A collection of my favourite recipes & remedies from Mexico and around the world.

I love chickpeas and I love hummus. I really should make it more often, I don’t know why I don’t as it is not difficult to make, but if you don’t have tinned chickpeas or a pressure cooker you need to soak the dried beans overnight and cook them the next day so you need to plan ahead a little.

A good friend of mine, who apart from being an amazingly talented artist is also a wonderful cook, gave me her own recipe, she is originally from Jordan in the Middle East so it can’t be more authentic!


1 cup / 250g Chickpeas – Cooked*
3 Tbsp Olive Oil   
3+ Cloves Garlic, peeled
Lime or Lemon Juice
1 tsp Salt

To garnish: Paprika and/or Parsley leaves, a few cooked chickpeas

1. In a blender blend together the chickpeas, garlic, lemon/lime juice, olive oil and salt to a rough paste, if the mixture is too dry, add some of the water you cooked the chickpeas in (if you didnt save it just use normal water) and/or more olive oil and blend again. If you like your hummus to be chunky don’t go over the top with the blending at this stage.

2.  Add the tahini and blend in thoroughly. Taste and adjust seasoning if necessary by adding more salt, lemon/lime juice and or tahini depending on what is lacking. Go careful with the tahini, if you put too much it can give it a bitter flavour.

3. Serve on a plate or in a bowl, drenched in olive oil, sprinkled with paprika or fresh parsley leaves and a few whole cooked chickpeas on top.

This is a delicious dip for raw veggies like carrot, cucumber, celery, brocoli, jicama etc, strips of toasted pitta bread or bread sticks. It also goes wonderfully as a topping for jacket potatoes, an alternative to butter or mayo or as a spread or filling in sandwiches as well as the ultimate partner for Falafel – obviously!

If you want to spice things up a bit you could try blending in chipotle chilis to make a Mexican-Middle Eastern fusion Hummus!

If stored in an airtight tupperware container or well covered with cling wrap it can keep in the fridge for up to a week. You will notice a strange smell if it has gone bad.

Note: When I cook the chickpeas, first I soak them over night then I add half an onion and 2 or 3 cloves of garlic while they are cooking. I remove the onion when they are cooked but mush the garlic cloves into the liquid.  Drain the chickpeas, keeping the water in case you need to add some to the hummus, then i always put the rest in an airtight container, freeze it and use it as stock for soups.

*1 cup of uncooked chickpeas makes around 2.5 cups of cooked chickpeas. You can always buy them ready cooked in a can if you prefer.

**Tahini is an essential ingredient to hummus, if you want to have the proper flavour there is no substitute! If you cannot buy tahini where you live you can always buy fresh sesame seeds and make your own – click here for How to Make Tahini.


Comments on: "Authentic Middle Eastern Hummus" (4)

  1. Thank you for sharing your Hummus recipe, I do a similar mix, and add few drops of Tabasco sauce for extra flavor.

  2. […] An essential ingredient for Authentic Middle Eastern Hummus. […]

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