Hummos means chick peas in Arabic.
I picked up this recipe from Eating Well magazine, October 2009 issue. It caught my eye because I love hummos (chick peas), I love spices and I love to snack. It made me hopeful I could substitue this recipe for the Qdaameh we used to eat as a snack when we were kids. The Qdaameh stands for grilled chick peas and also means to nibble in Arabic. They are sold by cart vendors in the streets of Beirut as well as in the nut roastery stores like Hamasni and Rifai. In some areas in the mountains you will find a man who specializes in grilling the chick peas for the villagers. This was part of the winter snacks, eaten at night with other nuts and dried fruits. ( cf: The culinary heritage of Lebanon, Chef Ramzi) They come plain, salty or half-salted or covered in sugar in pastel colors. I sometimes buy a couple pounds from the middle-eastern grocer and eat a handful whenever I feel hungry. Filled with protein and fiber, they are the perfect food. Who needs fancy and over-processed protein bars?
- 1 15-ounce can chick peas
- 2 Tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice, dried marjoram, ground cinnamon, paprika
- Heat the oven to 450F or heat a large skillet on the stove.
- Spread the chickpeas on the skillet and stir every so often. If using a skillet, cover it with a lid to prevent splatter and burning stings!
- Toast them about 20 minutes until browned.
- Let cool a bit and serve.
Picture above is from the Qdaameh, the street snack sold in Beirut. Can be also found in middle-eastern stores in the US, plain or sugared.
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