Just like last week’s Baba Ganoush, Hummus is a Lavantine dish that is well known throughout the Middle East. Channa/garbanzo/chickpeas are pureed with tahini, lemon juice, salt, garlic and olive oil to make a creamy concoction that can be used as a spread or a dip.
There are regional variations of the dish with regards to ingredients included in the puree and what tops it. For example, in Egypt, Hummus is flavoured with jeera (cumin) and other spices. I always put freshly ground jeera in my hummus, that smoky, aromatic flavour makes it really inviting.
It’s just like how a Guyanese-style boil ‘n fry channa would not be the same without jeera. In terms of toppings, chopped fresh coriander/cilantro, tomatoes, cucumbers, parsley,
