DAFNA HIRSCH Department of Sociology, Political Science and CommunicationThe Open University of IsraelPOB 808, Ra’anana 43107, Israeldafnahi@openu.ac.il Search for more papers by this author First published: 11 November 2011 Citations: 49 ABSTRACT In this article, I examine the “cultural biography” of hummus in Israel from the Mandate period to the present, focusing on the changing place of Arabness in the signification of the dish. Contrary to accounts that regard food consumption as metonymic of political relations, I argue that, because food items move in several fields, both their consumption and signification are overdetermined processes.

Al-Holy Faculty of Applied Medical Sciences, Department of Clinical Nutrition and Dietetics, Hashemite University, Zarqa, Jordan Search for more papers by this author Mahmoud H. Abu Ghoush Faculty of Applied Medical Sciences, Department of Clinical Nutrition and Dietetics, Hashemite University, Zarqa, Jordan Search for more papers by this author Anas A.

Mssabaha is a Palestinian breakfast dish made of boiled hummus beans mixed (and not pounded) with tahini dip and olive oil, served with a spicy sauce made of pickled chilies and lemon. Mssabaha is a Palestinian breakfast dish made of boiled hummus beans mixed (and not pounded) with tahini dip and olive oil, served with a spicy sauce made of pickled chilies and lemon.

Search for other works by this author on: Gastronomica (2016) 16 (3): 19–30. Tools Icon Tools Search Site The state of Israel has been involved in a long-standing violent conflict with its Arab neighbors, yet Jews and Arabs share a culinary passion: hummus. In this article I return to the so-called Hummus Wars, a series of culinary undertakings performed in Lebanon and Israel in an attempt to claim ownership over hummus by setting a Guinness World Record for the largest hummus dish.

Olaimat aminolaimat@hu.edu.jo orcid.org/0000-0001-7202-5440 Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., Zarq, 13115 Jordan Direct inquiries to author Olaimat (E-mail: aminolaimat@hu.edu.jo ).Search for more papers by this author Murad A. Al-Holy Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., Zarq, 13115 Jordan Search for more papers by this author Mahmoud H.

AL-QADIRI ; 2 Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, Washington 99164-6376, USA Search for other works by this author on: M. RASCO 2 Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, Washington 99164-6376, USA Search for other works by this author on: J Food Prot (2006) 69 (6): 1322–1327. Split-Screen PDF Tools Icon Tools Search Site The effect of nisin or citric acid or combinations of these two inhibitors on the inactivation of a cocktail of three Listeria innocua strains was investigated in a model brain heart infusion (BHI) broth and hummus (chickpea dip). In BHI broth, citric acid had a limited ability to inhibit L. innocua growth.

Conclusions Acknowledgments References Figures (1) Tables (7) Table Table 1 Table Table 2 Table Table 3 Table Table 4 Table Table 5 Table Table 6 Highlights • Allyl isothiocyanate at 0.1–0.25% reduced S. enterica in hummus by 2.5–6.0 log. • Allyl isothiocyanate at 0.25% reduced L. monocytogenes by 2.7–4.3 log. • Allyl isothiocyanate at ≥0.5% reduced S. enterica or L. monocytogenes by >6 log. • Allyl isothiocyanate at ≥0.1% inhibited aerobic bacteria and extended hummus shelf-life. • Allyl isothiocyanate can be used to reduce the risk of Salmonellosis or listeriosis. The inhibition zones of AITC were 8.5–15 and 7.0–8.5 mm against the S. enterica and L. monocytogenes strains, respectively, at 37 °C. S. enterica numbers were reduced by >6 log10 CFU/g in hummus containing ≥0.5% AITC by 3 days at both 4 and 10 °C. While 0.1–0.25% AITC reduced S. enterica by 2.5–5.1 log10 CFU/g at 4 °C or by 4.7–6.0 log10 CFU/g at 10 °C by 10 days.

ISSN 2340-1559 Abstract Chickpea (Cicer arietinum L.) grains are an excellent source of protein, carbohydrates, minerals, vitamins, dietary fibre, folate, β-carotene and health promoting fatty acids. The dry chickpea grains are used whole (after soaking and/or cooking, roasting or parching) or dehulled to make splits (dal) or ground to produce flour (besan). The soaked/cooked chickpea grains are used in salads, making vegetable curries (Chhole) and several other preparations, such as falafel (deep fried balls or patties) and hummus (chickpea dip or spread). The chickpea flour is used in making a wide variety of snack foods, soups, sweets, and condiments besides being mixed with wheat flour to make Indian bread (roti or chapati). Invariably, splits (dal) and flour are made from desi type, while hummus is made from kabuli type.

Abstract Adopted from the Palestinian Arabs, and made a part of the Israeli “national food” repertoire, hummus is consumed in Israel in huge amounts. As the author argues in this article, the masculine signification of hummus resulted from a combination of factors, including its material and nutritional qualities, its modes of consumption, as well as the symbolic meanings that became attached to hummus as an Arab dish.