Time flies when you are having fun! We are celebrating turning 4 by giving out free life-changing Burnt Butter Hummus to all diners during our birthday week, and we are bringing back our OG kebabs on the menu.

We want to say thank you to everyone who supported us throughout the years by giving everyone who dines with us a taste of a classic dish of ours, as well as bringing back a crowd favourite on the menu, the iconic kebabs.

Celebrate our 4th birthday with complimentary Burnt Butter Hummus between the 14-18th of June and keep reading for how to make this satisfying dip at home.

Thievery’s Burnt Butter Hummus

Makes generous bowl (you can save it in the fridge for up to a week just keep the butter and hummus separate and gently reheat the butter on the stove before serving)

1kg dry chickpeas

1500ml water

16g fine sea salt

80ml fresh lemon juice

80ml extra virgin olive oil

4g crushed garlic

120g tahini

For the burnt butter

100g butter

10g paprika


Soak the chickpeas in water overnight and cook until soft and tender. This will take about two to three hours.

In the morning, strain the chickpeas and then blend until the consistency is relatively smooth. Reserve some of the liquid to add back into the mixture (about one cup will be enough).

Blend the chickpea puree with the oil, salt, lemon juice and garlic. If the mixture is too stiff, add a little of the liquid to ensure the hummus comes out with a smooth and silky consistency.

In a bowl, whisk together the tahini and any extra salt to taste.

For the burnt butter, melt the butter over a low heat until the milk solids separate. Leave it until the butter turns a golden brown (this usually happens at about 150 degrees celsius). Whisk in the paprika.

Pour the burnt butter paprika mixture over the hummus. Then get stuck in.

No Comments

Sorry, the comment form is closed at this time.