Vegetable Recipes


The History of Hummus

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The History of Hummus – A Middle Eastern Cuisine That Started a Food War

The title says it all! Who would have thought that a simple dish such as Hummus could start wars in the Middle Eastern countries? For all those people out their searching when this delicious recipe was created, you may stop your search and put a rest to your curiosity here because the exact origin of Hummus is “unknown”.


Also known as “ḥummuṣ bi ṭaḥīna” (حُمُّص بالطحينة), the main ingredient of this dish chickpeas has been around for thousands of years, recorded in the earliest crops of Mesopotamia in the Palestine. There has been a long debate, which is still ongoing in certain countries that Hummus belongs to the Egyptian Arabs. Dating back to the 13th century when Hummus was made for the first time. Funny thing is the Arabs, Greeks and Israelis have fought “food wars” over the ownership of this dip.

Here’s a fun fact:

In 2008, Lebanon attempted to sue Israel, accusing them of “stealing” Hummus. That’s insane! However, the attempt was unsuccessful. Since then, both nations have been in a war over breaking the world record by creating the largest and heaviest plate of Hummus.

As of 2010, Lebanon holds the Guinness World Record for creating “The Largest Dish of Hummus”, which was prepared by 300 cooks and weighed

23,040 lb.

The Middle-Eastern Dish That’s Conquering the World

Hummus plate

“Jewish men never tire of arguments about the absolute, the one and only, the most fantastic Hummusia… It is like the English fish-and-chips shop, a savored local treasure.”
– Jerusalem: A Cookbook by Chef Yotam Ottolenghi

As far as we know, the very first time Hummus was introduced in Britain was in the 1980s. As for the US, the first company to introduce Hummus was Sabra Dipping Company. In 2016, Sabra held 62% of the market share of Hummus and today, this market is worth over $1 billion dollars.

The reason why this dip is conquering the world and peoples’ hearts is because it’s a delicious package that comes with a healthy punch. The tangy flavor and the subtle taste when you take the first bite with a black olive makes you keep going back for more. In fact, in Israel, restaurants have come to blows over whose Hummus tastes the best.

Nutritional Facts

Before going into brief detail about the nutritional benefits this dip offers, let’s have a look at its nutrition facts:

Chickpeas have appreciable contents such as protein, manganese, dietary fiber, thiamin, phosphorus, B vitamins and other nutrients. A plate of 100 grams of Hummus has around 170 calories, which fulfils:

  • 10% of you daily nutrition intake value
  • As for the fat content from olive oil and Tahini, the roundup is 14%, with 65% water, 10% sugar and protein, and 17% total carbohydrates

Nutritional Benefits

  • People who eat Hummus as their meals are 53% less likely to be obese
  • Lowers cholesterol levels
  • Improves digestive health
  • Increases heart health
  • Excellent dipping protein for veggies
  • Contains Folate, which may help in fighting colon cancer
  • Tastier in recipes that call for cream cheese and mayonnaise
  • Safe for food allergies

The first taste of Hummus usually makes you go Mhhmmm… and why not? We like to say that this little dip made from just six ingredients is “The Queen of Aphrodisiac”.

Wonderful pomegranate

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When the pomegranate tree introduced its fruits to the world, somewhere in ancient Iran, it was immediately crowned as the king of fruits. With a Crown on its head, red color, and of course the unique shape and amazing sour sweet taste, there’s no room for doubts about the greatness of the pomegranate. In ancient times the pomegranate became a symbol of fertility and beauty in many cultures, in Judaism the number of grains represent the number of mitzvot that a person should do, and therefore is an important symbol of the Jewish holidays. Following the symbolism and its multiple meanings, it is used to adorn buildings, clothing, coins, ritual objects, and more. Since ancient times the pomegranate was used as a source of medicinal properties and used it to prevent diseases. Nowadays many studies show that pomegranate has multiple health benefits, as its number of grains.

The pomegranate was found 4000 years ago in the mountains of the Caspian Sea where it was domesticated and sent to the Mediterranean coast. The pomegranate is an integral part of the nature of the region and is used by local residents for preparing dishes, drinks and natural remedies.

One of the greatest benefits of the pomegranate fruit is its durability. The hard shell wrapped around its grains protects them from pests, weather and other damage that may impair its core. Because of its durability the pomegranate is traded in the Mediterranean area for many years. At our homes the pomegranate can be used up to half a year, plus you can peel it, separate the granules, freeze and use as needed.

Many studies conducted around the world emphasize the health benefits of this fruit. It was found that eating pomegranate or drinking half a glass of pomegranate juice on a daily basis reduces the risk of heart attacks, stroke and atherosclerosis. Pomegranate helps lower blood pressure, reducing bad cholesterol and helps as an antioxidant and raising iron levels in the blood making it essential for pregnant women who suffer low hemoglobin.

The pomegranate is the king of the kitchen as well…

Due to its sour sweet taste the pomegranate blends greatly in Mediterranean cuisine. You can find it in all its glory, Persian and Turkish kitchen where he fits in with salads and many cooked dishes. Pomegranate juice can be also found on the shelves on many different products, like pomegranate wine, pomegranate syrup, grenadine and more.

You can use a pomegranate for making stews and desserts, due to its unique taste it integrates with almost any dish. You can put the seeds into white rice that giving it a festive touch. You can combine them into a salad, meat dishes and vegetables. One of my favorite recipes that incorporate this great fruit is fried eggplant with fresh pomegranate seeds and lemon sauce, hot pepper, a little sugar, soy, garlic and bazil.

This is the power of pomegranate- the ability to adapt itself to any dish, refresh and upgrade any dish. The pomegranate will turn any dish into a dish of kings.