Hummus

Hummus (Arabic ḥummuṣ — “chickpea”) is a thick creamy dip of ground cooked chickpeas, one of the most popular dishes of Middle Eastern and Mediterranean cuisine; its earliest known mention is in a 13th-century Syrian cookbook. The word “hummus” in Arabic means the chickpea itself — the main ingredient of the dish.

The classic recipe combines a few simple components: chickpeas boiled until soft, sesame paste (tahini), fresh lemon juice, garlic, olive oil, and salt. All this is ground or blitzed in a blender to an exceptionally smooth, velvety consistency. The flavour of hummus is rich, nutty-creamy, with a pleasant lemony tang and a garlicky accent. Hummus is usually served in a bowl, with a hollow made with a spoon into which olive oil is poured and sprinkled with red paprika, cumin, herbs, or whole chickpeas. It is eaten by dipping pita flatbread, lavash, or fresh vegetables, and also as part of a mezze spread, a spread for sandwiches, and a side. Hummus is exceptionally nutritious — rich in plant protein and fibre, so it is popular among vegetarians and adherents of healthy eating the world over.