Hummus is a common part of everyday meals in Israel.

[17] A significant reason for the popularity of

hummus in Israel is that it is made from ingredients that, following Kashrut (Jewish dietary laws), can
be combined with both meat and dairy meals. Few other foods can be combined with a wide variety
of meals consistently with the Trabzon, Enez, Foa, eme, Bodrum, Alanya, Mersin, Iskenderun,
etc., where the colonies of Genoese and Venetian merchants existed) in present-day Turkey.

The majority are either the descendants of traders from the maritime
republics of Venice, Genoa, Pisa, Ancona and Ragusa who had colonies in the East Mediterranean
coast; or the descendants of the French/Italian Levantines who lived in the Crusader states of the
Levant (in present-day Lebanon, Israel and Syria), especially in port towns such

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and butter in the place of olive oil and is topped with pieces of toasted bread. [22]

One author calls hummus, "One of the most popular and best-known of all Syrian dishes" and a
"must on any mezzeh table."[24] Syrians in Canada's Arab diaspora prepare and consume hummus
along with other dishes like falafel, kibbe and tabouleh, even among the third- and fourth-generation
offspring of the original immigrants.[25]

In Cyprus, hummus is part of the local cuisine in both Turkish Cypriot and Greek
Cypriot communities where it is called "humoi" (Greek: ).[26][27] In Turkey, hummus is considered
as a meze and usu