Hummus

Hummus with olive oil
Origin
Place of origin	Egypt, Levant
Details
Course	Meze
Serving temperature	Cold
Main ingredient(s)	Chickpeas, tahini

Hummus is a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.^[1] In its earliest form, "Hummus Kasa",^[2] the recipe is of medieval Egyptian origin: 'Hummus Kasa', the earliest documented recipe for something similar to modern hummus (although without garlic, and with additional spices and nuts), dates to 13th Century (CE) Egypt. Today, it is popular throughout the Middle East (the Levant in particular), and in Middle Eastern cuisine around the globe.

[edit] Etymology

The English word hummus comes from Turkish humus meaning the hummus food dip or spread, which in turn comes from Arabic حمّص ḥummuṣ, in turn derived from ḥimmaṣ "chickpeas".^[3] The earliest known attestation for hummus in English is in 1955.^[4] Spellings of the word in English can be inconsistent.^[5] Among the spellings are hummus, hummous houmous, hommos, humos, hommus, hoummos, etc. The spelling humus is generally avoided in English as it is a homonym of humus (organic matter in soil), though this is the usual Turkish spelling^[5] and the Oxford English Dictionary indicates the word entered the English language from Turkish.^[4]

The complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna which means "chickpeas with tahini".^{[citation needed]}

[edit] History

Hummus with pine nuts and olive oil

Many cuisine-related sources describe hummus as a very ancient food,^[6][7][8] or connect it to famous historical figures such as Saladin.^[9] Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.^[10][11]

But in fact, there is no specific evidence for this purported ancient history of hummus bi tahini.^[12] Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes,^[13] puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant.^[14]

The earliest known recipes for something similar to hummus bi tahini date to 13th century Egypt. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb;^[14] and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,^[15] which presumably gives it a very different texture from hummus bi tahini.

The author Meir Shalev has suggested that a passage in the biblical Book of Ruth may be a reference to hummus. Specifically, the phrase "וְטָבַלְתְּ פִּתֵּךְ בַּחֹמֶץ"—usually translated as "dip thy morsel in the vinegar"—may mean that Ruth is eating "pita bread dipped in hummus" (2:14).^{[citation needed]}

[edit] Nutritional information

Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6.^[16] The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat.^[17] Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.

[edit] Serving methods

As an appetizer and dip, hummus is scooped with flatbread (such as pita). It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts (as photographed in the "History" section). Outside the Middle East, it is sometimes served with tortilla chips or crackers.

Hummus ful (pronounced [ˈfuːl]) is topped with a paste made from fava beans boiled until soft and then crushed. Hummus masubha/mashawsha is a mixture of hummus paste, warm chickpeas and tahini.

In Vegetarian Dishes from the Middle East, Arto der Haroutunian calls hummus "one of the most popular and best-known of all Syrian dishes" and "a must on any mezzeh table."^[18] Syrians in Canada's Arab diaspora prepare and consume hummus along with other dishes like falafel, kibbe and tabouleh, even among the third and fourth-generation offspring of the original immigrants.^[19]

[edit] Israeli

Hummus topped with ful and tehina

Hummus is a common part of everyday meals in Israel.^[20] A significant reason for the popularity of hummus in Israel is the fact that it is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. In order for a restaurant to be certified kosher in Israel, it is necessary for meat and dairy foods to be prepared in separate kitchens. Few other foods can be combined with a wide variety of meals consistently with the dietary laws.^[21] It is seen as almost equally popular amongst Israeli Jews and Israeli Arabs.^[21] As a result of its popularity, Israelis elevated hummus to become a "national food symbol" and consume more than twice as much hummus as neighbouring Arab countries, according to figures by Tsabar Salads, a hummus manufacturer in Israel.^[22] Commenting on its popularity, Gil Hovav, an Israeli food editor interviewed on the BBC program Cooking in the Danger Zone, stated that "even during the intifada years Jews would sneak [...] into the Muslim quarter just to have a vital, really genuine good humous [sic]," and noted that like many dishes considered to be Israeli national foods, hummus is actually Arab.^[23] However, he also said, commenting on Iraqi, Egyptian, Syrian or Yemeni food in Israel, that "Jews came from these countries to Israel and they brought their food with them".^[24] Many restaurants run by Mizrahi Jews and Arab citizens of Israel are dedicated to hot hummus, which may be served as chick peas softened with baking soda along with garlic, olive oil, cumin and tahini. One of the fancier hummus versions available is hummus masabacha, made with lemon-spiked tahini garnished with whole chick peas, a sprinkling of paprika and a drizzle of olive oil.^[25] Hummus is sold in restaurants, supermarkets and hummus-only shops (known in Hebrew as humusiot).^[26]

