Thanks for sharing your wonderful story with us. There are so many great cuisines in this world, but Lebanese remains my favourite.

Here are my tips for hummus
- Always soak in sodium bicarbonate
- boil the heck out of it
- as you blend it in the food processor, right at the end add an ice cube or two. It will turn white.

I hope that helps. Please do stay in touch

F

My parents migrated from Lebanon to Sydney in 1964, I arrived on the scene a year later so I have never been to the place of my heritage which greatly disappoints me. I would love to get there 1 day and presently planning a trip in July 2011.

I moved to Brisbane from Sydney in 1990 and have ever since craved traditional Lebanese food as there are very few Lebanese restaurants up here, as such, the existing ones tend to get away with murder in what they dish out.

I have quite a few Lebanese cookbooks which get me by and remind me of mum’s home cooking. This brings much joy not only to me but to my wife, my daughters and many friends!

Whenever we’re in Sydney, from the airport we make a B line to a particular Lebanese restaurant in Redfern and simply gorge ourselves akin to savages that have not eaten for days!

One area that has continually puzzled my is why restaurant Hommous b Tahini not only tastes fantastic but is very white in consistency yet, home made equivalent is tan in colour and tastes different. I have experimented with different chick peas and different tahini. I am now convinced there is another ingredient or process the professionals add that is not available in the traditional cookbooks.

My Australian wife now makes better hommous that I do!

I hope you can put me out this misery that I have carried for over 20 years!

Cheers
Richard

Theoretically, no. Hummous is made with tahini and topped with olive oil, but if buying a packaged product, make sure you read the label.

Fouad

So, just make sure you have double that amount and you would be safe

Does that help?

Thanks
F

Jac

Thanks for your comment. I’ve never tried the food at Dunyazad. I’m pretty much a Sydney sider. I also share your opinion on your choice of tahini. A light one is certainly better visually and in flavour.

Hi Joumana – funny you mention it. I just had it tonight at a Lebanese restaurant in Sydney. They call it hommous b lahmeh. I’ve had it with awarma in lebanon of course, and that’s probably the traditional way of doing it. I’ve made it here with both minced meat and hand minced confit duck that was left over in my fridge. It’s great. You need plenty of pine nuts to go along with it.

Fouad