The intoxicatingly delicious concoction of garbanzo beans, tahini, lemon juice and garlic – otherwise known as hummus – is a staple in many households around the world, whether you’re completely vegan or just love a healthy snack and we can’t help but eat. hummus for breakfast, lunch or dinner on May 13, as we celebrate International Hummus Day this Friday (yes, it’s real). The word “hummus” is rooted in the Arabic word for “chickpeas” and it is the national dish for many countries in the Middle East.
This nature’s perfect food remains one of the most versatile and healthy staples in many diets and since International Hummus Day is almost here, what better way to celebrate than by whipping up 5 of the most desired hummus dishes, which sure to delight? Check out their drool-worthy recipes below and thank us later.
1. Baharatli Hummus
Ingredients:
Red bell pepper 100gm
Dry red pepper 50gm
Coriander seed 05gm
Thyme 01gm
Cumin whole 05gm
Olive oil 50gm
Red wine vinegar 10gm
Salt 02gm
Black pepper 01gm
Celery 10gm
Garlic peeled 10gm
Boiled chickpeas 150gm
Salad oil 60gm
Ice 19gm
Tahini paste 60gm
Garlic 2gm
Salt 4gm
Method:
Soak the pitted dry Kashmiri peppers overnight. Add pureed olive oil to a pan. Add whole garlic, coriander seeds and caraway seeds, cumin seeds, celery, sliced onion, and roasted red pepper and cook until lightly golden.
Then add soaked red pepper and cook it. Cool the mixture and grind it in the mixer to a fine paste. Boil the chickpeas with salt and baking powder. Cool the chickpeas and put them in the blender. Add harissa sauce, ice cubes and salad oil and blend in blender.
Add tahini paste to it. Garnish with harissa drops, fried red pepper, roasted black sesame and white sesame, chopped parsley and EVO.
2. BayRoute Hummus
Ingredients for Labneh:
Hang curd 100 g
Lemon juice 2 grams
Boiled Chickpeas 150 GM
Salad oil 60 GM
Ice 19 GM
Tahini paste 60 GM
Garlic 2 GM
Salt 2 GM
Method:
Mix all ingredients together
Ingredients for hummus:
Boiled Chickpeas 150 GM
Salad oil 60 GM
Ice 19GM
Tahini paste 60 GM
Garlic 2 GM
Salt 4 GM
Method:
Soak raw chickpeas for at least 12 hours. Place chickpeas salt, water and baking soda in pressure cookers and cook the chickpeas until soft and let cool. Place chickpeas, salt, ice cubes, garlic and salad oil in blender and blend. Then add tahini and lemon juice and mix again.
Plates – Put two tablespoons of hummus in a plate. Add a tablespoon of labneh. Make a deep design about it. Then sprinkle on Za’atar powder, sumac powder, pine nuts, chopped parsley and 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
Extra virgin olive oil 2 GM
Sweet bell pepper 1 gm
Parsley 4 g
Pine nuts 10 grams
Black olive 3 g
Method:
Soak raw chickpeas for at least 12 hours. In pressure cookers, add chickpea salt, water and baking soda and cook until soft and let cool. Add chickpeas, salt, ice cubes, garlic and salad oil to the blender and blend. Then add tahini and lemon juice and mix again.
Precaution – Do not mix for too long.
Garnish with pine nuts, parsley, cooked chickpeas, paprika, black olives and extra virgin olive oil.
4. Edamame Hummus
Ingredients:
Beans Edamame 500gm
Tahini Paste 100gm
Lemon juice 10ml
Garlic peeled 05gm
Salt 05gm
Cumin powder 03gm
Coriander powder 05gm
Olive oil 200gm
Boiled chickpeas 150gm
Vegetable stock 100ml
Method:
Blanch Edamame Beans and let cool. In the pan, add EVOO, sauté the chopped onion, garlic, cooled edamame beans, coriander powder, roasted cumin powder, parsley, salt, extra virgin olive oil, put in an ice bath. Blend the mixture in the blender and add tahini paste to it.
Garnish with Edamame beans, edible flour, pomegranate molasses small drop, truffle oil and EVO.
5. Musabbaha
Ingredients for Hummus Base:
Boiled Chickpeas 150 GM
Salad oil 60 GM
Ice 19 GM
Tahini paste 60 GM
Garlic 2 GM
Salt 4 GM
Hang curd 100 g
Boiled chickpeas 70 gm
Lemon juice 5 grams
Cumin powder 5 gm
Ingredients for Palestinian Dakkah:
Garlic 10 g
Lemon juice 20 grams
Green pepper 20 gm
Salt 5 g
Method:
Take 200 g of Hummus and add 100 g of Hung curd to it. Now add cumin powder and cooked chickpeas to the mixture. Bake cooked chickpeas with cornstarch and refined flour. After frying, cover with sweet paprika, salt and chopped parsley.
Spoon the Musabbaha mixture into a bowl and garnish with the spicy Palestinian Dakkah dip. Sprinkle some cumin powder over it and garnish with fried chickpeas. Garnish with sunflower microgreens and EVO.
(Recipes: Chef Ajay Thakur)
