• While love may be the international language, the international love is the chickpea, or the Bengal gram (India), Chickpea (English), Garbanzo (Latin America), Hommes, Hamaz (Arab world), Nohud, Lablabi (Turkey), and Shimbra (Ethiopia), as its sometimes known.
• Chickpeas are a high-protein legume, as well as providers of slow burning complex carbohydrates. They can also replenish your iron stores, promote energy production, and act as an antioxidant. Of course, the properties of the chickpea and therefore hummus have been known for quite some time – in 400 BC, Plato and Socrates wrote about the benefits of hummus in their diets.
• Hummus is often blended with tahini, olive oil, lemon juice, salt and garlic, though sometimes yogurt and butter is substituted. In ancient Rome, vinegar was sometimes used in the place of lemon juice (lemons may have been known to Romans at the time as merely an expensive and rare import).
• When Sacha Baron Cohen as Bruno joked with Israel’s Yossi Alpher and Palestine’s Ghassam Khalib about “hummus” versus “Hamas,” he might not have known that, unfortunately, a Hummus War in the region was soon to come, where “Lebanese businessmen are making a legal claim that would designate hummus as traditional to Lebanon.” The move was to make it illegal for other countries to market hummus as their own. As one detractor said, “hummus belongs to all who love it!”
• As with most Dietribes, there have to be records for the biggest, fastest and strongest of all foods featured. Hummus is no different, and actually has more records than most! To wit:
Largest plate of hummus world record (set by Isreal): 4,090kg (9,016lbs?? Is that right?)
Largest pita (won by Greece): 110.2lbs
Longest pita (set by Qatar): 421 ft 6 in
Is anyone else hungry?
• Need a cure for the winter doldrums? It seems that hummus might be the answer. A recent study has shown chickpeas to have a connection to Prozac and other antidepressants, given its high levels of Tryptophan (yes, also found in your Thanksgiving turkey), which helps raise serotonin levels.
• Though you can make your own hummus, take a peak inside a hummus factory to see how your local grocers likely procures their Mediterranean mixture.
• Flossers, do you buy your hummus pre-made, or make your own? I’ve done both, but my lack of skills make the store-bought variety a much better choice!
Hungry for more? Venture into the Dietribes archive.
‘Dietribes’ appears every other Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.
Comments (37)
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I have bought it at the store and make my own, garlic is my favorite flavor. I also like to just pop the canned chickpeas in my mouth (after rinsing them off) plain. They are YUMMY!
posted by Pink Coat on 1-13-2010 at 12:47 pm
Yumm, I love hummus. I just started eating it this year, which really just made me angry for all the years I’d missed out in it. Never made my own, though I’ll have to give it a shot sometime. I usually purchase Sabra brand.
posted by amy on 1-13-2010 at 12:48 pm
Sabra’s Classic Hummus is incredibly good!
reCaptcha is laggards deliver
posted by Nathan on 1-13-2010 at 1:02 pm
Mt mother is from Israel so… basically I have been eating hummus all my life. I was the weird kid in elementary school with hummus and pita in my lunch =) My mom taught me how to make it when I was young and I will usually make my own, especially if I need a lot for a party. It is sooooo easy and insanely healthy and I really recommend homemade over store-bought.
posted by BorgQueen on 1-13-2010 at 1:03 pm
ditto on the homemade vs. store bought. It is super easy and uber healthy, but I have to admit buying Sabra in a pinch.
posted by slcstace on 1-13-2010 at 1:09 pm
I buy the storebought hummus, especially the garlic flavor. Recently, I tried edamame flavor (where the edamame is processed with the chickpeas), and it was pretty decent.
Garlic pita chips + garlic hummus = very delicious,though you may need a breath mint or two afterwards!
reCaptcha: the tantrums (which you won’t get after eating hummus)!
posted by Steve from San Diego on 1-13-2010 at 1:15 pm
I like the three pepper/spicy variety. Strangely though, I’m not a fan of non mashed chickpeas. Just hummus.
posted by Caitlin on 1-13-2010 at 1:34 pm
I like hummus a lot as well as just plain chickpeas. Some hummuses are better than others. The best hummus I had was when I was travelling in Amman, Jordan. As for store bought hummus I don’t like the Athena brand much. My favorite store bought hummus would be the edamame hummus sold at Trader Joe’s. That stuff is addicting! Just don’t plan any dates after eating it!
