I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut […]


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Ivy on August 28th, 2008

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 […]


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Ivy on November 15th, 2007

Hoummous or houmous or hummus, there are almost as many ways of spelling this as there are recipes for it. This Cypriot soup is inspired by the Middle Eastern dip with the same name.   The ingredients are the same only more broth is added to turn it into a soup.  It can be a  filling […]


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