Pita and Hummus – The New Cheese and Crackers?

Does the suggestion that pita, or Syrian bread, and hummus are giving good ol’ cheese and crackers a run for its money seem outlandish? In my opinion and experience, not at all.

While attending a birthday party the first weekend of January, to my surprise, homemade hummus was served. For those of you who do not enjoy Arabic or Mediterranean food and have never heard of this amazing concoction, let’s dive into the world of hummus.

Lesson 1: Hummus does not mean dip.
The word hummus is Arabic for chickpea, the main ingredient in the dip. This delicious dip is made from chickpeas, lemon, tahini (sesame paste), olive oil and plenty of garlic. Variations can include versions with tomato and basil, roasted red pepper, roasted garlic or any flavor combination that seems like it would fit.

Hummus happens to be the Arabic word for chickpea, called garbanzo in Spanish, ceci in Italian, gram in India. The chickpea is a type of bean whose Latin name is Cicer arietinum.
Back to the hummus dip though.

Lesson 2: It’s all in the spices.
Hummus wouldn’t be hummus without the tahini paste (below). This paste is comparable to peanut butter but is not really meant to be eaten alone because of its consistency and floury taste. This sesame paste is used throughout Middle Eastern cooking and helps form the amazing texture of hummus drip.

The most “Arabic” of spices, cumin, called kamoon in Arabic, is essential in making hummus. Cumin is also used throughout Indian and Italian cooking. In hummus, it is used frugally in the actual blending of the ingredients (easily done in a blender) and is generally used in decorating the appetizer once it is served.

Paprika is used all over the world and is almost always used as a decoration tool for hummus in any Middle Eastern home or restaurant. Olive oil is drizzled over the dip and pieces of parsley, lemon, carrots or any other such food or spices can be used to dress up this simple, healthy and delicious dip.

Lesson 3: More than just Pita
Hummus can eaten with just about anything. From chicken to tomatoes, and from Italian bread to celery, this dip is compatible with all vegetables and breads. Even meats and fish taste delicious with hummus. You can dip cucumbers, mushrooms, different types of pita bread and Arabic flat bread (picture below_, crusty Italian bread, chicken kabob, onions, scallions, string beans, all types of fresh peppers (red, green, orange, yellow), just about anything goes great with hummus. Heck, hummus is just fine with that last slice of whole wheat bread that would otherwise be reserved for the trash.

Lesson 4: Cheese and Crackers are history
Cheese and crackers are boring, too simple and bland. Even if you spice them up with dips and different vegetables, the classic cheese and crackers hors devours will never compare to hummus and pita bread, even the simplest recipe. With the visibility of hummus in homes, at dinner parties and in restaurants, it is easy to see the increasing popularity of this delicious dip.

Plus, hummus is the best anytime snack. In between meals, while studying, as an appetizer at a Greek or Middle Eastern restaurant, hummus is simple, healthy and delicious. If you are a vegetarian or vegan, this dish will float your boat. In short, hummus is one of the best everyone snacks. And I haven’t met someone who said they didn’t like hummus.

My preferred store bought brand is Cedar, which is made right here in Massachusetts and is delicious and authentic. The texture is light and flavorful without being too Americanized.
But it must be said, nothing can beat homemade hummus, so find some Arabic or Greek friends and try making it together.

Health Benefits

(Health info on chickpeas)

Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer.

Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. People who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.


Here is a recipe from a link with the Wikipedia definition of Hummus.