:Hummus

The word hummus is {{langx|ar|حُمُّص|ḥummuṣ}} 'chickpeas'.{{Cite web|title=Definition of hummus|url=https://www.merriam-webster.com/dictionary/hummus|access-date=2021-01-08|website=www.merriam-webster.com|language=en}}Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973 The full name of the prepared spread in Arabic is {{transliteration|ar|ḥummuṣ bi ṭaḥīna}} 'chickpeas with tahini'.Claudia Roden, The New Book of Middle Eastern Food, 2008, {{isbn|0307558568}}, p. 68 The colloquial Arabic word {{transliteration|ar|ḥummuṣ}} is a variant of the Arabic {{transliteration|ar|ḥimmaṣ}} or {{transliteration|ar|ḥimmiṣ}} which may be derived from the Aramaic language ({{lang|arc|חמצי|rtl=yes}} {{transliteration|arc|ḥemṣīn, ḥemṣāy}}{{cite web|access-date=2021-01-08|title=humus|url=https://nisanyansozluk.com/?k=humus2&lnk=1|website=Nişanyan Sözlük}}), corresponding to the Syriac word for chickpeas: {{transliteration|syc|ḥem(m)ṣē}}.{{cite web|url=https://www.ahdictionary.com/word/search.html?q=hummus|title=American Heritage Dictionary Entry: hummus|website=The American Heritage Dictionary of the English Language|access-date=27 April 2018|url-status=live|archive-url=https://web.archive.org/web/20170807153052/https://www.ahdictionary.com/word/search.html?q=hummus|archive-date=7 August 2017|df=dmy-all}} The word entered the English language around the mid-20th century from the Arabic {{transliteration|ar|ḥummuṣ}} or via its borrowing for the name of the dish in {{langx|tr|humus}}.{{cite OED2|hummus}}{{cite web|title=Definition of hummus|url=https://www.dictionary.com/browse/hummus|access-date=2021-01-03|website=Dictionary.com}}

Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.{{Citation|title=The Cambridge Guide to Australian English Usage|author=Pam Peters|year=2007|publisher=Cambridge University Press|isbn=978-0-521-87821-0|pages=370|url=https://books.google.com/books?id=nV8h0gnU1UEC&q=hummus+arabic&pg=RA1-PA370}}

The major British supermarkets use houmous.{{Citation|title=Aldi Website Houmous entry|url=https://groceries.aldi.co.uk/en-GB/p-the-deli-houmous-200g/4088600003429|access-date=7 November 2021|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107102014/https://groceries.aldi.co.uk/en-GB/p-the-deli-houmous-200g/4088600003429|url-status=dead}}{{Citation|title=LIDL Website Houmous entry|url=https://www.lidl.co.uk/p/chilled/meadow-fresh-houmous/p42171}}{{Citation|title=Sainsburys Website Houmous entry|url=https://groceries.https://www.sainsburys.co.uk/gol-ui/product/sainsburys-houmous-200g}}{{Dead link|date=May 2024 |bot=InternetArchiveBot |fix-attempted=yes }}{{Citation|title=Tesco Website Houmous entry|url=https://www.tesco.com/groceries/en-GB/products/255412675}}{{Citation|title=Waitrose Website Houmous entry|url=https://www.waitrose.com/ecom/products/essential-houmous/048783-24278-24279}}

Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil.

Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus. Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant for centuries.Tannahill p. 25, 61Brothwell & Brothwell passim Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes,e.g. a "simple dish" of meat, pulses and spices Muhammad bin Hasan al-Baghdadi described in the 13th century, Tannahill p. 174 puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid Caliphate in Egypt and the Levant.

