Who invented hummus?

>yfw green dorritos are awesome with hummus...

People only use wheat things to dip in their hummus.

I like to spread it in burritos and wrap em up and eat it plain.

lebanon. but the jews profited it.

Hummans obviously

...

Benjamin Mazar plz leave.

>Hummus
>tahini
What?

Real hummus contains tahini, famalamb.

Tahini is merely an additive, like oil or lemon juice.
The main ingredient is chickpeas.

According to food historian John Dicke, the Phoenecians (IE Canaanites), most likely.
Chickpeas are native to ancient Canaan and all the other ingredients used to make it are classically associated with the region, included the spices used in many variants of the stuff.

The earliest recorded recipe known that's similar to hummus is found in the De re coquinaria and dates to the 400s. It, however, uses fava beans in place of chickpeas and makes use of colatura/liquamen rather than plain salt. It should be noted, however, that very little of ancient Roman cuisine was native to Rome and, rather, was brought by foreigners, either by slavery or by immigration. As such, it bares no resemblence to the cuisine of modern Rome at all and was, actually, far closer in taste and preparation to the cuisines of the Middle East and Persia.

Anyway, undoubtedly, descendants of the Phoenicians were among those who found their way to Rome.

fucking joos

What's with all the hummus hate? All you need to do is mix it 1:1 with garlic butter and it's delicious.

My local kike store mixes hummus with mayo and sells it under the name "Israeli salad"

And you think we should all believe some Dicke?

Misspelling of Dickie. He's quite a well-known historian, specialising in the history of southern Italy, though also food historian of the wider Mediterranean altogether.

>can of garbanzo beans
>couple tablespoons tahini
>water
>lots and lots of olive oil
>2-3 cloves garlic
>salt to taste
>lots of cumin
>blend to perfect consistency, adding oil to thin or tahini to thicken
>lemon juice to taste

>water
No.

Just a bit, from the can

some sandnigger

>just a bit
I guess that's okay, but why not just add oil, lemon juice and sesame paste to the blender then add the chickpeas? That should be enough liquid, no?

>from the can
I guess that's fine, too.

I usually prefer to cook beans from dry, but I keep tins of beans about, chickpeas included, in situations where I need something to eat quick and don't feel much like cooking.

I just mash the chickpeas them by hand, though, because I hate using my food processor or blender for just one serving of something. Then I whip the mash with sesame paste, salt-pasted garlic, olive oil and lemon juice. I don't usually add cumin, though, but I add lots of finely chopped parsley.

It goes into flat bread with some pickled chili or hot sauce that I roll up and eat.

Because hipsters attached themselves to it for a while, so naturally Americans on Veeky Forums hate it and fall for "meme foods" every single time. Meanwhile the rest of the sane world is just fine enjoying it.

Well, it's my mom's recipe, and I really don't enjoy it any other way: especially sans cumin.

That's cool.
My grandmother hated garlic, so she'd make the stuff for us but wouldn't eat it unless she took a scoop or two out for herself before adding the garlic last.
The method I mentioned is how she always made it. I get keeping true to family tradition. I don't really like it without parsley and always get a bit dismayed that most recipes, if they use any at all, is never even close to the same amount I'm used to.

And the not so sane world, too. You forget that Arabs eat it and many (most?) are far from sane.

Haha, my mom's family was so opposed to garlic that they would literally cook recipes that called for it with garlic in a little mesh bag, and take it out once it was cooked.

I don't know what my nan's damage was with garlic. She hated the stuff altogether. I've never met anyone else who did. It's pretty fucking weird to be an Arab who hates garlic.

That's like saying the wine in coq au vin is "just an additive"

Created by Arabs, perfected by Israel.

You mean 'humous'?

No, it was the Arabs. Pretty much everything in modern Israeli cuisine is Arab.

Underrated as fuck

>No, it was the Arabs. Pretty much everything in modern Israeli cuisine is Arab.
It is Levantine, and before ottoman rule, Levantine food was the same as it was with and post-ottoman rule. So your point is just ignorance of the historical culinary heritage of a region of the world. You're on a cooking forum, not /pol

...

are you implying levantine people are not arabs

I am implying that most people refer to muslim arabs as Arabs, and Arabs as Muslims, and not that they might be orthodox rite arabs, semitic jewish people or anything else whatsoever. And, no, I would not call a "people" or a cuisine Arab unless it came from the arabian peninsula or north africa. Levantine is the name of the region that includes modern day Israel and its neighbors, in English, and of a people (a lot of tribes) from that region that spans several countries, of course. A lot of people from these handful of countries would even be offended being called Arab since they aren't from north africa or saudi arabia. It's a very inaccurate term, actually.

shut up sperg

>he thinks maghrebis are arabs because they speak arabic!!!
By that logic, the Irish are English, then.

Protip: they're Arabised Berbers, just as the Irish are Anglicised Celts.

I guess you are just stupid. No one has your logic but you. Don't try your hand at implications again. You get confused easily. Try replaying to instead.

I think your brain is defective

sounds like a clan full of vampires to me

This is the dumbest post on Veeky Forums right now. Wow. Just... wow.