Instruct: Given a question, retrieve documents that can help answer the question.
Query: Is there hummus in Lebanon?
In May 2010, the Guinness World Record for the largest dish of hummus in the world returned to Lebanon.[42][43] The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut, weighed approximately 10,450 kilograms (23,040lb), more than double the weight of the previous record.[44][45][46] According to local media, the recipe included eight tons of boiled chick peas, two tonnes of tahini, two tonnes of lemon juice, and 70 kilograms (150lb) of olive oil.[42]
"Hummus" is pegged to three stories about hummus-related careers, a Muslim, a Christian and a Jew. The Muslim is a woman named Suheila who runs a hummus restaurant in Haifa and is known for her charity to the poor. The Christian is a young man whose family has been making hummus in Ramle for three generations and who is torn between staying in the family business or following his girlfriend to Berlin. The Jew, a man from a secular background who has become devout, joined the Breslover sect, and now sells hummus at a food stall in gas station in teh Israeli town of Yokneam. The segment features Yehoshua Sofer, a Jamaican-born rapper who had a hit Israeli pop song about hummus and influenced the Jewish hummus shop owner in Yokneam to become pious.
The 2005 short film West Bank Story features a rivalry between two fictional restaurants, the Israeli "Kosher King" and the Palestinian "Hummus Hut". A parody of West Side Story, which is itself an adaptation of Romeo and Juliet, the film won the 2006 Academy Award for Best Live Action Short Film.[40] In 2012, Australian filmmaker Trevor Graham released a documentary, Make Hummus Not War, on the political and gastronomic aspects of hummus.[41]
Hummus is a staple in Palestinian side dishes, in particular in "hummus bi tahini", in which boiled, ground beans are mixed with tahini (sesame paste) and sometimes lemon juice. Hummus is often slathered in olive oil and sometimes sprinkled with paprika, oregano and pine nuts; the latter are especially popular in the West Bank. Chick peas are also mixed with ful (fava beans), resulting in an entirely different dish, "mukhluta", with a distinct flavor and brownish color.
The earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century.[8][13] A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kanz al-Fawa'id fi Tanwi' al-Mawa'id;[12] and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,[14] which presumably gives it a very different texture from hummus bi tahina.
It is named after a sheikh who was born and buried here. Abu Hummus spans between the Cairo-Alexandria Agricultural Road and the El-Mahmoudeya Canal.
Google Israel launched a "hummus API" to organize information, even hummus. It attempts to store their favorite type of hummus as information.
In Iraq, Jordan, Lebanon, Palestine, Israel, Egypt, and Syria, Labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip. It is usually eaten in a fashion similar to hummus, spread on a plate and drizzled with olive oil and often, dried mint. It is also often paired as a dip with the mixed herb blend za'atar.
In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009.[31] One commentator attributed the growth of hummus to America’s embrace of ethnic and exotic foods.[31]
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. Like hummus, it is eaten with fresh pita bread.
In Cyprus, hummus is part of the local cuisine in both Turkish Cypriot and Greek Cypriot communities where it is called "humoi" (Greek: χούμοι).[25][26] In Turkey, hummus is considered as a meze[27] and usually oven-dried with pastırma, which differs from the traditional serving.
In June 2009, the blockade was eased to allow processed hummus, but not hummus with extras such as pine nuts or mushrooms.
Hummus ful (pronounced [fuːl]) is topped with a paste made from fava beans boiled until soft and then crushed. Hummus msabbaha/mashawsha is a mixture of hummus paste, warm chickpeas and tahini.
Hummus (/ˈhʊm.əs/, /ˈxʊm.ʊs/, or /ˈhʌm.əs/;[1][2][3] Arabic: حُمُّص‎, full Arabic name: hummus bi tahini Arabic: حمص بالطحينة‎) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.[4] It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.
