One of the many things chickpeas (like so many other legumes) can do is turn into a sauce for coating noodles. Mash or puree them with a little olive oil and seasoning, thin that out with pasta ...

Inside the tiny dining room at Hasiba, a counter-service hummus and pita spot in the heart of Pico-Robertson, the young woman sitting next to me at the long communal table fires up the FaceTime app on ...

This tasty Middle Eastern dip of Arab roots is made from crushed chickpeas and is high in protein and fibre, making it healthy and versatile. You can scoop it up with pita bread, dip vegetables and ...

After cooking school, I was offered an internship at a Mediterranean restaurant in San Francisco. I jumped at the opportunity. On the first day there, the executive chef taught me to make hummus. The ...

I don’t know what the prevailing perception about homemade hummus is, if one exists at all. But I will say that people I hang out with tend to be genuinely surprised when presented with it, like “Wait ...

Lucille Jennings is sitting in a mall in a suburb of Salt Lake City, about to have her first taste of hummus. The great-grandmother peels back the seal on a small cup of Sabra and peers at the beige ...

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