HUMMUS and baba ghanoush are everyday staples of the Middle East. They are usually served as a dip, spread or appetiser where diners scoop the mashed ingredients with a cracker or flatbread.
Hummus literally means chickpeas in Arabic. They are called garbanzo beans in Italian. I have cooked these from scratch before, and it requires overnight soaking and then boiling for about two hours.
It is very easy to transform these ordinary ingredients into extraordinary dips with a Middle Eastern flair. — Photos: YAP CHEE HONG/The Star
Already a subscriber? Log in
Save 30% OFF The Star Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
