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| :''For the biological matter in soil, see ]; for the band, see ]. | :''For the biological matter in soil, see ]; for the band, see ]. | ||
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| '''Hummus''' or '''hummus bi tahini''' ({{lang-ar|حُمُّص}} ] hamos, houmous, hommos, hommus, hummos, hummous or humus) is a ] or ] made of blended ]s, ] ], ], and ]. | '''Hummus''' or '''hummus bi tahini''' ({{lang-ar|حُمُّص}} ] ''hamos'', ''houmous'', ''hommos'', ''hommus'', ''hummos'', ''hummous'' or ''humus'') is a ] or ] made of blended ]s, ] ], ], and ]. | ||
| In Arabic the word ''hummus'' is used to describe the dish or just ] by themselves. The full name of the dish is ''hummus bi tahina'' ({{lang-ar|حُمُّص بالطحينة}}) "chickpeas with tahini". Hummus is popular in various local forms throughout the ] world. | In Arabic the word ''hummus'' is used to describe the dish or just ] by themselves. The full name of the dish is ''hummus bi tahina'' ({{lang-ar|حُمُّص بالطحينة}}) "chickpeas with tahini". Hummus is popular in various local forms throughout the ] world. | ||
Revision as of 10:31, 26 February 2008
- 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 blended 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 tortilla chips and crackers of various kinds outside the Middle East. Hummus is also used as part of a meze, as a sandwich filling and as a dressing (for such things as falafel, grilled chicken, Fish or eggplant).
Hummus may be garnished with colorful vegetables and garnishes which can 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, olive oil and hard-boiled egg.
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.
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.
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