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A plate of hoummus
Hummus a nutritious dip from Cyprus

While growing up in Cyprus quite often I would be taken out to dine at a restaurant on Wednesday evenings as this was my parents only day off in the week.

Dinning would start by ordering drinks and a set of meze's to accompany the drinks. There would always be hummus in the meze. A meze table without hummus is unthinkable. Pretty much everytime we would need to listen to the same protests from my dad: "It doesn't have enough seasoning" "They were too tight to put enough tahini in it" " where is the lemon in this hummus" "It lacks flavour" "The consistency is wrong" "it is too runny" "It is too thick" "they didn't even put any garlic in it" and so on...My father was a critical person but also had a good palate. It was my father who taught me how to make hummus.

Hummus is a traditional recipe that has stood the test of time and many nations from all over the world have fallen in love with it. It is packed with dietary fibre, healthy fats and vegetarian source of protein. It has a low Glycemic index so does not upset blood sugar levels.

3/4 Cup cooked chickpeas

1 Fat clove of garlic, crushed

2 Tablespoon of tahini


A pinch of cumin

1/2 Teaspoon paprika or sweet chilli pepper

I Large lemon , juice

Chickpea cooking liquid or water

1 Tablespoon extra virgin olive oil

Put the chickpeas in a blender with salt, tahini, lemon spices and garlic. Blend than add water to let it down a little about 2-3 tablespoon, adjust seasoning and add the olive oil, blend again and serve with sprinkling of red chilli, chopped parsley and olive oil.


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