What is the story of this dish?
Like many traditional Jewish dishes, hummus is an ancient recipe with no clear origin or history; many countries claim to be its creators.
Countries such as Palestine, Egypt, Syria, Turkey, and Lebanon all claim to have created the first version of hummus, but being a millennia-old dish with countless variations, it's truly difficult—if not impossible—to pinpoint its exact origin.
The Hebrews use some biblical references to try to claim hummus as their own, although these references don't align closely with the hummus we know today.
Egypt may have the most solid record, mentioning a possible first version of hummus in a 13th-century cookbook.
Damosa, an important dish from Syria and Turkey, is considered a precursor to hummus, while in Lebanon, ancient recipe records could suggest a connection to it. The truth is that hummus probably passed through each of these countries in antiquity, though it's very difficult to know exactly where it originated.
Hummus may have spread across the Ottoman Empire, which after World War I remained in the various countries where it was introduced.
Notable Elements
This dish is mainly described as a cream or purée, usually made with sesame paste, chickpeas, garlic, lemon, and olive oil. The name can be translated into English as "chickpea," and you can find it in most kitchens around the world.
It is undoubtedly one of the most commonly served recipes at gatherings, as it can accompany many other traditional Jewish foods or even international snacks like tortilla chips.
Besides its flavor, one of the positive aspects of hummus is its health benefits, as it is a food rich in fiber, vitamins, zinc, magnesium, calcium, potassium, iron, and fatty acids such as omega-6 and omega-9.
