Talk:Hummus

"Jerusalem hummus" listed at Redirects for discussion

The redirect Jerusalem hummus has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2025 August 20 § Jerusalem hummus until a consensus is reached. Thepharoah17 (talk) 20:08, 20 August 2025 (UTC)

Semi-protected edit request on 15 April 2026

I request for where it says "Middle Eastern chickpea puree dish" in the short description to be changed to "Middle Eastern and North African chickpea puree dish", since Egypt is in North Africa, not the Middle East. ~2026-23258-33 (talk) 18:37, 15 April 2026 (UTC)

 Not done for now: please establish a consensus for this alteration before posting an edit request.

This kind of question is literally the exact reason this page was protected in the first place. I wish you good luck though. Happy editing, Slomo666 (talk) 18:46, 15 April 2026 (UTC)

In Culture

"Don't Mess with the Zohan" pervasive running gag. Drsruli (talk) 21:45, 18 May 2026 (UTC)

UK section: 2013 sales/fridge survey figures may need qualification

The UK subsection currently states: “As of 2013, £ 60 million worth of hummus was sold in the UK each year, and one survey found that 41% of British respondents had hummus in their fridge”

I think the second part may need qualification or a better source, because the literal inference from the two figures appears internally strained.

The cited Guardian article gives both numbers, but does not seem to identify the survey, sample, question wording, or whether “had hummus in their fridge” was meant as a literal point-in-time observation, a household-level claim, or a looser consumer-habit statement. Read literally as “41% had a pot in the fridge at a random time”, the figure seems hard to reconcile with the reported £ 60m annual market size.

A rough consistency check illustrates the issue. Even at £ 1-2 per pot, £ 60m/year corresponds to about 30-60 million pots annually. Spread across roughly 26 million UK households in 2013, that is only about 1-2 pots per household per year on average. For 41% of households/respondents to have hummus present in the fridge at a random point in time, the average pot would need to remain “observable” in the fridge for a very long period, unless consumption was extremely concentrated among a subset of households or the survey wording meant something other than a point-in-time fridge inventory.

I am not proposing that this calculation be added to the article. Rather, it seems to indicate that the present wording may overstate what the cited source supports. Zaunerpa (talk) 22:17, 20 May 2026 (UTC)

Citric acid

Shouldn't we mention the fact that almost all commercially produced hummus now uses citric acid in place of the lemon juice, apparently as a cost-cutting measure? ~2026-20625-89 (talk) 02:28, 14 June 2026 (UTC)

Doubt this is a fact - WP:RS reviews? Lemon juice is a traditional ingredient, adds flavor, and provides the same preservative effect, likely at a lower cost for the amounts used. Zefr (talk) 04:56, 14 June 2026 (UTC)

Hummus in Türkiye

I have some information to enrich the article's section on Hummus eating habits in the Levant region of Turkey (Southern Turkey). There are two distinctive styles of hummus there.

- Antioch style hummus is served cold, drizzled with olive oil and garnished with fresh herbs, pickled cucumbers and tomatoes. It is consumed mostly as a starter. - Tarsus style hummus is always served warm, drizzled with melted butter and garnished with whole chickpeas and chili pepper flakes. Sometimes it can also be topped with pastırma. It is consumed as a main dish.

Both regions recently patented their versions of hummus. Here are the links for both styles from the website of Turkish Patent and Trademark Office.

Antioch style - https://ci.turkpatent.gov.tr/cografi-isaretler/detay/10423 Tarsus style - https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38283

Here are some articles from credible sources describing the differences between these two traditions.

1. https://www.trthaber.com/haber/yasam/hatay-ve-tarsus-mutfagindan-adi-ayni-sunumu-farkli-lezzet-humus-386150.html 2. https://www.aa.com.tr/tr/sehirlerin-lezzet-rekabeti/mersin-ve-hatay-arasinda-humus-rekabeti-yasaniyor/2710220 3. https://www.haberturk.com/htgastro/lezzetli-hatlar/hatay-ve-tarsus-un-en-sevileni-humus-3517128

Could some editor add this information to the article please?

Hummus is consumed for centuries in this part of Turkey and the article does give both incorrect and extremely brief information (it says hummus is considered as meze, in reality warm hummus is widely consumed as a main dish) in that section. ~2026-47945-81 (talk) 10:14, 3 September 2026 (UTC)