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by Metzo's, Outrigger Laguna Phuket Beach Resort

  Bang Tao


  • 200 gm cooked chickpeas
  • 80 gm tiahni paste
  • 1 small clove garlic, minced
  • salt to taste
  • 30 gm lemon juice
  • 20 gm olive oil
  • 4 gm paprika powder
  • 4 gm parsley leaves


Place the coocked chickpeas, tahini paste, garlic, salt and lemon juice in the blender. Blend on high, stopping to stir frequently, until the hummus is smooth; it should be soft and creamy.

To serve, spread the hummus on a medium plate or in a medium-sized mezze bowl, drizzle with olive oil and sprinkle with paprika, then garnish with parsley leaves.

About Chef Mustapha Haj Omar

Chef Mustapha Haj Omar leads Metzo's team and was previously head chef at the One & Only Reethi Rah Resort and Spa in the Maldives. Mustapha has also led Lebanese and Mediterranean kitchens at Mon Liban, Luxembourg; the Shangri-La Villingili, Maldives; the Sheraton Bahrain Hotel; and Le Meridien Dubai, among many others over the last 18 years.

In 2002 he spent six months in charge of all Lebanese and Middle Eastern food preparation in the Palace of the Prince of the Kingdom of Saudi Arabia.

At Metzo's, Mustapha is now implementing his range of signature dishes such as hummus, moutabal, tabouleh, falafel with tahini sauce, jawaniha dajaj, shish kebab, shish taouk, and samakeh harra. Mustapha says both cooking and life are journeys of discovery. "I love new challenges and places. I want to keep trying new adventures and challenges until my last breath.

That's my passion."

  • Chef Mustapha Haj Omar
  • Hummus

Metzo's, Outrigger Laguna Phuket Beach Resort
[email protected]