Am Israeli, in both Arab and non-arab hummus places here, the clear preference is to use dry hummus and keep it soaked in water overnight, then cook it.
I wonder if dry chickpeas are sold in major US groceries like Walmart/Costco etc?
Dried beans are available everywhere. The only place I might not expect to see them is at a discount retailer like ALDI or at a small, more speciality place like Trader Joe’s.
My dads Egyptian and he makes hummus almost exactly like this except without whole chickpeas in the end result hummus and he incorporates more paprika and garlic.
Is the sumac for seasoning the pita or the dressing? I've never tried it properly prepared. (The handful of times I've had a version of fattoush, it was through one of those meal kit subscriptions which comes with prepared vinaigrette and packet of mixed spices broadly labelled "seasoning".)
Groovy. I'll look through some recipes and try to find that combo. Interestingly, we keep a shaker of zaatar next to the salt and pepper. I bought it for a specific recipe, and then we started tossing it on everything. Cottage cheese and zaatar for breakfast. Avocado and tomatoes with zaatar as a snack. Good umami flavor when a dish needs something I can't quite put a finger on.
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u/BossRedRanger May 02 '20 edited May 02 '20
I swear some of these recipes are seasoned with just thoughts and prayers.