Although sometimes criticized as Jewish appropriation of Palestinian and Arab culture,[21] hummus has been adopted as an unofficial "national dish" of Israel, reflecting its huge popularity and significance among the entire Israeli population.[15] Many restaurants run by Mizrahi Jews and Arab citizens of Israel are dedicated to warm hummus,[15] which may be served as chick peas softened with baking soda along with garlic, olive oil, cumin and tahini. One of the hummus versions available is msabbaha, made with lemon-spiked tahini garnished with whole chick peas, a sprinkling of paprika and a drizzle of olive oil.[22]
Hummus is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Jewish immigrants arriving from Europe in the late 19th and early 20th century adopted much of the local Palestinian cuisine, including hummus, though it traditionally has been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews, and Hasa Al Hummus, a chickpea soup preferred by Moroccans. The Yemenite quarter of Tel Aviv is known for its hummus with traditional skhug hot sauce. More recently, African immigrants have brought specialties such as Sudanese Hummus Darfur, with eggs, tomatoes, and grated cheese. Arab Israelis and Jews alike seek out authentic hummus in Arab hummusia, restaurants specializing in hummus, making famous such Arab villages as Abu Gosh and Kafr Yasif. Enthusiasts travel to the more remote Arab and Druze villages in the northern Galilee region in search of the perfect hummus experience.[15][19][20]
Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, B vitamins, manganese and other nutrients.[28]
Abu Ghosh is popular among Israelis for its Middle Eastern restaurants and hummus. In 2007, it was described as the "hummus capital of Israel." In January 2010, Abu Ghosh secured the Guinness World Record for preparing the largest dish of hummus in the world. Jawdat Ibrahim, owner of Abu Ghosh hummus restaurant, organized the event, which brought together 50 Jewish and Israeli-Arab chefs. The winning dish weighed 4,087.5 kilograms (8992.5 pounds), about twice as much as the previous record set by Lebanon in October 2009. In May 2010, Lebanon regained the Guinness World Record, more than doubling Abu Ghosh's January 2010 total.
, the population of the "markaz" Abu Hummus was estimated at 348,000. The markaz is known as the site of the Nakhla meteorite.
Abu Hummus, also Abu Humus, Abu Hommos, Abu Homos, Abou Homs () is a town in Beheira Governorate, Egypt, an administrative center of "markaz" Abu Hummus.
Hummus The Movie is a 2015 documentary film by Oren Rosenfeld. The film presents the unifying power of a foodway through three main characters.
In 2010, Ibrahim funded a project to reclaim the Guinness World Record for the world's largest hummus from Lebanon in the Israeli Arab town of Abu Ghosh. The world record breaking hummus weighed 4,090 kg. The new record was described by Israel's Army Radio as the Third Lebanon War.
Lebanese cuisine is influenced by other Mediterranean cuisines. Pita bread is a staple. The Lebanese enjoy hummus (a chick pea dip), fool (a fava bean dip), and other bean dishes. Rice is nearly a staple, and pasta is very popular. Salted yogurt is common in many dishes. Red meat and chicken are common but are usually eaten as part of a dish. Eating in Lebanon is tied to family: people almost never eat alone. The Lebanese consider eating out a social and almost aesthetic experience. During Lent, Christians eat meatless dishes and at Saint Barbara, they eat a variety of wheat-based dishes. Lebanon sells fruits and vegetables to neighboring Arab countries, as well as to Italy, France, and the United States. Wine is produced in the Bekaa and exported to France.
Hummus is a popular dip in Egypt where it is eaten with pita,[16] and frequently flavored with cumin or other spices.[15][16][17]
Hummus is a cornerstone of Israeli cuisine, and consumption in Israel has been compared by food critic Elena Ferretti to "peanut butter in America, Nutella in Europe or Vegemite in Australia". Hummus in pita is a common lunch for schoolchildren, and is a popular addition to many meals. Supermarkets offer a variety of commercially prepared hummus, and some Israelis will go out of their way for fresh hummus prepared at a "hummusia", an establishment devoted exclusively to selling hummus.