Did you know that May 13th is International Hummus Day? Now you do.
That being said, though, based on historical information, hummus likely originated from ancient Egypt. According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century. Fast forward to the 21st century and still going strong, I’m joining millions of people around the world in celebrating my love for hummus too. Frankly, I could live on it, and that’s no kidding!!
Chef Ajay Thakur, Corporate Chef, Bayroute, shares his most desired hummus recipes with me. Each one deliriously delicious. Here’s some for you to try at home #TheStilettoFoodieRecommends as I will too. Hope my kitchen holds up these experiments 🙂
MUSABBAHA
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 gm |
| Boiled chickpeas | 70 gm |
| Lemon juice | 5 gm |
| Cumin powder | 5 gm |
Palestinian Dakkah
| Garlic | 10 gm |
| Lemon juice | 20 gm |
| Green chilli | 20 gm |
| Salt | 5 gm |
Method:
- Take 200gm of Hummus add 100 gm of Hung curd to it.
- Now add cumin powder and boiled chickpea to the mixture.
- Fry boiled chickpea with corn flour and refined flour.
- After frying coat it with sweet paprika, salt and chopped parsley.
- Plate the MusabbAha mixture in a bowl and top with Palestinian dakkah spicy dip.
- Sprinkle some cumin powder and top it with fried chickpea.
Garnish:
- Sunflower micro greens and EVO.
HUMMUS BAYROUTE
LABNEH
| Hang curd | 100 gm |
| Lemon juice | 2 gm |
| Boiled Chickpeas | 150 gm |
| Salad oil | 60 gm |
| Ice | 19 gm |
| Tahini paste | 60 gm |
| Garlic | 2 gm |
| Salt | 2 gm |
Method:
- All ingredient mix together
HUMMUS
| Boiled Chickpeas | 150 gm |
| Salad oil | 60 gm |
| Ice | 19 gm |
| Tahini paste | 60 gm |
| Garlic | 2 gm |
| Salt | 4 gm |
Method:
- Take raw chick peas soak minimum 12 hours.
- In pressure cookers put chick peas salt, water and baking soda and boil chick pea till soft & cool it.
- Put chick peas , Salt, Ice Cube, Garlic,, & Salad oil in the Blender and blend it
- Then Add Tahini & Lemon Juice and again blend it.
Platting:
- Put two table spoons of hummus in a plating bowl.
- Add one tbs of labneh.
- Make deep design over it.
- Then sprinkle Za’atar powder, sumac powder, pinenuts, chopped parsley and drizzle olive oil on top.
EDAMAME TRUFFLE HUMMUS
INGREDIENT
| Beans Edamame : | 500 gm |
| Tahini Paste : | 100 gm |
| Lemon Juice : | 10 ml |
| Garlic peeled : | 05 gm |
| Salt : | 05 gm |
| Cumin Powder : | 03 gm |
| Coriander powder : | 05 gm |
| Olive oil : | 200 gm |
| Boiled chickpeas : | 150 gm |
| Veg stock : | 100 ml |
Method:
- Blanch Edamame Beans and cool it.
- In pan add EVOO, sauté chopped onion, garlic, cooled edamame beans, Coriander powder, roasted cumin powder, parsley, Salt, Extra Virgin Olive oil, put it in ice bath.
- Blend the mixture in blender add tahini paste to it.
Garnish:
- Edamame Beans, Edible flower, Pomegranate molasses small drop, Truffle oil and EVO.
Happy Hummus binging!!
