Hummus, a Levantine dip, spread, or savory dish, has transcended its Middle Eastern origins to become a globally recognized and consumed food. Made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic, this versatile dish is traditionally garnished with olive oil, whole chickpeas, parsley, and paprika. Its journey from a staple in everyday meals in the Levant and Egypt to a popular item in supermarkets across the United Kingdom
and the United States highlights a fascinating evolution of food culture and commercialization.
The word "hummus" itself is Arabic for "chickpeas," and the full name of the prepared spread in Arabic is "hummus bi tahina," meaning "chickpeas with tahini." This simple etymology underscores the core ingredients that have defined the dish for centuries. While its exact origins are debated, chickpea dishes have long been a part of the cuisine of Jews living in the Middle East and North Africa, suggesting a deep historical root for the food in the region.
Early Adoption and Regional Variations
The culinary tradition of hummus is deeply embedded in the Middle East, particularly in the Levant and Egypt. It is often served at room temperature or cold as part of a meze, a selection of small dishes. The ingredients used in hummus, such as chickpeas and tahini, are fundamental to the region's diet. Mizrahi Jewish immigrants from Arabic-speaking lands brought their own unique variations of hummus to other areas, enriching the dish's culinary landscape. For instance, Iraqi Jews prepared hummus with additions like fried eggplant and boiled eggs, showcasing the adaptability of the basic recipe.
In Israel, hummus holds significant cultural importance, often considered an unofficial "national dish." Its popularity among the entire Israeli population is immense. Israeli versions of hummus are noted for using large amounts of tahini, which contributes to a creamier texture. This widespread adoption and adaptation of hummus by various communities within the Middle East demonstrate its integral role in the region's diverse culinary heritage.
The Rise of Hummus in Western Markets
The mid-20th century marked the entry of the word "hummus" into the English language, often via its Arabic root or through Turkish. However, its widespread commercial success in Western markets is a more recent phenomenon. In the United Kingdom, the supermarket Waitrose was the first to stock hummus, spelled "houmous," in the 1980s. Chefs like Yotam Ottolenghi, Claudia Roden, and Anissa Helou played a significant role in popularizing the dish across the UK.
By 2013, the UK saw annual sales of hummus reach £60 million, with a survey revealing that 41% of British respondents had hummus in their refrigerators, a figure twice as high as the rest of Europe. This indicated its transformation into a grocery staple. The United States experienced a similar surge in popularity. In 2006, hummus was found in 12% of American households, a number that rose to 17% by early 2009. This growth was attributed by one commentator to America's increasing embrace of ethnic and exotic foods.
Commercial Expansion and Agricultural Impact
The commercial growth of hummus in the U.S. has been remarkable. While annual national sales were around $5 million between 2006 and 2008, with about 15 million Americans consuming hummus, sales growth by 2016 reflected an estimated 25% of U.S. households consuming the dip. The leading American hummus manufacturer, Sabra Dipping Company, held a substantial 62% market share for hummus sales in the United States by 2016 and was projected to exceed $1 billion in sales in 2017.
This escalating consumer demand had a direct impact on agriculture. American farmers dramatically increased their production of chickpeas, the primary ingredient in hummus. Chickpea production quadrupled since 2009, with over 100 million pounds harvested in 2015, a significant jump from 25 million pounds in 2009. The popularity of hummus even led many tobacco farmers to switch to growing chickpeas to meet the burgeoning demand, illustrating the profound economic and agricultural shifts driven by this once-regional delicacy.
