Recipe by Lizzie Cawley 

Few foods are argued over as passionately as hummus, yet it remains a dish meant to be shared. 

Hummus, as humble as it is for a dip, is more than a beloved tabletop staple. Over the past several decades, it has also become the subject of a cultural debate. Different nations in the Middle east have claimed it as part of their culinary heritage, which scholars have referred to as part of the so-called “ The Hummus Wars.” Cookbooks, historians, and journalists alike have noted how questions about which Levant country “owns” hummus often reflect deeper conversations about identity, diplomacy, history, and belonging in the Middle East. 

In a region that has seen its share of geopolitical tension and disagreement, hummus has become an unlikely point of yet another feud. However, the very nature of the dish complicates the idea that it belongs to any single place. Chickpeas have been cultivated across the region for thousands of years, and variations of hummus have been prepared in Arabic cookbooks since at least the medieval period. 

The recipe has traveled through trade, migration, and is continuously evolving in kitchens even outside Lebanon, Syria, Palestine, Israel and Jordan. For this reason, hummus has been described as a “diplomatic food” despite its widely debated point of origin. It is rightly called such not because it resolves disagreements, but because it demonstrates how much cultures have in common. 

In the end, hummus is perhaps best understood not as a symbol of division, but as a testament to a shared culinary language. Its ingredients are simple, its preparation straightforward, and its purpose universal: to bring people to the same table. 

Ingredients 

Instructions 

Add all ingredients into a blender and blend until smooth. Add more water or olive oil to get desired texture. Serve with vegetables or pita bread.