I can’t wait until Charlie gets up this morning to let him know May 13th was International Hummus Day #HummusDay. Charlie loves Humus and so does his best friend Bradley and his grandmother Granny Sherry.
Charlie likes to get Pretzel Crisp from Kroger’s to eat with the Humus Dip. Charlie likes to share Humus with my sister Debbie David and I will not eat Humus. Do you? If so what is your favorite brand of Humus? Favorite flavor and why?
Because May 13th was International Hummus Day we had no choice but to celebrate the taste of Garbanzo Beans, Tahini, Lemon Juice, and Garlic mixed together to create Hummus. Today is the perfect day to whip up a batch of your own custom-flavored Red Pepper Hummus to spreading store-bought dessert Hummus on a Cookie, giving us endless ways to celebrate.
Remember if your #Homeschooling your children have them research Humus recipes online. Then take them on a Field Trip to the Grocery Store to purchase the ingredients to make Humus. Then come home and hold a #cooking class and have them make Humus for a lunch time snack.
Now, I have a question for you. Dif you know there’s a Hummus festival? Would you like to go? Now, I have a tip you can share with your family. Hummus has been around for Centuries and remains one of the most versatile and healthy staples in many diets.
Here is a fun fact about me you might not know. I don’t remember Humus being around when I was a child or even when Suzzane was little Do you remember the last time you first time you saw Humus? Today, we celebrate Hummus for all that Humus provides in our diet and culture.
The origin of Hummus is cloudy and hotly contested. Though we know Humus originated in the Middle East, many regions around the Eastern crescent of the Mediterranean claim to be the one true creator of Humus.
The first real mention of Hummus in a Cookbook which was found in 13th Century Cairo, where Humus appears as merely a cold Chickpea Puree, and notably lacks Lemon Juice and Garlic including instead pickled Lemons with Oil, Herbs, and Spices may sound pretty good to you but not me.
Hummus remained a huge staple in the diet of many living in the Middle East, where Chickpeas flourish. In fact, the word “Hummus” is rooted in the Arabic word for “Chickpea”! Though there is some debate over whether or not the Greeks also invented Hummus.
Most believe that Humus is spread between Greek and Middle Eastern traders, along with popular delicacies like Baklava and stuffed Grape Leaves. Humus is known for this reason as one of the greatest crossover foods.
Humus is also the national dish for many Countries in the Middle East and Humus is a cultural phenomenon as much as a culinary one, and nations stick up for their claim to Hummus. For example, in 2008 Lebanon tried to sue Israel for “stealing” Hummus!
After that, the two strove to set the record for the largest plate of Hummus. For all its long-lasting popularity in the Middle East and Southern Europe, it may surprise you to learn that the first British grocery store to stock Hummus only did so in 1980. Unsurprisingly, however, Humus quickly became a great hit in the UK, largely for its health benefits.
Hummus definitely had a fashionably late arrival to the U.S. While 20 years ago, most Americans probably couldn’t even pronounce the name of the dish, and annual sales barely topped $5 million, today Humus is found in most Supermarkets and considered a staple in many American households.
While in the Middle East, Hummus is increasingly considered a somewhat routine and middle-class meal, Americans are falling for the Humus hard. Humus is estimated that more than a quarter of U.S. households have Hummus in there Icebox right this second. Do you? Were out of Humus in my home.
Remember to let your friends and family know the first International Hummus Day was held in 2012 and people’s taste buds have been celebrating ever since. The funny part is I only found out about #Humus 3 or 4 years ago. How about you?
Recipe for Humus
- 3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry Chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
- 1 to 2 garlic cloves, minced
- 3 to 4 ice cubes
- ⅓ cup (79 grams) Tahini Paste
- ½ tsp kosher salt
- Juice of 1 lemon
- Hot water (if needed)
- Arbequina extra virgin olive oil
- Sumac
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Thank you,
Glenda, Charlie and David Cates
