Guess who got a new bicycle! Me! That’s who! It’s a Pinarello! Yay me! I am just super excited to take it out for a ride on the weekend. I took a trial run in the basement and it’s like floating on a magic carpet. Okay okay! No more gloating about the cycle. Let’s get to the cooking part. So have I told you guys but all my childhood right until I was 17, I had lived in Dubai and Abu Dhabi. So I do have a thing for middle eastern cuisine. That when I thought to make some hommus to pair with my falafel. And Oh boy! That creamy hommus with that crispy falafel wrapped in a soft pita bread. Nom Nom! A match made in food heaven! Also, stay tuned for more middle eastern recipes!


Dried Chickpeas- 1 cup, soaked overnight
Tahini sauce- 4 tbsp
Garlic- 3 cloves
Lemon- 3 tbsp
Salt- to taste
Extra virgin olive oil- 4 tbsp

Cook the chickpeas in a pressure for at least half an hour, or at least they are really mushy.
Once it has cooled down, using a blender, blend all the ingredients together until you form a thick paste.
Add a little of the leftover cooking water from the beans just to loosen up until you achieve the consistency you enjoy.
Serve with a generous pour of good quality extra virgin olive oil.

Tips and tricks:
Do not buy canned chickpeas. They are not good for you! And I care about you guys! 🙂
Make sure the chickpeas are cooked to be really mushy. The mushier, the better!

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