In Jerusalem, hummus isn’t just a dish—it’s a cultural icon. Cookbook author Reem Kassis dives into the many forms of hummus you’ll find at shops around the region and shares her tips on how to make these dishes at home.
Transform humble ingredients like chickpeas and pita into a satisfying meal by combining them with tahini, toasted pine nuts, and tender pieces of fried meat.
Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant.
Brighten up chickpeas and fava beans with a punchy lemon, garlic, and chile sauce, then drizzle it all with olive oil and a creamy tahini dressing.
Transform humble chickpeas into a spectacular snack with a topping of crunchy, buttery pine nuts and a dusting of earthy cumin.
Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day.
Through trial and error, I’ve come up with a foolproof recipe for easy, delicious hummus that’s ready in 10 minutes and requires no food processor.
