A smooth chickpea and sesame dip eaten across the Levant. Israelis, Palestinians, Lebanese and Syrians all claim it, and it is eaten warm for breakfast.
History
Chickpea and tahini recipes appear in 13th-century Arabic cookbooks from Cairo and Damascus. The dip became globally known in the 20th century.
Ingredients
- Chickpeas
- Tahini
- Lemon juice
- Garlic
- Salt
- Olive oil
- Cumin
How it's made
- Soak chickpeas overnight
- Boil until very soft
- Blend with tahini, lemon, garlic and salt
- Add cold water until smooth and creamy
- Serve in a bowl with olive oil and paprika
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- Sabra
- Tribe
- Abu Gosh Hummus
Ratings & notes
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