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.

In olive oil, sweat onions and garlic. Add in cumins. Next time, I'll just use powdered cumin.


In the food processor, add two cans of chickpeas, tahini, juice from two lemons, paprika and the fried onion mixture. Oh, and salt.


Serve with olive oil and paprika. Garnish with mint leaves.


Traditionally eaten with pita bread or any Arabic flatbread. Since being on a diet, I ate this with cucumber strips.


Today, I cooked lunch for my family and they said the hummus was good. Next post, the recipes I made for today’s lunch. 🙂