In a recent YouGov poll conducted in the summer of 2024, hummus emerged as the UK's favorite dip, surpassing contenders like taramasalata and guacamole. This beige paste, originating from the Middle East and North Africa, has captured the hearts and palates of Britons, sparking discussions on culinary preferences, environmental concerns, and cultural experiences.
The popularity of hummus in the UK may be attributed to its similarity to other comforting, soft-textured foods like shepherd's pie and rice pudding. This chickpea-based dip, which has been cultivated for over 7,000 years, has become a staple in many households. Interestingly, the earliest known recipe for hummus dates back to 13th century Egypt, showcasing its long-standing culinary tradition.
University societies dedicated to hummus have sprung up across the country, with institutions like York, Durham, SOAS, Trinity Hall, Cambridge, and Manchester boasting social media pages devoted to this pulverized chickpea concoction. These groups often emphasize the environmental benefits of hummus consumption, aligning with the United Nations' 2016 International Year of Pulses initiative, which promoted chickpeas and other legumes.
The environmental aspect of hummus has recently taken center stage as major supermarkets like Sainsbury's and Tesco implement eco-friendly packaging changes. By removing plastic lids from hummus containers, Tesco claims to save 157 tonnes of plastic waste annually. However, this move has sparked debate about its effectiveness, as the non-recyclable plastic film used as a replacement may contribute to overall waste.
"Removing the lids will save some 157 tonnes of plastic waste per year."
Alternatives to plastic lids have been proposed, including online purchases of reusable lids and the use of small plates as covers. These suggestions harken back to traditional food storage methods and may appeal to those seeking to reduce their environmental impact.
The global hummus market, valued at $811 million in 2020, continues to grow, with various flavors and ingredients being incorporated into this versatile dip. From beetroot to avocado, hummus has evolved beyond its traditional recipe, which typically includes chickpeas, tahini, garlic, and olive oil.
For those interested in exploring the authentic taste of hummus, making it at home can be a rewarding experience. Cookbook authors Sami Tamimi and Tara Wigley suggest that eating warm, homemade hummus can be a revelation compared to store-bought varieties. This aligns with the growing trend of home cooking and the desire for more authentic culinary experiences.
The article concludes with a reflection on introducing children to arts and culture, drawing parallels between the appreciation of hummus and the importance of exposing young minds to new experiences. While encouraging children's participation in cultural events is valuable, it's essential to strike a balance that respects other attendees' enjoyment.
As hummus continues to captivate the UK's taste buds and spark conversations about sustainability and cultural appreciation, it serves as a reminder of food's power to unite, inspire, and provoke thought in unexpected ways.