What’s the most popular hors d’oeuvre?

I think it has to be hummus. I don’t have any scientific proof but I once counted the kinds of hummus sold at one of my local supermarkets and stopped when I reached 38.

Thirty-eight kinds of hummus? That’s almost as many varieties as potato chips!

Of course there aren’t actually 38 different flavors. There are several brands and some of them are the same flavor, brand to brand — like garlic flavored or spicy, olive, tahini.

But there are also some that I will call post-modern versions because I can’t think of another word for it. Like Sabra’s chipotle or Buffalo style hummus or Tribe’s hummus topped with Cilantro Chimichurri. Wow, that’s what I call fusion cuisine!

Sorry, but when it comes to certain foods, I am a purist. Like with hummus.

In Egypt, hummus is still blessedly kind of pure and simple, so I’ve been eating it every day with breakfast and dinner. It’s basic stuff: pureed chickpeas mixed with spices, olive oil and lots of tahini. Mix it all up in a food processor, garnish with a drizzle of olive oil and a few cooked chickpeas and it’s yummy enough. You don’t need to make it more complex or add any sauce or topping. That way you can actually taste the hummus.

Try this version — it’s easy to make, cheaper than store-bought and you won’t have to make a decision about which of the 38 (or more) flavors to buy.

Egyptian Hummus with Tahini

1 pound can chickpeas

1/3 cup tahini

3 tablespoons olive oil

2 tablespoons lime juice

1 clove garlic

1/2 teaspoon salt or to taste

pita bread

Drain the chickpeas but reserve the liquid. Set aside a tablespoon of chickpeas. Place the remaining chickpeas in a food processor with the tahini, 2 tablespoons olive oil, lime juice, garlic, salt and 1/4 cup of the reserved bean liquid. Process until the ingredients form a smooth puree (turn the machine off and scrape the sides of the work bowl once or twice). If you prefer a thinner hummus, add some more of the bean liquid. Spoon the hummus into a serving bowl. Garnish with the remaining tablespoon olive oil and the reserved chick peas. Makes about 1-1/2 cups

When in Egypt, eat as the Egyptians do.

So I have, as I’ve been here for just under two weeks. Breakfast, lunch and dinner.

Some of the traditional breakfast food is actually not so different than what I eat at home, which usually is plain yogurt with fresh fruit or dried apricots. There’s lots of yogurt here for breakfast, all plain rather than being mixed with so much stuff that you can’t taste the yogurt.

But for breakfast here there’s also hummus, baba ghanoosh, tahini, olive salads and falafel, so I’ve been having a feast. I love all that food, but normally it’s for snack or hors d’oeuvre, not breakfast. This will change my company brunch menu for sure. All of these dishes are ones I can make ahead so there’s no fussing when people are over.

Think New Year’s weekend.

One of the more interesting breakfast dishes is the variety of feta cheese mixtures. I love feta cheese. But it’s the kind of cheese I crumble into a salad or spinach pie. In Egypt they mash it up and mix it it with lemon juice and olive oil to make it creamy, add some chopped tomatoes, scallions and sometimes parsley or mint and it becomes a spread for pita bread.

Terrific breakfast food. Great change from toast and jam.

The photo shows the way it’s served: with a drizzle of olive oil and chopped tomatoes. Try it. The recipe is something like this — use amounts of lemon juice and olive oil that suit your fancy and make the feta as creamy as you like.

Mash 6-8 ounces of feta cheese with about 2 tablespoons olive oil and about 2 tablespoons lemon juice. Beat until creamy. Add plain yogurt if desired for a creamier consistency. Add 3 chopped scallions, 8-10 chopped cherry tomatoes and 2 tablespoons chopped parsley or one tablespoon chopped fresh mint if desired. Mix thoroughly. Serve drizzled with olive oil and chopped tomatoes. Serve with pita bread. Makes 6 servings