I can’t wait until Charlie gets up this morning because today is May 13th is International Hummus Day #HummusDay. Charlie loves Humus and Charlie likes to get Pretzel Crisp to eat with the Humus Dip and Charlie likes to share Humus Dip with my sister Debbie and my mother in law Sherry because David and I will not eat Humus. Do you?
Because May 13th is International Hummus Day we have no choice but to celebrate the taste of Garbanzo Beans, Tahini, Lemon Juice, and Garlic mixed together to create Hummus. Today is the perfect day to whip up a batch of your own custom-flavored Red Pepper Hummus to spreading store-bought dessert hummus on a Cookie, giving us endless ways to celebrate.
I have heard there is hear that there’s even a Hummus festival. Would you like to go? Did you know Hummus has been around for Centuries and remains one of the most versatile and healthy staples in many diets. Although I don’t remember Humus being around when I was a child or even when Suzzane was. Do you remember the last time you ever saw Humus? Today, we celebrate Hummus for all that provides our diet and culture, as well as how we can all agree making Humus the perfect food.
The origin of Hummus is cloudy and hotly contested. Though we know Humus originated in the Middle East, many regions around the Eastern crescent of the Mediterranean claim to be the one true creator of Humus. The first real mention of Hummus in a Cookbook which was found in 13th Century Cairo, where Humus appears as merely a cold Chickpea Puree, and notably lacks Lemon Juice and Garlic including instead pickled Lemons with Oil, Herbs, and Spices and it still sounds pretty good to us.
Hummus remained a huge staple in the diet of many living in the Middle East, where Chickpeas flourish. In fact, the word “Hummus” is rooted in the Arabic word for “Chickpea”! Though there is some debate over whether or not the Greeks also invented Hummus, most believe that Humus is spread between Greek and Middle Eastern traders, along with popular delicacies like Baklava and stuffed Grape Leaves. Humus is known for this reason as one of the greatest crossover foods.
Humus is also the national dish for many Countries in the Middle East and Humus is a cultural phenomenon as much as a culinary one, and nations stick up for their claim to Hummus. For example, in 2008 Lebanon tried to sue Israel for “stealing” Hummus! After that, the two strove to set the record for the largest plate of Hummus. For all its long-lasting popularity in the Middle East and Southern Europe, it may surprise you to learn that the first British grocery store to stock Hummus only did so in 1980. Unsurprisingly, however, Humus quickly became a great hit in the UK, largely for its health benefits.
Hummus definitely had a fashionably late arrival to the U.S. While 20 years ago, most Americans probably couldn’t even pronounce the name of the dish, and annual sales barely topped $5 million, today Humus is found in most grocery stores and considered a staple in many American households. While in the Middle East, Hummus is increasingly considered a somewhat routine and middle-class meal, Americans are falling for the Humus hard and it is I estimated that more than a quarter of U.S. households have Hummus in the fridge right this second. We are out of Humus in my home. How about you? The first International Hummus Day was in 2012 and our taste buds have been celebrating ever since.
Recipe for Humus
- 3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry Chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
- 1 to 2 garlic cloves, minced
- 3 to 4 ice cubes
- ⅓ cup (79 grams) Tahini Paste
- ½ tsp kosher salt
- Juice of 1 lemon
- Hot water (if needed)
- Arbequina extra virgin olive oil
- Sumac
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Thank you,
Glenda, Charlie and David Cates
