Hummus, a creamy chickpea dip, has a rich and ancient history throughout the Middle East, and rose to popularity in Europe and the US around the mid 1980s. In Britain (dubbed the hummus capital of Europe) 12,000 tonnes of the spread is consumed every year.
Hummus is usually made from blended chickpeas, tahini paste, lemon juice, garlic and olive oil. It is often eaten with flat bread, like pita, or with vegetable batons. In Lebanese cuisine, it is served with other small dishes like falafel, tabbouleh and Baba Ghanouj.
Chickpeas, the main ingredient in hummus, are packed with protein and fibre and are also high in iron, folate, phosphorus, and B vitamins. For vegetarians and vegans especially, the dip delivers many nutritional benefits.
Achieving a rich, ultra-smooth and creamy texture is key to the success of hummus. Many consumers prefer the texture of shop-bought hummus over homemade, as it is lengthy and difficult to obtain the same level of smoothness with a home food processor. View our processing solutions for smooth and creamy hummus
Read article From rock-hard beans to paste in 15 minutes on Processing Insights
Hummus is now available in many flavours and there are endless possibilities to create new twists on the original favourite. Flavours range from herb, lemon and coriander, roasted tomato, red pepper or chilli. There are also many low-fat or extra-creamy options.
Read press release Kasih Food revitalises hummus range for international market
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