The hummus can single-handedly be credited for introducing a lot of us to Middle Eastern cuisine and therefore, its popularity today is of no surprise. From dips to condiments to having its own flavour profile, the hummus is everybody’s best friend. The fact that it is easy to make has also helped the hummus curry favour with chefs and kitchen novices alike. Since then, the humble hummus has seen multiple iterations in many hands. But what is it about the hummus that makes it so well-loved?
“One of the main reasons would be the familiarity of the hummus’ creamy, dip-like texture and the rich umami flavour profile that Indians love. Its popularity can also be credited to ingredients like chickpeas (chhole), garlic and lime, which are staple ingredients in Indian kitchens,” says Hussain Shahzad, executive chef at The Bombay Canteen and O Pedro. The fact that India is the top producer of chickpeas in the world has only helped the popularity of the hummus. “Indians have been consuming chickpeas in several varieties and ways, ranging from spicy black kadale in the south to rich, tangy chhole in the north, for decades together,” adds chef Beena Noronha, sous chef at Sette Mara, the Middle Eastern lounge, bar & kitchen at The St. Regis Mumbai.