posted by Emma on 1-13-2010 at 1:55 pm
It takes like ten minutes to make. I always do it without measuring anything, so it comes out a little different every time. I also sometimes use a mixture of chickpeas and another kind of bean. Great Northerns are great for making the hummus a little smoother.
posted by Seth on 1-13-2010 at 1:55 pm
Sabra is amazing!!
posted by GoRams on 1-13-2010 at 2:14 pm
I make mine, when I have it. I find my own hummus to be better than most store varieties. You can customize it in several ways. I also like it far more garlicky than the average consumer probably does :)
posted by plousia on 1-13-2010 at 2:19 pm
Mmm…garlic. I roast a whole head of garlic and include it in my recipe.
posted by Seth on 1-13-2010 at 2:42 pm
I haven’t made my own yet, but I’m looking for a recipe. I love chickpeas; I’d eaten them for years before ever trying hummus. I like Sabra’s roasted pepper variety.
posted by Mama9cats on 1-13-2010 at 2:42 pm
“Largest plate of hummus world record (set by Isreal): 4,090kg (9,016lbs?? Is that right?)”
Ohhh, I would so dive right into that. Literally.
posted by dooflotchie on 1-13-2010 at 3:11 pm
When i make it at home I can’t get the texture right at all. Until I get a food processor, I’m sticking to store-bought.
posted by Meredith on 1-13-2010 at 3:12 pm
turkishcookbook.com/2006/12/hummus.php
This is the recipe I use. Made a double-batch for New Years and it was a hit! Makes a good breakfast food, too!
posted by Beth on 1-13-2010 at 3:23 pm
Roasted Red Pepper Hummus is pretty amazing too. Homemade is best of course, but Fresh and Easy’s is probably the best store bought I’ve had.
posted by Andrew D on 1-13-2010 at 3:37 pm
I literally just had homemade hummus with my lunch. It’s delicious, nutritious and absurdly cost effective (especially if you buy dried garbanzos and soak/cook them).
I like to sautee my garlic cloves whole in a bunch of olive oil. Toasts up the garlic nicely and infuses the olive oil as well. Gives really great flavor.
posted by EMStoveken on 1-13-2010 at 3:56 pm
Hummus on a bagel in the morning is my favorite breakfast!
posted by Marie Antoinette on 1-13-2010 at 4:07 pm
I make my own, so easy. If I get store-bought, it’s usually Athena’s roasted red pepper variety. My son won’t eat what I make, but like the store-bought.
The strangest place I’ve had incredible hummus is Mellow Mushroom, a pizza place. Great hummus, great pizza. I should just move in.
And I too regret those years I didn’t know about hummus. :(
posted by Karen on 1-13-2010 at 4:14 pm
I love hummus!
Santa brought me a food processor, so the first thing I made with it was Hummus. My first homemade batch of it and it was tasty. Next up is Baba Ganoush, which I call Hummus to the max! (yah, i get it…eggplants different than chickpea, but still great!)
posted by Ian on 1-13-2010 at 4:33 pm
Yup, sabra’s roasted red pepper humms is my fave. my two year old loves it too! I think I’ll try making it myself after reading this!
posted by renee on 1-13-2010 at 5:06 pm
i always make my own. i know exactly what’s being put into it, plus i can make it as chock full of garlic and cayenne as i want!
posted by sarah on 1-13-2010 at 5:25 pm
I get my hummus from a Mediterranean Imports restaurant/deli & it’s the greatest I’ve ever had – it tastes like a completely different food than the stuff at the store.
What is that red powder on top of it? I LOVE it but I can’t figure out what it is and it only comes on the hummus in the restaurant, not when you buy it in the deli.
posted by Mandy on 1-13-2010 at 7:23 pm
here’s a good snack: drain a can of chickpeas and spread them out on a cookie sheet; drizzle with olive oil; sprinkle your favorite spice (cinnamon is really good on this dish); bake for 15-20 minutes at 375 (or longer if you want them crunchy).
posted by fanniefarkle on 1-13-2010 at 8:04 pm
I’ve never tried to make my own hummus. I love the spinach and artichoke hummus Sabra makes.
