Chickpeas — the main ingredient in hummus — have been grown and eaten in this part of the world for thousands of years. They are an extraordinary food: full of protein, fibre and iron, they keep you full for a long time and can be stored dry for months without going off. Before refrigerators existed, chickpeas were a vital, reliable source of nutrition.
Making hummus is simple but getting it perfectly smooth and balanced takes practice. The chickpeas are soaked overnight, cooked until very soft, then blended with tahini, garlic, lemon and salt. The very best hummus is made fresh each day and served still warm, with a pool of olive oil in the centre and a sprinkle of paprika or za'atar herbs on top.
Flatbread in Kuwait is often a type called khubz, round and slightly puffed, cooked in a very hot oven. The intense heat creates a pocket of steam inside the bread that puffs it up like a balloon — and if you are quick, you can stuff things inside that pocket before it deflates. It is also used as a scoop for dips and stews, acting as both food and cutlery at the same time.
Hummus and flatbread are eaten all across the Middle East, North Africa and parts of Europe and Asia. Each country and region has its own version — slightly different spices, different textures, different ways of serving. In Kuwait it might be accompanied by pickled vegetables, fresh tomatoes and a scattering of whole chickpeas on top for extra texture.