Rainbow hummus may not be something you’re already familiar with. (Though I don’t know where you’ve been living if you haven’t seen it on offer in supermarkets.)
Hummus/Humous/Hummous however HAS to be something you know.In the 13th century it spread across the middle east, eventually making its way to northern Africa and the mediterranean. Nowadays however it has dominated the world as a delicious and incredibly versatile dip/spread/sauce.
The many different nuances of humous depend on the chef and their nationality. Egypt, Greece, Israel, Lebanon and Palestine all have their claims on humous’s creation.
And they all have their own way of doing it. With greek yogurt or butter. Some serve it hot, some serve it cold. It’s not uncommon to see it drizzled with olive oil and herbs or topped with chopped tomato, cucumber, onion, falafel and even chickpeas.
So even with it’s varying accompaniments, it remains a super healthy dish. The main ingredient is chickpeas which are full of magnesium, iron, zinc and potassium! Secondly you have lemon and fresh garlic which are both classic super foods. Finally, the last ingredient, the sesame paste (tahini) is stuffed full of antioxidants.
Since hummus is also low in saturated fats, high in fiber, protein and complex carbohydrates it leaves you feeling full and happy. WIN!
Hummus’s lovely bright lemon finish helps cut through the taste of very fatty foods and works beautifully with seafood. It’s wonderfully smooth consistency also means that it makes an easy substitute for butter and a host of other sauces.
That’s all I have on the history of hummus so I guess it’s time to look to the future, where chefs world wide are reinventing the classics. Then the hipsters took over and for a while there rainbow unicorn everything was all over the internet. BLEUGH. This rainbow dish however is the perfect mix of lazy, flavoursome and healthy. Too good to pass up, even with the hipster overtones.
SO! Instead of writing three individual recipes for what are essentially just variations on the same I’ve written one recipe that draws on the one that I use the most from Epicurious.
If you’re looking to mix things up with your humous here are a few ideas to spice it up. Consider making some lovely crunchy labneh to go with it.
Roasted red peppers, orange zest and goats cheese
Blitz the roasted peppers, orange zest and a small amount of goats cheese with the base. Top with olive oil, orange zest and crumbled cheese.
Sweet corn, coriander and honey
Blitz corn, coriander and a small amount of honey with the base. Top with corn and coriander.
Roasted Beetroot, dill and feta
Blitz beetroot, dill, a small amount of feta and lemon zest with the base. Top with dill and crumbed feta.
Caramelised onion, fig and gorgonzola
Blitz caramelised onion, fig, orange zest and gorgonzola with the base. Top with fig slices and crumbed gorgonzola.
Roquette, basil and pine nuts
Blitz roquette, basil and pine nuts with the base. Top with pine nuts, olive oil and fresh basil.
Roasted carrots, orange zest and za’atar
Blitz carrot, orange zest and za’atar with the base. Top with olive oil, orange zest and za’atar.
Peas, lemon zest and parsley
Blitz peas, lemon zest and parsley with base. Top with parsley, lemon zest and olive oil.
Avocado, chilli, coriander and feta
Blitz avocado, chilli, coriander and a small amount of feta with base. Top with chilli, crumbled feta and coriander.
Blue cheese, parsley and pomegranate
Blitz parsley, a small amount of pomegranate and blue cheese with base. Top with pomegranate and crumbled blue cheese.
I haven’t provided any real measurements for the ingredients because it truly depends on your tastes. Have fun and let me know if you’ve got any cool ideas for another hummus addition.