Why Everyone is Eating and Making Hummus and You Should Be Too

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It looks like 2015 will be the year of hummus dips, when the tasty Mediterranean condiment will becomes the new “it” food for Americans according to food-tracking group Baum and Whiteman. Bye bye spicy fresh guacamole!

Once considered more of a niche product eaten mostly by Mediterranean and Middle Eastern immigrants, hummus seems to be following in the foots of the Greek yogurt craze. Once limited to the health food section of groceries stores or only found in specialty food markets during 1970’s, the popularity of hummus has continued to increase in the past fee years. Americans are digging the dip for a few reason, most of which are related to upward trend of healthy eating and increasing curiosity in foreign foods.

It seems that Americans are just now understanding what hummus loves have known for so long: hummus dip is extremely healthy. Made of ground chickpeas, fresh garlic, lemon juice, and occasionally olive oil (which is by no means mandatory), the dip is high in protein, fiber, and low in fat. Oh, and also incredibly delicious. Also, Americans love condiments and topics, with hummus being an excellent alternative to heavy, fatty topping such as mayo.

The beauty of hummus dip is that it’s extremely personizable. There are a number of different flavors of hummus on the market, though they all have the same basic base. Toppings in include spicy red pepper, garlic, olive tapenade, jalapeno, and even edamame.

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