Hoummous
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 [...]
Continue reading about Hoummous with Roasted Butternut Squash and Garlicky Olives
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 [...]
This soup is inspired by the Middle Eastern dip. It can be a filling lunch, when accompanied with pitta bread or croutons. Hoummous or hummus, there are almost as many ways of spelling this as there are recipes for it. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, [...]
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