The Origins of Hummus
The truth is that no one knows for sure. That being said, though, based on historical information, hummus likely originated from ancient Egypt. According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century.
Chickpeas were and are abundant in the Middle East and are still commonly eaten. The word hummus means chickpea in Arabic. Historical documents show a dish, very similar to the hummus we eat today, being consumed in Cairo in the 13th century. But that doesn’t stop other areas from continuing to claim hummus as their own.
I associate it with Middle Eastern, as well as Greek cuisine.
This traditional Middle Eastern dish of chickpeas, olive oil, tahini, lemon juice, and garlic is as energy-giving as it is tasty. The protein and fiber in hummus make it a nourishing side dish that you'll want to eat with everything. It can be stored for up to one week in the refrigerator.
|Prep Time||15 Minutes|
- 1 15.9 ounce can Garbanzo Beans (Organic)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Tahini
- 3 Cloves Garlic
- 4 Tablespoons Lemon Juice
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon Pepper
- Paprika as garnish
- Cilantro as garnish
- In a blender, add garbanzo beans, olive oil, tahini, garlic, lemon juice, salt, and pepper in the blender. Blend until creamy and well mixed. I always add some of the reserved liquid because we like it super creamy. If you want it creamier, start by adding 1 tablespoon, then mix and see if it's smooth enough.
- Transfer the mixture to a medium serving bowl. Sprinkle with paprika and pepper and pour olive oil over the top. Garnish with cilantro if you like.
- Modifications Add one inch of sliced turmeric and ginger to the mix. It gives the hummus a nice kick. You can use a blender or food processor for this recipe.