Lifestyle Tips — Recipes


6 Hummus Recipes For An Exuberant International Hummus Day 0

bread food plate healthy
Photo by Nataliya Vaitkevich on Pexels.com

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


  1. Put the tahini and lemon juice in a blender and blitz for about 1 minute.
  2. Using a spatula, scrape the mixture stuck on the blender sides and bottom, and blend for 30 more seconds to make the hummus creamy.
  3. Pour in the olive oil, grated garlic, cumin, and salt to the whipped tahini and lemon juice.
  4. Blend again for 1 minute until well blended. Remember to stop midway to scrape the paste off the sides of the blender.
  5. Put half of the chickpeas into the blender and blitz for about 60 seconds.
  6. Use a spatula to scrape the blender sides and bottom, and then add the rest of the chickpeas.
  7. Blend the paste for 2 minutes or until it’s thick and smooth
  8. If the hummus is too thick for your liking, add 2 to 3 tablespoons of water and make it as light as you desire.
  9. Sprinkle some olive oil and a pinch of paprika and serve.
  10. Leftover hummus can be refrigerated for at most one week in a sealable container.

Chestnut Hummus3



  1. Rehydrate the vegetables by soaking them in 1 cup of water. Drain any excess liquid
  2. Separate one chestnut from the packet and put to the side for later.
  3. Throw the other chestnuts into a food processor.
  4. Pour the lemon juice, oil, and a little water into the blender.
  5. Toss the garlic into the mixture in the blender
  6. Blend it to a smooth paste.
  7. Scoop from the blender and put onto a bowl or plates
  8. 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
  • Paprika
  • Fresh parsley


  1. Add the beans to boiling water to rehydrate. Simmer for about 20 minutes.
  2. Throw all the ingredients into a food processor.
  3. Blitz on high for about 1 minute or longer if you want a more creamy paste.
  4. 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.
  5. 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


  1. Rehydrate the chickpeas. If you have the time, pinch the skins of the chickpeas for a smoother hummus.
  2. Put all the ingredients – chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper – in the blender. 
  3. Blitz the hummus for 5 minutes it’s until smooth.
  4. Scrape the paste that sticks to the sides of the bowl to the bottom nearer the blades.
  5. Add 2 to 3 tablespoons of the reserved chickpea/ garbanzos liquid if the consistency is thicker than you desire.
  6. 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


  1. Toss the chickpeas, tahini, garlic, and yogurt into a blender and blitz until it’s a smooth paste.
  2. Pour in the garbanzo/ chickpea liquid as desired consistency.
  3. With a spatula, scrape the cream into a bowl.
  4. Drizzle the lemon juice into hummus and stir.
  5. 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


  1. 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
  2. Throw in the ice cubes, tahini, salt and garlic.
  3. Pour the lemon juice into the blender and blitz for about 5 minutes.
  4. It’s too thick, gradually add hot water and pulse-blend until you get the consistency you desire.
  5. Scoop it out and lay it on a bowl, and sprinkle it with virgin olive oil.
  6. Serve with vegetables of your choice.

Final Words

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.


  1. https://nationaltoday.com/international-hummus-day/
  2. https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
  3. https://www.bbcgoodfood.com/recipes/chestnut-hummus
  4. https://downshiftology.com/recipes/3-minute-hummus/
  5. https://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560
  6. https://www.bbcgoodfood.com/recipes/easy-hummus-recipe
  7. https://www.themediterraneandish.com/how-to-make-hummus/

How to Build the Perfect Menu For a Romantic Date Night In 0

Date night in
Photo by cottonbro from Pexels

COVID-19 has not been great for the dating scene. Couples everywhere are now forced to have their dates at home instead of going out and scouting the city for the best drinks and bites. However, there is a way to rekindle that date-night-out magic by cooking your very own restaurant-worthy meal. That could be a breath of fresh air, especially now that Valentine's Day is right around the corner. So, if you want to let post-COVID sparks fly between you and your partner, these six recipes will help you build the perfect menu for a special night in. PS: All the following recipes are super easy, meaning you don't have to slave in the kitchen all day long.

Drink – Strawberry & Beet Mezcal Cocktail

Start your date night in with a fancy-yet-easy aperitif that will put both you and your S.O. in a flirty mood. Don't know where to start? Well, this ruby-red slushie is the way to go. Featuring strawberries, mezcal, and beet juice, it is definitely an upgrade from the usual glass of wine because, hey, it's also healthy (kind of). The cocktail also sports a unique sweet, tart, and smokey taste that no lovebird will be able to resist to.



  1. Place the strawberries in a bowl with warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid, and transfer to a blender.
  2. Toss the remaining ingredients into the blender and blend at high speed until the drink has a slushy consistency.
  3. To serve, put some chili powder on a saucer, rim the edge of each glass with lime juice, and dip them into the chili powder.

Soup - Tomato Basil Soup

Did you know that enjoying a bowl of soup before a meal can whet your appetite for the upcoming courses and also aid your digestion? Well, at just 2 ingredients, this soup will do the trick without forcing you to work overtime. The dish also has an exotic taste that will impress both you and your partner. And for those of you who are not feeling fancy, feel free to pair the soup with a grilled cheese sandwich that'll gourmet down your meal (without discounting on flavor, of course).



