26 Aug

Did I ever mentioned that I love Middle Eastern cuisine? I’ve dined previously at Sofra Turkish Cafe & Restaurant and the all-favourite Amirah’s Grill Restaurant & Cafe. And yes, I love their food selection! Don’t get me started on their mouth-watering appetisers such as hummus or moutabel served with warm pita bread. Mmm… yummy 😉

Hummus is actually chick peas puree whereas moutabel (or otherwise known as baba ganoush) is smoked eggplant dip. Today, I will be featuring the recipe on Hummus. Once I’ve tried the other one, I will definitely share the recipe with you folks 🙂

Apart from serving these dips with pita bread, you can also use spiced fries as featured in the picture below. Let’s get cooking!


  • 1 can of chick peas (also known as garbanzo beans)
  • 1 tablespoon baking powder
  • 3/4 cup tahini* (sesame paste)
  • 1/2 cup lemon juice
  • salt

For garnish

  • paprika
  • parsley
  • olive oil


Place the chickpeas in a food processor until you have a smooth paste, add the tahini until the mixture becomes very smooth, but still a little firm.

At this point, add the very cold lemon juice (mix icy water and lemon juice to have an extremely cold juice). By adding very cold lemon juice, you will prevent the mixture in the food processor from heating up so much as to affect its taste.

Finally, add salt to taste.

Now leave the mixture as it is in the processor for 15 – 20 minutes, this allows it to rest and develop its full consistency. If, when you return to it, you find that it is too thick, just add a little more lemon juice.

* In case you are unable to purchase tahini off the rack, here’s a simple recipe to make your very own tahini (sesame paste).


  • 5 cups sesame seed
  • 1 1/2 cups olive oil or vegetable oil


Preheat oven to 175 degrees Celsius. Toast sesame seeds for 5 – 10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: