Hummus is undoubtedly a national dish, not only of Israel, Lebanon or Egypt, but of the entire Middle East. The first mentions of it as a dish date back to the times of the Arab Caliphate - the eighth century AD. It is based on chickpea puree or, more commonly known, this legume plant, called mutton or chickpea. It is noteworthy that it was cultivated during the New Stone Age, and its remains were found in one of the most ancient cities on the globe - in Jericho. You don't need to spread hummus on your bread like butter. By doing so, you will deeply hurt the dish itself and its inventors. Put the hummus on a plate and spread it with a rotating motion, getting a small depression in the middle. This cavity can be filled with a variety of additives from classic olive oil to minced lamb meat and beans. The most common and simple ones are a pinch of pine nuts, chopped parsley, coarse salt, and sweet paprika. A more complex combination is the addition of tahini (sesame syrup), grated clove of garlic and a little lemon juice with a leaf of mint or oregano. In any case, you can't even imagine how much a portion of hummus can carry. And you also need to eat hummus correctly: pry it in a circle with a rotary movement with a piece of lightly fried crispy pita bread. This still life of bread and hummus "hat" goes into your mouth. Translated with Google Translate