This weekend's dinner was at the afghan restaurant in sharjah.The menu had a variety of kababs and breads.

We went for the shaami ,sheek and chicken kabab served with roti and khaboos(the local bread) and hamoos.

Hamoos is a traditional arabic dip made of chickpeas.

The kabas are so juicy that the need for a gravy is not required to go with the bread.

The sheek's were so amazing that we had a second round of those.

The end of the dinner was chiiled yoghurt served in earthen pots placed in brass holders.
Great food!

The recipe for the Hamoos is:

Boiled chickpeas or chole -400gms

liquid left over from boiled chickpeas-1/4cup

lemon juice -3-5 tablespoons(depending on taste)

Seasame ( til ) paste-1 1/2tbsp

garlic, crushed-2 cloves

salt-1/2 tsp

olive oil-2 tbsp

Method:

Boil chickpeas,drain chickpeas and set aside liquid.Combine remaining ingredients in blender.

Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Serve immediately with fresh, warm or toasted  bread, or cover and refrigerate.