1. Chickpeace for all
Can a country own hummus? So begins the Hummus War of 2008, with Lebanon sueing Israel for kitchen kudos of hummus. Hummus fanatic Trevor Graham made a documentary , going to the heart of the Arab-Israeli conflict to find out: "Could a regional love of hummus be the recipe for peace in the Middle East?"
2. We're not taking sides ... but this Israeli version is hard to beat
File this hummus recipe from under "How to Dress Up Minced Lamb". Get the ._1.jpg?imwidth=1280)
Don't overlook the origins of this much-loved sesame paste. Source: Feast magazine
3. It′s the Beirut breakfast of champions
Do as the locals do in Beirut: sit down to a deliciously satisfying for breakfast.
Source: Alan Benson
4. It′s really not that difficult
The secret: soak your dried chickpeas with bicarbonate of soda to avoid lumpy hummus (unless you like it that way). Get the .
5. Okay, this smoked version is slightly difficult, but a winner
This from is on high rotation at Friday afternoon drinks at SBS Food HQ. Sure, you need to set-up a smoker (or a wok, in a cinch) to smoke the chickpeas but the trade-off is you can use tinned ones.
6. Break (flat)bread
Don't forget hummus′ best friend, homemade flatbread. We all love a Jatz, but you'll thank us for this traditional Turkish version of from . (If you're a true hummus fanatic, though, you'll eat it with a spoon.)
7. Against all odds, if you have leftover hummus
8. Spread the love
We've swapped chickpeas for dried broad beans, added cumin and paprika, and hey presto, we have : a Moroccan dip masquerading as hummus. Shhh, don't tell Lebanon, Israel or Palestine.
9. Give thanks to tahini, the unsung hero
You've made the hummus, now use up that last bit of in the jar. Mmm, .
Source: Feast Magazine
