Eleanor Nakama-Mitsunaga
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The basics: Hummus (pronounced HOOM-uhs) is a Middle Eastern side dish that's been around for thousands of years. It's not clear where and exactly when the dish was created, but references to hummus appear in the writings of Plato and Socrates.
Hummus is essentially a blend of cooked and puréed chickpeas, also known as garbanzo beans, with lemon, garlic, olive oil and tahini (a paste made of ground sesame seeds). Variations in the recipe exist among regions throughout the Middle East and the Mediterranean.
Chickpeas are an important ingredient in Middle Eastern cuisine and are said to have been cultivated for about 7,000 years ago in that region. Chickpeas are also used in falafel -- a popular vegetarian fried croquette eaten as a sandwich or as a dish with yogurt sauce.
Hummus was brought to this country by immigrants in the early 1900s and became a popular item in Middle Eastern communities. But it wasn't until the '80s that some regional brands started to appear commercially in supermarkets.
Today, the traditional dip comes in an array of flavors, such as roasted red pepper, garlic, onion and olive. Hummus is high in protein and fiber and low in cholesterol.
Selecting: Commercially produced hummus is packaged in plastic containers like other dips. Fresh hummus is also available by the pound in some delis and specialty food stores, or look to the handful of Greek or Middle Eastern restaurants in town for a delicious selection.
Storing: Hummus needs to be refrigerated and should keep for a week or so.
Use: Hummus is traditionally spread on pita bread. It's a very healthy alternative to dairy-based dips and can also be used in sandwiches or wraps. Hummus goes well with Mediterranean-style grilled fish, poultry and lamb.
Where to buy: Hummus can be found in most supermarkets in the specialty food section next to fine cheeses and other spreads. Prices run $3 to $4 for an 8-ounce container.
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