Give Chickpeas a Chance: Spread the Word with a Dip or Schmear of Hummus and Celebrate!














So how are you celebrating International Hummus Day?




    Yes, there is a day to honor hummus. I’m certainly not skipping dipping into my favorite hummus flavors on May 13th—which coincidentally coincides this year with Mother’s Day. So maybe the day’s recipe could include schmearing a smooth blend of fresh chickpeas, tahini and garlic for breakfast, lunch and/or dinner.  Fact is, I’ve always been a hummus fan but I’ve recently found myself feasting more on it than ever before.  Maybe it was the surprise of noticing that two area restaurants served up pre-appetizer servings as soon as we take a seat and open the menu.  Boy, does that pre-dinner hummus taste terrific. Or maybe I’ve been drawn to the variety of flavors that hummus now comes  in—Avocado Hummus, Caramelized Onion, Roasted Garlic, Black-Eyed Peas to name a few hummus options. Or perhaps it was the “Big Dipper” hummus sections I’ve discovered at some local supermarkets with inviting shelves filled with various hummus flavor options, including brand names that I’ve never associated with hummus.  To me, the name Sabra was singularly synonymous with hummus around here since — like me— it grew up in Queens!  Years ago, that local Sabra brand (now jointly owned by PepsiCo and the Israeli company Strauss)  seemed to be the only hummus name on the shelf. But I recently went into a big area supermarket and for the first time—samples of different flavors were being served up to introduce the newest brand on the hummus block—Boar’s Head!  And guess what one of their special hummus flavors is? Chocolate! Yes, Boars Head chocolate flavored hummus, perfect for, as the package copywriter wrote—“perfect for dipping strawberries and pretzels.”  




     Wait, stop the presses—breaking news. Hummus prices are on the rise because of a drought in India. Turns out, according to the New York Times, “insufficient rains in India have resulted in several years of poor harvests of chickpeas, the main ingredient in hummus.” And since India is the world’s largest supplier of chickpeas (who knew?) shoppers for example in England have noticed in recent weeks that hummus prices were up significantly.  Farmers here in the United States  are forecast to drastically raise their chickpea harvests after what the Times says, was “already a record year in 2016.”  Surveys note that the popularity of hummus is remarkable with the product going from a “niche snack,” introduced in supermarkets in the 1990’s, to being a food staple. In Britain, the research firm Kantar notes that annual sales of hummus are up about 50% from just four years ago.  And that’s not just based on the amount of hummus that has ended up in our refrigerator at home. In our house, hummus is served regularly.  I love smearing it on a bagel. Most packages of hummus nutritionally say one serving is one tablespoon. But since there’s no cholesterol and very low sodium, and the ingredients seem so healthy sounding — mashed chickpeas, tahini, lemon juice, olive oil— I find it difficult not to exceed that ridiculous single serving size.  I’m glad there’s no shortage in our neighborhood. Fortunately, the store shelves are filled with flavorful varieties. 




    Before coming to the US, hummus had its origins as a specialty dish in the Middle East and the Mediterranean region.  During visits to Israel, one of my favorite culinary experiences was feasting on a felafel in pita smothered with hummus. Yummy. 




    But of course you don’t have to travel thousands of miles, or look very far, to enjoy that smooth, tasty treat. And apparently incorporating the word hummus into your restaurant name is well, good business. In New York alone, there’s Hummus Place, Hummus Kitchen, Hummus Market, Mimi’s Hummus, The Hummus & Pita Company and more.




     Dipping a cracker into a package of hummus is a treat to eat. Especially when that eating involves fresh chickpeas, tahini and a touch of garlic. Smooth, tasty and satisfying—in more ways than one.




    So no doubt millions of people around the world will be celebrating International Hummus Day in May. But raise your hand, true hummus aficionados (my hand is up) and you know that smooth, tasty and satisfying hummus is a delicious any day, anytime delight. Take my word, or perhaps the word of Bon Apetit Magazine which in 2015 named hummus their “Dish of the Year,” They invited readers to spread the news saying this “Middle Eastern dip is creamy, dreamy…seductively smooth…addictively rich….chickpea perfection.”  Those words taste so good to read…and even better to eat!  Spread the word.