Hello everyone!

It’s been way too long, but I’ve been abroad and when I finally returned home I had to prioritize some other things first.

I’ve been to Kuwait, and while I was there I was invited to an Egyptian restaurant for breakfast.

Hummus was one of the things I had there, and I just loved it! The whole breakfast was just amazing, and as always when I’m at a café I asked if I could have the menu… So today I tried to make hummus myself, and it was actually my first time making this. Luckily my friend Adel in Kuwait gave me some advice when I was there.

I loved this version, I actually liked it even better than the hummus I had in Kuwait. I hope you’ll like it, too!



Delicious hummus with garlic and lemon, perfect for tapas night.


4-6 servings




  1. I use canned chickpeas here, about 2 cans. I like to remove the transparent “skin” from the chickpeas, it will take some extra time but it’s well worth it if you like your hummus to be extra smooth.
  2. Put the chickpeas into a food processor with the lemon juice, garlic, salt and tahini. With the motor still running, gradually add the olive oil in a thin stream until the hummus is nice and smooth. Pause the blender every now and then to have a taste.
  3. This hummus is just amazing, the lemon, garlic and salt are just perfectly balanced.
  4. Drizzle with some extra olive oil to serve. I served this with some nice bread, here is the recipe:
  1. Dissolve the yeast in the tepid water (which should be about 43 C/110 F) and leave it for 10 minutes.
  2. Put the flour, salt and olive oil into another bowl and gradually add the yeast/water mixture. Mix until everything is well blended.
  3. Leave to rise for about 1 hour, or less if you are using fresh yeast.
  4. Preheat the oven to 175 C/347 F. Divide the dough into 4 equally sized parts, roll out as you would a pizza dough and set aside to prove for a short while. Bake for about 15 minutes, then cut into triangles. Perfect for hummus!
  5. I hope you are tempted, see you again soon. Hugs from me to you.

Bon appétit.

With love from Manuela’s Diner.

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