‘Hummus’, the velvety Middle Eastern creation that has taken the culinary world by storm, is not just a dip or condiment – it’s a delightful journey of flavour, versatility, and tradition. A star in the realm of vegan cuisine, hummus has transcended cultural boundaries and can be found gracing tables from Beirut to Boston, with each region adding its own unique twist to this humble blend of chickpeas, tahini, lemon and garlic. Often seasoned with salt and
spices to taste, it can be customized with additional ingredients like roasted red pepper, herbs or pine nuts for various flavour variations.
Beyond its irresistible taste and creamy texture, hummus is a nutritional powerhouse that offer an array of benefits, some of which may surprise you. Packed with plant-based protein, it’s a muscle-friendly indulgence that fuels your body. This creamy concoction keeps your heart smiling, thanks to its heart-healthy fats from olive oil and sesame seeds. With a generous dose of fiber, it’s your gut’s best friend, aiding digestion and keeping you full for longer. It also brims with antioxidants that combat free radicals, promoting vibrant skin and reducing the risk of chronic illnesses.
From tasty dips to creative spreads, sandwiches, salads, and even warm entrees, hummus takes center stage in an array of appetizing dishes. Now let’s explore the endless possibilities that hummus brings to the table, igniting your creativity in the kitchen. Let’s look at the mouthwatering Vegan recipes that turns humble hummus into a star ingredient of the dish-
- Salt & Pepper
- Dried herbs
- Soy sauce
- crushed tomatoes
- Olive Oil
- Vegan cheese
- Make the boats – Wash and cut the zucchini in half lengthwise. Scoop out some of the flesh of the zucchini and chop it finely with a knife or in a food processor. Also finely chop onion and garlic.
- Preheat the oven to 400 degrees F OR 200 DEGREES F
- Make the filling- Warm up a tablespoon of olive oil and gently fry the onion for 3 minutes, the add garlic and chopped zucchini pulp and cook for 5 minutes.
- Add drained and rinsed chickpeas, chopped walnuts, crushed tomatoes, herbs, soy sauce, salt and black pepper. Simmer for 10 minutes on medium low heat, stirring occasionally. After 10 minutes, your filling should be rich, tasty, and thick.
- Fill and Bake- Fill the zucchini shells with the chickpea mixture and arrange them on a baking tray.
- Drizzle with olive oil and bake at 400 degrees F for about 25 minutes, sprinkle them with grated vegan cheese, and bake for 5 more minutes until the cheese melts. Also sprinkle freshly chopped parsley or other fresh herbs and optionally squeeze of lemon juice.
Now, in place of the mixture that is created to fill inside the zucchini boats, you can use PlantMade’s instant hummus powder loaded with protein which is a gluten-free and soy-free choice.
- Instant dry yeast
- Pickled onions
- Chopped parsley
- Homemade hummus- chickpeas, garlic, tahini, lemon
- Crumbled falafel
- Chopped sun-dried tomatoes
- Olive oil
- Make the dough- In large mixing bowl, dissolve the yeast with lukewarm water and sugar. Add flour and salt and stir with a spoon till you get a dough. Transfer onto a worktop and knead for about 5 minutes till soft and elastic.
- Let the dough rise- Put the dough in the well-oiled bowl. Cover the bowl with damped kitchen cloth, leaving enough space between the dough and the fabric. Let proof in a warm place for 1 ½ hours or until it doubles in volume. Transfer the dough onto a clean worktop and fold it on itself four times. Cut the dough into four pieces, then shape each into a smooth ball. Cover with a baking dish turned upside down and rest for 30 minutes.
- Shape the dough- Preheat the oven to 480°F or 250°C.Add some flour to a plate, then dip the first dough ball into the flour on both sides. Shake excess flour away, and flatten the dough with your hands.
- Cook in the oven- Bake with covering it with generous layer of homemade hummus on the flattened surface and topping it with Chopped -dried tomatoes, pickled onions, pinch of salt, olive oil and oreganoOnce ready, garnish it with crumbled falafel and chopped parsley.
The homemade hummus spread used in the recipe can be easily replaced by PlantMade’s instant hummus powder which is delectable and nutritious at the same time. Also, PlantMade’s hot chilli sauce can be used as a spread to make the pizza spicy!
VEGAN STUFFED MUSHROOMS
- package white button stuffing mushrooms (about 9 mushrooms)
- ¼ cup walnuts, toasted
- 1 cup fresh basil
- 1 cup spinach
- 2 cloves garlic, chopped
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ cup roasted garlic hummus/ PlantMade’s instant hummus
Preheat oven to 350F.
- Arrange walnuts on a lined baking sheet. Toast for about 10 minutes, or until golden and fragrant. Meanwhile, wipe dirt of mushrooms with a damp cloth. Carefully remove the stems.
- Dump walnuts into bowl of a large food processor. Place mushrooms hole side up on the baking sheet and bake for 15 minutes.
- Meanwhile, pulse walnuts until finely chopped. Add basil, spinach, garlic, lemon juice, and salt. Pulse until well combined. Use a spatula to scrap down the sides. Add hummus and blend until fully combined.
- Spoon mixture evenly into center of mushrooms. Arrange mushrooms on baking sheet and bake for 10 minutes.
I am sure, by now many of you would be filled with watering mouths! As we conclude this flavourful journey through the myriad recipes crafted from humble hummus, it becomes evident that this versatile ingredient extends far beyond the confines of a dip or a spread. The beloved dip’s unique combination of ingredients deliver a diverse array of health benefits as discussed above, making it a true star in the realm of nutritious and delectable vegan foods.
Now, it’s time to discover the future of convenience and flavour with our popular product “Instant Hummus Powder” kit with “Tahini Mix” to elevate your meals effortlessly. Savor the deliciousness of this gluten-free, soy-free instant hummus, add it into your interesting recipes and enjoy the luscious flavours and health benefits it brings to your table.