Hummus

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This article is about the food. For the biological matter in soil, see Humus. For the band, see Humus (band).
Hummus with olive oil, lemon juice, cumin and sumac

Hummus (a transliteration of the Arabic: حمّص‎; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus; see romanization of Arabic) is a Levantine Arab[1] dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle Eastern world.[2]

Contents

[edit] Etymology

The word comes from Arabic: حمّص‎ḥummuṣ[3] 'chickpeas'. Like other Arabic loanwords, its spelling in English is unstable.[3] The earliest known use of the word hummus in English, noted by the Oxford English Dictionary (OED), was in 1955.[4] The three most common spellings for the word as transliterated into English are hummus, hommos and hoummos. The spelling humus is avoided in English due to its having the same spelling as another English word humus, though this is the most common Turkish spelling[3] and the OED indicates the word entered the English language from Turkish.[4] The full Arabic name of the prepared spread is حُمُّص بطحينة (ḥummuṣ bi ṭaḥīna) which means chickpeas with tahina.

[edit] Historical origins

Hummus with pine nuts

Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods[5][6][7] with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown.[8][9] The historical enigma is such that the origins of hummus-bi-tahini could be much more recent than is widely believed. One of the earliest verifiable descriptions of hummus comes from 18th-century Damascus and the same source claims it was unknown elsewhere.[10]

Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century by Saladin.[11] Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman[12] carry speculative recipes for an ancient Egyptian hummus, substituting vinegar for lemon juice, but acknowledge we do not know how the Egyptians ate their chick-peas. Similarly, no recipe for hummus has been identified among the many books on cooking surviving from ancient Rome.

Charles Perry, co-author of Medieval Arab Cookery notes that owing to hummus bi tahina being an everyday staple, and because of the lack of Arab recipe books published between the 14th and 20th century, no recipes documenting the recipe's early ingredients have been found. He says the nearest medieval example recorded in a 13th century Arab cookbook, Kitab Wasf al-Atima al-Mutada is Hummus kasa, which substitutes vinegar for lemon, includes extra herbs and adds walnuts, hazelnuts, almonds and pistachios.[13][14]

[edit] History of the ingredients

Chickpeas and sesame, the crops from which hummus's main ingredients are taken, were known and cultivated in the ancient Mediterranean and Middle Eastern worlds. Chickpeas are hummus's principal ingredient, and have been a human food item for over 10,000 years.[15] The chickpea was used as a food item in Palestine before 4000 BC, was one of the earliest crops cultivated in Mesopotamia and was a common street dish in ancient Rome;[12] indeed the famous Roman orator, Cicero, was named for an ancestor who had a wart on his nose shaped like a chickpea. Archeological evidence identifies chickpeas in the Sumerian diet before 2500 BC.[16] They are noted in a 13th century work by Muhammad ibn al-Hasan ibn Muhammad ibn al-Karim al Katab al Baghdadi of Persia for a "simple dish" of meat, pulses and spices.[17] It is unknown whether chickpeas were commonly mashed in any of these cultures. Tahini (sesame paste) likewise lacks any clear historical context. Sesame was grown as a crop in ancient Assyrian and Babylonian gardens and is mentioned by Columella.[18] It was common in Roman and Persian kitchens in the form of sesame oil but not as the tahini paste of hummus-bi-tahini.[19]

Other ingredients are used in sundry recipes of hummus-bi-tahini. The olive originated in Syria and Palestine, where it was being cultivated by the fourth millennium BC. A variety may have been indigenous to Crete, where olives were being cultivated by 2500 BC. The Bible mentions olive oil many times and it was exported from Palestine to places such as Egypt. Several Roman writers indicate that salt was used in extracting the oil.[20] Garlic was grown in the gardens of King Merodach-Baladan II of Babylon and probably was in Greece by the early Bronze Age.[21] The lemon was last to arrive in the Middle East and Mediterranean world, originating in India. However, depictions of lemons have been found at Pompeii and Tusculum, so this fruit must have reached the Roman world, at least as a luxury import, by the first century.[22]

[edit] Nutritional information

Lebanese hummus, garnished with whole chickpeas, on a Yemeni serving dish

Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6.[23] The chickpeas make it a good source of protein and dietary fiber. Depending on the recipe hummus carries varying amounts of monounsaturated fat.[24] Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein.

