Complete with recipes, a mouthwatering look at the complicated origins and rise of the world’s favorite garbanzo bean spread and dip.
This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus. The story begins in the medieval kitchens of the Near and Middle East and culminates with hummus’s rise in popularity in the Western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish and illustrates the extent to which hummus has been embraced by Western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon and our very favorite dip.
About the Author
Harriet Nussbaum has written widely on food culture in the ancient world. She lives in Bristol.
"This is a truly fascinating book—a real whirlwind tour through centuries of history, culture, and politics. There is so much about hummus I never realized I didn’t know! I’ve eaten some of the best hummus of my life in Israel, in Palestine, and in Lebanon, and this book really has given me a fresh insight into the many-layered history behind this simple bowl of chickpea and tahini dip." — Felicity Spector, journalist, Great Taste Award judge