of Samih El-Yaman and Sons Abou El Hassan Super Tahineh. The juice of two lemons was mixed in.
The brew was rather too thick still and the blender began to smoke and had to be cooled. Some of the oil from frying falafel was poured into the houmous, giving it a rather unique spicy flavour.
The houmous was already of a satisfactory flavour but garlic was now added, and some water.
The brew was pronounced satisfactory and went into alpha tasting. No concerns were voiced and it went through beta tasting without modifications.
The houmous was very successful and though some frying bacon set the alarm off, a good time was had by all. The houmous society resolved to make falafel and try other amusing recipes, considering that it had perfected houmous to a most high degree.
On a scale from 7 to 10, Mr Fremlin rated the product as "rather smashing" and Mr Köppe as "quite remarkable". It was "very good" and "near excellent". The guests expressed their satisfaction with the results.
John FremlinLast modified: Sun Nov 3 07:00:58 GMT 2002