  1. Add the milk to a saucepan and bring to simmer over medium heat (5 minutes).
  2. Stir in the soup mix and cook for 5 more minutes, stirring frequently.
  3. Serve as is or alongside a grilled cheese sandwich for maximum flavor.

Appetizer - Bacon & Apple Crostini

Even lower maintenance than the previous dish, this recipe eliminates the need for stovetop cooking. Instead, it calls for 5 simple ingredients and a little bit of baking, which would require a prep work of 3 minutes tops. For an even fancier look, you can season the crostini with freshly ground pepper. Now that's fancy!



  1. Add the apples to a bowl with warm water and soak for 15 minutes. Then, squeeze away excess liquid and set aside.
  2. Preheat the oven to 350oF and line a baking sheet with parchment paper.
  3. Arrange the bread slices, top with the cheese and apples (in that order), and baked until the cheese has melted (about 10 minutes).
  4. Remove from the oven and drizzle with the bacon bits and maple syrup before serving.

Salad - Mediterranean Salad

This colorful salad is literally like summer in a bowl. Packed with greens, veggies, and a vinaigrette that'll swoon your taste buds, this side dish will transport you to the Mediterranean without leaving your dining room. Who said date nights at the house are boring?


  • 5 ounces salad greens of choice (i.e., spinach, arugula, lettuce)
  • half of an onion, peeled and thinly sliced
  • 1 cucumber, peeled and sliced
  • 1 tomato, chopped
  • ¼ cup olives
  • ½ cup feta cheese, crumbled
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp dried garlic (granulated)
  • Salt & pepper, to taste


  1. To make the vinaigrette, add the olive oil, vinegar, and garlic to a small bowl and stir to combine. Season with salt and pepper according to taste.
  2. Then, toss the remaining ingredients to a large bowl, drizzle with the vinaigrette, and top with extra feta cheese if desired.

Main Course - Chicken Spinach Spaghetti

Nothing says "date night in" like a bowl of homemade pasta. And sure, there are dozens of pasta recipes to choose from. But, not all of them are fit for the job. This spaghetti recipe, however, is a *little* more special; it's both delicious and a cinch to make. Plus, chicken and spinach make for a healthy-ish combo. So you get some redemption points for the indulgent dessert that's about to follow.



  1. Cook the pasta according to the package's directions. Reserve 1/2 cup of pasta water, drain, and set aside.
  2. In a skillet, add 2 tablespoons of olive oil and heat over medium heat. Meanwhile, season the chicken with salt and pepper and cook until there's no longer pink on the inside (10 minutes each side). Then, cut into thin slices.
  3. Add the remaining olive oil to the skillet and heat. Place the tomatoes and spinach and cook until wilted (3-4 minutes).
  4. Stir in the heavy cream, bacon, parmesan, pasta water, and simmer for 5 minutes. Season with salt and pepper.
  5. Pour the chicken sauce into the pot with the pasta and toss until fully combined. Divide between plates and serve immediately.

Dessert - Chocolate Puffs with Raspberry Sauce

Chocolate is the ultimate date night dessert. But, envelope the treat into puff pastry dough with a few raspberries on the side, and you've got yourself a sweet that even Cupid would be proud of. And yes, we know: Cooking with puff pastry can be intimidating. But, this recipe calls for pre-made dough. So, you don't have to be Martha Stewart to pull it off. Besides, if this treat seems like too much work, you can always try one of these easy Valentine's Day desserts to cap off the night in the sweetest way possible.


  • A package frozen puff pastry, thawed
  • 1 cup dark chocolate chips
  • 1 cup white chocolate chips
  • 2 cups freeze dried raspberries
  • 2/3 cup pecans, chopped
  • ¾ cup confectioner's sugar


  1. In a bowl, mix the chocolate chips (both dark and white) and the pecans. Set aside.
  2. Preheat the oven to 425oF and line a baking sheet with parchment paper.
  3. On a floured surface, roll each pastry sheet and cut it into quarters, forming 6-inch squares. Transfer the squares to the sheet and place 1/3 of the chocolate-pecan mixture onto each. Brush the pastry dough's edges with water and bring the corners together, pinching them to seal. Bake until golden brown for 20 minutes. Remove and set aside to cool.
  4. Meanwhile, place the raspberries, confectioner's sugar, and 1 cup of water into a food processor and blend until pureed. Strain to remove seeds and drizzle the sauce on top of the puffs. Serve as is or with a few fruit chips on the side.

How will you celebrate Valentine's Day this year? Are you planning on having a special date night in? Let us know your thoughts in the comments down below!


  1. https://www.artfuldesperado.com/the-oaxacan-slushie-mezcal-strawberry-lime-and-beet-juice-chili-powder/
  2. https://www.delish.com/cooking/recipe-ideas/recipes/a50273/bacon-apple-crostini-recipe/
  3. https://www.gimmesomeoven.com/everyday-mediterranean-salad/
  4. https://www.saltandlavender.com/creamy-chicken-spinach-pasta/
  5. https://www.tasteofhome.com/recipes/raspberry-chocolate-puffs/