All hail Hummus - the new King of the Snacks

Hummus

No less an authority than the Wall Street Journal has chosen to crown hummus as the new king of the snacks. In their online article, Hummus is Conquering America, they discuss how the growing demand for hummus is encouraging farmers to trade transplanting tobacco for chickpeas. Apparently the chickpea harvest has been concentrated in the Northwest, which creates a diversity of climate issue,  and now the large hummus producers (e.g. Pepsi which partially owns Sabra, and Kraft which owns Athenos) are encouraging Southern farmers to add chickpeas to their crop list.

Sales of hummus in the market are skyrocketing; up 11% from a year ago and up 25% from two years ago. And certainly the fact that a low fat, high protein snack item is popular is nothing to sneeze at - any consumption is a good thing. But perhaps this is a classic example where, since it doesn't take much more effort to make hummus at home than buy it at the grocery store, we can do a little preaching and encourage people to take a look at these online hummus recipes from the EYB Library, sorted by buzz. In particular, we noted that this hummus recipe from the prize-winning cookbook Jerusalem (which has 8 pages devoted to hummus) is the favorite.

Or, since we assume that many of our members already make their own hummus, please share your favorites. A fresh batch might make for an unusual, but highly appreciated, Mother's Day gift.

5 Comments

  • Jessica @ Burlap and Butter Knives  on  5/8/2013 at 11:26 AM

    This is my go to recipe! http://burlapandbutterknives.wordpress.com/2012/02/27/hummus-so-easy-to-make-theres-no-need-to-buy-it/

  • Christine  on  5/8/2013 at 12:28 PM

    Hummus is one of my favorite things to make at home and I love trying new flavors. These 4 are a few of my favorites: <a href="http://www.eatyourbooks.com/library/recipes/765744/spinach-and-feta-hummus">Spinach & Feta Hummus</a>, <a href="http://www.eatyourbooks.com/library/recipes/905775/lemony-artichoke-hummus">Lemony Artichoke Hummus</a>, <a href="http://www.eatyourbooks.com/library/recipes/1003156/roasted-broccoli-hummus">Roasted Broccoli Hummus</a>, & <a href="http://www.eatyourbooks.com/library/recipes/938977/spicy-pumpkin-hummus">Spicy Pumpkin Hummus</a> -- so yummy!

  • susan g  on  5/9/2013 at 2:05 PM

    The hummus I have made for years came from a letter from someone living in Israel, in Gourmet magazine some time in the 1970's -- 2 c cooked chickpeas, 1/3 cup tahini, 1/3 cup lemon juice, as much garlic as you like. In the 1980's we had a deli in the natural food store we owned, and made vats of this. A variation I make is on food52: http://food52.com/recipes/15621-preserved-and-fresh-lemon-hummus. That's my fancy one!

  • Jane  on  5/9/2013 at 9:56 PM

    That preserved lemon hummus looks really good, susan g. I need to get another jar of preserved lemons started as I finished my last one - this will be my incentive.

  • Fuzzy Chef  on  5/12/2013 at 12:52 AM

    When I was a Jewish teenager, I had to explain to my friends in Texas what "hummus" is, and they mostly made fun of the name and refused to try it. Now 7-11 carries it. This country is an amazing place.

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