I used to make hummus the old fashioned-way, using dried chickpeas, which I soaked overnight before cooking and mashing. I didn’t mind the time spent as I really didn’t like the taste of tinned chickpeas. However, there are now excellent ready-cooked chickpeas that are preserved in glass jars in only water and salt with no added artificial preservatives.
This month, given recent events, we focus on Beirut, and the people and products within the food and hospitality industry serving multi-dimensional initiatives to support the community, share a love of food, and rebuild a city so relentlessly torn-down.
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To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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