Don’t forget to indulge in your favourite Mediterranean dip on May 13

Wednesday, 13 May 2020

Join millions of people around the world in celebrating their love for hummus this International Hummus Day!

You can’t get enough of Hummus. Can you? Take a spoonful and you feel like taking another as soon as you lick off the last dot of this heavenly dip. If you are a Hummus lover, there’s more to rejoice as May 13 is International Hummus Day. This year, bring in a crunchy twist to your classic hummus recipe by adding flavourful California walnuts. Walnuts are the only tree nut that contain a significant amount of alpha-linolenic acid — the plant-based form of omega-3 (2.5 grams/28g).  A great source of protein, fibre and magnesium, walnuts add flavour, texture and heart-healthy goodness to your favourite hummus recipe. Celebrity chef Sabyasachi Gorai shares a few recipes.  

Toasted Walnut Hummus

California walnuts… 1/2 cup
Extra virgin olive oil… 3 tbsp
Garlic clove, quartered… 1
Chickpeas or garbanzo beans, drained and rinsed… 350 gm 
Orange zest… 1/2 tsp
Orange juice… 1/4 cup
Salt… 1 tsp
Black pepper… 1/4 tsp

Toast walnuts in 170°C oven for 8 min or until golden brown. Cool to room temperature.
Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.


Walnut and Roasted Carrot Hummus

For the hummus
Carrots, cut into sticks… 200 gm
Cumin seeds… 1 tsp
Extra virgin olive oil… 1 tbsp
Chickpeas, drained …400 gm 
Tahini… 2 tbsp
Lemon juice… 1 lemon
California walnuts, toasted… 80 gm
Splash of water
Salt and pepper to taste

To serve
A handful of green olives, roughly chopped.
2 slices of preserved lemons, thinly sliced.
A small bunch of coriander, roughly chopped or torn.
Additional extra virgin olive oil (optional).

Preheat the oven to 180°C.
Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 min, or until tinged golden.
Place the roasted carrots, chickpeas, tahini, lemon juice and 50 gm of California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little, season to taste with salt and pepper.
Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil. ST

Related News

​ ​