The chickpea-and-tahini dip widely known throughout Middle Eastern cuisine is called hummus.
Hummus is traditionally made by blending cooked chickpeas with tahini, lemon juice, garlic, and salt. Olive oil, parsley, paprika, or whole chickpeas are common garnishes, although recipes vary by region and household.
The Arabic word hummus means chickpeas. The dish is especially associated with the Levant, including Lebanon, Syria, Palestine, and Jordan, but it is now eaten internationally. Its exact ancient origin is debated, and several countries claim a major role in its culinary history.
Hummus is often confused with baba ghanoush, another creamy dip. Baba ghanoush is based on roasted eggplant rather than chickpeas. Hummus is commonly served with pita, vegetables, or as part of a mezze spread.