The earliest mention of Hummus comes from Syria, in a 13th-century cookbook attributed to the Aleppine historian Ibn al-Adim.{{Cite web |last=Shaheen |first=Kareem |date=2023-03-24 |title=The True Origins of Hummus |url=https://newlinesmag.com/newsletter/the-true-origins-of-hummus/ |access-date=2023-12-24 |website=New Lines Magazine |language=en}}{{Cite news |last=Mishan |first=Ligaya |date=2023-07-26 |title=This Hummus Holds Up After 800 Years |language=en-US |work=The New York Times |url=https://www.nytimes.com/2023/07/26/magazine/ancient-hummus-recipe.html |access-date=2023-12-24 |issn=0362-4331}}{{Cite web |last=Verde |first=Tom |date=2024-05-21 |title=Medieval Chefs Would Have Liked Dessert Hummus |url=https://www.atlasobscura.com/articles/medieval-hummus |access-date=2024-10-11 |website=Atlas Obscura |language=en}} Other early written recipes for a dish resembling {{transliteration|ar|ḥummuṣ bi ṭaḥīna}} are recorded in cookbooks written in Cairo in the 14th-century.{{cite web | last=Spechler | first=Diana | title=Who invented hummus? | publisher=BBC | date=11 December 2017 | url=http://www.bbc.com/travel/story/20171211-who-invented-hummus | access-date=14 January 2019}}Encyclopedia of Jewish Food, John Wiley & Sons, 2010, By Gil Marks, page 270{{Citation |title=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary |date=2017-11-09 |work=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook |url=https://brill.com/display/title/34975?language=en |access-date=2024-09-29 |publisher=Brill |language=en |isbn=978-90-04-34991-9}} A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Treasure Trove of Benefits and Variety at the Table ({{lang|ar|كنز الفوائد في تنويع الموائد|rtl=yes}});{{cite book |last1=Nasrallah |first1=Nawal |title=Treasure trove of benefits and variety at the table: a fourteenth-century Egyptian cookbook |date=2018 |publisher=Brill |location=Leiden Boston |isbn=9789004349919 |page=https://www.google.com/books/edition/Treasure_Trove_of_Benefits_and_Variety_a/fIJ1DwAAQBAJ?hl=en&gbpv=1&dq=9789004349919&}}{{cite book |last1=Zaouali |first1=Lilia |last2=DeBevoise |first2=M. B. |last3=Zaouali |first3=Lilia |title=Medieval cuisine of the Islamic world: a concise history with 174 recipes |date=2009 |publisher=University of California Press |location=Berkeley |isbn=978-0-520-26174-7}} translation of L'Islam a tavola (2004), p. 65 and a purée of chickpeas and tahini called {{Lang|ar-latn|hummus kasa}} appears in Muhammad bin Hasan al-Baghdadi's The Book of Dishes:{{cite book |last1=Ibn-al-Karīm |first1=Muḥammad Ibn-al-Ḥasan |last2=Perry |first2=Charles |last3=ibn al-Karīm |first3=Muḥammad ibn al-Ḥasan |title=A Baghdad cookery book: the book of dishes (Kitāb al-ṭabīkh) |date=2005 |publisher=Prospect Books |location=Totnes |isbn=9781903018422}} it is based on puréed chickpeas and tahini, and acidulated with vinegar (not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight.Perry et al., p. 383

File:Hummuswithpinenuts.jpg

File:houmous.jpg]]

As an appetizer and dip, diners scoop hummus with flatbread, such as pita.{{cite web|url=http://www.bbc.com/travel/story/20120727-hunting-for-hummus-in-israel|title=Hunting for hummus in Israel|author=Raz, Dan Savery|publisher=BBC Travel|date=1 August 2015|access-date=7 February 2017|url-status=live|archive-url=https://web.archive.org/web/20170207113119/http://www.bbc.com/travel/story/20120727-hunting-for-hummus-in-israel|archive-date=7 February 2017|df=dmy-all}} It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant.

Hummus is a common dip in Egypt where it is eaten with pita,{{cite book |title=Egypt |first1=Robert |last1=Pateman |first2=Salwa |last2=El-Hamamsy |year=2003 |orig-year=1993 |publisher=Marshall Cavendish Benchmark |location=Tarrytown, N.Y. |isbn=978-0-7614-1670-8 |page=123 }} and frequently flavored with cumin or other spices.{{cite book |title=All about Party Foods & Drinks |first1=Irma S. |last1=Rombauer |author-link1=Irma S. Rombauer |first2=Marion Rombauer |last2=Becker |first3=Ethan |last3=Becker |author-link3=Ethan Becker |year=2002 |publisher=Scribner |location=New York |isbn=978-0-7432-1679-1 |page=[https://archive.org/details/joyofcooking000romb/page/30 30] |url=https://archive.org/details/joyofcooking000romb/page/30}}

In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus adding to the availability and popularity of the dish. Hummus is usually garnished with olive oil, "nana" mint leaves, paprika, and parsley.Ibrahim, Lailie, Institute for Middle East Understanding, [http://imeu.net/news/article00925.shtml Hummus, a Palestinian staple] {{webarchive|url=https://web.archive.org/web/20081201074430/http://imeu.net/news/article00925.shtml |date=1 December 2008 }}, 31 March 2006. Retrieved 9 March 2008.

