Hummus, the Middle Eastern marvel that's taken the world by storm! Born in the heart of the Middle East, this dish has transcended borders and captivated taste buds globally. What makes it so irresistible, you ask? Well, it's the perfect fusion of simplicity and versatility that has everyone hooked.

Middle Eastern countries each have their unique take on hummus. Lebanon serves up silky-smooth hummus, presented like edible art on a plate, drizzled with olive oil and crowned with plump chickpeas. Meanwhile, Turkey boasts the thickest, spiciest version, often accompanied by pastirma, the beloved air-dried beef of the region.

But when the West embraces hummus, it adds a splash of color to the mix. Beets, basil, or avocados are summoned to transform it into vibrant reds and refreshing greens. Carrots and eggplants even join the party. In essence, hummus is a canvas for culinary creativity, and every cook becomes an artist.

Hummus knows no bounds in its usage. It can stand alone, hobnob with veggies, grace your crackers, play a stellar role in a sandwich, elevate a salad dressing, or cozy up to a hearty meat dish. The possibilities are as vast as your imagination.

For purists, the original recipe is the true gem. The one I stumbled upon during my culinary expedition through Lebanon. It's the recipe I cherish, and it's the one I'm excited to share with you today. A dish that's a staple when I entertain guests, paired with the freshest seasonal vegetables.

This very recipe also finds its home in the Mezzes chapter of my book Alaturka, alongside my favorite Turkish recipes, collected during my 5-year sojourn in that enchanting country.

Now, I'm curious. Which interpretation of hummus makes your taste buds tingle? Share your thoughts and join the global hummus appreciation club!