In case you didn’t know, today is International Hummus Day and our Holly Nash is just the woman to bring a little hummus into your life…
Creamed, mashed-up, blended with spices or heaped up high on a tortilla chip. I like hummus every way it comes, and eat the stuff almost every day.
While this might seem excessive, I am not alone in my near-worship of this delicious dip. The popularity of hummus has exploded in the last decade from its humble beginnings as an Eastern delicacy. Walk into any British supermarket and you’ll find shelves of the stuff, infused with all kinds of flavours, from cheese and chive to jalapeño and honey.
Friday 13th May is International Hummus Day, a whole 24-hours dedicated to celebrating and consuming hummus. It is time to have hummus of every kind – all day, in every way. Indeed, the team behind this annual celebration is encouraging fans of the foodstuff to eat it for breakfast, lunch and dinner. Get-togethers and events that involve hummus are also advised.
To ensure you partake in this very special day, and digest hummus from dusk till dawn, here is a range of classic, colourful and uncommon recipes for every mealtime.
Start with breakfast. While hummus might not be something you fancy first thing, it takes on a tasty transformation when sweetened. Chickpeas are a high-protein carbohydrate, providing the perfect balanced start to the day. This recipe is a light, sweet dish, the addition of yoghurt giving a fluffier texture. The peanut butter also packs in some extra protein – I prefer crunchy, but smooth works just as well. Pair with a side serving of fruit and you’ve ticked all the boxes.
Honey cinnamon breakfast hummus with toast
1. Drain and shell the chickpeas.
2. Place chickpeas, honey, and peanut butter into a food processor – or in a bowl if using a hand blender – and wizz to a paste. Add yogurt, vanilla and cinnamon and continue to process until smooth. If the consistency is thicker than you’d like, add a bit more yogurt. Taste the hummus. Sweeten further with honey if desired.
3. Top with a sprinkle of cinnamon, chopped nuts, fresh or dried fruit if desired. Serve on a bagel, thin pancakes or plain toast.*
* Adapted from recipe on knucklesalad.com
This is a time most of us reach for the dip. Its convenience and versatility makes hummus a perfect accompaniment to lunch. Spread in sandwiches and wraps, dolloped on salads and pilled upon carrot sticks, it’s a working-lunch dream.
The pitta and hummus combo is a tried and tested favourite. I vote always serve on wholemeal pitta or toast. A cool creamy dip gives a great contrast to dark, crusty bread. If the idea of beige food equals boring, I recommend brightening up your lunch hour with a brilliant beetroot dip. This is a ridiculously easy recipe using shop-bought hummus and a packet beetroot, plus a topping of greeny goodness:
Beetroot hummus and avocado pitta
For the hummus
1 tub of original hummus
1 pack of beetroot
1 tbsp lemon juice
1. Pop your pitta in the toaster, ready to go.
2. Grab the hummus and empty into a bowl. Choose two, big juicy beetroots from the packet. Pat dry to remove excess juices and add to bowl.
3. Using a hand blender, whirl the ingredients together till creamy. Add lemon juice and any extra salt and pepper to taste.
4. Halve the avocado, remove stone, and use a knife to mark out slices from top to bottom.
Push down the toaster. When the pitta is browned, pop out, cut in half and place on a plate.
5. Spread a generous helping of beetroot hummus across both halves. Spoon out sliced avocado and lay across the top.
I toyed with the idea of compiling the perfect falafel recipe here, trying to prove that a no-faff falafel dish does exist. Shining a light on the versatility of hummus, however, this recipe involves something a little less standard. A hummus-filled falafel mix can be shaped, fried and baked into all kinds of patties, burger and cakes. This recipe uses a mix of quinoa and hummus is simple yet flavoursome. You could probably make use of various grains as a substitute for the quinoa.
Quinoa and hummus falafel
200g cooked quinoa
1 tub hummus
Half an onion, finely chopped
1/2 tsp tumeric
1 tsp chilli powder
1 tsp each coriander, Mint leaves
Salt to taste
Juice from 1 Lemon-to drizzle on top [optional]
Coconut oil, or vegetable oil, for roasting
1. Cook quinoa as per instructions.
2. In a bowl, mix the quinoa with all ingredients – EXCEPT the lemon juice and coconut oil.
3. Shape mix into cylindrical flat patties. Drizzle oil over and cook them over low-medium heat in the grill for 20 minutes. Check they are browning, turn when necessary.
4. Squeeze over lemon juice and serve hot. *
* Adapted from recipe on: yesiamvegan.com
Take photos of your creations and join in the conversation online. #hummusday