International Hummus Day: 5 Most Wanted Hummus Recipes That Are Delicious

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The intoxicating and delicious concoction of chickpeas, tahini, lemon juice and garlic – otherwise known as hummus – is a staple in many homes around the world, whether you are fully vegan or you just loved a healthy snack and we can’t help but eat hummus for breakfast, lunch or dinner on May 13th as we celebrate International Hummus Day this Friday (yes, it’s a real thing ). The word “hummus” is rooted in the Arabic word for “chickpea” and it is the national dish of many Middle Eastern countries.

This perfect food from nature remains one of the most versatile and healthy staples in many diets and with International Hummus Day almost here, what better way to celebrate than by whipping up 5 of the most sought-after dishes for hummus, which are sure to delight? Check out their wacky recipes below and thank us later.

1. Hummus Baharatli

Baharatli Hummus (Chef Ajay Thakur)

Ingredients:

Red pepper 100g

Dry red pepper 50g

Coriander seed 05g

Thyme 01g

Whole cumin 05g

Olive oil 50g

Red wine vinegar 10g

Salt 02g

Black pepper 01g

Celery 10g

Peeled garlic 10g

Cooked chickpeas 150g

Salad oil 60g

Ice cream 19g

Tahini paste 60g

Garlic 2g

Salt 4g

Method:

Soak the seeded dry Kashmiri chillies overnight. In a saucepan add the pomace olive oil. Add whole garlic, coriander and caraway seeds, cumin seeds, chopped celery, minced onion and roasted red pepper and cook until lightly browned.

Then add the soaked red pepper and cook it. Cool the mixture and grind it in the blender into a fine paste. Boil the chickpeas with salt and baking soda. Cool the chickpea and put it in the blender Add the harissa sauce, ice cubes and salad oil and blend it in the blender.

Add the tahini paste to it. Garnish with harissa drops, fried red chilli, roasted black sesame and white sesame, chopped parsley and EVO.

2. Hummus BayRoute

BayRoute Hummus (Chef Ajay Thakur)

Ingredients for Labne:

Suspend curd 100 g

Lemon juice 2g

Boiled chickpeas 150 gm

Salad oil 60 gm

Ice 19 GM

Tahini Paste 60 gm

Garlic 2 gm

Salt 2 gm

Method:

All the ingredients mix together

Ingredients for the hummus:

Boiled chickpeas 150 gm

Salad oil 60 gm

19GM Ice

Tahini Paste 60 gm

Garlic 2 gm

Salt 4 gm

Method:

Soak the raw chickpeas for at least 12 hours. In the pressure cookers, put the chickpea salt, water and baking soda and boil the chickpeas until tender and cool. Put the chickpeas, salt, ice cube, garlic and salad oil in the blender and blend. Then add the tahini and lemon juice and mix again.

Plate – Put two tablespoons of hummus in a plate bowl. Add a tablespoon of labneh. Make a deep design on it. Then sprinkle with zaatar powder, sumac powder, pine nuts, chopped parsley and drizzle with olive oil.

3. Classic Hummus

Classic Hummus (Chef Ajay Thakur)

Ingredients:

Boiled chickpeas 150 gm

Salad oil 60 gm

Ice cube 19 GM

Tahini Paste 60 gm

Garlic 2 gm

Salt 2 gm

2 GM extra virgin olive oil

Sweet paprika 1 g

Parsley 4g

Pine nuts 10 g

Black olive 3g

Method:

Soak the raw chickpeas for at least 12 hours. In pressure cookers, add chickpea salt, water and baking soda and boil until tender and cool. Add the chickpeas, salt, ice cube, garlic and salad oil to the blender and blend. Then add the tahini and lemon juice and mix again.

Precaution – Do not overmix.

Garnish with pine nuts, parsley, boiled chickpeas, paprika powder, black olives and extra virgin olive oil.

4. Edamame Hummus

Edamame Hummus (Chef Ajay Thakur)

Ingredients:

Edamame Beans 500g

100gm tahini paste

Lemon Juice 10ml

Peeled garlic 05g

Salt 05g

Cumin powder 03g

Coriander powder 05gm

Olive oil 200g

Cooked chickpeas 150g

Vegetable broth 100ml

Method:

Blanch the edamame beans and let them cool. In the skillet, add the EVOO, sauté the chopped onion, garlic, cooled edamame beans, coriander powder, roasted cumin powder, parsley, salt, extra virgin olive oil , put it in an ice bath. Mix the mixture in the blender and add the tahini paste.

Garnish with Edamame beans, edible flower, small drop of pomegranate molasses, truffle oil and EVO.

5. Musabbaha

Musabbaha (Chief Ajay Thakur)

Ingredients for the hummus base:

Boiled chickpeas 150 gm

Salad oil 60 gm

Ice 19 GM

Tahini Paste 60 gm

Garlic 2 gm

Salt 4 gm

Suspend curd 100 g

Boiled chickpeas 70 g

Lemon juice 5g

Cumin powder 5 g

Ingredients for Palestinian Dakkah:

Garlic 10g

Lemon juice 20g

Green chilli 20g

Salt 5g

Method:

Take 200 g of hummus, add 100 g of Hung curd to it. Now add the cumin powder and the boiled chickpeas to the mixture. Fry boiled chickpeas with corn flour and refined flour. After frying, coat with sweet paprika, salt and chopped parsley.

Plate the Musabbaha mixture in a bowl and top with spicy Palestinian Dakkah dip. Sprinkle with cumin powder and garnish with fried chickpeas. Garnish with sunflower microgreens and EVO.

(Recipes: Chef Ajay Thakur)

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