Recipe: Chickpea Dip and Somali Hummus

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From the Vitality Food Feature ‘A HEALTHY VEGETARIAN FEAST‘.

The recipe for this appetizer differs somewhat from the hummus dish recipes found in the Greater Syria area (Syria, Lebanon, Palestine, and Jordan). The addition of spices and yoghurt makes this version much tastier. (Serves 12)

Chickpea Dip and Somali Hummus RecipeIngredients

  • 2 cups cooked chickpeas
  • 1 large garlic clove, crushed
  • 1/4 cup plain yoghurt
  • 2 Tbsp tahini
  • 3 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne
  • 1/4 tsp cumin
  • Green olives

1) Place all the ingredients, except the cumin and olives, in a food processor and process until smooth.

2) Spread on a serving platter, then sprinkle with the cumin.

3) Decorate with the olives and serve with wedges of Arab bread (pita).

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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