Hummus

Template:Short description Template:About Template:Redirect Template:Pp Template:Use dmy dates Template:Infobox food

Hummus (Template:IPAc-en, Template:IPAc-en;<ref name="camb">Template:Cite news</ref><ref name="Lexico">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Template:Langx {{#invoke:Lang|lang}}, Template:Gloss, also spelled hommus or houmous), (full name: Hummus Bi Tahini)<ref>Template:Cite book</ref> is a Levantine<ref name="Nussbaum" /> dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.<ref name="Davidson 2014">Template:Cite book</ref> The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika.<ref>Claudia Roden, A Book of Middle Eastern Food, 1985, Template:Isbn, p. 45–46</ref><ref>Sonia Uvezian, Recipes and Remembrances from an Eastern Mediterranean Kitchen, 2001, Template:Isbn, p. 106–107</ref>

The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria.<ref name="mag111"/>

Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables.<ref name="Nussbaum">Template:Cite book</ref>

Etymology and spellingEdit

The word hummus is Template:Langx 'chickpeas'.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Lexico"/><ref>Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973</ref> The full name of the prepared spread in Arabic is Template:Transliteration 'chickpeas with tahini'.<ref>Claudia Roden, The New Book of Middle Eastern Food, 2008, Template:Isbn, p. 68</ref> The colloquial Arabic word Template:Transliteration is a variant of the Arabic Template:Transliteration or Template:Transliteration which may be derived from the Aramaic language ({{#invoke:Lang|lang}} Template:Transliteration<ref name="Nişanyan">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>), corresponding to the Syriac word for chickpeas: Template:Transliteration.<ref name="ahd">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The word entered the English language around the mid-20th century from the Arabic Template:Transliteration or via its borrowing for the name of the dish in Template:Langx.<ref>Template:Cite OED2</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.<ref name=Peters>Template:Citation</ref><ref name="Lexico"/><ref name="ahd" />

The major British supermarkets use houmous.<ref>Template:Citation</ref><ref>Template:Citation</ref><ref>Template:Citation Template:Dead link</ref><ref>Template:Citation</ref><ref>Template:Citation</ref>

Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil.<ref name=Peters/>

Origin and historyEdit

Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus.<ref name=spechler/> Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant for centuries.<ref>Tannahill p. 25, 61</ref><ref>Brothwell & Brothwell passim</ref> Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes,<ref>e.g. a "simple dish" of meat, pulses and spices Muhammad bin Hasan al-Baghdadi described in the 13th century, Tannahill p. 174</ref> puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid Caliphate in Egypt and the Levant.<ref name='zaouali'/>

The earliest mention of Hummus comes from Syria, in a 13th-century cookbook attributed to the Aleppine historian Ibn al-Adim.<ref name="mag111">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Other early written recipes for a dish resembling Template:Transliteration are recorded in cookbooks written in Cairo in the 14th-century.<ref name="spechler">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Encyclopedia of Jewish Food, John Wiley & Sons, 2010, By Gil Marks, page 270</ref><ref>Template:Citation</ref> A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Treasure Trove of Benefits and Variety at the Table ({{#invoke:Lang|lang}});<ref>Template:Cite book</ref><ref name='zaouali'>Template:Cite book translation of L'Islam a tavola (2004), p. 65</ref> and a purée of chickpeas and tahini called {{#invoke:Lang|lang}} appears in Muhammad bin Hasan al-Baghdadi's The Book of Dishes:<ref>Template:Cite book</ref> it is based on puréed chickpeas and tahini, and acidulated with vinegar (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.<ref>Perry et al., p. 383</ref>

Regional preparationsEdit

File:Hummuswithpinenuts.jpg

Hummus with pine nuts and olive oil

File:Houmous.jpg

Hummus served in a bowl on a platter of pita bread

As an appetizer and dip, diners scoop hummus with flatbread, such as pita.<ref name="bbc">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant.<ref name=bbc/>

Hummus is a common dip in Egypt where it is eaten with pita,<ref name="egypt">Template:Cite book</ref> and frequently flavored with cumin or other spices.<ref name="bbc" /><ref name="egypt" /><ref>Template:Cite book</ref>

In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus adding to the availability and popularity of the dish. Hummus is usually garnished with olive oil, "nana" mint leaves, paprika, and parsley.<ref>Ibrahim, Lailie, Institute for Middle East Understanding, Hummus, a Palestinian staple Template:Webarchive, 31 March 2006. Retrieved 9 March 2008.</ref>

Hummus is a common part of everyday meals in Israel.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews. Israeli versions use large amounts of tahini for a creamier texture.<ref name="MSSC">Template:Cite book</ref>

One author calls hummus, "One of the most popular and best-known of all Syrian dishes" and a "must on any mezzeh table."<ref>Arto der Hartoiunian Vegetarian Dishes from the Middle East, London 1983, p.33.</ref> Syrian and Lebanese in Canada's Arab diaspora prepare and consume hummus along with other dishes like falafel, kibbeh and tabbouleh, even among the third- and fourth-generation offspring of the original immigrants.<ref name=Magocsi>Template:Citation</ref>

In Cyprus, hummus is part of the local cuisine in both Turkish Cypriot and Greek Cypriot communities where it is called "humoi" (Template:Langx).<ref name=DELAC>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=LIC>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In the United Kingdom, hummus was popularized by Greek Cypriot caterers, sometimes leading to a perception of it being a Greek food.<ref>Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, Template:ISBN, p. 35.</ref>

