also hum·us or hom·mos n.

A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita.

[Colloquial Arabic ḥummuṣ, chickpea, variant of Arabic ḥimmaṣ, ḥimmiṣ.]

Recipe origin: Saudi Arabia

Ingredients

• 2 cans chickpeas (garbanzo beans)
• 6 Tablespoons tahini (sesame seed paste—available at ethnic food shops or supermarkets or organic/health food stores)
• 3 large cloves garlic
• ¼ of the liquid from 1 can of chickpeas
• ⅓ cup lemon juice
• Salt and pepper, to taste
• Olive oil
• Paprika
• Fresh chopped parsley

Procedure

1. Combine chickpeas, tahini, garlic, canned chickpea liquid, and lemon juice in a food processor or blender and puree to a smooth paste.
2. Thin with more liquid from the canned chickpeas, if necessary. Add salt and pepper to taste. Pour into a serving bowl.
3. Mix olive oil with a bit of paprika to make it red and drizzle it on top of the hummus. Sprinkle with parsley. Serve with pita bread.

Recipe origin: United States Great Lakes Region

Ingredients

• 2 cans chickpeas (garbanzo beans)
• 6 Tablespoons tahini (sesame seed paste, available at ethnic food shops, large supermarkets, or health food stores)
• 3 large cloves garlic
• ¼ of the liquid from 1 can of chickpeas
• ⅓ cup lemon juice
• Salt and pepper, to taste
• ½ Tablespoon olive oil
• Paprika
• 1 Tablespoon parsley, chopped

Procedure

1. Combine chickpeas, tahini, garlic, canned chickpea liquid, and lemon juice in a food processor or blender and pureé to a smooth paste.
2. Thin with more liquid from the canned chickpeas, if necessary.
3. Add salt and pepper to taste.
4. Place in a bowl.
5. Mix olive oil with a bit of paprika to make it red and drizzle it on top of the hummus.
6. Sprinkle with parsley.

A Great Lakes food that has become popular over all the United States is Buffalo chicken wings. There are three stories told as to how wings became famous, but perhaps the most believable is that in 1964 the Anchor Bar in Buffalo, New York, received a shipment of wings by mistake. The owner, who had been asked to supply a "meaty" appetizer for a gathering at the bar, cooked up the wings in hot sauce and served them with the house dressing, which just happened to be bleu cheese.

Middle-Eastern; a purée of chickpeas and tahini with garlic, oil, and lemon juice. A 100-g portion is a source of protein, niacin, vitamin B₁, iron, and zinc; provides 2.5 g of dietary fibre; contains 13 g of fat; supplies 190 kcal (760 kJ).

[HOOM-uhs] This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It's usually served as a dip with pieces of pita, or as a sauce. When tahini (sesame-seed paste) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.

Middle Eastern dish of chickpeas, sesame seeds, and spices.

A staple food of Syria, hummus has become popular in Jordan and Israel as well as throughout America and Europe. It is a pureé of tahini, chickpeas, garlic, cumin, and lemon, often garnished with parsley and paprika. It is served with pita bread as an appetizer or a course unto itself.

Bibliography

Der Haroutunian, Arto. Vegetarian Dishes from the Middle East. London: 1983.

— ZACHARY KARABELL

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - kikærter

Français (French)
n. - houmous

Deutsch (German)
n. - Humus

Ελληνική (Greek)
n. - μαυρόχωμα

Italiano (Italian)
hummus (piatto a base di ceci)

Português (Portuguese)
n. - pasta (f) de grão de bico (Culin.)

Русский (Russian)
хумус

Español (Spanish)
n. - humus

Svenska (Swedish)
n. - humus, mull

中文（简体） (Chinese (Simplified))
鹰嘴豆芝麻酱沙司

中文（繁體） (Chinese (Traditional))
n. - 鷹嘴豆芝麻醬沙司

한국어 (Korean)
n. - 병아리콩으로 만든 부드러운 음식

日本語 (Japanese)
n. - フーマス

עברית (Hebrew)
n. - ‮חמצה, חומוס‬

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