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…