Hummus is a common part of everyday meals in Israel.{{Cite web |last=Vered |first=Ronit |date=13 May 2017 |title=Why Are Israeli Jews Obsessed With Hummus? |url=https://www.haaretz.com/israel-news/culture/2017-05-13/ty-article/why-are-israeli-jews-obsessed-with-hummus/0000017f-f0cf-d223-a97f-fddf59b80000 |access-date=24 November 2024 |website=Haaretz}} It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews. Israeli versions use large amounts of tahini for a creamier texture.{{cite book|author= Michael Solomonov, Steven Cook|title=Zahav: A World of Israeli Cooking|editor=Houghton Mifflin Harcour|page=42}}

One author calls hummus, "One of the most popular and best-known of all Syrian dishes" and a "must on any mezzeh table."Arto der Hartoiunian Vegetarian Dishes from the Middle East, London 1983, p.33. Syrian and Lebanese in Canada's Arab diaspora prepare and consume hummus along with other dishes like falafel, kibbeh and tabbouleh, even among the third- and fourth-generation offspring of the original immigrants.{{Citation|title=Encyclopedia of Canada's Peoples|author=Paul Robert Magocsi|author-link=Paul Robert Magocsi|year=1999|publisher=University of Toronto Press|isbn=0-8020-2938-8|url=https://books.google.com/books?id=dbUuX0mnvQMC&q=falafel+history&pg=PA1244|pages=1244}}

In Cyprus, hummus is part of the local cuisine in both Turkish Cypriot and Greek Cypriot communities where it is called "humoi" ({{langx|el|χούμοι}}).{{cite web|title=Traditional food of Cyprus|url=http://www.delac.eu/stories/42?back=%2C2%2C|website=delac.eu|publisher=D.E.L.A.C.|access-date=30 November 2015|url-status=live|archive-url=https://web.archive.org/web/20160305140151/http://www.delac.eu/stories/42?back=,2,|archive-date=5 March 2016|df=dmy-all}}{{cite web|title=Cyprus foods, traditional dishes and recipes|url=https://sites.google.com/site/everythingtodoayianapa/cyprus-recipes|publisher=Life in Cyprus, a view from the inside|access-date=30 November 2015|url-status=live|archive-url=https://web.archive.org/web/20151208230708/https://sites.google.com/site/everythingtodoayianapa/cyprus-recipes|archive-date=8 December 2015|df=dmy-all}} In the United Kingdom, hummus was popularized by Greek Cypriot caterers, sometimes leading to a perception of it being a Greek food.Sami Zubaida, [https://books.google.com/books?id=ZDk-AQAAIAAJ&q=%22ubiquitous+homus+be-tehine%22 "National, Communal and Global Dimensions in Middle Eastern Food Cultures"] in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, {{ISBN|1-86064-603-4}}, p. 35.

In Turkey, hummus is considered a meze.{{Cite book|url=https://books.google.com/books?id=nX4mV6STWVoC&q=hummus+is+a+turkish+meze&pg=PA104|title=Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine|last=Shulman|first=Martha Rose|date=2007-10-30|publisher=Rodale|isbn=9781594862342|language=en|url-status=live|archive-url=https://web.archive.org/web/20171014234456/https://books.google.com/books?id=nX4mV6STWVoC&pg=PA104&lpg=PA104&dq=hummus+is+a+turkish+meze&source=bl&ots=Afvb2qGy5a&sig=EdDEIMinC1IgHhzeG2HZxEInlB4&hl=en&sa=X&ved=0ahUKEwiH5fSErPDWAhUGfxoKHSfNAfM4FBDoAQg8MAM#v=onepage&q=hummus%20is%20a%20turkish%20meze&f=false|archive-date=14 October 2017|df=dmy-all}}

In France, in the region of Provence, there is a dish called poichichade that resembles hummus.{{Cite web |last=Colonna |first=Jill |date=2015-07-10 |title=Provençal Garlic Chickpea Spread (Poichichade) |url=https://www.madaboutmacarons.com/a-taste-of-provence-with-chickpea-spread/ |access-date=2024-01-19 |website=Mad about Macarons |language=en-US}}

