Cuisines Dips Entrees HomeCooked Middle Eastern

Hummus Heaven

June 23, 2012

As a child, my parents would try and introduce my sister and me to the various cuisines that were available in Salalah – Chinese, Continental and even Arabic. Middle Eastern or Arabic food is something, I believe, you need to develop the taste for. And, it took me quite a bit of time. But, later on, some of my best memories as a family was when we went to the Turkish Darbat restaurant, ordered a meat platter, and Amma, my sis and I devoured baklavas at the end of a very scrumptious, albeit carnivorous, meal. Speaking of which, making baklavas is a dream! But, I tend to digress….Despite everything, I never really developed a taste for hummus. That was my sister’s department – our every meal in a restaurant with hummus available would have the dish.

Come Mumbai, and I started craving the hummus and shawarma that I had grown up relishing. As a hostel student, we would frequent Piccadily restaurant in Colaba, and later on, I became a fan of the hummus served at Falafels – especially the one with the olives.

So, when we recently had a few friends over, I decided to recreate the recipe of hummus that I had in my mind. And the result, I must confess was declared to be ‘like the authentic one’. That’s it, I had to post the recipe and the end result right away!

Disclaimer: I cheated a bit here. While the authentic recipe calls for tahini in the mixture (which is essentially a sesame seed paste), I just used the whole sesame seed as a shortcut; didn’t make much of a difference, though. Before you decide to clobber me on the head for all this rambling, here’s the recipe…


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A Middle-Eastern dip that works wonders for your soul.
Cuisine arabic
Cook Time 20 minutes
Cuisine arabic
Cook Time 20 minutes
  1. Now, this gets a little difficult, since getting the right consistency is crucial. While your hummus needs to be silky smooth, it CANNOT be watery; it needs to be thick enough to plate up a dollop.
  2. First, you dry roast the sesame seeds till they are a little brown and start crackling.
  3. Once they cool down, combine a third of the chickpeas and all of the garlic and grind the entire concoction with just enough water to get a thick consistency.
  4. Keep adding the water and the rest of the chickpeas till you get the desired consistency.
  5. Once thatu2019s done, add in the salt, chilli powder, sugar, lime juice and grind again.
  6. Finally, add the oil to bind all the ingredients together, a sprig of parsley on the top, and voila the hummus is ready!
  7. You can serve this with warm khuboos (that’s flat Lebanese bread) or any kind of flat bread – the crispier the better!
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  • Dream Chaser July 3, 2012 at 09:45

    I LOVE hummus! I have a trick to give it extra flavour: When I cook my chick peas, I save some of the water from the pressure cooker, and I use that water when I grind the mixture.Christine

  • Shanti July 3, 2012 at 10:16

    Sounds awesome Christine…Thanks for the tip 🙂

  • Prads July 3, 2012 at 13:59

    Wallahi! me wants 😛 Will surely try this one. Am a hummus fan too.. *drooools*

  • Shweta Ghayal November 17, 2014 at 02:16

    Will surely try this ! by the way… Let’s make baklava when we meet… I love it 😀

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