Humus vs. Hummus — What's the Difference?

In soil science, humus (derived in 1790–1800 from the Latin humus for 'earth, ground') denominates the fraction of soil organic matter that is amorphous and without the "cellular cake structure characteristic of plants, micro-organisms or animals". Humus significantly affects the bulk density of soil and contributes to its retention of moisture and nutrients.

Hummus (, ; Arabic: حُمُّص‎, 'chickpeas'; full Arabic name: ḥummuṣ bi-ṭ-ṭaḥīna Arabic: حمص بالطحينة‎, 'chickpeas with tahini') is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread.

A brown or black organic substance consisting of partially or wholly decayed vegetable or animal matter that provides nutrients for plants and increases the ability of soil to retain water.

A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita.

Variant of hummus.

A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.

A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita.

A thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East

A large group of natural organic compounds, found in the soil, formed from the chemical and biological decomposition of plant and animal residues and from the synthetic activity of microorganisms.

Alternative spelling of hummus

That portion of the soil formed by the decomposition of animal or vegetable matter. It is a valuable constituent of soils.

Partially decomposed organic matter; the organic component of soil

A thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East