The best hummus that I have ever tasted was at Thievery – a tiny Mediterranean restaurant at Glebe, Sydney . The secret (not so secret anymore) is the burnt butter that they drench the hummus with and I have been wanting to try out this recipe since the day Thievery released it on their page.

The recipe does call for us to soak the dry chickpeas but I do not have the time to soak it in. So, I went with the store bought readymade chickpeas that you can get any supermarket. I also did not follow their guide to making the hummus because I was dying to try out Ottolenghi’s – Confit Garlic Hummus recipe. Yeah, Im greedy that way.

Roasted garlic
Ingredients for roasted garlic

2 heads of garlic (I used 1)

1 tbsp olive oil

Salt & Pepper

Steps for roasted garlic
  1. Preheat the oven to 190C.
  2. Cut 1/5 of the garlic and drizzle the heads of garlic with the olive oil and season it with some salt & pepper.
  3. Wrap it tightly with aluminium foil and chuck it in the oven for 40minutes or so. You can tell if its almost done because your house will smells like garlic.
  4. Check it after 40 minutes and if the garlic cloves have softened and golden-brown *above*. Remove it and let it cool.
  5. Squeeze out the garlic cloves and discard the skins.
Ingredients for the hummus
Ingredients for hummus

2 tbsp olive oil

2 tbsp tahini

300g cooked chickpeas

3 tbsp ice-cold water

2 squeeze lemon juice

Salt and Pepper

3/4 tsp Flaked sea -salt

Roasted garlic

Steps for making hummus
  1. Add in the chickpeas, 3 tbsp of ice-cold-water and 2 tbsp of lemon juice (you may need more – just add more from the squeeze lemon juice) blend until the consistency is relatively smooth.
  2. Add the garlic and 3/4 tsp of flaked sea salt with the rest of the ingredients for the hummus. Blitz it until smooth and scrape down the sides of the bowl as you go.
The best part of the hummus – the burnt butter
Ingredients for Thievery burnt butter

100g salted butter

10g paprika (or less than that)

1 tsp of lemon juice

Steps for making Thievery Burnt Butter
  1. Melt butter over a low hear until the milk solids separate (or you can check out Sugar Geek Show on making their brown butter). Leave until the butter turns a golden brown.
  2. Add paprika+lemon juice and whisk it in.
  3. Optional : I actually do check on the saltiness of this mixture and added some salt to it.
Pour the burnt butter paprika mixture over the hummus and voila.


  1. This is a great starter before you serve your kebab (Recipe: Coming Soon!) and dip it with those Arab breads. Yummm. The advantage of living 2 mins away from Arab stores is fresh Arab breads.

2. I think this is probably not the best hummus recipe I have tried and I may have skipped few things or misread the recipe. But together with the burnt butter paprika, the hummus just went from ok-to-WOWzer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s