• 1 cup of dried chickpeas
• 3 tbsp tahini
• 1/4 cup chopped red pepper
• 1 lemon fresh squeezed
• 4 tbsp Olive oil
1. Soak chickpeas in water overnight. Water should cover chickpeas
2. After soaking, bring medium pot to boil
3. Drain chickpeas, there shouldn’t be much excess water
4. Place into pot and cook about 10 minutes or until chickpeas can be squished between fingers
5. After cooked add all ingredients to blender and mix until smooth
6. Serve with veggies of your choosing
Still catching up on travel postings, here’s my thoughts on traveling to Bahrain. First, because the country has influence from mediterranean places I wasn’t concerned at all prior to travel. There are many individuals that are expats from India and The Philippines so the cuisine is very diverse.
The first thing I tried was a traditional Arabic breakfast.
Now I did request that it came without the cheese, but it came anyways. The main dish is called medames, which is a bean lentil type soup. It was absolutely to die for. The breakfast itself came with dates, olives, bread, labneh, halloumi, and medames. This is pretty much what I ate every morning (sans dairy products).
I also tried something called poori bhaji which is a type of pancakes that comes with a sweet curry sauce.
Most of my other meals consisted of lentil soup and hummus.
Overall it was fairly easy finding something to eat within my dietary restraints. I did learn that vegan isn’t part of the cuisine lingo, mostly people say vegetarian non dairy when ordering a meal.