Chickpea dip (Hummus) from The Arab Table: Recipes & Culinary Traditions by May S. Bsisu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken kibeh (Kibeh dajaj); Grape leaves stuffed with lamb and rice (Warak enab bi lahmeh); Lamb kebabs (Shish kabab); Kibeh in the tray (Kibegh bi seniyeh); Kibeh balls (Akras kibeh makli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a beef variation.

  • Yildiz100 on May 22, 2016

    Halved the recipe and made the dried chickpea variation. This makes a very mild hummus-not too much garlic, tahini, or lemon. I did decide to add quite a bit more lemon to taste. I probably increased it by 50%. I also needed to add quite a bit more water than she suggested. Starting with the two tablespoons as indicated, this was basically a chickpea dough. However, once I adjusted the lemon and water this was pretty good, but I prefer the version in "Food for the Vegetarian-Lebanese Traditional Recipes." It requires less adjusting.

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