H for Hummus

One of the dips I really like from the Moroccan kitchen is hummus. Hummus is a middle Eastern creamy food dip made from chickpeas, blended with tahini (paste made out of sesame seeds), olive oil, lemon juice, salt and garlic.  It is very popular in countries such as Morocco, Turkey and other Middle Eastern and North African cuisine.  I make it as a dip or as a complement to grilling lamb or chicken.

Ingredients (for 2 persons)

  • 125 gr. Chickpeas, drained from the can
  • 1/2 Clove Garlic, peeled
  • 1/2 Lemon, squeezed
  • 2 tablespoons Tahini
  • 1 dash of Olive Oil
  • 1 pinch of Cayenne Pepper, optional
  • Salt, for seasoning



You first need to drain the chickpeas from the liquid in the can, and rinse under some cold water. Then add them to a sauce pan and cover with fresh, cold water.  Bring these to boiling point.  When they are warm and soft, drain them off and keep the cooking liquid.

Let the chickpeas cool down a bit, and squeeze them out of their husks.  This is a bit of a tedious task, but it will ensure the chickpea puree we’re about to make, will be more smooth and uniform.  Just be careful not to burn your fingers!

Once unhusked, poor the still warm chickpeas in a food blender.  Add on half of the juice of lemon and the garlic.  Stir the jar of Tahini paste and add on a tablespoon of Tahini.  Blend till you end up with a smooth puree/ paste and taste.  If you like it more lemony or sesame, add on the rest of the lemon juice and tahini.  Blend again, to ensure all ingredients are nicely blend together.

Taste again, and season with salt and cayenne pepper.  If you’re happy with the flavour, place in the fridge to cool down.

As said before, you can use the dip as a dip with crackers or alternatively as a compliment to grilled lamb or chicken.  Maybe you can try it with lamb kofta instead of the yoghurt dressing?

Hope you enjoy this as much as I do. Let me know!

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