6 Hummus Recipes For An Exuberant International Hummus Day
Hummus is a versatile dip that can be eaten with many snacks and vegetables. Eat your hummus with crackers, avocado toast, or sushi, and enjoy the flavors bursting in your mouth. It’s a dish packed with proteins making it a healthy snack and dip option if you’re pursuing weight loss. If you haven’t had a hummus dip, you have no idea what you have been missing. These hummus recipes are the perfect way to dive in.
History of the International Hummus Day
Although we know that hummus originated from the Middle East, the origin of hummus is greatly contested. Many countries around the Mediterranean claim to be the originator of the recipe. The first mention of hummus in a cookbook was found in the 13th century in Cairo. The recipe was a cold chickpea puree and lacked lemon juice and garlic. It had pickled lemons with oil, spices, and herbs.
Hummus is still a staple in the Middle Eat diet. Hummus is the Arabic word for “chickpeas.” There is a debate whether the Greeks also invented hummus. For this reason, hummus is one of the greatest crossover foods.1
Although hummus is a new phenomenon in the U.S, it is now considered a staple in many American households. The first International Hummus Day commemoration was in 2012.1
Easy Homemade Hummus Recipes
This delicious creamy dip from the Middle East is teeming with vitamins, minerals, and a myriad of nutrients excellent for your whole body’s health. Whether you’ve had hummus before or you’re just hearing about it today, these fantastic hummus recipes will transform your kitchen skills.
Let’s make some hummus recipes for International Hummus Day, which is celebrated on May 13th.
Easy Homemade Hummus2
Time – 10 minutes
- 2 cups dehydrated instant garbanzo beans, cooked and cooled
- Juice of 1 large lemon
- 4 tablespoons of well-stirred tahini
- 1 garlic clove, grated
- Two tablespoons extra-virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons of water
- Dash ground paprika or sumac
- Put the tahini and lemon juice in a blender and blitz for about 1 minute.
- Using a spatula, scrape the mixture stuck on the blender sides and bottom, and blend for 30 more seconds to make the hummus creamy.
- Pour in the olive oil, grated garlic, cumin, and salt to the whipped tahini and lemon juice.
- Blend again for 1 minute until well blended. Remember to stop midway to scrape the paste off the sides of the blender.
- Put half of the chickpeas into the blender and blitz for about 60 seconds.
- Use a spatula to scrape the blender sides and bottom, and then add the rest of the chickpeas.
- Blend the paste for 2 minutes or until it’s thick and smooth
- If the hummus is too thick for your liking, add 2 to 3 tablespoons of water and make it as light as you desire.
- Sprinkle some olive oil and a pinch of paprika and serve.
- Leftover hummus can be refrigerated for at most one week in a sealable container.
- 2 cups vacuum-packed cooked chestnuts
- ¼ cup freeze dried broccoli
- ¼ cup freeze dried cauliflower
- Juice of 1 large lemon
- One garlic clove
- Boiling water
- 4 tablespoon olive oil
- Rehydrate the vegetables by soaking them in 1 cup of water. Drain any excess liquid
- Separate one chestnut from the packet and put to the side for later.
- Throw the other chestnuts into a food processor.
- Pour the lemon juice, oil, and a little water into the blender.
- Toss the garlic into the mixture in the blender
- Blend it to a smooth paste.
- Scoop from the blender and put onto a bowl or plates
- Lastly, grate the chestnut you had set aside and top it with celery, broccoli, and carrots.
Garbanzo beans Hummus4
This hummus recipe only takes three minutes to make and is easy.
- Four cups dehydrated instant garbanzo beans
- ½ cup chickpea liquid
- ½ cup tahini
- ¼ cup olive oil
- Juice of 2 lemons
- 2 garlic cloves
- 1 tsp cumin
- ½ tsp salt
- Olive oil
- Fresh parsley
- Add the beans to boiling water to rehydrate. Simmer for about 20 minutes.
- Throw all the ingredients into a food processor.
- Blitz on high for about 1 minute or longer if you want a more creamy paste.
- The paste sticks to the sides of the blender; use a spatula to scrape back to the blades. If it’s too thick, pour in some chickpea liquid as necessary.
- Serve and garnish fresh parsley, olive oil, paprika - if you so desire.
Hummus Recipe from Scratch5
This recipe will make about 1 ½ cups and will take about 20 minutes to complete.
You’ll need a food processor or a blender, a can opener, and a mesh strainer.
- 2 cups dehydrated instant garbanzos
- 3 tablespoons of extra-virgin olive oil
- 3 tablespoons tahini
- Juice of 1 freshly squeezed lemon juice
- 1 garlic clove, coarsely chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Frozen sliced vegetables for serving
- Rehydrate the chickpeas. If you have the time, pinch the skins of the chickpeas for a smoother hummus.
- Put all the ingredients – chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper – in the blender.
- Blitz the hummus for 5 minutes it’s until smooth.
- Scrape the paste that sticks to the sides of the bowl to the bottom nearer the blades.
- Add 2 to 3 tablespoons of the reserved chickpea/ garbanzos liquid if the consistency is thicker than you desire.
- Pour the hummus into a large bowl and serve with the vegetables.
Chickpea and Garlic Hummus Recipe6
This is a quick-fix hummus recipe that will take you five minutes to make.
- Two cups dehydrated instant garbanzos, cooked and cooled
- One tablespoon tahini paste
- One garlic clove, chopped
- Three tablespoons 0% fat Greek yogurt
- Freshly squeezed juice of 1 lemon
- Toss the chickpeas, tahini, garlic, and yogurt into a blender and blitz until it’s a smooth paste.
- Pour in the garbanzo/ chickpea liquid as desired consistency.
- With a spatula, scrape the cream into a bowl.
- Drizzle the lemon juice into hummus and stir.
- Serve with potato crisps or frozen vegetables
Traditional Hummus Recipe7
This recipe will take you 20 minutes to complete.
- 3 cups dehydrated instant garbanzos
- One minced garlic clove
- 5 ice cubes
- 2 tablespoons tahini paste
- ½ teaspoon kosher salt
- Juice of 1 large lemon
- Hot water (if needed)
- 3 tablespoons extra virgin olive oil
- Rehydrate the chickpeas by cooking in six cups of boiling water for 20 minutes. Put the chickpeas and minced garlic in a blender and whizz until it’s smooth
- Throw in the ice cubes, tahini, salt and garlic.
- Pour the lemon juice into the blender and blitz for about 5 minutes.
- It’s too thick, gradually add hot water and pulse-blend until you get the consistency you desire.
- Scoop it out and lay it on a bowl, and sprinkle it with virgin olive oil.
- Serve with vegetables of your choice.
The main ingredients of the hummus recipe are chickpeas/ garbanzos, tahini, olive oil, and lemon juice. You can experiment with seeds as one of the recipes mentioned, or you can stick with the well-known traditional recipe.
Get your pack of garbanzos today from Mother Earth Products and try out these hummus recipes before the international hummus day. Do leave a comment down below on your favorite hummus recipe.