Garlicky Hummus

Secret_Squirrel_Food_Dubai_ Garlicky_Hummus _Blog


I love Hummus! If I could smother it on everything, I would! I always have this in the fridge, as it is so incredibly handy used as a snack with vegetable sticks, crackers, bread etc. It’s also great in wraps and sandwiches. Smooth, garlicky and creamy… just how hummus should be! Most hummus recipes use olive oil and lemon. This recipe uses no olive oil and I have substituted the lemon with lime instead, to give that extra special touch! This recipe is so EASY! And it only takes 8 minutes to make! It’s much faster than going to the supermarket shelves and I can guarantee it tastes 100 times better. You will be hooked! Mmmmm garlicky…



  1. Secret Squirrel

    Hi Helen,
    These are my Zaatar spiced flax crackers. Recipe will be on my blog shortly. Stay tuned! 🙂

  2. Jade

    I was just wondering when I went to buy tahini is it a paste and should I buy it hulled or unhulled what is the difference?

  3. Secret Squirrel

    Hi Jade,
    You can use either hulled or unhulled tahini paste. I like to use the hulled tahini as it is lighter and less bitter. Hulled tahini is made up of sesame seeds which have had the outer husk removed. Unhulled tahini is made from the whole sesame seed and is considered to be more nutrient-rich and is darker in colour.
    Hope that helps xx.

  4. Buy Zaatar

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  5. Elly Khater

    Love your blog and the food is so colorful and appetizing.
    I am Lebanese, and just would like to inform you, that actually we never use oil in Hommos, but sometimes a teaspoon at the end so that the surface of the Hommos will not dry up when you present it. Furthermore I usually blend (in a food processor) the whole chickpeas without peeling them and they come out smooth, as for lime instead of lemon, I have to try that, though lime is not really available in Lebanon.
    Bravo Love your ideas

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