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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
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
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
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
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
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)
