The words Hummus To Halva invoke so many happy memories for me. And so when I saw this title for a recipe book I just knew I had to add it to my collection.
Passionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip.
A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the taste buds.
Enter into Ronen and Christian’s Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip.
Chapters are divided into:
- Making Hummus
- Toppings for Hummus
- Falafel and Wraps
- Breads and Sauces
- Desserts, Drinks and Quick Snacks
Recipes that caught my eye:
- Hummus with lamb and pine nuts (p36)
- Hummus with moroccan meatballs (p42)
- Shakshuka (p48)
- Green falafel (p56)
- Sweet potato falafel (p58)
- Chickpea and chorizo soup (p70)
- Cauliflower with green tahini (p94)
- Wholemeal pitta bread (p110)
- Flatbread with za’atar (p112)
- Malabi (p118)
- Mint & ginger lemonade (p130)
- Cardamom coffee (p134)
- Halva cookies (p142)
- Salt-pickled cucumber (p146)
It must have been really difficult to photograph so many plates of hummus in different way. But, they managed to do it, and make the dishes all look unique. Some recipes call for hard boiled eggs, and the green line between the egg yolk and white in the photographs is a little off putting. I was surprised to not find a recipe for halva in the book!
What I made:
The first recipe I tried was for the halva cookies. As this recipe uses tahini and not halva itself, I adapted it to make black sesame cookies with the black sesame paste I had just made. They were really delicious, as was the shakshuka I made for a family brunch. We were so eager to eat this that I forgot to take photographs. But as my parents love this for breakfast I will make it again when they come to visit. One of our favourite store bought soups is a Moroccan chickpea and chicken soup. It was an obvious choice to make the chickpea and chorizo soup for me. And it made for the tastiest lunch. I added fresh herbs just to brighten it up a bit.
Publishing information for Hummus To Halva:
Publication date: 2 April 2020
Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime October 28:
- 2019: Teiglach
- 2018: The Fifth To Die
- 2016: Chocolate Chip Scones
- 2015: Jane Wallace Answers Questions For The Blog
- 2011: Cinnamon And Sour Cherry Buns
- 2010: Lamb Tagine
8 thoughts on “Hummus To Halva”
Sounds like an interesting cookbook. Middle Eastern food is very popular at the moment, not just from Ottolenghi. Shakshuka is everywhere! Hummus and baba ganoush have become staples in American supermarkets.
I have never seen a recipe for halvah, though I’ve eaten it all my life. So I googled and found this:
Maybe I’ll make it some time!
be well… mae at maefood.blogspot.com
I have made it once – really worth it, and I ate the last little bit a few weeks ago 🙂 I tried the recipe you have shared here and it did not work for me. Will be interested to see if it works for you.
These look like very interesting recipes Tandy~ might ignite my creative side. But hummus is a big deal around here and I’m trying to get my family to eat it more.
I could eat it every day!
friend gave me a hummous chocolate spread in ALbania that I have yet to taste.. 😉
Sounds interesting – please report back!
I am a hummus fan, Tandy. Thanks for this review.
I am too!