Knowra Hummus Hummus Hummus is a Levantine spread made primarily from cooked chickpeas blended with tahini, lemon juice, garlic, and olive oil. Its smooth texture and savory, tangy flavor come from combining these ingredients.
Chickpea : A round edible seed from a legume plant, also called a garbanzo bean. Cooked chickpeas form the main body of hummus.
Food processor : A powered kitchen appliance that chops, blends, and purées ingredients with rotating blades. It breaks cooked chickpeas into the smooth paste used in many hummus recipes.
Levant : A historical and geographic region of the eastern Mediterranean, including present-day Lebanon, Syria, Jordan, Israel, and Palestine. Hummus is rooted in the Levant's food traditions.
Mezze : A collection of small dishes served as appetizers or as a meal in eastern Mediterranean and Middle Eastern cuisines. Hummus is commonly served among other shared mezze dishes.
Baba ghanoush : A Levantine dip made primarily from roasted eggplant, often mixed with tahini, lemon juice, and garlic. It shares seasonings and serving contexts with hummus but uses eggplant instead of chickpeas.
Tahini : A paste made from ground sesame seeds. It adds richness and helps create hummus's creamy texture.
Emulsion : A mixture in which droplets of one liquid are dispersed through another liquid that does not normally mix with it. Blending tahini, oil, and water-based ingredients creates a stable, creamy mixture.
Chickpea cultivation : The growing of chickpeas, an ancient crop domesticated in the Near East. Chickpeas have long been cultivated across the region where hummus developed.
Pita : A round flatbread that can form a pocket when baked. Pita is a common utensil and accompaniment for scooping hummus.
Ful medames : A dish of cooked fava beans seasoned with ingredients such as olive oil, lemon, and garlic. It is another Levantine legume dish, but its beans are usually served whole rather than puréed.
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