Made from blended chickpeas, tahini, olive oil, garlic, and lemon juice, it serves as both a dip and a spread. I enjoyed it served with warm pita bread, topped with a drizzle of olive oil and a sprinkle of paprika. It’s often shared as an appetizer, inviting everyone to gather around and enjoy.
Shawarma features marinated meat (often chicken or lamb) that is slow-cooked on a vertical rotisserie. The meat is shaved off and wrapped in pita bread with fresh vegetables, pickles and garlic sauce.
Both hummus and shawarma are not just meals to keep you alive, but they also represent Jordanian hospitality and tradition. Sharing hummus during gatherings fosters a sense of community, while shawarma stalls are social hubs, bustling with conversations and laughter. Jordanians also have sweets, of course...half of these flavor words I haven't learned yet—every day in Jordan is an eating adventure!
