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Month: December 2013

  • Musabaha (Whole Chickpea Hummus)

    Musabaha (Whole Chickpea Hummus)

    I can’t believe I have yet to post a hummus recipe after making this delicious appetizer/dip for the umpteenth time. Hummus, long a staple of Middle Eastern cuisine, made from chickpeas and tahini (sesame paste) is low in fat and high in protein. This might be the reason why the hummus craze has spread the world by fire on the tables of the health conscious communities. My eyes nearly popped out when MSN reported that store-bought hummus sales in US was USD530 million in 2012 and farmers are switching to planting this lowly chickpea to meet with the growing demand. (more…)

  • Homemade Passion Fruit Vinegar | Fruit Vinegar

    Homemade Passion Fruit Vinegar

    Drinking vinegar isn’t something new. History buffs are probably aware of posca which was drunk in Ancient Greece and Rome. In Japan, Korea and Taiwan, it was used not only in cuisine but also for medical purposes for centuries until now. In feudal times, Japanese samurai warriors carried vinegar mixed with water into battle as a tonic to fight fatigue. There are also a variety of benefits claimed from stimulating appetite to beautiful skin. (more…)