Try these two easy, delicious and unique recipes on International Hummus Day

hummus recipes

Hummus is a staple Middle Eastern dip or spread, made with mashed potatoes chickpeas mixed with tahini, lemon juice and garlic. It is popularly consumed with pita bread and other snacks. To celebrate people’s love for this classic dish, May 13 is celebrated as International Hummus Day every year. On this day, foodies consume, share, celebrate and profess their love for this special food

If you love hummus too, take a break from the classic recipe and experiment a bit with varied flavors and ingredients. Put on your chef hat and prepare these two unique and delicious hummus recipes, as shared by chefs Ranveer Brar and Kunal Kapura

Beet hummus from chef Ranveer Brar


*Lemon juice – 2 tbsp
*Garlic cloves – 5-6
*Tahini paste – 2 tbsp
*Oil – ½ cup
Beet Paste – ½ cup
*Cooked chickpeas – 1½ cups
*Oil for blending – 1 cup
*Chapattis – 2
*Olives – 7-8
*Cucumber – 1
*Oil – ½ teaspoon
Parsley to leaf through


  1. In a blender, combine lemon juice, garlic cloves, tahini paste and blend it.
  2. Add oil, beet paste and cooked chickpeas and mix again.
  3. Keep adding oil to this mixture slowly.
  4. Cut strips of the chapatti, keep an olive in the middle and roll it up and put it on the skewers.
  5. Cut cucumber sticks and keep the prepared hummus in a bowl and put some oil on it.
  6. Keep the humus bowl on a plate and keep the prepared skewers with cucumber sticks.
  7. Garnish with parsley leaves.

Chef Kunal Kapur’s Chaat Hummus


For Hummus

* Chickpeas cooked – 3 cups
Salty – taste
*Black salt – 1 tsp
*Chaat masala – 1 tsp
*Roasted cumin – 1 tsp
*Green chili mince – 1
*Channa dal namkeen – cup
*Garlic cloves – 1
*Mint leaves – a few sprigs
*Sev – ½ cup
*Chili powder -½ tsp
Olive oil – ¼ cup
*Lemon juice – ¼ cup
*Chaat masala – 1 tsp

For Salad

* Onion minced meat – 2 tbsp
* Tomato sliced ​​– 2 tbsp
Coriander minced meat – 1 tbsp
*Green chilly minced meat –
*Channa dal namkeen – 1 tbsp
*Sev – 1 tbsp
*Chaat masala – 1 tsp
*Salt – small pinch
*Olive oil – a splash
*Papdi – 5-6

For Tamarind Chutney

Tamarind pulp (thick) – 1 cup
*Sugar – ¾ cup
*Salt – to taste
*Black salt – ¾ teaspoon
*Chill Powder – ½ teaspoon
*Roasted cumin – 2 tsp


  1. In a saucepan, add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with 3 cups of water.
  2. Bring it to a boil, let it simmer and cook until the chutney thickens. Remove from heat and let it cool completely.
  3. Add all ingredients to mixing bowl and place on machine and secure. Using the Pulse mode gives a number of blends. Now remove the cap and add the cooled tamarind chutney. Grind the hummus into a fine paste.
  4. Check in between to see if the hummus is a bit grainy, if so, mix it again. At any time the hummus will begin to move slowly, scrape the sides to bring the contents to the center and you can add a splash of water or olive oil.
  5. Place the hummus in a bowl.
  6. Separately, in a bowl, add chopped onions, tomatoes, coriander, green chilly, channa dal. please namkeensev, chaat masala, salt and olive oil. Mix them and put them on top of the hummus. Place the papdi on top of the hummus or serve on the side.

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