Comments on: Mad About Chickpeas-Hummus B’ Lahme

By: Jasmine

Jasmine — Tue, 27 Jul 2010 08:52:39 +0000

Bethany… that must be delicious! I’m craving 4 it although I’ve just had breakfast!

By: PABLO RACHID

PABLO RACHID — Fri, 18 Jun 2010 16:13:38 +0000

HOLA AMIGOS, LES ESCRIBO DESDE ARGENTINA (ROSARIO) Y ESTE 23 Y 30 DE JUNIO REALIZAREMOS CHARLAS DE COCINA ARABE LIBANESA EN NUESTRA SOCIEDAD LIBANESA DE ROSARIO, ESTA PAGINA NOS SIRVE MUCHO POR SU CONTENIDO Y FOTOGRAFIA. DESDE YA GRACIAS POR DIFUNDIR NUESTRA CULTURA QUE ABUELOS HAN TRAIDO HASTA ESTOS RINCONES. SALUDOS Y ESPERAMOS ESE VIAJE.

By: MS

MS — Thu, 01 Apr 2010 15:00:03 +0000

Bethany………..Where did you learn all that from

By: Bethany

Bethany — Mon, 29 Mar 2010 08:35:36 +0000

You can make it without pine nuts or you could alternatively use cashews or even sunflower seeds might work.

By: robbie

robbie — Mon, 29 Mar 2010 06:24:55 +0000

Loks good if I can get pine nuts wha do i relace it with.

Kind regards
robbie

By: Food Jihadist

Food Jihadist — Wed, 24 Mar 2010 18:27:15 +0000

Just did a post about a wonderful Lebanese meal I had in Cairo and the hummus b’Lahme was delicious. I’ll have to try this recipe. FYI: added you to my blog roll!

Cheers!

By: George@CulinaryTravels

George@CulinaryTravels — Mon, 15 Feb 2010 09:23:04 +0000

This is one of my all time favourite dishes, especially with some warm from the oven still puffy pita breads. I must try your recipe out.

By: barbara

barbara — Mon, 08 Feb 2010 11:02:05 +0000

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.