Recipe: Three recipes to celebrate Hummus Day

It’s International Hummus Day, and if you don’t already have this tasty vegan spread in your fridge, you are missing out big time. Our resident plant-based foodie Dané Vermeulen has three easy recipes.

I love hummus, it’s extremely versatile and conveniently easy to make. In a plant-based diet you don’t have a lot of options when it comes to spreads that offer creaminess, moisture and a whole lot of flavour. Hummus offers all that and more, so it’s no surprise that it has an entire day dedicated to celebrating its existence.

Hummus is essentially blended chickpeas with your choice of flavour. That’s what makes it so fun to make, you can literally make a hundred different variations by adding your favourite ingredients and blending it together. Hummus makes a great chip dip for when you host a game night and it’s a fantastic spread when you need to add creaminess and flavour to your sandwiches or wraps. Hummus is my go-to substitute in dishes where I previously would have used a cream cheese or a paté.

For today’s hummus recipes I have prepared 3 different variations, but once you get the hang of it you can easily come up with your own creations. I have chosen to make a “boerewors spice” hummus, for when you are craving the unique flavour combination of this very popular South African staple.

I am also a big fan of food that packs a punch so I knew I had to make a hummus with a little heat. Jalapeños, fresh coriander and paprika did just the trick. Lastly, I made a hummus with olives from a local olive producer and rosemary because to me olives and rosemary are a kickass combination.

So, go on an adventure in your own kitchen, starting with these recipes and then be creative with your own beloved ingredients.

INGREDIENTS

2/3 can chickpeas

1 clove garlic

Juice of 1 lemon

1 1/2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 overflowing tablespoon tahini

1/2 teaspoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground clove

1 teaspoon dried thyme

Water as needed

Jalapino and Paprika Hummus:

2/3 can chickpeas

1 clove garlic

Juice of 1 lemon

1 1/2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 overflowing tablespoon tahini

1/2 teaspoon ground cumin

5 – 7 pickled jalapeño slices

2 teaspoons paprika

1/2 cup fresh coriander leaves

Water as needed

Olive and rosemary hummus:

2/3 can chickpeas

1 clove garlic

Juice of 1 lemon

1 1/2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 overflowing tablespoon tahini

1/2 teaspoon ground cumin

3/4 cup pitted olives

1 teaspoon dried rosemary

METHOD

1. Drain and rinse the chickpeas with water.
2. Remove the skin of each chickpea to insure a smoother texture in your hummus.
3. It’s quite easy to remove the skin but it is a tedious process, so if you need to make hummus in a hurry, you don’t have to remove the skin.
4. Divide the chickpeas into 3 equal portions.

For boerewors spice hummus

1. Add the tahini and lemon juice in a mini food processor. I used a 500ml processor because you can make smaller servings at a time. Blend the tahini and lemon juice until light and creamy. You will have to scrape off any tahini stuck to the sides and bottom of the processor and blend for a second time to make sure everything is blended.
2. Add the chickpeas, garlic clove, olive oil, salt and pepper, and blend until it reaches an even texture.
3. At this point the hummus will be quite thick. You can choose to add a dash of water or more lemon juice if you prefer a stronger lemon flavour, like me.
4. Add the cumin, clove, ground coriander and thyme and blend until the spices are mixed into the hummus.
5. Taste your hummus and decide if you would like to add more of any ingredient. Hummus is definitely something you make according to your taste. Lastly add a tablespoon of water and blend for a smoother, lighter texture. Repeat until the desired texture is reached.

Jalapeño and paprika hummus

1. Remove the coriander leaves from the stem and set aside.
2. Clean out the food processor for your next hummus recipe.
3. Repeat steps 1 – 3.
4. Add the Jalapeños, paprika and fresh coriander and blend until the ingredients are evenly mixed into the hummus.
5. Taste test the hummus to ensure the balance and flavour is to your liking.
6. Lastly, add a tablespoon of water and blend for a smoother, lighter texture. Repeat until the desired texture is reached.

Olive and rosemary hummus

1. Remove the olive pits from the olive if your olives aren’t pitted.
2. Clean out your food processor for your next hummus recipe.
3. Repeat steps 1 – 3.
4. Add the olive and rosemary and blend until the ingredients are evenly mixed into the hummus. (Tip: You can also use Ina Paarman’s olive and rosemary spice, just don’t add salt or dried rosemary to your recipe when you opt for this option.)
5. Taste test the hummus to ensure the balance and flavour is to your liking.
6. Lastly add a tablespoon of water and blend for a smoother, lighter texture. Repeat until the desired texture is reached.

Tip: You don’t need tahini to make hummus. Sometimes tahini is hard to find, and it can be expensive. You can substitute each tablespoon of tahini with 2 tablespoons of olive oil. It will, however, not be as smooth and creamy as hummus made with tahini.