Hummus the region for millennia. Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant. As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts. Outside
Parsley Parsley is widely used in Middle Eastern, European, Brazilian, and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash). In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part