This is an old revision of this page, as edited by Guy Montag (talk | contribs) at 21:29, 7 July 2005 (syntax). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 21:29, 7 July 2005 by Guy Montag (talk | contribs) (syntax)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Hummus (houmous, hommus, or humus) is a dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, paprika, and tahini (sesame seed paste). It is popular all over the Middle East including Syria, Lebanon, Israel, West Bank, Gaza, Turkey, Greece, Cyprus, though the hummus eaten in Greece, Turkey, and Cyprus is quite different from the hummus eaten in the Arab world and in Israel. It is traditionally scooped up with flatbread (pieces of pita) to be eaten, but it is increasingly popular as a dip for tortilla chips. It is a popular breakfast food, especially when combined with another dip named "Ful" (pronounced "Fool"), which is based on crushed fava beans. It is also used as an appetizer dish to accompany main courses.
Hummus is relatively cheap to make with either dried or canned chickpeas. Dried chickpeas must be soaked in water overnight then simmered for an hour or more. The cooked or canned chickpeas are ground, using a food processor or hand blender, with olive oil, lemon juice, and tahini. Garlic, salt, cumin, and chili powder may be added.
It is a nutritious food, containing a large amount of protein, dietary fiber, and mono-unsaturated fat, and is suitable for vegetarians and vegans. It is often garnished with parsley, paprika, tomatoes, cucumber, or thinly sliced onions.
It has no relation to the biological matter in soil called humus.