Hummus and Variants

Hummus is such an evergreen dip/side/mains essential for many of us. Quintessential to a mediterranean and middle eastern meal, or a kebab roll or part of a middle eastern cuisine! Classic Hummus is such a regular for us, that we use in many other foods as well (more on this later). This time , continuing our experiment on the rainbow food of choice, we experimented with various naturally flavoured and colourful hummus – beetroot, chaat, green, carrot are some of our variants, inspired by Chef Kunal and tweaked by us.

Classic Hummus

Ingredients:

½ cup boiled chickpeas
¼ cup fresh mint leaves
1 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
Salt

Blend all together in a grinder and garnish with olive oil, a hint of oregano and a sprig of mint leaves. Serve with pita bread, chips or falafel.

Beetroot Hummus

Ingredients:

½ cup boiled chickpeas
¼ cup baked beetroot (bake in oven to reduce moisture)
1 tbsp tahini
1 garlic clove
2 tbsp lemon juice
3 tbsp olive oil
Salt
Black salt
Black pepper

Blend all together in a grinder and garnish with olive oil, pomegranate and beets slices and a sprig of mint leaves. Serve with pita bread, chips or falafel.

Chaat Hummus

Ingredients:

½ cup boiled chickpeas
¼ cup roasted chickpeas for garnishing
1 clove of roasted garlic for garnishing
2 tbsp tamarind paste
½ tbsp chaat masala
½ peri peri masala
2 tbsp lemon juice
3 tbsp olive oil
Salt
Black salt

Blend all together in a grinder and garnish with olive oil, pomegranate and beets slices and a sprig of mint leaves. Serve with pita bread, chips or falafel.

Green Hummus

Ingredients:

½ cup boiled chickpeas
½ cup boiled green peas
¼ cup fresh mint leaves
1 clove of garlic
2 tbsp lemon juice
3 tbsp olive oil
Salt
Black salt
Black pepper

Blend all together in a grinder and garnish with olive oil, roasted chickpea, roasted garlic and sprinkle peri peri masala and a hint of black pepper. Serve with pita bread, chips or falafel.

Carrot Hummus