International Hummus Day 2022

Chef Ajay Thakur shared hummus dishes recipes

Every year on May 13th, humus lovers unite to celebrate International Hummus Day. The day also spreads awareness for this delicious food that's considered a cross - cultural phenomenon. 2022 marks the 10th official International Hummus Day. 

Hummus is an Arabic word that means Chickpea and it is the national dish for many countries in the Middle East. On this day people around the world are encouraged to eat some hummus. They can it for either breakfast, lunch or dinner. Every flavour of hummus is considered a very healthy food, too. Hummus packs a wide variety of vitamins and minerals into a single serving. With each delicious bite, hummus provides folate, copper, manganese, iron and vitamin B6. Hummus is also a low - carb food with a plant - based protein. 

( History ) 

Ben Lang, co - founder of Innovation Israel, along with his friend, Miriam Young, founded International Hummus Day in 2012. Inspiration for the day cake from another kind of spread called Nutella. When they realised World Nutella Day celebrated the hazelnut spread, they thought hummus deserved its own day as well. 

Chef Ajay Thakur shared some droolworthy recipes: 

 * (BayRoute Hummus) 

Ingredients for Labneh ~ 

• Hang curd - 100 gms 

• Lemon juice - 2 gms 

• Bolied chickpeas - 150 gm 

• Salad oil - 60 gm

• Ice - 19 gm

• Tahini paste - 60 gm

• Garlic - 2 gm

• Salt - 2 gm

Method ~ 

All ingredients mix together 

Ingredients for hummus ~ 

• Boiled chickpeas - 150 gm

• Salad oil - 60 gm 

• Ice - 19 gm 

• Tahini paste - 60 gm 

• Garlic - 2 gm 

• Salt - 2 gm 

Method ~ 

Take raw chickpeas soak minimum 12 hours. In pressure cookers put chick peas salt, water and baking soda and boil chick peas till soft and cool it. Put chick peas, salt, ice cube, garlic and salad oil in the blender and blend it. Then add tahini and lemon juice and again blend it. 

Platting - Put two table spoon of hummus in a playing bowl. Add one teaspoon of Labneh. Make deep design over it. Then sprinkle Za'atar powder, sumac powder, pine nuts, chopped parsley and drizzle olive oil on top. 

Baharatli Hummus

Ingredients ~ 

• Red bell pepper - 100 gm 

• Dry red chilli - 50 gm 

• Coriander seed - 5 gm 

• Thyme - 1 gm 

• Cumin whole - 5 gm 

• Olive oil - 50 gm 

• Red wine vinegar - 10 gm 

• Salt - 2 gm 

• Black pepper - 1 gm 

• Celery - 10 gm 

• Garlic peeled - 10 gm 

• Boiled chick peas - 150 gm 

• Salad oil - 60 gm 

• Ice - 19 gm 

• Tahini paste - 60 gm 

• Garlic - 2 gm 

• Salt - 4 gm 

Method ~ 

Soak deseeded Kashmiri dry chillies overnight. In a pan add pomace olive oil. Add whole garlic, coriander seeds, and caraway seed, cumin seed, celerly chopped, sliced onion and roasted red bell pepper and cook it till slightly golden brown. Then add soaked red chilli to it and cook it. Cool the mixture and grind it in the mixer into fine paste. Boil chickpea with salt and baking soda. Cool the chickpea and put it in the blender. Add harissa sauce, ice cubes and salad oil and blend it in the blender. 

Add tahini paste to it. Garnish with Harissa drops, fried red chilli, roasted black sesame and white sesame, parsley chopped and EVO. 

Classic Hummus

Ingredients ~ 

• Boiled chickpeas - 150 gm 

• Salad oil - 60 gm 

• Ice cubes - 19 gm 

• Tahini paste - 60 gm 

• Garlic - 2 gm 

• Salt - 2 gm 

• Extra virgin olive oil - 2 gm 

• Sweet paprika - 1 gm 

• Parsley - 4 gm 

• Pine nuts - 10 gm 

Method ~ 

Take raw chickpeas soak minimum 12 hours. In pressure cookers add chickpeas, salt, water and baking soda and boil till soft and cool it. Add chickpeas, salt, ice cube, garlic and salad oil in the blender and blend it. Then add tahini and lemon juice and again blend it. Garnish with pine nuts, parsley, bolied chickpeas, paprika powder, black olives and extra virgin olive oil.