Hummus with Tahini

Last week I tried out a wonderful Moutabal with a greek twist by adding some crumbled feta. I’m back again with some more dishes that are a part of Arabic Mezze.

Mezze usually consist of small bites and are an important part of Middle eastern cuisine.They are usually made for sharing so one can enjoy a variety of snacks before a main meal.

This post is a part of a series of recipe reviews for OSN.They have been kind enough in sending across a delightful collection of recipes that they would like me try out and review. And perhaps even tweak them and add in a few of my own ingredients.

Last night was Arabian Nights at home.With the weather getting cooler we actually managed to get the barbecue going.I decided to make up some Hummus to go along with the grills.


Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables.

Recipe for Hummus with Tahini( Recipe courtesy OSN)

(With some additions of my own)


  • 1 can chickpeas or garbanzo beans
  • 2 tablespoons Tahini
  • 1 pod garlic (crushed)
  • 2 tablespoons Olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • sprinkling of sumac
  • Chopped parsley and olives to garnish.


  1. Drain the chickpeas from the can and reserve the liquid.
  2. Put the chickpeas into a food processor and blend for a minute.
  3. Now add the reserved liquid along with the other ingredients and blend further for 3-5 minutes till the mixture is smooth.
  4. Place in a small bowl.
  5. Drizzle some more Olive oil and garnish with parsley and olives.

Recipe courtesy:OSN logo

Moutabel with Crumbled Feta


This delicious dip is a popular selection of mezze served with most Middle Eastern and Mediterranean cuisine. A mix of the simplest of ingredients which include roasted eggplant,Tahini (sesame paste),minced garlic,lemon juice and olive oil.Put these together and you have a delightful accompaniment which goes really well with grilled meats,crisp pita bread or even just some chopped vegetables.

My original recipe takes on a wonderful twist by the addition of some crumbled feta and sumac.

This one’s a winner. How about giving it a try?


  • 2 Medium eggplants (roasted, peeled and mashed)
  • 2 tbsp. ml tahina(recipe below or store-bought)
  • 25 ml lemon juice
  • 2 cloves garlic(minced)
  • 2 tablespoon olive Oil
  • Chopped parsley
  • sprinkling of sumac (optional)salt to taste

1.Mash the roasted eggplant.
2.add in the olive oil, salt ,minced garlic and lemon juice.
3.Mix well and add in the tahini.
4.Drizzle with some more olive oil.
5.Garnish with crumbled feta and sprigs of parsley…Serve with crisp pita.

Ingredients for Tahini Paste:

1 cup sesame seeds
2 tablespoons  olive oil and/or a small amount of sesame oil (plus 1 tablespoon extra)
Salt (optional)

Directions for Tanini Paste:

  • Heat a clean heavy bottom pan over medium high heat and add the sesame seeds.
  • Once they’re toasted, let them cool a few minutes then add them to a food processor.
  • Start by adding 2 tablespoons of olive oil and then add one more tablespoon of olive oil to get a better consistency.
  • Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.

Mango Mania-Let’s Salsa

The past few weeks has seen a lot of Thai cooking in my kitchen.Pad Thai.Green and Red curries,Jasmine Rice,Tom Yum soup and the list just goes on.Last night I made  some Thai fish cakes(with s fresh white fish and shrimp).I was looking for something fruity and refreshing to accompany the fish cakes.That’s when the mangoes decided to do the Salsa.

A riot of flavours,delicious,colourful and healthy.I could even eat this as a salad anytime.

Here a mango…There a mango…Everywhere a Tangy mango…We sure are lucky to find this wonderful fruit in all the local supermarkets here in Dubai.Such a variety that too…Kenyan Mangoes,Indian Alphonso,Pakistani,Mangoes from Thailand and Phillipines…True Mango Mania at the moment.

So while Mangoes are in season why not enjoy them in every possible way?

Some variations for  this Salsa:

For the ingredients:

  • Corn and Red bell peppers
  • Avocados and chopped tomatoes
  • Chopped green olives and jalapeno peppers

For the Dressing:

  • Lime juice,Olive Oil,salt and pepper
  • Lime juice,fish sauce,chopped thai red chillies
  • Lime juice,sesame oil and seeds

I do hope you will enjoy cooking with mangoes this season.Please do share your favorite way of cooking with Mangoes.Would love to hear about it.

Summer is here,do stay cool and hydrated everbody.Cheers to you all.

With Love


  • 2 chopped semi ripe mangoes
  • 1 red onion(sliced lengthwise)
  • 1 small cucumber(finely chopped)
  • 1 small green bell pepper(chopped finely)
  • 1 small thai red chilli(chopped finely)
  • handful of chopped coriander


  • Juice of 1 lemon(squeezed)
  • 1 teaspoon thai fish sauce
  • salt and pepper to taste


  1. Toss all the ingredients together
  2. Add the dressing just before serving and Enjoy