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Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients. [46] As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water.
Tahini is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th-century Arabic cookbook, Kitab Wasf al-Atima al-Mutada. [12] Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. [13]
The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices then made into patties and fried, falafel. As an important part of Indian cuisine , it is used in salads, soups and stews, and curry, in chana masala , and in other food products that contain ...
Creamy and rich in plant-based protein, healthy fats, and fiber, store-bought or homemade hummus adds a smooth texture and mild flavor that complements the other ingredients. Quinoa.
What is hummus? Traditional Middle Eastern hummus has soared in popularity in the United States. In the last 20 years, sales have jumped from less than $10 million per year to around $750 million ...
The main difference between msabbaḥa and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. [4] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.
While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same. [citation needed] In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. [citation needed]
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.