OUR HUMMUS

Hummus is a chickpea puree that is eaten spread on thin pita bread.

Origen

It is a national dish, especially in Lebanon, Palestine and Syria, but is widely eaten throughout the Middle East. In Turkey, it is particularly popular in the Hatay region. The oldest known recipe for hummus was discovered in a Syrian cookbook from the 13th century, which indicates that Syria is most likely the country of origin of hummus.

Production

Chickpeas (in a regional variant: beans) are soaked and cooked until they can be easily mashed into a paste. The finer the mash, the more of the outer shells (“skins”) of the chickpeas are removed during cooking (for the finest version, peeled chickpeas are used from the outset). This paste is mixed with tahina, olive oil and lemon juice to make a cream. It is then seasoned with crushed garlic, cumin, pepper and salt, stirred until smooth (yoghurt is sometimes used to adjust the consistency) and served cold.