Hummus
A Levantine dip of chickpeas, tahini, lemon, and garlic.
Hummus (also spelled hommus or houmous), full name Hummus Bi Tahini, is a Levantine dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of hummus was in a 13th-century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria. 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.
- Earliest known mention
- 13th-century cookbook attributed to Ibn al-Adim from Aleppo
- Primary ingredients
- Chickpeas, tahini, lemon juice, garlic
- Standard garnish
- Olive oil, whole chickpeas, parsley, paprika
- Region of origin
- Levant (Syria, Lebanon, Egypt, etc.)
- Common consumption
- As a dip with pita bread or as part of meze
Lore & Background
The word hummus is Arabic for 'chickpeas', and the full name in Arabic is ḥummuṣ bi ṭaḥīna 'chickpeas with tahini'. The earliest mention of a dish equivalent to hummus comes from Syria, in a 13th-century cookbook attributed to Ibn al-Adim. That recipe, called chickpea kisāʾ (garment), included chickpeas, lemon, sesame, and olive oil, but omitted garlic. Other early written recipes for a dish resembling ḥummuṣ bi ṭaḥīna are recorded in cookbooks written in Cairo in the 14th-century. One such recipe, from the Treasure Trove of Benefits and Variety at the Table, was a cold purée of chickpeas with vinegar and pickled lemons, without tahini or garlic. Another, from Muhammad bin Hasan al-Baghdadi's The Book of Dishes, called hummus kasa, used puréed chickpeas and tahini, acidulated with vinegar, and contained many spices, herbs, and nuts, but no garlic.
Reader's Guide
Hummus holds significance as a staple food across the Levant, Egypt, Cyprus, Turkey, and Israel, and has become widely popular in the West. In the Levant, it is often served as a warm dish with bread for any meal. In Israel, it is a common part of everyday meals, made from ingredients that, following Kashrut, can be combined with both meat and dairy. Israeli versions use large amounts of tahini for a creamier texture. In the United Kingdom, hummus was popularized by Greek Cypriot caterers and later by chefs such as Yotam Ottolenghi, Claudia Roden, and Anissa Helou. Hummus is often seen as an unofficial 'national dish' of Israel, a claim that critics describe as appropriation of Lebanese, Palestinian, or Arab culture.
Did You Know?
- The earliest mention of hummus was in a 13th-century cookbook attributed to Ibn al-Adim from Aleppo.
- The word hummus is Arabic for 'chickpeas'; the full name in Arabic is ḥummuṣ bi ṭaḥīna.
- In the 1980s, the British supermarket Waitrose was the first to stock hummus, spelled houmous.
Frequently Asked Questions
Who is Hummus?
Hummus, also called Hummus Bi Tahini, is a classic Levantine dip made by mashing cooked chickpeas together with tahini, lemon juice, and garlic. It is most traditionally served alongside pita bread as part of a meze spread.
What are Hummus's powers/role?
Hummus functions as a versatile spread, dip, or savory side that anchors Levantine dining tables. Its standard presentation features a drizzle of olive oil, a few whole chickpeas, fresh parsley, and a dusting of paprika on top.
Why is Hummus important?
The earliest known written reference to hummus appears in a 13th-century cookbook attributed to the Syrian historian Ibn al-Adim of Aleppo. It remains a cornerstone of Levantine culinary tradition across Syria, Lebanon, Egypt, and neighboring regions.
Where does Hummus come from?
Hummus originates from the Levant, encompassing modern-day Syria, Lebanon, Egypt, and surrounding areas. It is most traditionally enjoyed as a dip with pita bread or as one component of a larger meze spread.
Elsewhere in the Classic Dishes universe
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