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Monday, August 25, 2008



Everything you ever wanted to know about hummus! Learn the history of hummus and search a collection of hummus recipes.

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

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

Hummus 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 Lebanon
hummus is a traditional, widely consumed and very popular dish. Hummus in Lebanon may be garnished with colorful vegetables along with parsley and sumac. Pickled turnips along with pickled cucumbers and hot green peppers may be served on the side with a traditional garnish of sour pomegranate seeds. In Lebanon hummus is also served with whole chickpeas and olive oil on top. Hummus awarma is topped with minced meat, onions and pine nuts. Many Lebanese restaurants have introduced and made hummus a very popular dish to various cities around the world.

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

In Palestine
hummus has long been a staple food, garnished with olive oil and mint leaves, paprika, parsley, or cumin. A related dish popular in both Jordan and the territories is laban ma' hummus ("Yogurt and chickpeas") which uses yogurt in the place of tahini and butter in the place of olive oil. The chickpeas are first boiled alone before the other ingredients are added, and it is served hot. The Palestinian hummus have many variations, for example the Hummus masabacha is made with lemon-spiked tahini garnished with whole chickpeas and a sprinkling of paprika.

In Jordan
hummus mahluta
(also known as kudshiya) is covered with a combination of ful paste and warm chick peas.

In Turkey
Hummus is a widely appreciated appetizer in kebab houses and mediterrenian grills in Turkey. It is often served as a sidedish and sometimes as the main entree especially in southern and southeastern Turkish cuisine. It is traditionally consumed with pita bread, lemon juice, hot red pepper melted in butter and optionally with garlic and/or pastrami.

In Egypt
Hummus is traditionally garnished with cumin in Egypt.

In Greece
Although not traditionally a Greek dish, hummus in Greece is more known for being flavored with mint, or seasoned on sandwiches such as shawarma and pita burgers.

In Israel
Hummus is a common part of everyday meals in Israel. Many restaurants in Israel, mainly the Arab Palestinian restaurants and the Mizrahi Jewish restaurants, are dedicated to hot hummus, which may be served as chickpeas softened with baking soda along with garlic, olive oil, cumin and tahini. The Israeli version of hummus is actually the Palestinian hummus variations, for example hummus masabacha is made with lemon-spiked tahini garnished with whole chickpeas, a sprinkling of paprika, and a drizzle of olive oil.

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