In the United States and Europe, hummus is commercially available in numerous traditional and non-traditional varieties, such as beet or chocolate.{{cite web|access-date=2020-02-11|title=Sabra Is Finally Releasing Chocolate Hummus Just in Time for Valentine's Day|url=https://people.com/food/sabra-is-finally-releasing-chocolate-hummus-just-in-time-for-valentines-day/|website=PEOPLE.com}}

Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.{{cite web|url=http://nutritiondata.self.com/facts/legumes-and-legume-products/4327/2|title=Chickpeas (garbanzo beans, bengal gram), mature seeds, canned per 100 grams|publisher=Nutritiondata.com from Conde Nast; republished from the USDA National Nutrient Database, version SR-21|date=2014|access-date=12 May 2016|url-status=live|archive-url=https://web.archive.org/web/20160519011301/http://nutritiondata.self.com/facts/legumes-and-legume-products/4327/2|archive-date=19 May 2016|df=dmy-all}}

As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.{{cite web|url=http://nutritiondata.self.com/facts/legumes-and-legume-products/4407/2|title=Hummus, commercial per 100 grams|publisher=Nutritiondata.com from Conde Nast; republished from the USDA National Nutrient Database, version SR-21|date=2014|access-date=12 May 2016|url-status=live|archive-url=https://web.archive.org/web/20160504224206/http://nutritiondata.self.com/facts/legumes-and-legume-products/4407/2|archive-date=4 May 2016|df=dmy-all}}{{cite web|url=http://nutritiondata.self.com/facts/legumes-and-legume-products/4403/2|title=Hummus, homemade per 100 grams|publisher=Nutritiondata.com from Conde Nast; republished from the USDA National Nutrient Database, version SR-21|date=2014|access-date=12 May 2016|url-status=dead|archive-url=https://web.archive.org/web/20160512120903/http://nutritiondata.self.com/facts/legumes-and-legume-products/4403/2|archive-date=12 May 2016|df=dmy-all}}

In the 1980s, the supermarket Waitrose was the first British supermarket to stock hummus, spelled houmous.{{Citation|title=Aldi Website Houmous entry|url=https://groceries.aldi.co.uk/en-GB/p-the-deli-houmous-200g/4088600003429|access-date=7 November 2021|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107102014/https://groceries.aldi.co.uk/en-GB/p-the-deli-houmous-200g/4088600003429|url-status=dead}}{{Citation|title=LIDL Website Houmous entry|url=https://www.lidl.co.uk/p/chilled/meadow-fresh-houmous/p42171}}{{Citation|title=Sainsburys Website Houmous entry|url=https://groceries.https://www.sainsburys.co.uk/gol-ui/product/sainsburys-houmous-200g}}{{Dead link|date=May 2024 |bot=InternetArchiveBot |fix-attempted=yes }}{{Citation|title=Tesco Website Houmous entry|url=https://www.tesco.com/groceries/en-GB/products/255412675}}{{Citation|title=Waitrose Website Houmous entry|url=https://www.waitrose.com/ecom/products/essential-houmous/048783-24278-24279}} Hummus was popularized in the UK by chefs such as Yotam Ottolenghi, Claudia Roden and Anissa Helou. As of 2013, £60 million worth of hummus was sold in the UK each year, and one survey found that 41% of Britons had hummus in their fridge, twice as many as the rest of Europe. A Waitrose spokesperson said it had become a grocery staple.{{Cite news |last=Salter |first=Katy |date=2013-08-07 |title=The British love affair with hummus |language=en-GB |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/shortcuts/2013/aug/07/british-love-affair-with-hummus |access-date=2023-02-23 |issn=0261-3077}}

In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009.[https://www.foxnews.com/food-drink/theres-hummus-among-us There’s Hummus Among Us] {{webarchive|url=http://archive.wikiwix.com/cache/20110901015410/http://www.foxnews.com/leisure/2010/04/05/theres-hummus/ |date=1 September 2011 }} By Elena Ferretti, Fox News, April 5, 2010 One commentator attributed the growth of hummus to America's embrace of ethnic and exotic foods.

