Beyond Hummus

In a world flooded with food videos, apps, and recipes-why add another food book? Because this isn’t a cookbook. It’s an invitation to discover-and in some cases, rediscover-the overlooked, under-the-radar, and endangered ingredients of the Southern Levant: Jordan, Palestine, and nearby regions. Some remain beloved locally; others have quietly vanished from kitchens and markets. With the homogenisation of international foods in the supermarkets, restaurants and outlets around the world, hummus and falafel have gone global, but many essential components of this region’s cuisine are still unfamiliar abroad-and fading at home. Beyond Hummus explores a rich culinary heritage by focusing on ingredients, not recipes. It revives grains, herbs, and flavours either unknown in the West or disappearing from local memory. The first part covers widely used ingredients that haven’t crossed borders; the second explores staples younger generations may not even recognize. This book doesn’t preach authenticity or romanticize tradition. It acknowledges that old dishes were time-consuming-and embraces modern shortcuts. It encourages experimentation, curiosity, and a fresh look at food heritage. Whether you’re a curious cook or tired of fusion trends, Beyond Hummus points you toward ingredients worth saving-and savouring. Because food isn’t just about what’s trending. Sometimes the most exciting flavours are the ones almost forgotten.