Quotes About Hummus

Hummus has been my saviour. I've used it in every form: on sandwiches, rotis, with veggies and meat.

I love my family, my friends, the hummus, the sea, everything.

Always in my house, I have almonds, hummus, Triscuits, and cheddar cheese. It takes me back to childhood. My go-to meal would probably be pasta.

When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.

Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers? Answer: Put meat all over it.

My fatal flaw is hubris. The brown stuff they spread on veggie sandwiches? No, seaweed brain. That's hummus. Hubris is worse. What could be worse than hummus?

I even ate chips because I love the crunchy sound they make. And I didn't give much thought to what I was eating or what I was putting inside my body, except hummus, of course, which is one of my weaknesses.

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.

I got so excited, just talking about hummus to the Food Network. I feel like you don't see a lot of hummus and challah and shakshuka on the Food Network and that was really the meat of the process.

To make the argument that the media has a left- or right-wing, or a liberal or a conservative bias, is like asking if the problem with Al-Qaeda is do they use too much oil in their hummus.

I hate chickpeas. I like hummus but I ate that before I realised it was made out of chickpeas.

Every time I come home, and every time before I leave, I invite all my friends and I get hummus from this little shack in Tel Aviv called Baadunas.

I want to feel calm and at ease. Like someone who lives in Half Moon Bay, California, and makes hummus from scratch. Instead, I feel like I'm a contestant on some awful supermarket game show where I've got sixty seconds to hurl my shopping cart down the aisles, piling it with as much as possible before the buzzer goes off.

If I snack, it's generally hummus on Rice-Thins or Nut-Thins crackers and some guacamole. If I need something sweet, I have dark chocolate chips stashed in my freezer, and I'll eat a few to satisfy my sweet tooth - but only if there aren't any cinnamon gummy bears around. I'm a sucker for those!

I like Pirate's Booty. Prunes and olives, too. I love hummus. I can eat that until I die. I tend to eat mostly organic food.

I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.

By the second tour I had rice cakes and hummus with me, and I was jumping rope in my room.

To ask whether the mainstream media has a conservative or liberal bias is like asking whether al-Qaida uses too much oil in their hummus. It's - I think they might use too much oil in their hummus - but it's the wrong question.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.

Give me some grilled halloumi and a bit of hummus to snack on, and I'm in heaven.

A lot of my snacks are healthy. I love things like hummus, carrots, and celery, but I will never give up potato chips.

Hummus is quick and easy to make. Puree canned garbanzo beans with chopped garlic and olive oil. Bean salads are fast to make. Toss different varieties together for a colorful salad with some fresh herbs and olive oil. Baked beans count, too! Buy or make them without too much

I was inhaling my latest invention, "Greek" pizza—warm pita layered with black olive spread, creamy hummus, and tart tzatziki, topped with a heap of chopped and olive oil–drizzled tomatoes, feta, cucumbers, and avocado—when