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 recipe, from the Philadelphia restaurateurs Michael Solomonov and Steven Cook, is as clever as they come, simplifying a much longer process into a speedy five-minute affair that happens entirely ...

Hummus is one of the quintessential dips, not only in the Middle East, but all over the world. While the store-bought variety can serve anyone just fine, many home cooks like to make it from scratch.

Miliha Rusi, Westerleigh 1can (15-ounce) chick peas, drained 1/2 chick peas liquid, reserved 1/2 fresh lemon, seeds removed 2 tablespoons Tahini (sesame pasta) 1 medium garlic clove, crushed 1 ...

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 ...

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