Other early hummus-like recipes were recorded in 14th-century cookbooks from Cairo.
Cairo’s medieval culinary manuscripts preserve additional preparations related to hummus, following the earlier Syrian evidence. These recipes included chickpea purées, sometimes combined with tahini, vinegar, herbs, spices, nuts, or pickled ingredients.
One relevant source is the Treasure Trove of Benefits and Variety at the Table, an Egyptian cookbook associated with 14th-century Cairo. Another recipe, called hummus kasa, appears in the work of Muhammad ibn Hasan al-Baghdadi. These dishes resemble hummus but do not consistently match the modern formula.
That distinction matters because today’s hummus is usually understood as a smooth blend of chickpeas, tahini, lemon, garlic, and olive oil. Medieval recipes could omit garlic or lemon and use vinegar instead. Cairo therefore marks an important center of early written evidence, not necessarily the single birthplace of the dish.