Spicing up your dips

The chickpea goes into different ‘hummus’ spheres to prepare this spread or Levantine dip, which is then blended with olive oil, tahini, lemon juice, salt and garlic. While the traditional version is spiced up with sumac, back homechefs have gone all out both in terms of heat and variations. On the occasion of International Hummus Day on May 13, we give you the lowdown on what’s on offer, and why you should try it.

Baharatli Hummus

USP: A special preparation that has a spicy kick
Chef’s Ajay Thakur, corporate chef at Bayroute, says, “The Baharatali Hummus literally means spicy Hummus in Turkish, and true to its name has a punch of chilly in its very root. This product is not a mixture of hummus and chilly but the chilly is added at the very beginning whilst making this hummus. The dish is spiced with specially procured Allepo chillies from Turkey which pack a kick in the flavour.” You can sample it alongwith the Edamame and Truffle Hummus, which is another variant.
AT: Bayroute, Cuffe Parade

Walnut Citrus and Tabasco Hummus

USP: A nutty twist
Chef Vincy Rebello, head chef at Silver Beach Cafe, says “This dish is unique in flavour, the slight bitterness and nutty texture of the walnut and the tangy flavour of the orange elevates this usually simple hummus. Our hummus has layers of flavour that blend well with each other; we offer a completely different take on this classic dish/side.”
AT: Silver Beach Cafe, Juhu

Edamame Hummus

USP: For a lighter take on hummus
Kelvin Cheung, Corporate Chef and F&B Director, Aallia Hospitality, says, “
“Even though classic hummus is delicious chickpeas are very hard to digest for a lot of people. Edamame is naturally gluten free, low in cholesterol and has high nutrient density. It is a great source of vegetarian protein and is high in iron and calcium. Hummus made with edamame is much lighter than traditional chickpea based hummus, which I personally prefer as well.”
At: Bastian, Bandra

Jalapeno hummus

USP A spicy kick
Nayan Shah, owner, Drifters Brewing Co, says, “Jalapeños are known for its mild, spicy and pungent flavor. We use Jalapenos to give an extra hint of flavour to the regular hummus. While preparing the regular hummus, we add few Jalapenos and throw in some extra garlic along with some regular curd to balance it.
At: Drifters Brewing Co, Lower Parel

Truffles Sweet Pea Hummus with Pecorino Shaves

USP: A seasonal dish
Anshuman Bali, executive chef, JW Marriott Mumbai Sahar, says, “This is something that we have curated after the chickpea hummus became a common dish that one would spot in the menu. It’s a fresh, seasonal twist to the hummus wherein we use seasonal tender peas that are handpicked for their velvety texture. When mixed with some tahini, and pecorino cheese (or the punch of flavour) along with a dash of Truffle oil; the dish ensures robust and rustic flavours.”
AT: JW Marriott Mumbai, Sahar

Fermented hummus

USP: Hummus made with an eight-month-old culture
Head chef Rishim Sachdeva, Olive Bar and Kitchen, says, “I call my hummus funky because it’s a fermented one. So, we have this “culture” that is about eight months old now and we use that as a base for new batch of hummus everyday.”
At: Olive Bar and Kitchen, Bandra

Chicken in hummus

USP: Protein in hummus
Chef Nester Gracias of HopScotch — Bar & Kitchen has Indianised the classic chickpea hummus with his own take and tadka. He says, “Our version of the hummus is prepared with chickpeas, tahina or tahini, garlic, olive oil and green chillies. Served with Lavash and gyro chicken or paneer. What makes this hummus different is that the taste is altered to cater to the Indian palate with a spicy tadka rather than keeping the original Middle Eastern taste.”
At: HopScotch, Bandra (W)