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Hoummous Dip

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hoummous dip

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 they keep bringing plates after plates, after plates, after plates.

This dip is perfect with hot pita bread, koulouri or lagana to dip in.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.


Kopiaste and Kali Orexi,

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  2. Hummus…always delicious and I always vary the amounts I put in each time depending how I feel. Great to dip your lagana in! Hummus soup sounds very intriguing Ivy.

  5. Lovely dip Ivy – I have never made hummus (or any other dip, for that matter), but love to eat it with flat bread pieces.

  6. “If you ever go to Cyprus you will be amazed by the variety of mezedes they will serve you. They start bringing plates after plates, after plates, as starters.”….

    Ivy, this sounds like my kind of meal!

    I love making hummus too, my recipe is very similar to yours in fact! 🙂

  8. Hummus is one of my very favorite treats. I like to try different variations, but there is nothing like a classic hummus, like you have made here.

  11. Ivy I love Hummus and I love the different varieties out there now, one of them being the red peppper! Yours looks so yummy.

    Maria
    x