Events Recipes

“Fit Hummus”: the Winner of #TheHummusGames 2016

Exactly a year ago, at the Hummus Games Season 1, I met Yasmina and her kids after being in touch on social media for a while. Little did I know that this was going to be the start of a wonderful friendship!

The Hummus Games Season 2 took place last night at Semsom, Citymall. Ever since I was a child, I have been obsessed with hummus. Whether it was a Lebanese lunch or just any type of lunch, hummus would always be available. My mom would even call me “Imm Hummus” (mother of hummus) … and she still does. In the recent years, with all the new twists and fusions that restaurants have come up with to change the traditional Lebanese cuisine, I still enjoy my hummus the traditional way; plain and delicious.

Well, here comes the challenge, at least to me; Semsom wanted each team to create a new Hummus while using Semsom’s signature hummus as a base and adding any ingredients and spices to it.

So, Yasmina and I teamed up and created our “Fit Hummus”.

We were given only 10 minutes to get the ingredients we needed from “the Market”. Everyone was running around getting the necessary ingredients to create the perfect hummus (it felt like we were on the Master Chef Television show). The market then closed, and the timer was set to 15 minutes.

Chaos at the Market Place

Each team was trying to make the best hummus in this short period of time. When the time was up, we all presented our hummus creations to the jury and awaited the response.

Minutes later, Anthony Rhayel (Founder of No Garlic No Onions) and Christine Sfeir (CEO of Semsom) had finished judging and they chose 3 finalists.

To our surprise, our “Fit Hummus” won the competition! We were awarded the Hummus Ambassador trophy as well as a trip to Oman Hummus Games, and free daily hummus in all Semsom stores Worldwide all year long. I seriously can’t wait to discover Oman with the Semsom team and attend the Oman Hummus Games 😀 Good luck to all the participants in Oman! See you very soon 🙂



Now I know you are all waiting for our secret recipe, so here it is. Our Hummus recipe is very simple; all you need are three ingredients to add onto the traditional hummus:

  • A handful of crushed walnuts
  • A handful of crushed pistachios
  • ½ pomegranate

These ingredients were then mixed into the hummus. The individual pomegranate pieces were squeezed a bit during the mixing process in order for the sourness of the pomegranate to penetrate the mixture.


Thank you Beiruting for all the lovely photos!


Chicken Quinoa Salad Recipe

I like my Quinoa salad simple yet flavorful. You can either cut the chicken into cubes and include it in the salad or cook the chicken breast as a whole and have it on the side with the quinoa salad.


1 cup of Quinoa                                                                     ½ chicken breast

½ avocado                                                                              Black Pepper

2 cucumbers                                                                          Paprika

2 spring onions                                                                     Cumin

Handful of dried cranberries                                            1 clove of Garlic

Handful of walnuts and/or almonds                               2 spoons of Teriyaki

1 small Lemon

1 spoon of olive oil




First of all, marinate the chicken. Whether you decide to make chicken cubes or cook the chicken breast as a whole, the seasoning I used is the same. Grate a clove of garlic. Add 2 spoons of teriyaki sauce, some salt, a dash of cumin, lots of black pepper and paprika to the chicken. When it comes to the spices I think it’s relative, so increase the dose of the spice that you prefer.

Keep the chicken in a bowl for it to soak in the marination. Then, place 1/2 cup of white quinoa with 1½ cup of water in a pan and cook for about 15 minutes.

Meanwhile, peel and cut the 2 cucumbers and ½ the avocado into small cubes and place in a bowl. For those of you who like a touch of sweet with their food, add a handful of dried cranberries. Cut 2 spring onions into small pieces and add to the bowl.

While waiting for the quinoa to cool down, place pan spray vegetable oil on the pan so the chicken won’t stick and cook the chicken. Be careful, the outer layer of the chicken gets cooked easily so lower the intensity of the flame and let the chicken cook slowly.

Once the chicken is cooked, mix the quinoa with the ingredients that were chopped earlier. Add the chicken and some nuts such as almonds and walnuts to give a little texture to the salad. I’m not a vinegar person, my favorite dressing is lemon oil. So, squeeze a small lemon, add some salt, and finally a spoon of olive oil.