Smooth Hummus Bi Tahina Crème / Creamy Dip, As Well As Flatbread Spread

Preliminary remark

1. I got to know the tahina, the creamy starter, on my first trip to Egypt in 1988, when, on the recommendation of a local, I and my companion, a then aspiring and now well-known Canadian journalist, on Sharia Hoda Shaarawi Street in Cairo, the famous and old Visited the very venerable and traditional “Felfela” restaurant, where the romantic atmosphere exceeded my very high expectations. It may be that the tingling atmosphere of 1001 Nights, with all its beguiling scents of the Orient and the delicate, silky face of the beautiful lady at my table who sat across from the flickering candlelight, underlined the festive ambience, but I had my first experience there which could be described as “love at first bite”; -D, which laid the foundation for my so-called “Moodfood” nutritional line, which I later developed further. Since the chef did not want to reveal the composition of his heavenly starter to me at the time and in the years that followed I never came across a sauce that tasted even remotely, I have been tinkering with my own creation since 2004, which in my opinion is almost that of “Felfela” equals. For my (with other tahini pastes) comparatively smooth, supple and yet slightly creamy sauce, I consciously leave out salt and pepper, paprika and cumin, as well as curry, chilli peppers and olive paste, whereby everything is ultimately a matter of taste. I wanted to develop a sauce that would serve both as a starter with flatbread, i.e. as a dip for party aperitifs, as well as to bind salad dressings and as a cream for falafel or kebab dishes. For those who like it spicy, I recommend “Harrissa”, which is often already on the table in the Arab states. They say “Nomen est Omen”: the name “Felfela” is derived from the term “Filfil” (English: “hot pepper”); and if you go to the website of “Tripadvisor.ca” you will find a 5-point rating of a guest, yesterday on 03/15/2016, with the telling words: “One of my all-time favorite local restaurants!” Apparently as good today as it was 30 years ago! So here is the recipe “secret”:
2. Roughly mix the very chewy sesame paste with the chickpea puree (with a sturdy tablespoon, add the sour cream, olive oil, lemon juice and milk, season and let the whole porridge become smooth and supple with a hand blender. Season and stir well again. Storage tip; For When producing larger quantities, the unused part can be filled into small frozen portions. Even after months frozen and thawed again, it tastes very fresh!