from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze. It is mostly eaten in the Levant.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
The word "hummus" is Arabic for "chickpea" or garbanzo bean or ceci bean or chana, so technically, hummus is always made from chickpeas.
Their hummus is rather creamy and it looks really good. rexa Says:
Cold and crisp, I like to toss them into salads, dip them in hummus or use as a garnish in a glass of vegetable juice.
For myself, I made hummus from the instant mix from the PCC bulk bins.
The flavor of hummus is brighter if canned beans are drained and rinsed before using.
An Arab village in Israel now holds the world's record for the largest plate of hummus, and bragging rights over Lebanon in what is known -- or what has become known as the hummus wars.
The hummus is a pretty standard choice - and was perfect for dipping the bread they bring out before the meal.
The way this administration reasons, hummus is “related to al-Qaeda”.
A falafel sandwich on pita (covered in hummus) and a free salad bar for four dollars and fifty cents!
I do love garbanzos in hummus and soups and Italian dishes but had no idea those green pods held garbanzos.
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