In Cyprus, hummus is part of Turkish Cypriot and which other community's cuisine?

In Cyprus, hummus belongs to both Turkish Cypriot and Greek Cypriot cuisine.

Cyprus sits at a culinary crossroads between the eastern Mediterranean, Anatolia and the Levant. That geography helps explain why dishes associated with Arabic, Turkish and Greek foodways can appear in more than one Cypriot community. Hummus is one of those shared foods, alongside ingredients such as sesame, olive oil, chickpeas and garlic.

The dish may be called “humoi” in Cyprus, rather than simply using the English spelling “hummus.” Its presence in both Turkish Cypriot and Greek Cypriot cooking should not be mistaken for evidence that it belongs exclusively to mainland Greek or Turkish cuisine. Cypriot food has its own history, shaped by centuries of contact and exchange.

Hummus is commonly served as part of a spread of small dishes, with bread or pitta used for scooping. Cyprus also has distinctive sesame-based foods: tahini is used as a dip and in sweet pastries such as tahinopitta. Those neighbouring traditions reflect the island’s broader Levantine and Mediterranean connections.