Traditionally made with ground chickpeas and sesame paste, hummus has been a delicious staple in the Eastern Mediterranean and Middle East going back to Biblical times. The Jordanians, Syrians, Greeks, Israelis, Lebanese, Egyptians, and Palestinians argue about who made hummus first and who makes it better. Today in Los Angeles, hummus is edging out guacamole as everyone’s favorite spread/snack/dish/food. In this course, former food writer Sharon Boorstin welcomes UCLA grad and current food writer (Food & Wine, LA Eater) Tanooz Sassooni, to explore the joys of hummus. They demonstrate how to make hummus in a variety of ways—using canned or dried chickpeas; and adding black beans, olives, and more. Instead of show and tell, this class promises to be a show and taste experience.
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