As you can see, it is sometimes spelt differently.
I had never heard of this dip until I went to Greece for the first time, in the 1970s.
This is what it contains.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
I had usually avoided ‘Dips’, which were becoming popular then in England. That was because most were mayonnaise-based, and I never cared for mayonnaise. However, I did like garlic, and when I was presented with hummus and warm pitta bread as a starter in a restaurant in Greece, I immediately loved it.
It was hard to find when I got back to london. With the exception of a few specialist shops in the Greek and Turkish districts of the city, shops did not sell it.
That soon changed, and it is now for sale in every supermarket in Britain.
If you have never had some, and like the taste of garlic, you should definitely try it!