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Hummus
Hummus (/ˈhʊməs/, /ˈhʌməs/; Arabic: حُمُّص, romanized: ḥummuṣ, lit. 'chickpeas', 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.
The word hummus is Arabic: حُمُّص, romanized: ḥummuṣ 'chickpeas'. The full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna 'chickpeas with tahini'. The colloquial Arabic word ḥummuṣ is a variant of the Arabic ḥimmaṣ or ḥimmiṣ which may be derived from the Aramaic language (חמצי ḥemṣīn, ḥemṣāy), corresponding to the Syriac word for chickpeas: ḥem(m)ṣē. The word entered the English language around the mid-20th century from the Arabic ḥummuṣ or via its borrowing for the name of the dish in Turkish: humus.
Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.
The major British supermarkets use houmous.
Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil.
Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus. Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant for centuries. Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid Caliphate in Egypt and the Levant.
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Hummus
Hummus (/ˈhʊməs/, /ˈhʌməs/; Arabic: حُمُّص, romanized: ḥummuṣ, lit. 'chickpeas', 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.
The word hummus is Arabic: حُمُّص, romanized: ḥummuṣ 'chickpeas'. The full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna 'chickpeas with tahini'. The colloquial Arabic word ḥummuṣ is a variant of the Arabic ḥimmaṣ or ḥimmiṣ which may be derived from the Aramaic language (חמצי ḥemṣīn, ḥemṣāy), corresponding to the Syriac word for chickpeas: ḥem(m)ṣē. The word entered the English language around the mid-20th century from the Arabic ḥummuṣ or via its borrowing for the name of the dish in Turkish: humus.
Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.
The major British supermarkets use houmous.
Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil.
Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus. Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant for centuries. Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid Caliphate in Egypt and the Levant.