[edit] Palestinian

For Palestinians, hummus has long been a staple food, often served warm, with bread, for breakfast, lunch or dinner^[27] All of the ingredients in hummus are easily found in Palestinian gardens, farms and markets, thus adding to the availabilty and popularity of the dish. In Palestinian areas, hummus is usually garnished, with olive oil, "nana" mint leaves, paprika, parsley or cumin.^[28] A related dish popular in the region of Palestine and Jordan is laban ma' hummus ("yogurt and chickpeas"), which uses yogurt in the place of tahini and butter in the place of olive oil and is topped with pieces of toasted bread.^[27]

[edit] Packaged product

[edit] United States

By the end of the 20th century, hummus had emerged as part of the American culinary fabric.^[29] In 2008, more than fifteen million Americans consumed hummus on a regular basis.^[29] Hummus became a popular staple in American restaurants with the Armenian migration from Lebanon to Southern California and the East Coast after the Lebanese Civil War (1975-1990).^[30] It was further popularized in the United States by Jews returning from visits in Israel and by Israeli expatriates.^[29]

According to a 2010 market research, hummus consumption in the United States has increased by 35% over a period of 21 months, with sales reaching nearly $300 million. In 2006, hummus was present in 12% of American households, rising to 17% by early 2009.^[31] One commentator attributed the growth of Hummus to America’s embrace of ethnic foods, and to experimentation with exotic foods.^[31]

In November 2009, Gadi Lesin, President & CEO of the Israeli Strauss group food manufacturer said that market share of co-owned Sabra Dipping Company in the USA makes it the largest packaged hummus dip manufacturer in the world.^[32]

[edit] Controversy

In October 2008 the Association of Lebanese Industrialists petitioned to the Lebanese ministry of Economy to request protected status from the European Commission for hummus as a uniquely Lebanese food, similar to the Protected Geographical Status rights held over regional food items by various European Union countries.^[33][34][35] Fadi Abboud (president of the Lebanese Industrialists Association), stated that "Israelis have usurped several Lebanese and oriental products",[1]. According to Abboud, Lebanon exported the first hummus dish in 1959.^[36] As a response, food critic Janna Gur wrote: "The success of certain brands of Israeli hummus abroad may have been what brought about Abboud's anger", leading him to claim that Israel has been "stealing" their country's national dishes, like hummus, falafel, tabbouleh and baba ghanouj.^[37] In response, Shooky Galili, an Israeli journalist specialising in food who writes a blog dedicated to hummus,[2] said that "trying to make a copyright claim over hummus is like claiming for the rights to bread or wine. [...] Hummus is a centuries old Arab dish—nobody owns it, it belongs to the region."^[38] As of late 2009, the Lebanese Industrialists Association was still "preparing documents and proof" to support its claim.^[39]

[edit] World record

In May 2010, the Guinness World Record for the largest dish of hummus in the world returned to Lebanon.^[38][40] The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut, weighed approximately 10450 kg (roughly 23000 lb), more than double the previous record set by 50 Israeli Arabs and Jews who cooked approximately 4100 kg (roughly 9000 lb) in January 2010 in the Arab-Israeli village of Abu Ghosh.^[41][42][43] According to local media, the recipe included 8 tons of boiled chick peas, 2 tons of tahini, 2 tons of lemon juice and 70 kg (154 lb) of olive oil.^[38]

[edit] See also

[edit] References

[edit] Bibliography

[edit] Further reading

• McKenna, Alix. "Lebanon vs. Israel: A Delicious Culinary War", Moment, March/April 2011.

Wikibooks has a book on the topic of Cookbook:Hummus

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Look up hummus in Wiktionary, the free dictionary.