While in 2006–08 when some 15 million Americans consumed hummus, and annual national sales were about $5 million, sales growth in 2016 was reflected by an estimated 25% of US households consuming hummus. By 2016, the leading American hummus manufacturer, Sabra Dipping Company, held a 62% market share for hummus sales in the United States, and was forecast to exceed $1 billion in sales in 2017.{{cite web|author1=Justin R. Silverman|title=Hummus's quest to conquer America, one mouth at a time|url=https://www.today.com/food/hummus-quest-conquer-america-one-mouth-time-t87156|publisher=Today|access-date=1 November 2017|date=20 April 2016|url-status=live|archive-url=https://web.archive.org/web/20171107010438/https://www.today.com/food/hummus-quest-conquer-america-one-mouth-time-t87156|archive-date=7 November 2017|df=dmy-all}}{{cite news|author1=Scott Goodson|title=The Surprising Rise of Hummus in America|url=https://www.huffingtonpost.com/scott-goodson/the-surprising-rise-of-hu_b_7520674.html|work=Huffington Post|access-date=1 November 2017|date=5 June 2015|url-status=live|archive-url=https://web.archive.org/web/20170929055853/http://www.huffingtonpost.com/scott-goodson/the-surprising-rise-of-hu_b_7520674.html|archive-date=29 September 2017|df=dmy-all}}{{cite web|author1=Elaine Watson|title=Sabra 'well on its way' to becoming our next $1bn brand, says PepsiCo|url=https://www.foodnavigator-usa.com/Article/2016/09/29/Sabra-could-be-our-next-1bn-brand-says-PepsiCo|publisher=Foodnavigator-USA.com, William Reed Business Media|access-date=1 November 2017|date=29 September 2016|url-status=live|archive-url=https://web.archive.org/web/20180427211035/https://www.foodnavigator-usa.com/Article/2016/09/29/Sabra-could-be-our-next-1bn-brand-says-PepsiCo|archive-date=27 April 2018|df=dmy-all}}

To meet the rising consumer demand for hummus, American farmers increased their production of chickpeas four-fold since 2009, harvesting more than {{Convert|100000000|lb|kg}} in 2015, an increase from {{Convert|25000000|lb|kg}} in 2009. Hummus consumption has been so popular that many tobacco farmers have switched to growing chickpeas to meet demand.{{cite web|url=https://www.today.com/food/hummus-so-popular-tobacco-farmers-switch-chickpeas-6C9692848|title=Hummus is so popular, tobacco farmers switch to chickpeas|first=Michelle|last=Hainer|website=today.com|date=May 2013 |access-date=27 April 2018|url-status=live|archive-url=https://web.archive.org/web/20180110174233/https://www.today.com/food/hummus-so-popular-tobacco-farmers-switch-chickpeas-6C9692848|archive-date=10 January 2018|df=dmy-all}}

{{see also|Politics of food in the Arab-Israeli conflict}}

Hummus is often seen as an unofficial "national dish" of Israel, reflecting its huge popularity and significance among the entire Israeli population, which Israel's critics describe as an appropriation of Lebanese,Ari Ariel, "The Hummus Wars", Gastronomica 12:1:34–42 (Spring 2012) {{doi|10.1525/GFC.2012.12.1.34}} Palestinian or Arab culture.{{cite news|access-date=2018-08-29|first=Joshua |last=Mitnick |title=Hummus brings Israelis, Palestinians to the table|url=https://www.csmonitor.com/2007/0725/p07s02-wome.html|newspaper=Christian Science Monitor|date=25 July 2007|issn=0882-7729}} According to Ofra Tene and Dafna Hirsch, the dispute over ownership of hummus exposes nationalism through food and the important role played by the industrialization of hummus made by Israeli private companies in 1958.{{cite journal|author=Atsuko Ichijo, Ronald Ranta|title=Food, National Identity and Nationalism: From Everyday to Global Politics|journal=National Identities |date=2022 |volume=24 |issue=1 |editor=Springer|page=123|doi=10.1080/14608944.2020.1864123 |bibcode=2022NatId..24...74T |url=https://lirias.kuleuven.be/bitstream/123456789/671412/2/Teughels_Nelleke_2021_Review_Food_National_Identity_RepoFile.doc }}Hirsch D, Tene O. Hummus: The making of an Israeli culinary cult. Journal of Consumer Culture. 2013;13(1):25-45. doi:10.1177/1469540512474529 Although, hummus has traditionally been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands, the dish was also popularized among the Jewish immigrants from Europe in the late 19th and early 20th century. Historian Dafna Hirsch describes its adoption in their diet as part of an attempt of blending in the Middle Eastern environment,{{Cite journal |last=HIRSCH |first=DAFNA |date=2011 |title="Hummus is best when it is fresh and made by Arabs": The gourmetization of hummus in Israel and the return of the repressed Arab |journal=American Ethnologist |volume=38 |issue=4 |pages=617–630 |doi=10.1111/j.1548-1425.2011.01326.x |jstor=41410422 |issn=0094-0496|doi-access=free }} while sociologist Rafi Grosglick points out the importance of its health aspects to their diet.{{cite book|author=Ishita Banerjee-Dube|title=Cooking Cultures|editor=Cambridge University Press|page=51}} In recent years, through a process of gourmetization, the Arab identity of hummus became a marker of its authenticity, making famous Arab-Israeli villages such as Abu Gosh and Kafr Yasif. Hence, enthusiasts travel to the more remote Arab and Druze villages in the northern Galilee region for culinary experiences.{{cite news|author=Yotam Ottolenghi|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/29/perfect-hummus-debate|title=The perfect hummus debate|newspaper=The Guardian|date=29 June 2010|url-status=live|archive-url=https://web.archive.org/web/20161226132545/https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/29/perfect-hummus-debate|archive-date=26 December 2016|df=dmy-all}}{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT845|publisher=HMH|date=17 November 2010|isbn=9780544186316|via=Google Books}}

