Hummus

Hummus is a Levantine dip or spread made from cooked, mashed chickpeas blended with tahini (sesame paste), lemon juice, garlic, and olive oil. Salt is often added, and water or aquafaba is used to adjust texture. Optional flavorings include cumin, paprika, parsley, or roasted garlic.

Preparation and variations: The core ingredients are blended until smooth; chickpeas can be cooked from dried or used from canned. Tahini provides creaminess and sesame flavor. Some recipes use yogurt or olive oil on top. Variations across the Middle East and the Mediterranean include changing proportions, roasting chickpeas, or adding herbs. Hummus is commonly served with pita bread, vegetables, or as part of a mezze platter.

History and origins: Hummus is associated with the Levant region, including countries such as Lebanon, Syria, Palestine, Jordan, and Israel. The exact origin is disputed, with early written references appearing in medieval cookbooks in the region. Over the 20th century it spread globally through migration and the rise of vegetarian and Mediterranean cuisines.

Nutrition and cultural role: Hummus is plant-based and naturally dairy-free, high in protein and fiber from chickpeas, with healthy fats from tahini and olive oil. Commercial varieties vary in ingredients and sodium. It is a common component of mezze and a staple in many Middle Eastern diets, and it has become widely consumed worldwide.