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Hummus is a delicious Middle Eastern dip prepared with cooked, mashed chickpeas mixed with tahini, lemon juice, and garlic. Olive oil, a few whole chickpeas, parsley, and paprika are common Middle Eastern garnishes.

It’s generally served as a dip with pita bread in Middle Eastern cuisine. It is currently made industrially in the West, and it is frequently served as a snack or appetiser with crackers.

Although there are several hypotheses and claims of origin in various regions of the Middle East, there is inadequate evidence to pinpoint the exact site or period of hummus’ creation. Its main ingredients, chickpeas, sesame, lemon, and garlic, have been mixed and consumed for millennia in Egypt and the Levant. Despite the fact that area inhabitants ate chickpeas and commonly cooked them in stews and other hot meals, puréed chickpeas eaten cold with tahini do not emerge in Egypt and the Levant until the Abbasid period.

The earliest known documented recipes for a meal resembling hummus bi tahina may be found in 13th-century Cairo cookbooks. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kanz al-Fawa’id fi Tanwi’ al-Mawa’id; and a purée of chickpeas with tahini known as hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on pur It can also be served by rolling it out and letting it sit overnight, which gives it a texture distinct from hummus bi tahina.

Diners scoop hummus with flatbread, such as pita, as an appetiser and dip. It’s also good with falafel, grilled chicken, fish, or eggplant and served as part of a meze. Chopped tomato, cucumber, coriander, parsley, caramelised onions, sautéed mushrooms, whole chickpeas, extra virgin olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles, and pine nuts are among the garnishes. It’s sometimes served with tortilla chips or crackers outside of the Middle East.

The hummus ful (pronounced ) is topped with a mixture prepared from cooked and crushed fava beans.

Msabbaha/mashawsha hummus is made using hummus paste, heated chickpeas, and tahini.

Hummus is a popular dip in Egypt, where it is usually seasoned with cumin or other spices and served with pita bread.

Hummus has long been a staple cuisine for Palestinians and Jordanians, frequently eaten warm with bread for breakfast, lunch, or dinner. All of the components for hummus are readily available in Palestinian gardens, farms, and marketplaces, enhancing the dish’s accessibility and appeal. Hummus is commonly decorated in Palestine with olive oil, “nana” mint leaves, paprika, and parsley. Laban ma’ hummus (“yoghurt with chickpeas”), a similar meal popular in Palestine and Jordan, substitutes yoghurt for tahini and butter for olive oil, and is served with toasted bread slices.

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