No one needs an introduction to hummus. It has to be one of the most popular dips in the world. Soft, buttery and very nutritious, this middle eastern dip made with chickpeas makes its presence felt in fine dining buffets, dinner parties and menus across the world.
I have spoken before about how turmeric has taken the world by storm. After turmeric latte, it was the turn of hummus to get hinged with the golden hue of turmeric.
When I saw that turmeric hummus started making a regular appearance instagram feeds and blog posts, I thought it was about time to share my hummus recipe.
Hummus and pita bread are some of the most requested recipes on this site and now that hummus has made an appearance, albeit with turmeric, I guess it is time for pita to make an appearance too.
I love eating hummus with vegetable crudités, lavash bread, pita bread or simply slathered over toasted bread.
But this time I made my turmeric hummus with some sumac roasted vegetables and some black pepper rice.
For those of you who are used to eating hummus with crudités or bread, you will be surprised by how well it goes with rice.
The hummus, the vegetables and the rice, all on one platter make for a very satisfying meal.
I cant tell you how much I love sumac. This tangy dried berry spice from the middle east combines with the vegetables, resulting in mesmerizing flavors.
If you have sumac on hand, you can literally roast any vegetable and make it taste delicious.
I love the fresh, colourful and nutritious flavours of the middle east. And in this middle eastern inspired platter, I have tried to create a soul satisfying meal with unique spice combinations.
This is a breeze to put together, perfect for that get together with friends or when you want to have a treat on a weekend without toiling in the kitchen.
The best part of this platter is that each of these dishes can be had individually with other dishes of your choice too. I hope you will enjoy this platter and revel in the mystery and magic of these spices, just like I do!
This recipe has been created in collaboration with 24 Mantra Organic, which paves the way for organic living through the Organic Mantras Initiative, using some wonderful and healthy products. Organic ingredients uplift the flavor profile of any recipe. To know more and to support this noble movement, stay tuned on Facebook and Instagram.
Turmeric Hummus With Sumac Roasted Vegetables And Black Pepper Rice
A colourful middle east inspired platter!
1 tbsp sesame seeds, lightly toasted
2 tbsp lime juice
1 cup cooked chickpeas
1/4 cup safflower oil or olive oil
1/2 tsp red chili powder
1/2 tsp asafetida (optional)
½ tsp to ¾ tsp turmeric powder
reserved chickpea cooking water
In a blender put in the sesame seeds and lime juice and process. Add in the rest of the ingredients and grind to a smooth paste. Garnish with red chili powder or sumac.
Serve with vegetable crudites, with bread sticks, slathered over bread or with rice.
Sumac Roasted Vegetables
3 to 4 cups of vegetables (a mix of fresh vegetables like cauliflower, broccoli, bell peppers, potatoes)
3 tbsp safflower oil or sunflower oil or any other oil
½ tsp or more of freshly ground black pepper
½ tsp to ¾ tsp red chili powder
½ tsp cumin seed powder (jeera powder)
Sprinkle sumac generously, all over the veggies. In a bow, put in the remaining seasoning ingredients, the oil, pepper, red chili powder, cumin powder and salt and mix well. Pour over the vegetables and toss well to coat all the sides of the vegetables.
Roast the vegetables in the centre rack of an oven at 200C for 15 to 20 minutes.
Black Pepper Rice
300 gm (1 ½ cups) basmati rice
2 tbsp ghee or oil
½ tsp yellow asafetida powder
½ tsp whole black peppercorns
freshly grated black pepper
2 ¾ cup hot water
1 1/2 and 2 tsp salt or to taste
Soak the rice in water for 15 to 30 minutes. Drain the water off the rice and place over a strainer.
In a pressure cooker or a pan heat the ghee. When the ghee melts, stir in the asafoetida powder, whole peppercorns and the ground black pepper. Stir nicely and put in the drained rice.
Pour the hot water over the rice, stir in the salt and pressure cook for 1 whistle. Allow the steam to escape and then take off the lid. Fluff with a fork and serve hot!
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