In October 2008, the Association of Lebanese Industrialists petitioned the Lebanese Ministry of Economy and Trade to request protected status from the European Commission for hummus as a uniquely Lebanese food, similar to the Protected Geographical Status rights held over regional food items by various European Union countries.Karam, Zeina, "[https://www.usatoday.com/news/world/2008-10-07-lebanon-israel_N.htm Hummus war looms between Lebanon and Israel] {{webarchive|url=https://web.archive.org/web/20120715063153/http://www.usatoday.com/news/world/2008-10-07-lebanon-israel_N.htm |date=15 July 2012 }}", Associated Press, 7 October 2008. Retrieved 10 December 2008.{{cite web |url=https://www.telegraph.co.uk/news/worldnews/middleeast/3178040/Hummus-food-fight-between-Lebanon-and-Israel.html |title=Hummus food fight between Lebanon and Israel |last=Wheeler |first=Carolynne |date=11 October 2008 |website=telegraph.co.uk |publisher=The Daily Telegraph |url-status=live |archive-url=https://web.archive.org/web/20180218042219/http://www.telegraph.co.uk/news/worldnews/middleeast/3178040/Hummus-food-fight-between-Lebanon-and-Israel.html |archive-date=18 February 2018}}{{Citation

|title=Whose hummus is it anyway?

|date=November 9, 2008

|work=The Times of South Africa

|url=http://www.thetimes.co.za/PrintEdition/Lifestyle/Article.aspx?id=877641

|url-status=dead

|archive-url=https://web.archive.org/web/20081120220004/http://www.thetimes.co.za/PrintEdition/Lifestyle/Article.aspx?id=877641

|archive-date=20 November 2008

|df=dmy-all

}} {{As of|2009}}, the Lebanese Industrialists Association was still "collecting documents and proof" to support its claim.{{cite web |url=http://www.haaretz.com/news/lebanese-to-israel-hands-off-our-hummus-1.5516 |title=Lebanese to Israel: Hands Off Our Hummus! |work=Haaretz |agency=Associated Press |date=24 October 2009 |access-date=23 February 2016 |url-status=live |archive-url=https://web.archive.org/web/20160304001607/http://www.haaretz.com/news/lebanese-to-israel-hands-off-our-hummus-1.5516 |archive-date=4 March 2016 |df=dmy-all}}

The 2005 short film West Bank Story features a rivalry between two fictional restaurants, the Israeli "Kosher King" and the Palestinian "Hummus Hut". A parody of West Side Story, the film won the 2006 Academy Award for Best Live Action Short Film.{{cite news|first=Nirit|last=Anderman|access-date=2018-08-29|title=Musical Comedy on West Bank Wins Oscar for Best Live Action Short Film|url=https://www.haaretz.com/1.4807975|newspaper=Haaretz|date=26 February 2007}} In 2012, Australian filmmaker Trevor Graham released a documentary, Make Hummus Not War, on the political and gastronomic aspects of hummus.{{cite news|last1=Rutledge|first1=David|title=Make hummus not war|url=http://www.abc.net.au/radionational/programs/earshot/make-hummus-not-war/6303316|access-date=29 November 2015|publisher=ABC Australia|date=11 March 2015|url-status=live|archive-url=https://web.archive.org/web/20151124184251/http://www.abc.net.au/radionational/programs/earshot/make-hummus-not-war/6303316|archive-date=24 November 2015|df=dmy-all}}

