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| ==Serving methods== | ==Serving methods== | ||
| ⚫ | {{Unreferencedsection|date=December 2007}} | ||
| ] | ] | ||
| As an ] and ] |
As an ] and ] hummus is scooped with flatbread (such as ]). Outside the Middle East it may be eaten with ]s and ]s of various kinds. Hummus is also used as part of a ], as a ] filling and as a dressing for dishes such as ], grilled ], ] or ]). It may be garnished chopped or thinly-sliced ], ], ], sautéed ], whole ], ] and hard-boiled egg. | ||
| ⚫ | ''Hummus ]'' (pronounced /fuːl/) is topped with a paste made from ] boiled until soft and then crushed into a mush. ''Hummus Masubha/Mashawsha'' is a mixture of hummus paste, warm chickpeas and tahini. | ||
| Hummus may be garnished with colorful vegetables and garnishes which can include ], ], ] ] (traditional in ]), ] (traditional in ]), ] (traditional ]<ref>''Palestinian Hummus'', in the San Francisco Chronicle, Food Section, April 4 2007 </ref>), chopped or thinly-sliced ], ], ], sautéed ], whole ], ] and hard-boiled egg. | |||
| ===Lebanon=== | |||
| Pickled turnips are used as an accompaniment along with pickled cucumbers and hot green peppers in Lebanon; the traditional garnish is sour pomegranate seeds. It is essentially an eastern Mediterranean dish and not commonly found in such areas of the Middle East as India or Pakistan and rarely in Persia, those three nations really being Indo-European rather than Eastern Mediterranean. | |||
| In Lebanon hummus may be garnished with colorful vegetables along with ] and ]. ] ] along with pickled cucumbers and hot green peppers may be served on the side with a traditional garnish of sour pomegranate seeds. | |||
| ⚫ | ''Hummus Awarma'' is topped with minced meat, onions and pine nuts. | ||
| ===Palestine=== | |||
| In ] ] are a very traditional garnish.<ref>''Palestinian Hummus'', in the San Francisco Chronicle, Food Section, April 4 2007 </ref>) | |||
| ===Egypt=== | |||
| Hummus is traditionally garnished with ] in ]. | |||
| ===Jordan=== | |||
| ⚫ | In ] ''Hummus mahluta'' (also known as ''Kudshiya'') is covered with a combination of ''ful'' paste and warm chick peas. | ||
| ==Nutritional information== | ==Nutritional information== | ||
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| Hummus is useful in ] and ] diets: like other combinations of grains and pulses, hummus with bread provides all ] for humans.{{Fact|date=February 2008}} | Hummus is useful in ] and ] diets: like other combinations of grains and pulses, hummus with bread provides all ] for humans.{{Fact|date=February 2008}} | ||
| ==Popular variations== | |||
| ⚫ | {{Unreferencedsection|date=December 2007}} | ||
| ⚫ | |||
| ⚫ | |||
| *''Hummus Masubha/Mashawsha'', a mixture of hummus paste, warm chickpeas and tahini. | |||
| ⚫ | |||
| ==Notes== | ==Notes== | ||
Revision as of 19:05, 28 February 2008
- For the biological matter in soil, see Humus; for the band, see Humus (band).
Hummus (also variously spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread which in modern recipes is made from blended chickpeas, sesame tahini, lemon juice and garlic. Hummus has been a dietary staple in various local forms throughout the Middle Eastern world for thousands of years.
The name comes from the Arabic word for chickpeas حُمُّص (pronounced hummus). The full name in Arabic is حُمُّص بالطحينة (hummus bi tahina) which means chickpeas with tahini.
History
The origins of hummus are unknown. It is one of the oldest known prepared foods and has been used in Middle Eastern and Mediterranean cuisine for thousands of years. Plato and Socrates both noted the nourishing benefits of hummus (hommos in Greek), which has been a part of Greek culture at least since classical times. An ancient Egyptian recipe calls for wine vinegar instead of lemon juice, which did not arrive in the Middle East until about the 8th century CE.
Hummus has long been a staple food in Syria and Lebanon. The dish later became popular in Jordan and Israel and has become increasingly available in America and Europe.
Serving methods
 | This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2007) (Learn how and when to remove this message) |
As an appetizer and dip hummus is scooped with flatbread (such as pita). Outside the Middle East it may be eaten with tortilla chips and crackers of various kinds. Hummus is also used as part of a meze, as a sandwich filling and as a dressing for dishes such as falafel, grilled chicken, Fish or eggplant). It may be garnished chopped or thinly-sliced tomato, cucumber, cilantro, sautéed mushrooms, whole chickpeas, olive oil and hard-boiled egg.
Hummus Ful (pronounced /fuːl/) is topped with a paste made from fava beans boiled until soft and then crushed into a mush. Hummus Masubha/Mashawsha is a mixture of hummus paste, warm chickpeas and tahini.
Lebanon
In Lebanon hummus 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.
Hummus Awarma is topped with minced meat, onions and pine nuts.
Palestine
In Palestine pine nuts are a very traditional garnish.)
Egypt
Hummus is traditionally garnished with cumin in Egypt.
Jordan
In Jordan Hummus mahluta (also known as Kudshiya) is covered with a combination of ful paste and warm chick peas.
Nutritional information
Hummus contains large amounts of the nutrients iron, vitamin C, and is a good source of protein and dietary fiber thanks to its primary ingredient. Depending on the recipe, it contains varying amounts of monounsaturated fat.
Hummus is useful in vegetarian and vegan diets: like other combinations of grains and pulses, hummus with bread provides all essential amino acids for humans.
Notes
- ^ eddybles.com, Feta Artichoke Hummus, retrieved 28 February 2008
- ^ mideastfood.about.com, Hummus 101, retrieved 28 February 2008
- ancientnile.co.uk, Ancient Niles Ancient Egyptian Recipes, retrieved 28 February 2008
- answers.com, Hummus, retrieved 28 February 2008
- Palestinian Hummus, in the San Francisco Chronicle, Food Section, April 4 2007
- Hummus NutritionData.com