Hommus (Lebanese chickpeas paste) - الحمص بالطحينة

1 can of chickpeas (or garbanzo beans)
1 clove of garlic
2-3 tablespoons tahini paste (sesame paste)
Juice of one lemon
A pinch of salt

Put all ingredients in a blender or food processor, until you get the paste. You may want to add a little bit of water if the tahini is too thick. Add olive oil on top right before serving.
Baba Ghannouj: (Eggplant dip)
Replace the chickpeas with 1 medium grilled and peeled eggplant.


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1 comment:

Anonymous said...

Thanks for the post. I tried it and it tastes really good. Of course you can buy hommus in ever supermartket nowadays but I think it is always better if you make food by me it always tastes better than the "bought version". If you have another Lebanese recipe that needs to be translated or any need of an Arabic translation service service commission a professional.

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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