Moroccan Arabic: الحمص
French: pois chiches
Hummus is the Arabic word for chickpeas or garbanzo beans. High in protein and fiber, the beans are integral to Middle Eastern, Mediterranean, North African, Western Asian and Indian cuisines. In traditional Moroccan cooking, dried chickpeas are almost always favored over the canned variety.
For tips on soaking, peeling, cooking and freezing hummus, see How to Use Dried Chickpeas in Moroccan Cooking.
Some examples of Moroccan chickpea recipes are:
- Serrouda - Chickpea Puree
- Harira - Tomato, Chickpea and Lentil Soup
- Vegetarian Carrot and Chickpea Tagine