Nutritional value per 100 g (3.5 oz)Energy
695 kJ (166 kcal)
Percentages are relative toUS recommendations for adults.
Source: USDA Nutrient Database (http://ndb.nal.usda.gov/ndb/search/list)
Hummus topped with whole chickpeasand olive oil.
The earliest known recipes for a dish similar to
hummus bi tahini
are recorded in cookbooks published inCairo in the 13th century.
A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices,and oil, but no tahini or garlic, appears in the
Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb
anda purée of chickpeas and tahini called
appears in the
Kitab Wasf al-Atima al-Mutada
: it isbased on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also containsmany spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,
which presumably gives it a very different texture from
hummus bi tahini
Hummus is high in iron and vitamin C and also hassignificant amounts of folate and vitamin B6.
Thechickpeas are a good source of protein and dietary fiber;the tahini consists mostly of sesame seeds, which are anexcellent source of the amino acid methionine,complementing the proteins in the chickpeas. Dependingon the recipe, hummus carries varying amounts of monounsaturated fat.
Hummus is useful in vegetarianand vegan diets; like other combinations of grains andpulses, it serves as a complete protein when eaten withbread.
As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze oras an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato,cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil,hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts (as photographed in the "History"section). Outside the Middle East, it is sometimes served with tortilla chips or crackers.
) is topped with a paste made from fava beans boiled until soft and thencrushed.
is a mixture of hummus paste, warm chickpeas and tahini.In
Vegetarian Dishes fromthe Middle East
, Arto der Haroutunian calls hummus, "One of the most popularand best-known of all Syrian dishes" and a "must on any mezzeh table."
Syrians in Canada's Arabdiaspora prepare and consume hummus along with other dishes like falafel, kibbe and tabouleh, even amongthe third and fourth-generation offspring of the original immigrants.
Hummus is a common part of everyday meals in Israel.
Asignificant reason for the popularity of hummus in Israel is the factthat it is made from ingredients that, following Kashrut (Jewishdietary laws), can be combined with both meat and dairy meals.Few other foods can be combined with a wide variety of mealsconsistently with the dietary laws.
It is seen as almost equallypopular amongst Israeli Jews and Israeli Arabs.
As a result of itspopularity, Israelis elevated hummus to become a "national foodsymbol" and consume more than twice as much hummus as neighbouring Arab countries, according tofigures by Tsabar Salads, a hummus manufacturer in Israel.
Commenting on its popularity, Gil Hovav, an
Hummus - Wikipedia, the free encyclopediahttp://en.wikipedia.org/wiki/Hummu2 of 627/04/2013 12:47 p.m.