INDONESIAN PEANUT SAUCE

This mouthwatering peanut sauce has a rich, nutty flavor and a delightful creamy texture. It makes an ideal dipping sauce for satay (marinated and grilled chicken, meat or seafood skewers) and a pouring sauce for the classic Indonesian salad gado gado.

INGREDIENTS
1 tablespoon canola or peanut oil
2 cloves garlic—finely chopped
½ teaspoon shrimp paste (or 1 tablespoon fish sauce)
1 cup coconut milk
1 cup water
6 tablespoons natural peanut butter
4 tablespoons soy sauce
4 teaspoons brown sugar
½ teaspoon sambal oelek (Indonesian chili sauce)
1 tablespoon lemon juice

DIRECTIONS
HEAT the oil in a frying pan over a medium heat. ADD the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice.

HUMMUS
Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two of hummus can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.

INGREDIENTS
2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt

DIRECTIONS
PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of this hummus recipe—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.