The National Hummus Day emphasizes new ways to enjoy an old favorite News, sports, jobs

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Once a regional dish and now a beloved party dip, Hummus has a lot to celebrate on May 13th on the day of National Hummus on May 13th. Nationally, the sale of this creamy chickpeas dip is expected to break 1 billion US dollars by 2031 annually. Fat new flavors, exciting pairings and recipe hacks that repeat the desire for hummus.

With roots in the Middle East and in the Mediterranean, hummus – from chickpeas, tahini, lemon juice, garlic and olive oil – is a refrigerator base food in many houses across the country. The National Hummus Day celebrates everything, from classic hummus to inventive new aromas that are served as a dip, sauce or meal itself. Discover exciting opportunities to improve your traditional hummus.

A historical snack meets mainstream popularity

Food historians discuss the origins of hummus. Munchery explains that the first written proof of hummus in an Egyptian cookbook in the 13th century appeared and demanded chickpeas, vinegar and pickled lemons. The Levant, which today belongs to Syria, Lebanon, Jordan and Palestine, often used both chickpea beans and Tafini in the kitchen and also made these places a probable origin of hummus.

Companies like Sabra made hummus mainstream in America. Scott Goodson, head of the marketing agency, who promoted Sabra, explained in Huffpost how the company marketed hummus as a DIP for the combination with Pita chips. In the Middle East and in the Mediterranean, hummus is often eaten with flatbread, falafel, chicken, eggplants or fish, while a dip was more accessible to American consumers.

According to a report by the Data Bridge Market Research, 6.13 billion dollars worldwide were measured last year last year and almost double until 2032 and reached 11.10 billion dollars. In the United States, Food Navigator found that hummus sales have been triggered in recent years but may come back. Chris Kirby, founder of Ithaca Hummus, announced that new hummus varieties that focus on taste and high-quality production will help increase national sales over $ 1 billion a year.

The expanding options in grocery stores mean a lot to try. Regardless of whether you are a long-standing hummus fan or have a healthy, herbal snack or spread, the variety of flavors and suggestions offers something for everyone. This is also a simple and inexpensive dish at home for even more tailor -made snacks.

Innovative flavors reinvent hummus reinventing hummus

Today's hummus is anything but easy. The long-standing favorites included roasted red pepper, roasted garlic, pine mut and olive tapenade, all of which recently made the top 10 list of Sabra Hummus flavors of Sabra.

Flavor options are not limited to influences in the Middle East. Sabra started a Chimichurri hummus in January and was inspired by the lively Herby -Argentinian sauce. Ithaca hummus offers all the basin hummus, French onion hummus and Jalapeno Lime Hummus. The Egyptian chef Michael Mina shared a foie grass hummus recipe with wine viewers in the last holiday season.

When it comes to flavors, hummus is versatile enough to experiment, especially if you make your own. Adding roasted vegetables such as carrots or beets can bring taste, more nutrients and a splash of color. You can also include other beans such as black beans or white beans for additional protein. Some domestic chefs and brands have even tried hummus in recent years and integrated chocolate for a brownie-batter-like snack and made hummus for every occasion.

How to serve hummus in the National Hummus Day

Hummus as a dip is only the beginning. Let yourself be inspired for the National Hummus Day by new taste combinations and opportunities to serve hummus. Try for dips homemade hummus with spring vegetables or chocolate hummus with fruit. You can also add traditional aromas of the Middle East by crossing your hummus with high-quality olive oil, za'atar, paprika, harissa or whole chickpeas, served with fresh, fluffy pita bread.

Update meals with hummus for taste and a protein thrust. Add a bowl into a sandwich or a grain bowl. It goes well with chicken, beef, lamb and fish as well as vegetable starters such as Air Fry Falafel. You can also use hummus as a healthier alternative for mayonnaise on sandwiches or in dishes such as egg salad.

Many Mediterranean ingredients are the perfect addition to a hummus plate. Baked feta, roasted tomatoes, olives and nuts complete a party spread with homemade hummus. Combine it with mixed green or roasted vegetables that drizzle with Greek salad dressing for a larger meal.

The secrets for perfect homemade hummus

While hummus bought in the shop offers a number of flavors and ingredients, it is difficult to surpass the freshness of homemade hummus. The recipe is simple and requires only a few ingredients. Simply add ingredients to a food processor or a mixer and mix them until you are smooth and adjust the ingredients to your taste.

With thousands of years of history, however, several experts have created secrets for the perfection of hummus. In an interview with Forbes, chef Charbel Hayek swore with high -quality ingredients, including imported Tahini from Lebanon for the best taste. Better houses and gardens found that Ina Garten removed the K.-bean shells of the chickpea, before they mix to make ultra-bare hummus. On the other hand, Bennameur, the chef of Ryan Gosling restaurant in Los Angeles, always gives an ice cube for creaminess.

There is also the question of doses against dried chickpea, but this choice depends on your preference. High -quality chickpeas are recommended in canned manner for hummus, while others swear that they should only use dried chickpeas for a better taste. Dry chickpeas require a soaking and cooking before you can mix them, which makes this option more labor -intensive and time -consuming.

As soon as you have found your preferred consistency and balance of the flavors, start experimenting. Add roasted vegetables, spices, flavored oils or herbs when mixing ingredients. You can also make roasted red peppers, caramelized onions, olives tapenade or homemade Chimichurri to work in your finished hummus.

A dip that is worth celebrating

National Hummus Day on May 13th is the perfect time to rethink this creamy, protein -rich and delicious snack. Regardless of whether you serve it at a party or add it to a meal of week, explore different flavors or adhere to the classic, there are dozens of ways to enjoy hummus this year.

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Kristen Wood is a award -winning photographer, grocery author, recipe developer and certified functional nutrition expert. She is also the creator of Moon and Spoon and Yum, a vegetarian food blog and author of “Vegetarian Family Cookbook”, “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners”. Her work was published in various online and print publications, including NBC, Seattle Times, Elle, New York Daily News, Forbes, Chicago Sun-Times and more.