How Has Hummus Changed Over Time

Hummus has undergone various transformations from its original form to the modern-day variations we see today, driven by globalization, widespread popularity, and its recognized nutritional value. This paper examines how these changes have occurred over time and seeks to understand what it means for a dish, such as hummus, to be considered authentic. This fairly simple food has the remarkable ability to unite people and provide a much-needed sense of cultural identity in our increasingly globalized world. However, it has been—and continues to be—appropriated by those outside the Middle East, leading to growing concerns about its authenticity and sparking debates about who it truly “belongs to.” In this paper, I will explore the evolution and

Over the 1950s, it continued to grow in popularity, partially due to the rise of the ‘oriental restaurant’ (Hirsch. 2011), which served hummus alongside other Arab dishes, such as tahini and falafel. Many of these were opened by Mizrahi Jewish immigrants “who arrived in Israel in large numbers after the foundation of the state” (Hirsch, 2013). By the late 1950s, hummus was quite popular but had not yet become the casual, regularly consumed item in the home that it is today (Hirsh, 2013). Today, finding “the best hummus” has become somewhat of an obsession in Israel. This passion was highlighted by a national poll determining the top hummus shop in the country (Hirsch, 2011). Additionally, numerous Facebook groups actively share photos, recommendations, and reviews of hummus across Israel, reflecting the intense interest and enthusiasm for this beloved dish. There have been significant debates over whether hummus is a fundamentally Israeli, Arab, or Palestinian dish, with questions regarding ownership and authenticity further fueling the Israeli-Palestinian conflict already in existence (Ranta,

In the development of hummus for Danish consumers, Anderson (2022) discusses the diverse food trends and cultural influences that have led to the creation of various hummus or ‘hummus-inspired’ products, made from varying peas and beans. These versions are often topped with pesto, herbs, or chili, and combined with ingredients such as squash, olives, and peppers. Danish food producers have also experimented with a commercial version of hummus, made from yellow peas as an alternative to chickpeas, due to its similarity in taste, texture, and color. This raises the question of whether these adaptations have received any backlash or accusations of cultural appropriation. Research shows an increase in variety-seeking tendencies among consumers has contributed to a willingness to try and pay for these alternatives. This raises an important question: Can these varied adaptations still be considered "hummus" if they lack the key