Hannah Casey grew up in Ohio but moved to Dubai, UAE after graduating from the Ohio State University. Hannah and I went to Perrysburg High School together and I’ve kept up with her expat adventures and exciting travels through the great photos she posts on social media. I recently reached out to Hannah and asked to interview her about Dubai, life in the Middle East, and some of her other travel experiences.
When talking to Hannah, one of the things she mentioned that she would miss about Dubai was Arabic cuisine, especially the hummus. She explained how hummus is basically a food group in the Middle East and she would miss having access to some of the best hummus in the world. However, she mentioned, that she had practiced her hummus making skills and had developed her own recipe. I asked Hannah to share this recipe so we too can get a taste of life in Dubai.
Hannah in front of the Burj al Arab in Dubai
Hannah’s recipe, which I coined Emirati Hummus, is fairly traditional but the addition of paprika gives the hummus a pretty color, without an overpowering paprika flavor. She gives great advice on how to achieve the perfect consistency and suggests playing with the hummus recipe to make it your own.
“From my experiences living in the Middle East and eating a lot of hummus, I’ve found that people tend to be very particular about their hummus. Some people prefer creamy to the point of soupy and some prefer it with more texture. While I like both, I definitely prefer my own hummus to be “crunchier” (this is misleading as chickpeas are not hard like peanuts, but you get the point). This recipe is very simple and therefore can be modified to fit your taste. If you’re not a huge fan of the first batch, experiment with the ingredients. Hummus is no exact science and it’s difficult to ruin. You may prefer it more lemony and less garlicky or vice versa. Play around until it’s yours. I am still perfecting my recipe and each batch is a little different. Have fun with it and enjoy!”
And my favorite piece of advice from Hannah:
” The juice that chickpeas are canned with smells remarkably like cat food. This is normal – rinsing them eliminates the smell.”
That kind of advice only comes from a true hummus lover.
Be sure to read the full interview with Hannah found here.