Egypt (and kinda Pakistan)

This one may be a little controversial. I knew I wanted to use up some pumpkin and beetroot and I thought making hummus would be a good way to do that. Hummus is well loved throughout the Middle East, especially Israel. The problem is I’ve been to Israel and as much as I’d love to go back there, I wanted to tick another country off my list. After doing some googling I discovered that hummus was first created in Egypt (or so they say), so that was a win. I’ve also heard of Egyptian beetroot dip, but I’m still skeptical as to whether that is merely a marketing ploy. Despite this I felt that I could claim Egypt with my dips. Pair those with the Middle Eastern bread I froze for another day when I went to Ethiopia and you’ve got yourself a very nice looking picnic, thank you very much. Lucky considering we had many over the girls getaway in Tamborine Mountain over the weekend.

The Middle Eastern bread was called Taftoon and I found it could be found in Pakistan… so do you consider that a visit? I do if you do.

• Cuisine: Egypt (and Pakistan)
• Dish/es: Pumpkin and rosemary hummus, Egyptian Beetroot dip and Taftoon bread
• Company: The girls