[edit] Serving methods

As an appetizer and dip hummus is scooped with flatbread (such as pita). Hummus is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, ful, olives and pickles. Outside the Middle East it is sometimes served with tortilla chips or crackers.

Hummus ful (pronounced /fuːl/) is topped with a paste made from fava beans boiled until soft and then crushed. Hummus masubha/mashawsha is a mixture of hummus paste, warm chickpeas and tahini.

In Vegetarian Dishes from the Middle East Arto der Hartoiunian calls hummus "one of the most popular and best-known of all Syrian dishes" and "a must on any mezzeh table."[25] Syrians in Canada's Arab diaspora prepare and consume hummus along with other dishes like falafel, kibbe and tabouleh, even among the third and fourth-generation offspring of the original immigrants.[26]

Lebanese style hummus topped with whole chickpeas and olive oil.

For Palestinians hummus has long been a staple food, garnished with olive oil and "nana" mint leaves, paprika, parsley or cumin.[27] A related dish popular in the region of Palestine (including Jordan) is laban ma' hummus ("yogurt and chickpeas") which uses yogurt in the place of tahini and butter in the place of olive oil. The chickpeas are first boiled alone before the other ingredients are added and it is served hot.[28]

Food critic Jana Gur wrote that the ethos of some early Jewish settlers in modern Israel "was rejection of everything that reeked of Diaspora and an eager, almost childish, embrace of the Levant. The infatuation with falafel and hummus, staples of Arabic cuisine, started there."[29] The outcome, according to another commentator, was that "Shawarma, falafel and hummus soon became “sabra” foods,"[30] a common part of everyday meals in Israel.[31] Many restaurants run by Mizrahi Jews and Arab citizens of Israel are dedicated to hot hummus, which may be served as chick peas softened with baking soda along with garlic, olive oil, cumin and tahini. One of the fancier hummus versions available is traditional hummus masabacha, made with lemon-spiked tahini garnished with whole chick peas, a sprinkling of paprika and a drizzle of olive oil.[32] Hummus is eaten in restaurants, supermarkets and hummus-only shops called humusiot.

In October 2008 the Association of Lebanese Industrialists sought protected status from the European Commission for hummus as a uniquely Lebanese food, similar to the Protected Geographical Status rights held over regional food items by various European Union countries.[33][34][35] A food editor interviewed on the BBC program Cooking in the Danger Zone stated that while Hummus may be very popular in Israel, "Humous is Arabic. Falafel...is completely Arabic and this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad."[36]

