Hummus, a Middle Eastern dip, is made primarily from mashed chickpeas.
Traditional hummus is a smooth puree of cooked chickpeas blended with tahini, lemon juice, and garlic. Olive oil, parsley, paprika, or whole chickpeas are commonly used as garnishes. The dish is usually served cold or at room temperature, often as part of a mezze spread or alongside pita bread.
The Arabic word hummus means “chickpeas,” while the fuller name hummus bi tahini means “chickpeas with tahini.” Chickpeas are also called garbanzo beans in English, so “garbanzo beans” is another correct name for the same legume.
Hummus has a long and widely shared culinary history in the Levant and surrounding regions. The precise birthplace is disputed, but written recipes for dishes resembling modern hummus appear in medieval Middle Eastern cookbooks, including a 13th-century Syrian cookbook. Modern packaged hummus is also widely eaten as a snack with vegetables, crackers, and flatbread.