Hummus

If you're looking for a tasty accompaniment to your aish baladi, look no further than hummus. It refers to a type of savory dip made from cooked mashed chickpeas blended with tahini, garlic, cumin, and lemon juice, which is popular throughout the Middle East.

Hummus is an Arabic word that means "chickpeas" and is a shortened version of the dish's full name, ummu bi ana, which means "chickpeas with tahini." The exact origins of the dish are unknown, but the earliest written recipes for a dish resembling hummus can be found in 13th century Cairo cookbooks. Hummus is typically served with pita bread and garnishes such as olive oil, whole chickpeas, paprika, and herbs as an appetizer or dip, or as an accompaniment to other Egyptian dishes such as falafel.

Interestingly, records show that Egyptians in the 13th and 14th centuries ate a version of the dish known as hummus kasa, which translates as "crushed hummus." It appears to be a chunkier, less blended version of hummus with coarsely chopped nuts added. You can get the recipe by clicking on the link.