A great recipe from chef Marlene Matar’s latest book Maedat Marlene men Halab, a cookbook devoted to dishes from Aleppo (Syria); she calls this hummus Beiruti which means from Beirut, however she writes that the hummus is also called from Aleppo. I guess it straddles the two cities and that’s fine with us. Perfect dish for the SuperBowl. I loved this recipe because it meant I could use up some of these cucumber pickles that had been languishing in the fridge for (ahemm..) months.
- 2 cups of ready-made hummus (homemade or storebought and doctored up to taste yummy) (250 g.)
- 2 cups of diced tomatoes (300 g.)
- 1 cup of finely diced cucumber pickles (kabeess) (90 g.)
- 1 1/2 tsp of cumin
- 1 cup of chopped Italian parsley (40 g.)
- 1 or 2 Tbsp of olive oil
METHOD: Place the hummus in a bowl and add the rest of the ingredients; toss gently to combine and taste to adjust seasoning. Serve with pita bread. NOTE: If you start out with great hummus, this dish will taste great. If you use a can of ready-made hummus, it problably would need extra fresh lemon juice, fresh mashed garlic and maybe a touch of good tahini as well. Ehden nature reserve, North Lebanon (Alt. 1500 m.)