Subtle variety is the reason that the masses trawl happily up and down the aisles of the supermarket, dazzled by the almost endless variations of milk, bread, snacks. This then is “Superior Moroccan Hommous” – as opposed to “Lesser Not-Moroccan Hommous”.

Bushra tells it like it is, “Hommous should not be made with tahini. All these people, they put tahini in their hommous. Is no good. Makes you feel urgh-agh-ugh-ugh [for full effect, clutch your stomach and try to look as bloated as possible at this point]. These Greek people, these Lebanese, these whatever, they don’t know that they are doing. Not like that in Morocco. We make the best hommous. No tahini. Chick peas….yes. Olive oil…yes. Garlic…yes.A pinch of cumin…yes. And it must be Morrocan cumin, not tthat terrible Indian cumin! A pinch of salt. Lemon juice. Blend and blend until smooth. More olive oil if you need, more lemon juice if you need.”

Bushra might just be ever so slightly opinionated on this topic. She is however right that this variation makes for a lighter hommous.