Hummus ( or ; Arabic: ? ?????? ?, full name of Arabic: hummus bi tahini Arabic: ?????? ???? ?) is a sauce or melted Levantine Arabic made of cooked beans, mashed or other nuts, blended with tahini, olive oil, lemon juice, salt and garlic. It's popular in the Middle East and Mediterranean, as well as Middle Eastern cuisine around the world. This can also be found in most grocery stores in North America and Europe.
Video Hummus
Etymology and spelling
"Hummus" comes from the Arabic word meaning "beans," and the full name of the deployment prepared in Arabic is ? Ummu? bi? a ?? which means "beans with tahini".
Spelling of words in English can be inconsistent. "Hummus" is the most common spelling in American and English English. The "houmous" spelling is quite common in English English is also listed as a spelling that is less common in some English dictionaries but not, for example, in the Cambridge online dictionary. Some US dictionaries also include other spellings like humus , hommus , and hommos , but not Merriam-Webster, for example.
Maps Hummus
History
The earliest recipes known for dishes similar to hummus bi tahina are recorded in a recipe book written in Cairo in the 13th century. A cold purple of beans with vinegar and lemon pickles with herbs, spices, and oils, but not tahini or garlic, appears in Kanz al-Fawa'id fi Tanwi 'al-Mawa'id ; and a chickpea and tahini castle called gauze hummus appear in The Book of Wasf al-Atima al-Mutada : it is based on trophies and tahini, and acidified with vinegar (though not lemon ), but also contains lots of herbs, herbs, and nuts, and no garlic. It is also served by rolling it up and letting it sit overnight, which may give a very different texture than hummus bi tahina . In fact, the basic ingredients - beans, sesame, lemon, and garlic - have been eaten in this region for thousands of years. Although beans are widely eaten in the region, and they are often cooked with stew and other hot dishes, green beans are eaten cold with tahini not appearing before the Abbasid period in Egypt and the Levant.
Regional setup
As an appetizer and sauce, the hummus is chopped with flatbread, like a ribbon. It is also served as a part of the meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. The ornaments include chopped tomatoes, cucumbers, cilantro, parsley, caramelized onions, saut mushrooms, whole Arab nuts, olive oil, boiled eggs, peppers, sumac, ful, olives, pickles and pine nuts. Outside the Middle East, sometimes served with tortilla chips or crackers.
Hummus ful (pronounced [fu: l] ) on it with a paste made of fava beans boiled until soft and then destroyed. Hummus msabbaha/mashawsha is a mixture of hummus paste, warm Arab nuts and tahini.
Hummus is a popular sauce in Egypt where it is eaten with ribbons, and is often flavored with cumin or other spices.
Hummus is a common part of daily food in Israel. In addition to being included in the Mizrahi Jewish cuisine, a significant reason for the popularity of hummus in Israel is that it is made from ingredients that, after Kashrut (Jewish dietary law), can be combined with meat and dairy foods. It looks almost as popular among Israeli Jews and Israeli Arabs. Although not traditional Jewish food, it is quite popular in Israel to be found in many hummus-only restaurants across the country and is considered a national food.
Many restaurants run by Jewish Mizrahis and Israeli Arabs are dedicated to warm hummus, which can be served as softened peas with baking soda along with garlic, olive oil, cumin and tahini. One of the more interesting versions of hummus available is msabbaha , made with lemon-covered tahini decorated with whole peas, a sprinkling of peppers and drizzling olive oil.
For Palestinians and Jordanians, hummus has long been a staple food, often served warm, with bread for breakfast, lunch or dinner. All the ingredients in hummus are easy to find in Palestinian gardens, farms and markets, thus adding to the availability and popularity of the dishes. In Palestine, hummus is usually decorated with olive oil, nana mint leaves, peppers, and parsley. The most popular dish in Palestine and Jordan is the laban ma hummus ("yogurt and chickpeas"), which uses yogurt in tahini and butter in olive oil and on top with bits of toast.
A writer calls hummus, "One of the most popular and most famous of all Syrian dishes" and "should be at any mezzeh table." Syrian citizens in the Canadian Arabic diaspora prepare and consume hummus along with other dishes such as falafel, kibbeh and tabbouleh, even among the third and fourth generation of indigenous immigrants.
In Cyprus, hummus is part of the local cuisine in both the Turkish Cypriot community and the Greek Cypriots where it is called "humoi" (Greek: ?????? ). In Turkey, hummus is considered a meze and is usually dried with pastry, which is different from traditional portions.
Nutrition
Chickpeas, the main ingredient of conventional hummus, has a high amount of dietary fiber, protein, vitamin B, manganese and other nutrients.
Because the recipe hummus varies, so does the nutritional content, especially depending on the relative proportions of beans, tahini, and water. Hummus provides about 170 calories for 100 grams, and is a great source of dietary fiber, vitamin B, and some excellent mineral food (over 10% of Daily Value).
Fat content, mostly from tahini and olive oil, about 14% of the total; Other major components are 65% water, 17% total carbohydrates, including small amounts of sugar, and about 10% protein.
Products in packaging
United States
In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009. One commentator attributed the growth of hummus to the American embrace of ethnic and exotic food.
While in 2006-8 when about 15 million Americans consume hummus, and annual national sales of about $ 5 million, sales growth in 2016 is reflected by about 25% of US households who consume hummus. In 2016, the leading American hummus producer, Sabra Dipping Company, holds a 62% market share for hummus sales in the United States, and is expected to exceed $ 1 billion in sales by 2017. To meet rising consumer demand for hummus, American farmers improve their bean production has quadrupled since 2009, harvesting more than 100,000,000 pounds (45,000,000 kg) by 2015, an increase of 25,000,000 pounds (11,000,000 kg) in 2009. Hummus consumption has been very popular, many farmers tobacco has turned to grow beans to meet demand.
Culture
In October 2008, the Lebanese Industrialists Association petitioned the Lebanese Ministry of Economy and Trade to request the European Commission's protected status for hummus as a typical Lebanese food, similar to Protected Geographical Status rights held on regional food items by various Union Europe. countries. Until the end of 2009, the Lebanese Industrialists Association still "collected documents and evidence" to support its claims.
In 2012, Australian filmmaker Trevor Graham released a documentary film, Making Hummus Not War , on the political and gastronomic aspects of hummus.
In May 2010, Guinness World Records for the world's greatest hummus dish returned to Lebanon. The winning dish, cooked by 300 chefs in al-Fanar village, near Beirut, weighs about 10,450 kilograms (23,040 pounds), more than double the weight of the previous record. According to local media, the recipe included eight tons of boiled peas, two tons of tahini, two tons of lemon juice, and 70 kilograms of olive oil.
See also
- Beans
- List of dips
- List of hors d'oeuvre
- List of legumes
- Msabbaha
References
Source of the article : Wikipedia
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