The History of Hummus: An Ancient Dip With Medieval Roots

Hummus has been made in many ways over the centuries. Photo by Sandie Clarke on Unsplash (Unsplash License)

Hummus is now sold in supermarkets around the world, but this creamy blend of chickpeas, tahini, lemon and garlic has deep roots in the Middle East. Its exact origin is still debated, and the story of how it developed is more surprising than many people expect.

An ancient ingredient

Chickpeas are among the earliest crops cultivated in the Near East, grown for thousands of years across the region. They store well, are filling and appear in many traditional dishes, so it is no surprise that people found ways to mash and season them.

What does “hummus” mean?

The word hummus is simply Arabic for “chickpeas.” The full name of the dish, hummus bi tahina, means “chickpeas with tahini.” The word entered English in the mid-20th century.

The first written recipes

Although chickpeas are ancient, written recipes resembling hummus appear much later, in medieval Arabic cookbooks:

• 13th century, Aleppo: a cookbook attributed to the historian Ibn al-Adim includes a chickpea dish made with lemon, sesame and olive oil, but no garlic.
• 14th century, Cairo: a cookbook known as Kanz al-Fawa'id (“Treasure Trove of Benefits”) describes a cold chickpea purée flavored with vinegar and pickled lemons.

Food historians note a long gap in the written record after that. By the time hummus appeared in a Lebanese cookbook in 1885, garlic had become a standard ingredient.

Who invented hummus?

Lebanon, Syria, Israel, Palestine, Egypt and others all have strong hummus traditions, and the question of ownership has sparked friendly and not-so-friendly rivalries, including record-breaking attempts to make the world's largest plate. The honest answer is that the evidence is not enough to pinpoint exactly where or when hummus was invented. It belongs to a shared regional culinary heritage.

Regional styles

• Levantine hummus: smooth and tahini-rich, often topped with olive oil, paprika, whole chickpeas or parsley.
• Egypt: frequently seasoned with cumin.
• Hummus with toppings: warm spiced meat, sautéed mushrooms or slow-cooked fava beans turn it into a full meal.

Make it at home

Homemade hummus is quick to make and tastes fresher than most store-bought versions. Follow our Creamy Classic Hummus, and see our pantry staples guide for keeping chickpeas and tahini on hand.

Quick summary: chickpeas are an ancient Near Eastern crop, the name hummus means “chickpeas,” and the first written recipes resembling hummus come from 13th- and 14th-century cookbooks; its exact birthplace remains unknown.

Sources and further reading

• Hummus – Wikipedia
• Chickpea – Wikipedia

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