| Revision as of 17:50, 13 December 2007 view source70.17.110.200 (talk) →Serving methods← Previous edit | Revision as of 10:06, 14 December 2007 view source 24.124.29.130 (talk) →Popular variationsNext edit → | ||
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| ==Popular variations== | ==Popular variations== | ||
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| * ''Hummus Awarma'' (traditional in ]), which is hummus topped with minced meat, onions and pine nuts. | * ''Hummus Awarma'' (traditional in ]), which is hummus topped with minced meat, onions and pine nuts. | ||
| * ''Hummus ]'' (pronounced /fuːl/), which is hummus topped with a paste made from ] boiled until soft and then crushed into a mush. | * ''Hummus ]'' (pronounced /fuːl/), which is hummus topped with a paste made from ] boiled until soft and then crushed into a mush. | ||
Revision as of 10:06, 14 December 2007
- For the biological matter in soil, see Humus; for the band, see Humus (band).
Hummus or hummus bi tahini (Template:Lang-ar); spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread made of mashed chickpeas, sesame tahini, lemon juice, and garlic.
In Arabic the word hummus is used to describe the dish or just chickpeas by themselves. The full name of the dish is hummus bi tahina (Template:Lang-ar) "chickpeas with tahini". Hummus is popular in various local forms throughout the Middle Eastern world.
Serving methods
As an appetizer and dip, hummus is traditionally scooped with flatbread (such as pita) but it is increasingly eaten with chips and crackers of various kinds outside the Middle East. Hummus is also used as as part of a meze, as a sandwich filling and as a dressing (for such things as falafel, grilled chicken, or eggplant).
Hummus can be garnished in many ways. Popular garnishes include parsley, sumac, pickled turnips (traditional in Lebanon), cumin (traditional in Egypt), pine nuts (traditional Palestinian), chopped or thinly-sliced tomato, cucumber, cilantro, sautéed mushrooms, whole chickpeas and olive oil.
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 especially suitable for vegetarian and vegan diets. When eaten with pita bread, the combination provides all essential amino acids for humans.
Popular variations
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- Hummus Awarma (traditional in Lebanon), which is hummus topped with minced meat, onions and pine nuts.
- Hummus Ful (pronounced /fuːl/), which is hummus topped with a paste made from fava beans boiled until soft and then crushed into a mush.
- Hummus Masubha/Mashawsha, a mixture of hummus paste, warm chickpeas and tahini.
- Hummus mahluta, which is hummus paste covered with a combination of ful paste and warm chick peas. Also known as Kudshiya in Jordan
Notes
- Palestinian Hummus, in the San Francisco Chronicle, Food Section, April 4 2007
- Hummus at NutritionData.com
- http://www.medicinenet.com/script/main/art.asp?articlekey=59945