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We also received an addictive chickpea spread.
As with many Arabic translations, romanized spellings for the chickpea spread (hommos and humos, among others) vary.
Those who make their own hummus will also know that tahini is an ingredient that no self-respecting home-made chickpea spread would be without.
A reporter insisted that the chickpea spread is widely available in grocery stores in the United States, but Casspi — who was drafted last month by the Sacramento Kings — smiled dismissively.
The selection includes tzatziki, taramosalata, an eggplant spread and a chickpea spread, all of which have been gently tweaked, with a suggestively heavy dose of roasted garlic, for example.
In between bouts of pushing and rubbing, we get the chance to sample some of Bonci's current works in progress, including a goat's cheese ricotta and courgette pizza, potato and mozzarella, chickpea spread and mortadella, plus a beautifully moist leg of lamb in a calzone-style case.
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Other versions, based mainly on olive oil and containing anything from beetroot to avocado, I've always rejected as phoney imposters, but after making today's three wonderful chickpea spreads with not so much as a gram of tahini among them, I couldn't help but call them anything other than, well, "hummus".
You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool.
They will feel right at home with velvety chickpea and basil spread in whole-wheat pita, vegetable-filled rice pancake rolls, miso soup, organic pasta with slow-roasted tomatoes or grilled tempeh with a sweet-and-sour glaze.
Just ask any of the local high school students who wolf down plates of the chickpea and tahini spread ($6 for a platter; $4.25 on a pita) at one of six small tables and then take out a pint for later ($10 a pound).
At the same high level are lebni, the lustrous dip of yogurt, dill, cucumbers and walnuts; hummus, the chickpea-and-sesame spread; patlican salata, the smoky, garlic-laden eggplant salad; and sigara boregi, fried cigar-shaped wrappers filled with feta cheese.
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Justyna Jupowicz-Kozak
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