Author Gregory Dicum writes about the connective powers of hummus:

In this part of the Middle East, nearly everyone is boisterously partisan about where the best version comes from. Nablus hummus is known for its garlic bite. In Gaza the cooks add hot chilies; in Beirut, parsley. Israeli Jews use less tahini and more lemon. Even the way people wield pita to eat hummus betrays their home turf. There’s the sweeping Tel Aviv flourish, the two-handed method from the West Bank refugee camps, and the Jerusalem straight pull.

Read on at AFAR Magazine.

Comments are closed.