Hummus is most commonly considered a dip. It is a thick, savory chickpea purée traditionally eaten by scooping it up with pita or another flatbread, although it can also be used as a spread or accompaniment.
The classic dish combines cooked, mashed chickpeas with tahini, lemon juice, garlic, and often water or olive oil. In Levantine cuisine, hummus is frequently served as part of a meze, a selection of small dishes that may include falafel, tabbouleh, pickles, olives, and grilled vegetables or meats.
Hummus is sometimes described as a spread because it is smeared across bread or used in sandwiches. That description is also accurate, but “dip” is the most familiar category in quiz and food contexts. It is not generally classified as a soup, because it is far thicker and is not normally eaten as a broth-like first course.
Hummus has ancient regional roots, but the earliest known written reference to a comparable dish appears in a 13th-century cookbook associated with Aleppo. Modern versions may include roasted pepper, beetroot, herbs, or spices, while retaining the same basic dip format.