Hummus is this incredibly popular dip from the Middle East. It ranks among the most sought after hors d’oeuvres in the party circuit. Hummus is made from cooked and mashed chickpeas, commonly known as kabuli chana in many Indian languages. The term Kabuli possibly pertains to Kabul, Afghanistan’s capital. Perhaps, chick peas were once brought to India from this historic city.
While most blend it with tahini, lemon juice and garlic, here’s an uncommon twist to serving up hummus. We suggest you try it with these two lesser known ingredients which you will have likely not considered before. The first one is edamame – a bean which is now available in most places, more so on online grocery stores. Add a touch of green spirulina, which is an algae now considered a super-food. It is available as a powder and is the food equivalent of a Gucci handbag.
- Boiled chickpeas – 2 cups
- Boiled edamame – 1 cup
- Garlic – 2 small cloves
- Tahini – 1 heaped tbsp
- Lemon juice – 2 tbsp
- Lemon zest
- Roasted crushed cumin – ½ tsp
- Olive oil – 3 to 4 tbsp
- Spirulina – 2 tsp
- Ice cubes – 1 to 2
- Aquafaba (liquid in which the chickpeas were cooked)
- Sea salt
- Paprika to sprinkle on top
- Reserve a few chickpeas and edamame for garnish.
- Drain the remaining (reserving the aquafaba) in a high-speed blender.
- Add the garlic cloves, tahini, a good squeeze of lemon juice, lemon zest, roasted cumin, two tablespoons of olive oil, green spirulina, ice cubes and half of the aquafaba.
- Season with sea salt and blitz this to a paste. Using a spatula, scrape the edges and blitz it again until smooth.
- Taste it and add more lemon juice or salt if required.
- Add some aquafaba and another tablespoon or two of olive oil if the texture is thick and not smooth enough.
- Spread the hummus in a bowl and drizzle a little olive oil on top. Sprinkle the paprika and some of the reserved chickpeas and edamame.
Serve with crackers, pita bread, carrots, cucumbers, peppers or any other veggies you like. Add it even to a wrap or a sandwich of your choice. The touch of green will evince curious reactions and the smooth creamy paste will melt in your mouth. You will find the taste lingering on your tongue long after you are done. We’d love to hear your take on the green hummus; do share with us in the comments below