Hummus

For the biological matter in soil, see Humus; for the band, see Humus (band).

Hummus with olive oil, lemon juice, cumin and sumac

Hummus (Arabic: حمّص; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus; see romanization of Arabic) is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle Eastern world.

Etymology

The word comes from Arabic: حمّصḥummuṣ 'chickpeas'. Like other Arabic loanwords, its spelling in English is unstable. The earliest known use of the word hummus in English, noted by the Oxford English Dictionary (OED), was in 1955. The three most common spellings for the word as transliterated into English are hummus, hommos and hoummos. The spelling humus is avoided in English due to its having the same spelling as another English word humus, though this is the most common Turkish spelling and the OED indicates the word entered the English language from Turkish. The full Arabic name of the prepared spread is حُمُّص بطحينة (ḥummuṣ bi ṭaḥīna) which means chickpeas with tahina.

Historical origins unknown

Hummus with pine nuts

Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown. The historical enigma is such that the origins of hummus-bi-tahini could be much more recent than is widely believed. One of the earliest verifiable descriptions of hummus comes from 18th-century Damascus and the same source claims it was unknown elsewhere.

Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century CE by Saladin. Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman carry speculative recipes for an ancient Egyptian hummus, substituting vinegar for lemon juice, but acknowledge we do not know how the Egyptians ate their chick-peas. Similarly, no recipe for hummus has been identified among the many books on cooking surviving from ancient Rome.

History of the ingredients

No date or history has been documented as to when mashed chickpeas and sesame paste (with or without garlic and lemon) were first combined into a dish anything like the now widely-known food hummus-bi-tahini.

Chickpeas and sesame, the crops from which hummus's main ingredients are taken, were known and cultivated in the ancient Mediterranean and Middle Eastern worlds. Chickpeas are hummus's principal ingredient, and have been a human food item for over 10,000 years. The chickpea was used as a food item in Palestine before 4000 BC, was one of the earliest crops cultivated in Mesopotamia and was a common street dish in ancient Rome; indeed the famous Roman orator, Cicero, was named for an ancestor who had a wart on his nose shaped like a chickpea. Archeological evidence identifies chickpeas in the Sumerian diet before 2500 BC. They are noted in a 13th century work by Muhammad ibn al-Hasan ibn Muhammad ibn al-Karim al Katab al Baghdadi of Persia for a "simple dish" of meat, pulses and spices. It is unknown whether chickpeas were commonly mashed in any of these cultures. Tahini (sesame paste) likewise lacks any clear historical context. Sesame was grown as a crop in ancient Assyrian and Babylonian gardens and is mentioned by Columella. It was common in Roman and Persian kitchens in the form of sesame oil but not as the tahini paste of hummus-bi-tahini.

Other ingredients are used in sundry recipes of hummus-bi-tahini. The olive originated in Syria and Palestine, where it was being cultivated by the fourth millennium BC. A variety may have been indigenous to Crete, where olives were being cultivated by 2500 BC. The Bible mentions olive oil many times and it was exported from Palestine to places such as Egypt. Several Roman writers indicate that salt was used in extracting the oil. Garlic was grown in the gardens of King Merodach-Baladan II of Babylon and probably was in Greece by the early Bronze Age. The lemon was last to arrive in the Middle East and Mediterranean world, originating in India. However, depictions of lemons have been found at Pompeii and Tusculum, so this fruit must have reached the Roman world, at least as a luxury import, by the first century.

Nutritional information

Lebanese hummus, garnished with whole chickpeas, on a Yemeni serving dish

Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber. Depending on the recipe hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it provides essential amino acids.

Serving methods

As an appetizer and dip hummus is scooped with flatbread (such as pita). Hummus 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, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, ful, olives and pickles. Outside the Middle East it is sometimes served with tortilla chips or crackers.

Hummus ful (pronounced /fuːl/) 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 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, kibbe and tabouleh, even among the third and fourth-generation offspring of the original immigrants.

File:Hummus.JPG

Lebanese style hummus topped with whole chickpeas and olive oil.

For Palestinians hummus has long been a staple food, garnished with olive oil and mint leaves, paprika, parsley or cumin. A related dish popular in 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. The chickpeas are first boiled alone before the other ingredients are added and it is served hot.

Hummus is a common part of everyday meals in Israel and is even mentioned by the Israel Defense Force Cookbook. 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 traditional hummus masabacha, made with lemon-spiked tahini garnished with whole chick peas, a sprinkling of paprika and a drizzle of olive oil. Hummus is eaten in restaurants, supermarkets and hummus-only shops called humusiot.

The adoption of hummus as an Israeli Jewish dish is described by Joseph Massad as "cultural theft" and "appropriation" of what was traditionally a "Palestinian and Levantine Arab" dish. The authors of the New York Times Jewish Cookbook (2003), when discussing hummus and falafel note that they are "certainly not Israeli", but are rather Israeli adaptations of local Arab cuisine. In October 2008 the Association of Lebanese Industrialists sought 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. Even in the United States, a country traditionally considered an ally of Israel, news media like the Santa Fe New Mexican state that the "Zionist enterprise" that helped to found Israel supported the "rejection of everything that reeked of Diaspora and an eager, almost childish, embrace of the Levant...and the infatuation with falafel and hummus, staples of Arabic cuisine, started there."

See also

• Arab cuisine
• Greek cuisine
• Iraqi cuisine
• Israeli cuisine
• Lebanese cuisine
• Levantine cuisine
• Palestinian cuisine
• Syrian cuisine
• Turkish cuisine

Bibliography

• Afzal-Khan, Fawzia; Seshadri-Crooks, Kalpana (2000), The Pre-occupation of Postcolonial Studies, Duke University Press, ISBN 0822325217, 9780822325215 {{citation}}: Check |isbn= value: invalid character (help)
• Amster, Linda; Sheraton, Mimi (2003), The New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World, St. Martin's Press, ISBN 0312290934, 9780312290931 {{citation}}: Check |isbn= value: invalid character (help)
• Bricklin, Mark (1994), Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet, Rodale, ISBN 0875962254, 9780875962252 {{citation}}: Check |isbn= value: invalid character (help)
• Brothwell, C. D.; Brothwell, B. (1998), Food in Antiquity: A survey of the Diet of Early Peoples, Expanded Edition, John Hopkins University, ISBN 0801857406
• Salloum, Habeeb; Peters, James (1996), From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes, I.B.Tauris, ISBN 1860640389
• Tannahill, Reay (1973), Food in History, Stein and Day, ISBN 0812814671 {{citation}}: Check |isbn= value: checksum (help)