The real delight of Hummus

Considered as a Levantine and Egyptian food dip or spread from cooked, mashed chickpeas and other legumes, mixed with tahini, olive oil, lemon juice, salt and garlic. A mix of ingredients that eventually become the delicious dish called hummus. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine. Well as if that were not enough, we can find in most grocery stores in North America (Canada, USA and Mexico).
“Humus” is a ambiguacion to an Arabic word which means (hummus), and the full name of the spread preparations, means (hummus bi tahina), which means “chickpeas with tahini”.
It is served as a snack and a sauce entrance, some ask with unleavened bread, like pita bread. It also serves as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Side dishes include chopped tomato, cucumber, cilantro, parsley, caramelized onions, sauteed mushrooms, whole chickpeas, olive oil, boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts. Outside the Middle East, sometimes it served with tortillas or crackers.
Sometimes it is topped with a paste made of boiled until soft and then crushed, which is often called “Hummus masubha / mashawsha” which is a mixture of paste hummus, chickpeas and pasta hot sesame beans.


Hummus is a common part of daily meals in Israel. One of the most elegant versions available is masabacha hummus humus, made with lemon sesame paste skewers garnished with whole chickpeas, a pinch of paprika and a drizzle of olive oil. Hummus is sold in restaurants, supermarkets and only hummus (known in Hebrew as humusiot).
For Palestinians and Jordanians, humus has long been a staple food, often served hot with bread for breakfast, lunch or dinner. All ingredients in humus are easily found in Palestinian gardens, farms and markets, which adds to the availability and popularity of the dish. A related popular in the region of Palestine and Jordan dish is ma laban ‘hummus ( “yogurt and chickpeas”), which uses yogurt in place of tahini and butter instead of olive oil and topped with pieces toasted bread.
In Cyprus, the humus is part of the local cuisine in both Greek Cypriot and Greek Cypriot communities where it is called “humoi”. And in Turkey, humus is considered a meze and usually oven- dried pastırma that differs from the traditional portion.

Chickpeas, is the main ingredient of conventional hummus, they have appreciable content of dietary fiber, protein, B vitamins, magnesium and other nutrients. Variability in the preparation can give you other different nutritional properties due to the inclusion of new recipes. Approximately 170 calories per 100 grams, and is a good to excellent (more than 10% of daily value) source of dietary fiber, B vitamins and several minerals from the diet. The fat content, mainly sesame paste and olive oil, is about 14% of the total; other main components are 65% water, 17% total carbohydrates, including a small amount of sugar, and about 10% protein.
Well, without further explanation considerable, we can only wait and try someday you delight in this rich dish of chickpeas.


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