So this is K A&S part 2 - where I document my second dish called: Bārida of Puree of Chickpeas with Cinnamon and Ginger.
This was my second cooking entry into the competition. It is like a lighter version of hummus, as you will see below.
I purchased a copy of Medieval Cuisine of the Islamic World and I wanted to select a couple of recipes to try out. I am fascinated in the Islamic World during the occupation of Spain. I was curious to see a medieval hummus and I wanted to see how different or similar the taste would be.
I then quarter a pickled lemon, ground more spices and selected the olive oil and chopped the fresh parsley I wanted to use as garnish. This was added at the event before I serve it to the judges. I also served it with pita for dipping.
|Bārida of Puree of Chickpeas with Cinnamon and Ginger - Photo by David Gotlieb|