Middle Eastern Spice Combinations For Hummus

By Jessica Rogers June 15, 2023 15 mins read 69 Views

If you want your hummus to taste extra special, try incorporating some Middle Eastern spices. They elevate the nutrient profile of your dip and add a delicious new flavor dimension.

For example, Baharat is a spice blend used in Lebanese dishes. It includes a variety of spices such as black pepper, nutmeg, cloves, cinnamon, cardamom, and cumin powder.

Baharat

Baharat is an aromatic spice blend that’s a staple in Middle Eastern and Mediterranean cooking. It’s a warm, sweet and smoky blend made from a mixture of chili peppers, black peppercorns, cardamom, ginger, turmeric and more.

It’s a flavorful addition to stews, tagines, soups and rice pilafs. It’s also great as a rub for chicken or lamb.

You can find baharat in Middle Eastern grocery stores, well-stocked gourmet shops and online. You can also make your own.

To make baharat, you’ll need black peppercorns, cumin seeds, coriander seeds, cloves, cinnamon, nutmeg and paprika. Toast them in a dry pan over medium heat until fragrant, about three to four minutes. Cool and grind with a mortar and pestle or spice grinder.

You can sprinkle this spice mix on sweet potato fries, roasted chickpeas or atop hummus or salads to jazz them up. It’s an easy, sodium-free way to add an extra kick to your meals!

Za’atar

The herby, nutty, and slightly tangy Middle Eastern spice blend Za’atar is the perfect accompaniment to creamy hummus. It can be used as a topping on dips and breads, and even sprinkled over everything bagel seasoning (which is my favorite way to eat it).

Za’atar is a popular herb mix made from toasted sesame seeds, dried thyme, oregano, marjoram, and sumac along with salt. It’s a versatile and classic Middle Eastern spice blend, admired in countries around the world.

It’s also used as a marinade for grilled meats and vegetables. You can even buy it in a jar, but if you want to make your own spice blend, you can use a combination of sesame seeds, dried thyme, dill, and mint leaves, along with some ground sumac. To toast the seeds, spread them on a pan over medium heat for about 2 to 3 minutes until golden. Transfer to a bowl and stir together with the remaining ingredients.

Rosemary

Rosemary is a herb that grows naturally in the Mediterranean, and has a rich, assertive flavor. It is commonly used in meat dishes and as a seasoning for vegetables.

Adding rosemary to hummus is a wonderful way to add some flavor to the dip without having to use too much salt. Rosemary also perfumes the olive oil, which can make the dip a bit more savory.

Another Middle Eastern spice blend that works well in hummus is sumac. Sumac is a maroon-black powder that comes from a wild berry and is sour. It is unique to the region and is often sprinkled on hummus before serving or in salads like fattoush for tartness.

It’s a great herb to keep on hand in the kitchen, especially when you’re cooking for guests. It works well in sweeter recipes too, so try it in fruit salads, coffee cakes and lemon pound cake.

Garlic

Garlic (Allium sativum) is an essential ingredient in most Middle Eastern cooking, and also has many health benefits. In fact, garlic is often used for preventing and treating heart disease and blood pressure.

It is also a great source of vitamin C, which may help reduce the risk of certain cancers and other diseases. The key to using garlic safely is to buy only fresh, untreated cloves.

While there are many spices that can be used to elevate the taste of hummus, garlic is an important one to include. It adds a warm, savory flavor that’s perfect for any dish. Try adding it to your next batch of hummus.

Frequently Asked Questions

What spices are used to make Thai cuisine?

Thai cuisine is famous for its complex flavor profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each spice contributes to Thai cuisine's distinctive flavour profile. You will often find lemongrass in soups, curries and stews. Galangal gives dishes a peppery flavor; chilies add a spicy kick to dishes. Shrimp paste adds umami depth to dishes. Coriander adds a mild yet fragrant aroma to dishes. Cumin adds a smokey flavour to dishes. Turmeric gives dishes a bright yellow hue.

These spices are combined to create complex flavour profiles specific to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. If you're looking to bring the flavours of Thailand into your kitchen, be sure to stock up on these spices!

Thai food can Paprika be used?

Yes. Yes.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can be traced back over 5,000 years ago to Ancient Greece. The Hungarian language means "pepper" and the word "paprika".

Does Thai use ginger?

Yes. The traditional Thai cooking uses ginger heavily. Ginger is used extensively in Thai traditional cooking. It's often added to soups and stir-fries, and it's also common in desserts and drinks like lassis.

Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger is also known to reduce muscle spasms and joint pains as well as treating arthritis.

Ginger is most commonly used fresh in Thailand. Ginger root is first cut into thin strips before drying and stored. Ginger root can be purchased in cans or jars at Asian markets.

How to store your spices?

Keep them away from heat and light.

Place them in a dark cupboard to store spices for extended periods. This will help preserve the spices and prevent oxidation.

Keep your spices out of direct sunlight and in a cool dry place. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices are best stored in an airtight glass jar or tin. If you are storing your spices in plastic containers, ensure there is no moisture.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

Don't throw out any spice leftovers. Instead, use them up by adding them to other dishes. They can be frozen to prolong their shelf-life.

Statistics

According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

How To

Are You able to make curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It's used extensively in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It is easy to make your own at-home recipes! Follow our step by step guide below.

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
Begin by peeling and cutting shallots into small pieces (about 2 cups). Then, cut the galangal roots into small pieces (approximately 3 inches in length), and then set aside.
Next, cut four garlic cloves into pieces. Next, peel and mince the lemongrass stems (about 1/2-inch thick).
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Set aside the white portion of the stem.
After draining the shrimp paste, wash it well and then coarsely smash it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Mix all ingredients until well combined.
The texture should be similar to that of peanut butter.
Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

Mix coconut milk with the mixture.
Slowly add coconut milk to ensure that the paste doesn't become too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
You can make it more spicy by adding more chilies and less galangal root. You should enjoy the final product.

Step4 - Serve