It is that time of the year – Lent – the period leading up to Easter. As usual, I have not made any dietary restrictions, instead, I have opted to include even more vegetarian dishes into my diet. These days, I find myself more into having flatbreads of all sorts with various spreads and dips made of roasted vegetables, cooked legumes, and canned fish like tuna. Chokas and Chutneys are right up there. One of the dips/spreads I’m planning to eat more of is Hummus.
Hummus is the Arabic word for chickpea, and just like Baba Ghanoush (eggplant dip/spread), Hummus is a Levantine dish that is well known throughout the Middle East. When pureed with tahini (sesame paste), fresh lemon juice, salt, garlic and olive oil, chickpeas are transformed into a thick creamy concoction that can be used as a spread or a dip.
