Humous Recipe from Ozlem Graves, tutor at Honesty Cookery School

Ozlem Graves

As well as being passionate about food from Turkey and the Middle East, Ozlem is an artistic soul. The set-up for her courses are a riot of colour – arrays of herbs and spices, beautiful edible flowers and always some intriguing ingredients. The flavour combinations are just as colourful too.

Dishes from Turkey and the Middle East often celebrate vegetables, so many of Ozlem’s courses are suitable for a vegetarian and vegan diets, or those trying to eat less meat.

Ozlem tutors at Honesty Cookery School, teaching courses based around Turkish home cooking as well as Eastern Mediterranean and Byzantine cuisine.

Humous Recipe from Ozlem


  • 400g tin chickpeas

  • 2tbsp tahini

  • 1 small lemon (depending on taste)

  • 2 cloves of garlic

  • 1/2 tsp cumin

  • 30ml olive oil

  • 30ml chickpea juice from the tin

  • salt to taste


Simple – just mix it all in the blender!

Hints and tips:

  • add a tablespoon of yoghurt if you prefer a creamier consistency

  • garnish with tomatoes, cucumber, onion, parsley and pomegranate molasses

To find out when Ozlem is next teaching at Honesty Cookery School and the other courses available please visit

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