I’ve been having a craving for hummus since like forever. But you can’t make hummus without a tahini- a sesame seed paste only available at Mustafa. Of course, there is a brand of hummus sold in NTUC and Cold Storage under their health food section, but they cost a bomb. Luckily for me, a few days ago, The Hubby brought me to Mustafa 🙂
I decided to follow The Australian Women’s Weekly version of hummus. Unfortunately, they use whole cumin and thinking that cumin could be blended perfectly with the other ingredients in the food processor, against my better judgement, I added them in whole. How wrong I was. Although my hummus tasted fine, the whole cumin was a spoiler. I kept biting into them with every mouthful. Upon closer inspection of the picture featured in the Australian Women’s magazine, I noticed that some hummus did have black spots in them. Darn the Aussies.
This is how I made my hummus.
Today, I cooked lunch for my family and they said the hummus was good. Next post, the recipes I made for today’s lunch. 🙂
The Occasional Cook 
Sha, That is the first time i see hommus made with onions. Traditionally, you only use garlic. And i found out that by adding yoghurt to the basic recipe (tahini, garlic, olive oil, chickpeas and lemon juice), the dip is smoother and creamier. try it
I know! The Australian Women’s Weekly used onions fried in olive oil. But it was nice. Next time, I’ll use a bit of yoghurt.