This Eid we’ve teamed up with @peanutswirls to bring you her favourite celebration recipes. From deliciously creamy Loaded Hummus, to Rose Pistachio Baklava Cake.

Loaded Hummus with Shirazi Salad and Grilled Halloumi

This deliciously creamy loaded Hummus with shirazi salad and grilled Halloumi is perfect for celebrating Eid. Yes, it tastes just as mouth-watering as it looks. 


  • 2 cans drained chickpea (480g cooked)
  • 1 cup tahini (240g)
  • 1 cup olive oil (extra virgin)
  • 4 cloves garlic
  • 1/4 cup water
  • 6 ice cubes
  • Juice of one and a half lemons
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1/2  teaspoon white pepper

To make the Shirazi Salad and garnish:

  • 3/4 large cucumber
  • 1 cup of cherry or plum tomatoes
  • 1 small red onion
  • Juice of one lemon
  • Fresh mint leaves to garnish
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
  • 100g Nocella olives
  • 1 pack Halloumi cheese


  1. Add the chickpeas to a sauce pan with 4 cups of water. Place on medium to high heat and allow to boil for 30 minutes or until the chickpeas become tender and the skin should be easily removed.
  2. To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times to remove as much skin as possible.
  3. Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.
  4. Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.
  5. While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth and creamy.
  6. Place the hummus in the fridge to cool down.
  7. Prep the Shirazi salad by chopping the cucumber, tomatoes and onions into small cubes. Mix them in a bowl, add lemon juice, salt and pepper and set this aside.
  8. Cut the Halloumi into small cubes and grill in a pan until golden on all sides.
  9. Time to assemble, Shape the hummus on a platter, garnish with the Shirazi salad, olives, fresh mint leaves and grilled halloumi. Drizzle a generous amount of olive oil and serve. 

Pistachio Rose Baklava Cake

Celebrate Eid with @peanutswirls Pistachio Rose Baklava Cake finished with dried rose petals and a drizzle of saffron and cardamom syrup, for the dish the whole family will be queuing up for this Eid.


  • 6 large eggs
  • 1 cup sugar
  • 1 cup yogurt
  • 1 cup vegetable oil
  • 1/2 cup whole milk
  • 3 cups plain all purpose flour
  • 2 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • Butter to grease the pan
  • 30x40 roasting dish or baking tray

To garnish:

  • Ground Pistachio
  • Dried Rose

For the syrup:

  • 2 cups sugar
  • 1.5 cup water
  • 1 cup Rose Water
  • 1 teaspoon Saffron Strands
  • 6 Cardamom pods
  • 1/2 lemon, juiced


  1. To a medium sized saucepan, add all the syrup ingredients and set on low heat to simmer for 10 minutes or until the syrup feels sticky to the touch, then set aside to cool down.
  2. Preheat the oven to 175c fan and grease and flour a 30 x 40 baking tin.
  3. Using an electric mixer, whisk the eggs with sugar and vanilla for at least 10 minutes or until the mixture becomes light in colour and fluffy/cloud-like in texture.
  4. Set the mixer on low and add the yogurt, milk and oil to the bowl and continue mixing until fully combined. Then set aside.
  5. In a separate bowl mix the flour with baking powder and salt and mix to fully combine.
  6. Slowly add the dry mixture to the wet batter and gradually fold it in until there are no flour clumps, but don't over mix as this will take out too much air from the batter.
  7. Pour the batter into the baking tray and tap it twice on the kitchen surface to get the air out.
  8. Place in the oven to bake at 175c for 45 minutes or until nothing sticks when the toothpick test is done.
  9. Cut the cake into square or or kite shaped pieces as per images and pour the cooled syrup on top. Serve immediately or cover and keep at room temperature to serve later.