Serves: 4

This simple and popular dish owes its special flavor to warming baharat seasoning, served at the El Abed Abu Hmid Hummus eatery, located in the heart of Acre’s Old Lighthouse compound. Owner Arin Abu-Hmid Kurdi named it in honor of her late father.

Recipe adapted from On the Hummus Route by Ariel Rosenthal, Orli Peli-Bronsthein and Dan Alexander

Heat the ghee over medium heat in a large pan.
Add the chickpeas, season with baharat and salt, mix together well, and cook, stirring continuously until the chickpeas have absorbed the fat and spices, about 5 minutes.
Serve warm with a chopped vegetable salad.

For the cooked chickeas - Ariel Rosenthal's method:

Ingredients

500g cooked chickpeas (see method below)

3 tbsp samneh or ghee

1 tbsp bought or homemade baharat spice mix

Salt, to taste

For the chickpeas:

500g small dried chickpeas

2 tsp baking soda

Hummus ‘El Abed’

Ingredients