Hummus
| Course | Meze |
|---|---|
| Place of origin | Middle East |
| Region or state | Levant and Egypt |
| Serving temperature | Room temperature or cold |
| Main ingredients | Chickpeas, tahini |
Hummus (/ˈhʊməs/, /ˈhʌməs/;[1][2] Arabic: حُمُّص, romanized: ḥummuṣ, lit. 'chickpeas', also spelled hommus or houmous), (full name: Hummus Bi Tahini)[3] is a Levantine[4] dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.[5] The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika.[6][7]
The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria.[8]
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.[4]
- ^ "hummus Meaning in the Cambridge English Dictionary". dictionary.cambridge.org. Archived from the original on 7 August 2017. Retrieved 27 April 2018.
- ^ "Hummus | Definition of hummus by Oxford Dictionary on Lexico.com also meaning of Hummus". Lexico. Archived from the original on 1 October 2020. Retrieved 20 January 2021.
- ^ Shulman, Martha Rose (8 June 2010). Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine: A Cookbook. Potter/Ten Speed/Harmony/Rodale. p. 103. ISBN 978-1-60529-619-7.
- ^ a b Nussbaum, Harriet (11 November 2021). Hummus A Global History. Reaktion Books. p. 42.
- ^ Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. ISBN 9780191040726 – via Google Books.
- ^ Claudia Roden, A Book of Middle Eastern Food, 1985, ISBN 0394471814, p. 45–46
- ^ Sonia Uvezian, Recipes and Remembrances from an Eastern Mediterranean Kitchen, 2001, ISBN 9780970971685, p. 106–107
- ^ Cite error: The named reference
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