Historical origins
Hummus with olive oil, lemon juice, cumin and sumacMany cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown. 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.
Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century by Saladin. Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman 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 centuries, no recipes documenting this food'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.
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. 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; 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. They are noted in a 13th century work by Muhammad bin Hasan al-Baghdadi of Persia for a "simple dish" of meat, pulses and spices.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.It was common in Roman and Persian kitchens in the form of sesame oil but not as the tahini paste of hummus-bi-tahini.
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.Garlic was grown in the gardens of King Merodach-Baladan II of Babylon and probably was in Greece by the early Bronze Age.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.
Nutritional information
Lebanese hummus, garnished with whole chickpeas, on a Yemeni serving dishHummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6.The chickpeas make it a good source of protein and dietary fiber. Depending on the recipe hummus carries varying amounts of monounsaturated fat.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.
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.
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. A related dish popular in the region of Palestine and 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.
Recipe :
2 (16-ounce) cans chick peas, drained, reserve juice
4 to 6 cloves of garlic
1 1/2 teaspoons salt
3/4 cup tahini (sesame seed paste)
1/2 cup (or more) lemon juice
Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
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