Hummus: A blend of health and flavours
Every health conscious persons’ favourite, hummus is a rich and scrumptious mixture of chickpea, tahini, lemon juice and garlic. As hummus lovers recently celebrated the Middle Eastern dish on International Hummus Day (May 13), we take a look at the versatile dish, its various tried and tested flavours, and experts tips on how one blend a perfect hummus.
The origin of the dish, which is usually consumed as a dip or spread, has been oft debated, but according to the popular belief, it originated in the 13th century. Documented in an early cookbook from Cairo, Egypt, the original recipe doesn’t resemble the modern day hummus much. Instead, it was a cold chickpea puree containing herbs, oil, lemon and vinegar without garlic or tahini.
But for modern iterations of the dish, there are options galore. “One can prepare pesto, beetroot, spinach, kale, mint, red bell pepper, roasted garlic, roasted sweet potato, roasted red pumpkin, cilantro, avocado, even achari and several other flavours of hummus. One can add herbs for a refreshing spin. Adding beer also imparts a citrus, zesty flavour and gives a fuller volume, making it fluffier and creamy,” says chef Reetu Uday Kugaji.
Talking about the popularity of the dish in India, chef Nishant Choubey shares, “Hummus became popular here because its main ingredient, chickpeas, is a staple in Indian households. The fondness multiplied when health came into the forefront amid pandemic. Hummus is super healthy and doesn’t take much time to prepare.”
Hummus became popular here because its main ingredient, chickpeas, is a staple in Indian households. NISHANT CHOUBEY, Chef