This is really just a tarted up version of humous (or houmous as some people spell it).

Serve with middle-eastern crackers and a pink vermouth with tonic and ice cocktail.

A brilliant idea from Hugh Fernley-Whittingstall’s Love Your Leftovers is to whizz up any leftover roast root vegetables you have and add them to your houmous.


Recipe for houmous with cumin and walnut oil


For two


  • 150g smoked humous
  • 2 tsp whole cumin seeds
  • 2 tsp walnut oil
  • Indonesian long pepper – few grinds


  1. You simply dry fry the cumin seeds and crush gently in a pestle and mortar
  2. Serve the humous in a pretty bowl, spoon the oil over, grind over the pepper and scatter over the cumin seeds and voilá.


Humous, Hommos

Hommos at the Al dar Lebanese restaurant in the Kings Road, London – served in the more traditional way with olive oil and chick peas

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