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Traditional Foods in Jordan and Traceability. Hummus and Related Variations

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Part of the SpringerBriefs in Molecular Science book series (BRIEFSCHEFO)


In the Middle East area, there are different products which could be discussed when speaking of authenticity and traceability, above all with reference to the difference between ‘hand-made’ or ‘artisanal’ food as opposed to ‘industrial’ or ‘made with non-traditional ingredients’. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and Mediterranean traditions can be really interesting when speaking of food traceability. In this ambit, Jordanian foods can represent a peculiar case study. Some of these traditional products are examined by different viewpoints, with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability. This chapter is dedicated to a peculiar Middle East dish which can be easily found in Jordanian markets: the hummus (and related versions). Because of the increasing success of hummus and hummus-like products worldwide, traceability alternatives should be analysed and discussed.


  • Authenticity
  • Food safety
  • Hummus
  • Jordan
  • Ethnic food
  • Tahini
  • Traceability

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  1. 1.

    Also named tahina or tahin, it is a popular paste in ME, and also in Greece and East Asian cooking cultures. Ingredients are dehulled and roasted sesame seeds after milling, oil, and salt. The final tahini corresponds to an oily and viscous fluid mass (Isa 2001; Yamani and Mehyar 2011).


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Correspondence to Moawiya A. Haddad .

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Haddad, M.A., Yamani, M.I., Jaradat, D.M.M., Obeidat, M., Abu-Romman, S.M., Parisi, S. (2021). Traditional Foods in Jordan and Traceability. Hummus and Related Variations. In: Food Traceability in Jordan. SpringerBriefs in Molecular Science(). Springer, Cham.

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