Label
All
0
Clear all filters

Hummus without Borders

Appears in
On the Hummus Route
On the Hummus Route

By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander

Published 2019

  • About
Karim Haidar

I cannot say that I was nurtured with hummus as a child in Beirut. Although I loved to linger in kitchens, I have no memory of chickpeas soaking in water. I have carefully searched in the nooks and crannies of my consciousness: No pestle and mortar, no food processor blending creamy hummus bi tahine, no corner stalls selling hummus or falafel, no fattet for breakfast – nothing!

I don’t think, as a child, that I even made the connection between the little dried beans and the purée that we scooped up with bread to accompany grilled meats. We may have even bought it ready-made. I’ll have to check with my mother. If the chickpea was part of my life in Beirut, it was merely as a byproduct, coming in casually through the back door.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title