In Turkey, hummus is considered a meze.<ref>Template:Cite book</ref>

In France, in the region of Provence, there is a dish called poichichade that resembles hummus.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In the United States and Europe, hummus is commercially available in numerous traditional and non-traditional varieties, such as beet or chocolate.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

NutritionEdit

Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.<ref name="humcom">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="humhome">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Packaged productEdit

United KingdomEdit

In the 1980s, the supermarket Waitrose was the first British supermarket to stock hummus, spelled houmous.<ref>Template:Citation</ref><ref>Template:Citation</ref><ref>Template:Citation Template:Dead link</ref><ref>Template:Citation</ref><ref>Template:Citation</ref> Hummus was popularized in the UK by chefs such as Yotam Ottolenghi, Claudia Roden and Anissa Helou. As of 2013, £60 million worth of hummus was sold in the UK each year, and one survey found that 41% of Britons had hummus in their fridge, twice as many as the rest of Europe. A Waitrose spokesperson said it had become a grocery staple.<ref>Template:Cite news</ref>

United StatesEdit

In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009.<ref name="fox">There’s Hummus Among Us Template:Webarchive By Elena Ferretti, Fox News, April 5, 2010</ref> One commentator attributed the growth of hummus to America's embrace of ethnic and exotic foods.<ref name="fox"/>

While in 2006–08 when some 15 million Americans consumed hummus, and annual national sales were about $5 million, sales growth in 2016 was reflected by an estimated 25% of US households consuming hummus.<ref name=justin/> By 2016, the leading American hummus manufacturer, Sabra Dipping Company, held a 62% market share for hummus sales in the United States, and was forecast to exceed $1 billion in sales in 2017.<ref name="justin">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="scott">Template:Cite news</ref><ref name="watson">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

To meet the rising consumer demand for hummus, American farmers increased their production of chickpeas four-fold since 2009, harvesting more than Template:Convert in 2015, an increase from Template:Convert in 2009.<ref name="justin" /> Hummus consumption has been so popular that many tobacco farmers have switched to growing chickpeas to meet demand.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In cultureEdit

Template:See also Hummus is often seen as an unofficial "national dish" of Israel, reflecting its huge popularity and significance among the entire Israeli population,<ref name=bbc/> which Israel's critics describe as an appropriation of Lebanese,<ref name="ariel">Ari Ariel, "The Hummus Wars", Gastronomica 12:1:34–42 (Spring 2012) {{#invoke:doi|main}}</ref> Palestinian or Arab culture.<ref name="Mitnick 2007">Template:Cite news</ref> According to Ofra Tene and Dafna Hirsch, the dispute over ownership of hummus exposes nationalism through food and the important role played by the industrialization of hummus made by Israeli private companies in 1958.<ref>Template:Cite journal</ref><ref>Hirsch D, Tene O. Hummus: The making of an Israeli culinary cult. Journal of Consumer Culture. 2013;13(1):25-45. doi:10.1177/1469540512474529</ref> Although, hummus has traditionally been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands, the dish was also popularized among the Jewish immigrants from Europe in the late 19th and early 20th century. Historian Dafna Hirsch describes its adoption in their diet as part of an attempt of blending in the Middle Eastern environment,<ref>Template:Cite journal</ref> while sociologist Rafi Grosglick points out the importance of its health aspects to their diet.<ref>Template:Cite book</ref> In recent years, through a process of gourmetization, the Arab identity of hummus became a marker of its authenticity, making famous Arab-Israeli villages such as Abu Gosh and Kafr Yasif. Hence, enthusiasts travel to the more remote Arab and Druze villages in the northern Galilee region for culinary experiences.<ref name=bbc/><ref>Template:Cite news</ref><ref name="Marks 2010">Template:Cite book</ref>

In October 2008, the Association of Lebanese Industrialists petitioned the Lebanese Ministry of Economy and Trade 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.<ref>Karam, Zeina, "Hummus war looms between Lebanon and Israel Template:Webarchive", Associated Press, 7 October 2008. Retrieved 10 December 2008.</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Citation</ref> Template:As of, the Lebanese Industrialists Association was still "collecting documents and proof" to support its claim.<ref name=Score>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The 2005 short film West Bank Story features a rivalry between two fictional restaurants, the Israeli "Kosher King" and the Palestinian "Hummus Hut". A parody of West Side Story, the film won the 2006 Academy Award for Best Live Action Short Film.<ref>Template:Cite news</ref> In 2012, Australian filmmaker Trevor Graham released a documentary, Make Hummus Not War, on the political and gastronomic aspects of hummus.<ref>Template:Cite news</ref>

Lebanon and Israel's chefs have been engaged in a competition over the largest dish of hummus, as validated by the Guinness World Record, as a form of contestation of "ownership".<ref name="ariel"/> The "title" has gone back and forth between Israel (2008), Lebanon (2009), Israel (January 2010),<ref>"Israel takes Hummus World Record", Haaretz January 8, 2010; see also Jawdat Ibrahim</ref> and, Template:As of, Lebanon (May 2010).<ref name="ariel"/><ref name="big one">Template:Cite news</ref><ref>Template:Cite news</ref> The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut, weighed approximately Template:Convert, more than double the weight of the Israeli-Arab previous record.<ref>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>