This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi.
It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus. Eating mezedes in Cyprus is like a ritual and they keep bringing plates after plates, after plates, after plates.
This dip is perfect with hot pita bread, koulouri or lagana to dip in.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.
Kopiaste and Kali Orexi,