The hummus comprises nothing more than what it should: pummeled chickpeas, tahini, lemon juice, salt, and olive oil. Yet Lebanon's hummus has brought food critics, amateur locals, and foreign globe-trotters to their literary knees. It has inspired them to label it the unqualified “best,” and seduced them to write tantalizing comparisons bordering on the sensual. Praised, worshipped, and turned to cliche, in short, our hummus is worth it – whatever “it” may be.
Simple but glorious, Hummus has become the darling dip for vast populations of foodies throughout Europe, America, and Canada. It has long been a staple dish in Lebanese cuisine and is iconic of the healthy-yet-yummy essence of Lebanese food.
‘Hummus’ is the Arabic word for chickpea and thus the name for the dip in which this humble legume takes center stage. Tahini, lemon and olive oil bring the Hummus dip to life.
Tyre, Sidon or Tripoli, three iconic Lebanese cities where traditions are still preserved. Foul and hummus is a daily ritual, served with freshly baked bread, olive oil, and a plate of crisp veggies.
The Origins of Hummus: According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century. Chickpeas were and are abundant in the Middle East and are still commonly eaten. In fact, the word hummus means chickpea in Arabic.
A serving of hummus is only about 2 tablespoons, making it a food most people chronically overeat. But if you can limit yourself to roughly the serving size, hummus is quite healthy. Not only is it high in fiber and protein, it's also packed with vitamins, minerals and antioxidants.
Hummus, that creamy dip that hails from the Middle East, has a reputation as a clean, healthy food. It deserves it. All the main ingredients are superfoods in their own right. It's got chickpeas, sesame paste (tahini), lemon, and olive oil in most traditional versions.
Lebanese, Palestinians, Egyptian Arabs, Jordanians, Turks, Greeks, and other Middle Eastern and Mediterranean countries; we all claim hummus as “OUR” dish. Some historians say hummus can be dated to 13th century Egypt and even before that. What do you think? Who invented hummus?
Hummus with minced meat or Awarma is the best mix ever. I’m also a fan of hummus with cauliflower, with chicken liver and balls of kebbeh.
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