Humm Hummus

Hummus topped with whole chickpeas and olive oil.

Hummus topped with whole chickpeas and olive oil. (Photo credit: Wikipedia)

I enjoy eating hummus, but over the years, I have become very particular with the brands that I buy and where I go to eat it at the restaurants.  When you have true hummus, it is very difficult to go back to the store brand.  In conversation with others and in articles, I have noticed that hummus is fast becoming a meal and snack across the globe.

In the super markets you are able to now choose from different brands of hummus and different varieties of hummus. People are trying to make their own hummus in the kitchen.  But, where did hummus come from and what exactly is hummus?

In my general research I was able to locate the following of its origin:

Hummus is one of the world’s oldest foods, with evidence suggesting use of  chickpeas by ancient Egyptians 7,000 years ago and active cultivation in the  Mediterranean basin beginning around 5,000 years ago.  Hummus is an Arabic word which means “chickpeas with tahini”.  It’s origin is  Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.”(1,2)

The nutritional value of hummus’ main ingredient, chickpeas is:

“An excellent source of fiber that digest slowly  and keep blood sugar levels from rising too rapidly, making them ideal for  individuals with diabetes, insulin resistance or hypoglycemia.” (2)

Though I have tried to make my own hummus, I clearly can state that I have not perfected it.  I will continue to try.  So, next time I get my meal (especially hummus) from my favorite restaurant, I’ll have to share it with you.  In the meantime, share with me whether you like hummus, make your own hummus, or where you like to get your hummus from.  You may help others enjoy this middle eastern dish.



(1) hummus. Wikipedia. (accessed September 22, 2013)
(2) hummus. (accessed September 22, 2013)

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© 2013 Jewel Williams


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Categories: Healthy Meals | Tags: , , | Leave a comment

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