Tuesday, 31 July 2012


Hummus. Probably the easiest recipe of the Saudi cuisine if you know the key ingredients. Some people might not like the taste of it because of the raw garlic and low spices.  For them it might be bland but its actually not. For some the appearance is not that appealing too. Saudi cuisine consists of  dishes that are low on spices and they usually cook their food in meat fat. So you really need to develop taste buds for this.

We being Pakistanis really loved it, so you can imagine that its not as bad( we loved the one at Al-Baik). We are crazy about it and my mom got this recipe after a lot of hassle. She actually got this recipe in 3 different variations!!  Whenever we went out to have this in a restaurant or cafe (this is served almost everywhere in Saudia Arab) she would request the chef to tell her the recipe. The funny thing was  how she would communicate with him as she didn't know Arabic and the chef didn't know English! But the chef would try to explain her in bits and pieces, sometimes using his hands to explain the actions. If  my mom couldn't understand what ingredient he was talking about, the poor guy would run back to his kitchen and bring that very thing to show her! Isn't that hilarious? :) so she tried all different recipes until she created a masterpiece :D And here is the masterpiece:


2 cups      boiled Chickpeas 

2 cloves   garlic

1 tbspn     lemon juice

3-4 tbspn tetra pack cream

1 tbspn     tahini sauce

1/4 cup     olive oil

to taste     salt 

a little      water

garnish     paprika powder

garnish     green olives



In a food processor or blender, blitz the chickpeas, garlic, lemon juice, cream tahini sauce and 4-5 tbsp of water ( don't be tempted to add a lot of water as we will be adding the olive oil as well). So once its started to blend down, add the olive oil (almost half of the mentioned above) enough to get a nice thick consistency. When you get a good smooth paste pour it out in a dish, flatten out the top and drizzle the remaining olive oil. Sprinkle paprika for a bit of color and in the middle a few green olives to add definition as well.
(P.S. I wanted to show a picture by picture recipe but since it was not made at our home so couldn't do that, even uploaded the picture from net. Really wanted to share this as quick as possible)

Some key points

  • the chickpeas should be very tender, either use canned or try soaking uncooked peas in water overnight and boil them the next day for perfect result.

  • cream is the essential ingredient, I have tried without it and it was not as good as this one.

  • not adding too much water keeps the hummus thick, so that's important too.

  • Adding olive oil a little at a time makes it better as well. It emulsifies really well, think of it as a mayonnaise!

Have you ever tried hummus? How was it? Please do try this one, It will turn out awesome :)

1 comment:

  1. I really want to try this, but where I live there is no tahini. Can you tell me a good substitue? Thanks!