[edit] See also

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[edit] References

  1. ^ Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35.
  2. ^ eddybles.com, Feta Artichoke Hummus, retrieved 28 February 2008
  3. ^ a b c Pam Peters (2007). The Cambridge Guide to Australian English Usage. Cambridge University Press. pp. 370. ISBN 0521878217. 
  4. ^ a b Oxford English Dictionary (Second Edition) CD-ROM Version 3.1.1 (2007), Oxford, Oxford University Press
  5. ^ mideastfood.about.com, Hummus 101, retrieved 28 February 2008
  6. ^ choice.com, More about hummus, "Hummus has existed for thousands of years." retrieved 5 May 2008
  7. ^ insidehookah.com Food - Hummus, "...it is evident that it’s been a Middle Eastern/Mediterranean favorite, and sometimes staple, for thousands of years." retrieved 5 May 2008
  8. ^ www.straightdope.com, Who invented hummus?, 21 March 2001, "Hummus has been around for too long, in too many forms, and the origin is lost in antiquity... There's no way of knowing where it started...", retrieved 5 May 2008
  9. ^ Jaffe, Jody, bethesdamagazine.com, Scrumptious Hummus, 2007, "...hummus has been around since humans have been hunting and gathering... the history of hummus is murky, with several cultures claiming origin." retrieved 05 May 2008
  10. ^ James Grehan, Everyday Life and Consumer Culture in Eighteenth-Century Damascus ISBN 029598676X
  11. ^ Adrienne's Gourmet Foods, Hummus, retrieved 3 September 2008
  12. ^ a b Brothwell & Brothwell pp. 105-7
  13. ^ Alice Fordham (October 10, 2008). "Middle Eats: What are Lebanon’s chances of legally laying claim to hummus?". NOW Lebanon. http://www.nowlebanon.com/NewsArticleDetails.aspx?ID=62188. 
  14. ^ Perry and Rodinson, 1998, p. 383.
  15. ^ Tannahill p. 25
  16. ^ Tannahill p. 61
  17. ^ Tannahill p. 174
  18. ^ Brothwell & Brothwell pp. 157, 146
  19. ^ Tannahill p. 176
  20. ^ Brothwell & Brothwell pp. 154-7
  21. ^ Brothwell & Brothwell p. 109
  22. ^ Brothwell & Brothwell pp. 140, 269
  23. ^ Bricklin, 1994, p. 115.
  24. ^ Hummus NutritionData.com
  25. ^ Arto der Hartoiunian Vegetarian Dishes from the Middle East, London 1983, p.33.
  26. ^ Paul R. Magocsi (1999). Encyclopedia of Canada's Peoples. University of Toronto Press. pp. p. 1244. ISBN 0802029388. http://books.google.ca/books?id=dbUuX0mnvQMC&pg=PA1244&dq=falafel+history&lr=&as_brr=3&sig=o6O7x6z91yzlNhE_6Ao7YetKQjQ. 
  27. ^ Ibrahim, Lailie, Institute for Middle East Understanding, Hummus, a Palestinian staple, 31 March 2006, retrieved 9 March 2008.
  28. ^ Salloum and Peters, 1996, p. 204.
  29. ^ Gur, Jane, Santa Fe New Mexican, "Hummus History: Tales of a Wandering Chickpea", 21 October 2008, retrieved 11 December 2008
  30. ^ Volcot-Freeman, Eythan-David "Culinary Zionism: an ingathering of edibles", Present Tense Magazine, retrieved 1 December 2008.
  31. ^ Even mentioned by the Israel Defense Force Cookbook, see Houston Chronicle "Diversity in the dining room helps ring in Israel's new year"
  32. ^ Food & Wine, May 2008; On the Hummus Hunt in Israel by Jen Murphy, p. 66,
  33. ^ Karam, Zeina, "Hummus war looms between Lebanon and Israel", Associated Press, 7 October 2008, retrieved 10 December 2008.
  34. ^ Carolynne Wheeler (11 Oct 2008). "Hummus food fight between Lebanon and Israel". The Daily Telegraph. http://www.telegraph.co.uk/news/worldnews/middleeast/3178040/Hummus-food-fight-between-Lebanon-and-Israel.html. 
  35. ^ "Whose hummus is it anyway?". The Times of South Africa. Nov 09, 2008. http://www.thetimes.co.za/PrintEdition/Lifestyle/Article.aspx?id=877641. 
  36. ^ BBC Cooking in the Danger Zone: Israel and Palestinian Territories, Page 6

[edit] Bibliography

  • Afzal-Khan, Fawzia; Seshadri-Crooks, Kalpana (2000), The Pre-occupation of Postcolonial Studies, Duke University Press, ISBN 0822325217, 9780822325215 
  • Amster, Linda; Sheraton, Mimi (2003), The New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World, St. Martin's Press, ISBN 0312290934, 9780312290931 
  • Bricklin, Mark (1994), Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet, Rodale, ISBN 0875962254, 9780875962252 
  • Brothwell, C. D.; Brothwell, B. (1998), Food in Antiquity: A survey of the Diet of Early Peoples, Expanded Edition, John Hopkins University, ISBN 0801857406 
  • Rodinson, Maxime; Perry, Charles (1998), Medieval Arab Cookery, Prospect Books (UK), ISBN 0907325912, 978-0907325918 
  • Salloum, Habeeb; Peters, James (1996), From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes, I.B.Tauris, ISBN 1860640389 
  • Tannahill, Reay (1973), Food in History, Stein and Day, ISBN 0812814671 
Retrieved from "http://en.wikipedia.org/wiki/Hummus"
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