'Before 1948, Hummus Was an Arab Food. Most European Jews Never Ate It'

The article examines how hummus, once primarily associated with Arab cuisine and largely unfamiliar to many European Jewish immigrants before 1948, became one of Israel’s most iconic foods through immigration, cultural exchange, industrial food production, and nation-building. It explores how the dish’s evolution reflects broader debates over identity, heritage, and the intertwined culinary histories of Jewish and Arab communities in the region.

Read the Original Article: Haaretz

Photo Credit: Ronit Vered