Hummus-Nucleus of Cultures

Hummus aka chickpeas, How a simple dish like Hummus bonds many different cultures with its sumptuous texture and taste.

I started reading Yotam Ottolenghi and Sami Tamimi’s book Jerusalem. He begins with an explanation of how the cuisine of Jerusalem is structured. Along with the different communities, this ancient city brought together for many centuries. Also, he talks about how various cultures have influenced the way Jerusalem eats. And you can not debar the iconic Hummus when talking about Jerusalem food. Hummus got different versions from Morrocan to Israeli. Mr. Ottolenghi wrote some important lines about a dish that has many contributions over the years of its existence. 

He says-

“Nobody owns a dish because it is very likely that someone else cooked it before them and another person before that.”

Ottolenghi, Yotam. Jerusalem (p.22).  


So, I have made Hummus myself quite a few times to date. My first encounter with this dish when I was an intern in a professional kitchen. At that time, I never knew that this dish has no standard recipe or culture that can solely claim this dish. Apart from that, we need to appreciate how humble this dish is. Hummus has a strong foundation of chickpeas, garlic, cumin, and salt. On this, you can form your imaginations with different things, Like beetroot, red pepper, and basil, etc. Also, I would like to mention that Hummus is an Arabic word for CHICKPEAS. 

I made a very basic version with a small addition of my own with garlic chives. Garlic chives are only available in this winter season. Hence you see significant use in local cuisine. So, I decided to use this in Hummus. Also, you can not serve Hummus without bread to go with it. Pita is a traditional one. But I decided to make a Persian/Iranian classic Noon Barbari. Similar to the other bread from the middle east like Khubz, Taaftan, or Taalami, etc. In Addition to that, I made a simple beetroot and yogurt dip to have something refreshing at the table.


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