Hummus is a mainstay dish in Middle Eastern food. Serving as a dip or a spread this blended chickpeas paste with tahini, lemon juice and garlic is a healthy, vegan, delicious appetizer that is popular all over the world.
Such is the popularity of Hummus, that it actually gets a day of the year when it is celebrated. Today, May 13, is known as International Hummus Day and this day has been set aside to celebrate the global love for this classic Middle eastern dish.
On this day, people from all over the world, eat, share and celebrate their love for this easy to make, healthy and wholesome dish.
Very unlikely, but if you don’t know what Hummus is, it is a Middle Eastern dip made from mashing and blending boiled chickpeas (garbanzo beans) along with garlic, lemon juice, tahini (which is nothing but sesame seeds and olive oil paste) and olive oil.
Generally, a dash of cumin and paprika is also added along with olive oil drizzle when serving Hummus. On the occasion of International Hummus Day, let’s look at some interesting variations to enhance the flavour of this classic.
This is the most preferred variant of Hummus, possibly because it is visually the most striking one. Hummus, the original one, is an uninspiring cream colour. Whereas the beetroot variation is a bright pink colour.
Making this is very simple. To the original Hummus recipe, when blending, add the tahini, garlic, salt, lemon juice, olive oil and then throw in some boiled beetroot. Blend it to a smooth paste, then add the chickpeas. Blend it all together again.
Do a taste test and add salt/lemon/oil/tahini based on your taste preferences.
Roasted Garlic Hummus
This is for all the garlic lovers. And to make this, first thing is to roast a whole head of garlic. Once roasted, scrape off the black bits, and add the roasted garlic to the blender with all the hummus ingredients. Once they make a smooth paste, add the chickpeas and give it a good whirl until the whole thing is blended into a smooth paste.
The roasted garlic will add the aroma and a delicate pungency with a touch of sweetness which would pair deliciously with simple toast.
Roasted Pepper Hummus The drill is pretty clear now. Use red peppers as they tend to be sweeter. Roast peppers well, scrape off black bits and add the roasted pepper to the blender. Add chickpeas once the roasted pepper and other hummus ingredients are blended well. This Hummus will also be easy on the eyes. It will be a bright orange colour. And though it might look fiery, in actuality, it will have a sharp and sweet aftertaste which comes from the roasted peppers.
Spinach Hummus is made like all the others – add blanched spinach to blender with Hummus ingredients. Then add the boiled chickpeas and blend it all to get a delightfully green smooth Hummus paste. Spinach Hummus will be a vibrant green colour and it serves well as a dip and a spread.