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The hummus SHOP
Buy tahini, chickpeas, olive oil, falafel mix., halva & more.
Hummus in Perspective: Chickpea Varieties
The secret for the perfect hummus is combining the best tahini with the right variety of chickpeas. But which one to use? The correct answer is #2.
I’ve been asked more than once already what kind of chickpeas is best for hummus, msabbha and other hummus-based dishes. The short answer is: the smallest you can find. This is the longer, more useful answer.
A few people said here us would be very helpful is I actually showed how propper chickpeas should look like. So there you are (better late etc.): a collection of my favorite legumes (tips: the one you want for your hummus is no. 2).
Legend:
[1] Mexican Chickpea. a.k.a Grabanzo Bean or Spanish Chickpea. This variety isn’t very good for hummus. It’s good other dishes, though, such as Greek chickpea soup, rice with chickpeas and other recipes I’ll share with you in the future. Read more
The Hummus Diet: cause it works mate!
Yes, it sounds crazy, but you can eat hummus and actually get thin. Just don’t eat too much of them pita breads.
A friend of my parents (who’s a medical doctor, by the way) tried the Blood Type Diet a few years back. According to the theory, he was supposed to eat lots of proteins and very little carbohydrates if any. It didn’t go so well with meat so he tried hummus, and soon lost 16 kg (20 pounds).
It should come as no surprise to you if you know a bit about hummus. I already discussed the nutritional virtues of hummus in prior posts so I won’t go into too much details this time, but the fact is that hummus is really good for you. In every aspect.
Not only is it highly nutritional (as long as it’s made from dried chickpeas, not canned ones), but it’s also good for your metal health, and if it’s made properly (ok, recipe) than it should not make you heavy at all - just satiated for a few hours. Read more
Pseudo hummus
It’s not enough to call a certain dish “hummus” for it to become hummus. If I had a nickel for every strange looking hummus I saw, I would probably have some… 20 bucks by now.
When I say “pseudo hummus” I refer to dishes which may look like hummus, or even have somewhat similar ingredients, but do not taste anywhere near the real thing. Of course, when something don’t even look like hummus, this may be a good indication for it not being hummus. Unfortunately, having tasted some of these hummus-mutations, I can assure you they do not come close. Read more
The Hummus Revolution
For me, hummus is more than a dish. It’s a passion, an ideology and a way of life. Also, I believe hummus to be an Archimedic point, from which things may turn and change for many people.
People had asked me, on many occasions, why did I decide to write about hummus. As if there aren’t other burning issues - especially in the middle-east, where I happen to live - if you know what I mean.
True, there are things that might seem more important. But for me, as I already stated once or twice in the past, hummus is more than a dish. It’s a passion, an ideology and a way of life. Also, I believe hummus to be an Archimedic point, from which things may change for many people.
Yeah, I know, this sounds pretentious. But let me argue my points and than decide. Read more
Everything you need to know about Msabbha (plus Recipes)
Recently, more and more people ask me about Msabbcha, after hearing of it’s divine nature. Some, after trying it for themselves, usually devastated of how good it is. This sister-of-hummus dish is certainly the best invention since hummus - or is it the other way around?
The hardest part with Msabecha (Arabic: مسَبّحة, Hebrew: מסבחה) is probably the pronunciation part. No… when come to think of it, the greater challenge is spelling the name of the damn dish. Mmm… Pardon my French, this DIVINE dish.
Should it be Masubha? Or maybe Msabbaha or Msabcha?
Know what? Forget about the spelling. Realize that: It’s a dish, somewhat similar to hummus, which when properly made is even better… Read more
Are Falafel and Tahini nutritious too?
OK, so hummus is good for you. But what about falafel and tahini? And all that olive oil? Lets shed some light.
In a recent posts I already explained how nutritious Hummus is (I’m talking about REAL hummus of course, freshly made from dried chickpeas. Here’s the recipe).
Recently, a few people asked me about the nutritional benefits of other middle-eastern dishes, such as falafel, tahini and olive oil. So here are the basic facts.
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Falafel fact sheet
Sometimes it is shaped like a ball and sometimes like a flat burger. It may have a pail brown color, or be darksome. Have a smooth or grainy texture, and be eaten inside a pita or a Turkish bread. Make way for the hummus’s brother: falafel.
Falafel is the second most common dish made of chickpeas, after hummus of course. It is eaten in many Arab and Mediterranean countries, each with it’s own special version.
You can find falafel all around the world today. But when in the US and North Europe, is it usually made by ex-Israeli’s, Lebanese, Egyptians or Turks. Falafel is very common in these countries (except Turkey).
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