Now global, often imitated, rarely improved upon. At its best, hummus is a cloudlike blend of chickpeas, tahini, lemon juice, garlic, and olive oil. It should be smooth, nutty, bright, and dangerously easy to demolish with warm pita. Now, strictly speaking, hummus developed centuries before Lebanon came into being, in the medieval Levant/Arab eastern Mediterranean, but I´ve included it because it became so central to Lebanese cuisine.
Read more in my post The Glory that Is Lebanese Cuisine, and 7 of Its Most Outstanding Dishes.
David Paul Appell
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