Hoummous or hummus is a dip made from mashed chickpeas and blended with tahini, garlic, lemon juice and olive oil.
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.
Preparation time: 5 minutes
Cooking time: 90 minutes
Yield: 2 cups
1 cup boiled chickpeas (reserve half a cup of water)
1 clove garlic
¼ cup olive oil
½ cup tahini
3 tablespoons lemon juice
Salt and freshly grated black pepper
Paprika or sumac
Soak the chickpeas in water from the previous night. Drain and peel them. (It is preferable to buy skinned chickpeas).
Boil the chickpeas in unsalted water, skim the liquid water and drain once. Add fresh water and boil again. Add salt, lower heat, cover with lid and simmer until soft.
Place all the ingredients in the blender except the sumac and parsley. Add a few tablespoons of water and whiz until the chickpeas have become a puree. Taste and adjust ingredients.
Drizzle with some olive oil on top, finely chopped parsley and some paprika or sumac.
Serve with warm pita bread.
Kopiaste and Kali Orexi,