Hummus is probably the most well known Arabic appetizers! The fame of this popular Middle Eastern dish has spread all over the globe. It’s famous to the point that if you do a simple google search, you will see all sorts of adaptations to this dish, from adding roasted red peppers to curry!
Most of these international recipes call for using canned chickpeas. However, the traditional way for preparing hummus uses dried chickpeas. Today, I would like to share with you the traditional way for preparing this cosmopolitan dish, the way our grandmothers and before them their grandmothers prepared it! Besides being much cheaper, using dried chickpeas is much healthier as you avoid all the harmful chemical additives!
Hummus is delicious for breakfast along with falafel and foul mudamas and pickled green olives (click for recipe). Hummus is also yummy with grilled meat and chicken. In addition to it’s great taste, Hummus is rich in zinc, phosphorus, iron and copper. It strengthens the immune system, our memory, bones and teeth. It also contributes to the building of heart, brain, muscle, and kidney tissue cells. Hummus prevents the buildup of cholesterol in the blood vessels, regulates blood sugar levels, and is a great antioxidant. It is also useful for those who suffer from the formation of kidney stones.