Editing Hummus (section)

==Origin and history==
Although multiple different theories and claims of origins exist in various parts of the [[Middle East]], evidence is insufficient to determine the precise location or time of the invention of hummus.<ref name=spechler/> Its basic ingredients—[[chickpea]]s, [[sesame]], [[lemon]], and [[garlic]]—have been combined and eaten in [[Egypt]] and the [[Levant]] for centuries.<ref>Tannahill p. 25, 61</ref><ref>Brothwell & Brothwell ''passim''</ref> Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes,<ref>''e.g.'' a "simple dish" of meat, pulses and spices [[Muhammad bin Hasan al-Baghdadi]] described in the 13th century, Tannahill p. 174</ref> puréed chickpeas eaten cold with tahini do not appear in records before the [[Abbasid Caliphate]] in Egypt and the Levant.<ref name='zaouali'/>

The earliest mention of Hummus comes from Syria, in a 13th-century cookbook attributed to the [[Aleppo|Aleppine]] historian Ibn al-Adim.<ref name="mag111">{{Cite web |last=Shaheen |first=Kareem |date=2023-03-24 |title=The True Origins of Hummus |url=https://newlinesmag.com/newsletter/the-true-origins-of-hummus/ |access-date=2023-12-24 |website=New Lines Magazine |language=en}}</ref><ref>{{Cite news |last=Mishan |first=Ligaya |date=2023-07-26 |title=This Hummus Holds Up After 800 Years |language=en-US |work=The New York Times |url=https://www.nytimes.com/2023/07/26/magazine/ancient-hummus-recipe.html |access-date=2023-12-24 |issn=0362-4331}}</ref><ref>{{Cite web |last=Verde |first=Tom |date=2024-05-21 |title=Medieval Chefs Would Have Liked Dessert Hummus |url=https://www.atlasobscura.com/articles/medieval-hummus |access-date=2024-10-11 |website=Atlas Obscura |language=en}}</ref> Other early written recipes for a dish resembling ''{{transliteration|ar|ḥummuṣ bi ṭaḥīna}}'' are recorded in cookbooks written in [[Cairo]] in the 14th-century.<ref name="spechler">{{cite web | last=Spechler | first=Diana | title=Who invented hummus? | publisher=BBC | date=11 December 2017 | url=http://www.bbc.com/travel/story/20171211-who-invented-hummus | access-date=14 January 2019}}</ref><ref>''Encyclopedia of Jewish Food'', John Wiley & Sons, 2010, By Gil Marks, page 270</ref><ref>{{Citation |title=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary |date=2017-11-09 |work=Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook |url=https://brill.com/display/title/34975?language=en |access-date=2024-09-29 |publisher=Brill |language=en |isbn=978-90-04-34991-9}}</ref> A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the ''Treasure Trove of Benefits and Variety at the Table'' ({{lang|ar|كنز الفوائد في تنويع الموائد|rtl=yes}});<ref>{{cite book |last1=Nasrallah |first1=Nawal |title=Treasure trove of benefits and variety at the table: a fourteenth-century Egyptian cookbook |date=2018 |publisher=Brill |location=Leiden Boston |isbn=9789004349919 |page=https://www.google.com/books/edition/Treasure_Trove_of_Benefits_and_Variety_a/fIJ1DwAAQBAJ?hl=en&gbpv=1&dq=9789004349919&}}</ref><ref name='zaouali'>{{cite book |last1=Zaouali |first1=Lilia |last2=DeBevoise |first2=M. B. |last3=Zaouali |first3=Lilia |title=Medieval cuisine of the Islamic world: a concise history with 174 recipes |date=2009 |publisher=University of California Press |location=Berkeley |isbn=978-0-520-26174-7}} translation of ''L'Islam a tavola'' (2004), p. 65</ref> and a purée of chickpeas and tahini called {{Lang|ar-latn|hummus kasa}} appears in [[Muhammad bin Hasan al-Baghdadi]]'s ''The Book of Dishes'':<ref>{{cite book |last1=Ibn-al-Karīm |first1=Muḥammad Ibn-al-Ḥasan |last2=Perry |first2=Charles |last3=ibn al-Karīm |first3=Muḥammad ibn al-Ḥasan |title=A Baghdad cookery book: the book of dishes (Kitāb al-ṭabīkh) |date=2005 |publisher=Prospect Books |location=Totnes |isbn=9781903018422}}</ref> it is based on puréed chickpeas and tahini, and [[acidulated water|acidulated with vinegar]] (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.<ref>Perry ''et al.'', p. 383</ref>