By: Habeeb Salloum/Arab America Contributing Writer The ancient city of Aleppo in Syria prides itself in having the best cuisine in the Arab East. It is rich and varied and the cooks of the city have a history of being adventurous in combining ingredients. With the profusion of chickpeas and pomegranates near Aleppo in the … Continued
By: Monica Haddad / Arab America Contributing Writer When you walk down the aisles of Whole Foods, Target, and Trader Joes, you may notice the sea of questionable flavored bean concoctions labeled “hummus”. Chocolate dessert “hummus”, barbecue “hummus”, everything bagel “hummus”, “hummus” where chickpeas aren’t even an ingredient like sweet potato “hummus”. Unfortunately these are … Continued
By: Yara Marei / Arab America Contributing Writer Food has a unique way of bringing people together, and celebrating it will make you enjoy your meal and feel grateful to receive grandma’s recipes generation after generation. So can you imagine that this great moment of grace and pleasure can be easily stolen, just like the … Continued
By: Menal Elmaliki / Arab America Contributing Writer It’s my aunt’s strange addiction, she has a craving for it constantly. She makes bundles at a time and even refrigerates them to eat the next day or donates it at the nearest food bank. Her obsession had nearly cost her her husband who has a chickpea … Continued
By: Adam Abdel-Qader / Arab America Contributing Writer On June 18th, 2023, Ramzi Choueiri, known to many as Chef Ramzi, passed away in his home in Beirut, Lebanon, at just 52 years old. Medical reports of his passing named the cause of death a heart attack. His untimely departure has shocked the culinary community and … Continued
If there are people that can turn day-old bread into a sumptuous feast, it would be the people of the Middle East. Resourcefulness is practically in their genes, as they turn lowly lentils into regal Mujaddarah, chickpeas into silky hummus, or stale bread into Fatteh. The word Fatteh in Arabic means “crushed” or “crumbs”, as fatteh transforms dry bread or crumbs into a foundation for rich-tasting casseroles. In this case, day-old pita bread is cut up crouton-sized, then toasted, grilled, or fried. This layer of crunchy bread is then covered with other ingredients that vary according to the region, from Egypt to the Levant.
The Origin of Hummus by Arab America contributing writer/Christian Jimenez There are many famous middle eastern dishes known across the world today, from baba ghanoush to falafels. However, where does hummus come from? Does it come from the Arab World or somewhere else? This article will attempt to list some of the best theories regarding … Continued
By Waverly Nohr/Arab America Contributing Writer Arab foods are popping up everywhere you look! It’s quite common to wait at a food truck to devour a falafel sandwich. Hummus has become a household staple, almost monopolizing the vegetable dip industry. We even see dessert hummus in grocery stores beating their competition, the traditional American caramel and chocolate dips. The introduction of foods from the Arab world … Continued
By: Noah Robertson/Arab America Contributing Writer Love for hummus has swept across the world, but what many do not know is the controversy that rages around it. Its spelling, origins, how to properly make it, and who makes it best are all hotly debated. Some readers might have even heard of The Hummus Wars, which … Continued
SOURCE: THE UNION BY: LINDA BALSLEV Hummus is my go-to appetizer. And while traditional chickpea hummus is always a favorite, it’s fun to riff on this popular Middle Eastern dip with additional ingredients. For instance, vibrant beet hummus and roasted carrot hummus are flavorful and colorful additions to any menu and highly decorative on a … Continued
SOURCE: NPR BY: WHITNEY PIPKIN Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health. Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based … Continued
SOURCE: ONE GREEN PLANET BY: HARRIET PORTERFIELD Curried lentil hummus is THE perfect protein fuelled dip. No chickpeas? No problem! This hummus is made with lentils instead of chickpeas, which makes for a super creamy and filling dip. Gently flavoured with my fave spices, for a taste that will have you dipping for more! Delicious … Continued
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