posted by Darlene on 1-13-2010 at 9:42 pm
Not to be THAT person but I think you meant ‘peek’ instead of ‘peak’ in the paragraph about checking out how your local store makes hummus. My friends call me the English Fairy for a reason! ;)
I’ve never had hummus but now I’m kind of curious… I’m not a big fan of legumes, though.
posted by KillerQueen11 on 1-13-2010 at 10:32 pm
KillerQueen11, just curious then…. is the plural of hummus hummi?
posted by Hyacinth on 1-14-2010 at 10:40 am
A deli in Minneapolis, where English is the second language, used to have a label that said, “Garlicy Homos”. I burst out laughing when I first saw that…then immediately bought a package so I could always have that label. I still think “homos” whenever I see the word “hummus.” Sadly, they’ve redone the packaging, and it’s spelled correctly.
posted by Rachel on 1-14-2010 at 11:54 am
Love hummus. Either from a restaurant or homemade. (A food processor is key.) Not really a fan of the store bought.
Sometimes I make a spread for sandwiches or crackers with chickpeas. I just mash them real well, add yogurt, mayo, or oil, plus garlic, herbs, etc. So many ways you can go with it.
I’m guessing that the red powder is probably paprika.
And isn’t it sometimes also spelled “Hommos” or “Hummos”?
posted by Nerak on 1-14-2010 at 12:36 pm
I like the Sabra brand best,especially the roasted red pepper, just wish it didn’t have so many fat grams. I’m sure that’s what infuses it with its smooth and creamy goodness, but it kind of goes against the “healthy” argument.
posted by Trish on 1-14-2010 at 12:49 pm
Mmmm I love hummus so much! The brand I buy here in France has crème fraîche blended into it, so good. I was really disappointed when I went to Turkey and didn’t like the hummus I had there – too much tahini so it tasted too sesamey for my taste, and a funny texture :( Did have lots of great Turkish food there though!
posted by Gwan on 1-14-2010 at 3:16 pm
Creme fraiche blended in sounds like it would be wonderful!
After reading this article, I had to go get some hummus.
posted by Nik37 on 1-14-2010 at 3:35 pm
I *tried* to make my own hummus. MY goodness it was TERRIBLE. What a waste of chickpeas.
My favorite snack of all time is Cedar’s garlic & chive hummus with sour cream & onion Ritz Chips. It’s funny, though I think the garlic & chive (WHYY do they only sell it in the small containers??) is the ultimate hummus, I hate their Roasted Garlic flavor (which I often purchase by mistake as they are both purple!).
I live in MA and there is a local company, Tribe, that makes a decent 40 spice hummus (I also enjoy their garlic one too). I used to live in the same neighborhood as someone from the company. They drove a yellow PT cruiser covered in Tribe advertising. Very amusing.
posted by BioloBri on 1-15-2010 at 2:27 pm
I stand corrected. This post made me crave hummus like never before and when I went out to buy some I realized that the garlic & chives one is from Joseph’s! The roasted garlic and chives is from Cedar’s though. My bad!
posted by Biolobri on 1-18-2010 at 5:52 pm
I know this is an older post, but I thought I would share my hummus receipe with the masses…
“Ben’s Rockin’ Hummus”
1 15Oz can of chickpeas (drained)
1 large roasted red pepper (The jar variety is fine, if you roast you own with olive oil even better)
2 – 4 cloves of garlic
1/4 of a red/purple onion (medium sized)
1/4 cup of lemon juice
1/4 cup of Tahini
1 tsp of oregano
1 tsp of basil
1/2 tsp of smoked paprika
1/8 cup of olive oil
1/8 to 3/8 cup of water
Salt and pepper to taste
Directions
put all ingredients except water into a blender or food processor, mix well. If it is coming out too thick and not all ingredients are being mixed. Add 1/8 of water at a time until everything comes up smooth and looking very hummus-like. Sprinkle additional paprika, basil, oregano, and olive oil on top to individual taste and to give it a lovely appearance.
Oh…I would also suggest brushing your pita with olive oil and toast light in the oven or on a griddle.
Enjoy…and any feedback would be appreciated! ;)
posted by Benjamin on 2-14-2010 at 2:54 pm
Big fan of Cedar’s- picked up three different varieties for New Year’s. I’ve tried to make my own on a couple occasions- it never turns out too well. Not sure what I’ve been doing wrong.
posted by Araxie on 1-2-2011 at 4:50 am