The Hummus Effect

For one of my classes this semester I was charged with the job of creating a blog post. So I decided to talk about hummus. Because why not? Hummus is versatile, it is yummy, and it is adaptable to every taste and palate. So here we go!

In recent years, hummus has taken the world by storm and is now available all over the world in a variety of different flavors. But what actually is hummus? What are the health benefits? What are the staple ingredients and uses? And most importantly, how can you make it at home?

When hummus first entered the market in the United States, confusion rippled through the public. Hummus (huh-mus), a delicious spread, is awfully close to humus (hue-mus), which is decomposed plant material in soil. The only similarity between hummus and humus is that hummus is made from yummy ingredients grown from the ground, and that humus helps grow those ingredients from the ground. Hummus is something you eat in your 8th grade science class, and humus is something you learn about in your 8th grade science class.

Now that decomposed plant material and 8th grade science have been discussed in full, let’s get back to delectable world of hummus. Words cannot express hummus I love hummus (guess how long it took me to come up with that one). Originally an Eastern Mediterranean dip and spread, the word hummus comes from the Arabic word meaning “chickpeas,” a staple hummus ingredient. Recipes for hummus originate from 13th century Cairo and include: chickpeas, vinegar, pickled lemons, herbs, spices, and oil. Since I do not like vinegar or anything pickled (which is basically an extension of my dislike of vinegar), it's a blessing I was born when hummus recipes were modernized with no vinegar or pickled anything. 

These ingredients are slightly different from more modern recipes which include tahini (sesame seed butter typically found near the peanut butter section of the store) and garlic. However, as hummus becomes more popular, different variations are popping up that do not include tahini and garlic. Sweet hummus recipes typically include peanut or almond butter. Many cultures are adapting the flavors and seasonings to their own tastes. The options are endlessly creative and forever yummy.

Not only is hummus yummy, it is also very healthy. Here are the nutrition facts of the staple ingredients:

Chickpeas (per 1/4 cup): 8.8 g fiber, 9.6 g protein, 3.2 g fat (with most of it being either poly or monounsaturated fat), 436 mg potassium, 12% daily value of iron, and 15% of Vitamin B6.

Tahini (per Tablespoon): 1.4 g fiber, 2.6 g protein, 8 g fat (with most of it being either poly or monounsaturated fat), 62 mg potassium, 7% daily value of iron, 6% daily value of calcium.

Olive Oil (per Tablespoon): 14 g fat, with only 2 g of it being saturated fat.

Thankfully, making hummus is exceptionally easy. You literally throw all ingredients in a food processor and pulse it until smooth. Boom. Bang. Done. Delicious. You have your hummus. Your delectable hummus. And now you need to decide what to do with it. Many people choose to use it as a dip for fruits, vegetables, breads, and crackers. Some use it as a sauce for meats, pastas, and pizzas. It is also often used as a spread in wraps, sandwiches, and toast. I often use it as a topping for my spoon. Basically, hummus can be used for and with anything. To provide a small taste of the variety of hummus discussed, two recipes are presented below. As you simply throw everything in the food processor, recipes are simply a list of ingredients and each make about 1.5 cups:

Classic Hummus

Adapted from: www.inspiredtaste.net

-1 can chickpeas, drained and rinsed

-¼ cup lemon juice

-¼ cup Tahini (near peanut butter)

-1 clove garlic, minced

-2 Tablespoons olive oil

-½ teaspoon ground cumin

-2-3 Tablespoons water

-salt to taste

Peanut Butter Chocolate Hummus

Adapted from: www.hummusapian.com

-1 can chickpeas, drained and rinsed

-¼ cup nut butter (peanut, almond, chocolate hazelnut, etc)

-2 Tablespoons cocoa powder

-3 Tablespoons milk

-¼ cup maple syrup or honey

Per Tablespoon of Both Recipes: 43 calories, 2 g protein, 1 g fiber