Hummus is a great side dip for parties and gatherings; however, store bought hummus can be expensive for the amount you receive. Eating out at Indian restaurants can be expensive as well. Solution? Homemade Hummus–it’s inexpensive and extremely versatile. From garlic to roasted bell pepper, hummus can be appreciated by all taste buds. The garam masala hummus today brings a big bite of the Mediterranean home.
Garam Masala is a popular Indian spice consisting mostly of black and white peppercorn; cloves; black and white cumin seeds; cinnamon and black, brown and green cardamom pods. Some masala may be toasted before use to extract flavor and aroma. Garam refers to the intensity of spices, which one can sense from just a whiff. Surprisingly, there is no single garam masala. Recipes and ingredients differ according to region as well as a chef’s individual preferences. From turmeric to fennel seeds, variations can arise to accompany the dish’s flavor; consequently, most pre-made spice mixes in grocery stores contain the basic ingredients.
Here are some tips to keep in mind:
- I used homemade tahini, but you can use store bought. Most kinds of tahini are found in the healthy, ethnic or refrigerated sections of your supermarket.
- I used bottled lemon juice. If you use fresh, be sure to squeeze the lemon over a mesh colander to keep the seeds and strings from falling into your hummus.
- You may want to use more olive oil depending on the consistency of the hummus.
- Feel free to add more than a pinch of paprika to balance out the garam masala. I
- Use about ¾ tsp of garam masala and add more to your tasting. It can be a potent spice if you are unfamiliar with the flavors.
Again, hummus makes the perfect party platter or side at lunch. Pair hummus with chips and crackers or add to a wrap for an extra umph. There are several variations of hummus to keep your stomach happy. Experiment to find your favorite recipes after trying the garam
Leave a comment with your favorite hummus dip recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from the Cooking Bug.