Lebanon and Israel's chefs have been engaged in a competition over the largest dish of hummus, as validated by the Guinness World Record, as a form of contestation of "ownership". The "title" has gone back and forth between Israel (2008), Lebanon (2009), Israel (January 2010),"Israel takes Hummus World Record", Haaretz [https://www.haaretz.com/1.5083489 January 8, 2010]; see also Jawdat Ibrahim and, {{as of|2021|lc=y}}, Lebanon (May 2010).{{cite news|url=http://www.cnn.com/2010/WORLD/meast/05/09/lebanon.hummus/index.html|title=Lebanon claims latest title in 'Hummus War'|work=CNN|date=9 May 2010|access-date=27 April 2018|url-status=live|archive-url=https://web.archive.org/web/20180422211325/http://www.cnn.com/2010/WORLD/meast/05/09/lebanon.hummus/index.html|archive-date=22 April 2018|df=dmy-all}}{{Cite news|url=http://gulfnews.com/news/mena/lebanon/lebanon-breaks-israel-s-hummus-world-record-1.624416|title=Lebanon breaks Israel's hummus world record|work=Gulf News, GN Media|url-status=live|archive-url=https://web.archive.org/web/20170407055401/http://gulfnews.com/news/mena/lebanon/lebanon-breaks-israel-s-hummus-world-record-1.624416|archive-date=7 April 2017|df=dmy-all}} The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut, weighed approximately {{Convert|10,450|kg|lb}}, more than double the weight of the Israeli-Arab previous record.{{Cite news |title=Abu Gosh mashes up world's largest hummus |newspaper=YNet |agency=AFP |date=8 January 2010 |url=http://www.ynetnews.com/articles/0,7340,L-3830318,00.html |url-status=live |archive-url=https://web.archive.org/web/20100114102819/http://www.ynetnews.com/articles/0,7340,L-3830318,00.html |archive-date=14 January 2010 |df=dmy-all }}{{Cite web |url=http://www.mfa.gov.il/MFA/Israel+beyond+politics/Abu_Ghosh_secures_Guinness_record_hummus_11-Jan-2010.htm |title=Abu Ghosh secures Guinness world record for largest dish of hummus |date=11 January 2010 |publisher=Israel Ministry of Foreign Affairs |access-date=31 March 2010 |url-status=live |archive-url=https://web.archive.org/web/20110306173820/http://www.mfa.gov.il/MFA/Israel+beyond+politics/Abu_Ghosh_secures_Guinness_record_hummus_11-Jan-2010.htm |archive-date=6 March 2011 |df=dmy-all }}{{Cite web |url=http://community.guinnessworldrecords.com/_The-largest-serving-of-hummus/BLOG/1713298/7691.html |title=The largest serving of hummus |author=Jack Brockbank |date=12 January 2010 |publisher=Guinness World Records |access-date=31 March 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100405100437/http://community.guinnessworldrecords.com/_The-largest-serving-of-hummus/BLOG/1713298/7691.html |archive-date=5 April 2010 |df=dmy-all }}

{{portal|Food}}

• {{annotated link|Bean dip}}
• List of dips
• List of hors d'oeuvre
• List of legume dishes
• {{annotated link|Msabbaha}}
• Poichichade - Similar dish from France

{{reflist}}

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{{Refend}}

{{Commons category|Hummus}}

{{Wiktionary|hummus}}

• Anny Gaul, "Translating Hummus", Cooking with Gaul, [https://cookingwithgaul.com/2019/10/21/translating-hummus/ October 21, 2019]. On hummus variants and authenticity.

{{legume dishes}}

{{Lebanese cuisine}}

{{Egyptian cuisine}}

{{cuisine of Israel}}

{{Turkish cuisine}}

Category:Appetizers

Category:Arab cuisine

Category:Chickpea dishes

Category:Dips (food)

Category:Egyptian cuisine

Category:National dishes

Category:Spreads (food)

Category:Legume dishes

Category:Creamy dishes