Hummus , I absolutely love it; it’s one of my favourite things to eat in the world, so I am all for International Hummus Day.

I do however draw the line at eating it every day.

That’s exactly what an Israeli man is doing in the run-up to the day on 13th May.

He is eating nothing but hummus and pita every day for 30 days – now that’s a lot of hummus.

Just as I was recovering from reading that story, I came across another on a restaurant in Melbourne which is charging $100 Australian dollars for a bowl of hummus. At the current exchange rate, that’s £53.57 to be exact.

I couldn’t work out how something so simple which contains chickpea, tahini, garlic, lemon and olive could be so expensive until I saw what comes with, namely truffles, minced marron (like a crayfish) cooked in saffron butter and caviar. Yes you heard me, caviar!

Can I take this moment to say I prefer my hummus as it was originally intended, sans everything else?

So, for me it’s homemade hummus served with vegetable sticks and sliced pitta, and that’s it.

After all, why do you want to ruin the taste of something which is so tasty as it is, as well as being perfect for vegans?

The one thing I don’t mind is different flavoured hummus, so on that note, here’s this week’s recipe:

Pea and mint hummus


  • 1 cup fresh garden peas
  • 400 g chickpeas drained
  • 1 clove of garlic
  • ½ cup of tahini
  • 6 large mint leaves, chopped, add a few more for
  • Half a lemon juice
  • Pinch of salt and black pepper to taste


  1. Add all the ingredients into a food processor and blend for a few minutes. If you prefer a smoother texture, leave it for a little longer until you have the desired consistency.
  2. Serve with some extra peas in a bowl and eat with sliced fresh pitta (it’s nice if you warm in a griddle pan) and some chopped vegetables sticks (such as carrots and cucumber) if you wish.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.