Creamy, healthy, rich in flavor, and goes with everything – our favorite Middle Eastern chickpea cream is a daily staple at Dobrumba. On the occasion of International Hummus Day, we're sharing with you the recipe we've perfected over the years – along with 3 topping variations!
(4–6 servings: 200 g dried “hadas” type chickpeas, 4 L water, a pinch of baking soda, 250 g Har Bracha tahini, 5 g lemon juice, 5 g Greek sea salt, 100+100+100 g cooking water, 2 ice cubes
Soak the dried chickpeas in 2 liters of water in the fridge for 24 hours. After 24 hours, drain, then cook with the remaining 2 liters of water and baking soda until creamy, about 1–3 hours. Cooking time depends on the chickpeas—monitor the process, skim off any foam, and keep the cooking water. Cool the chickpeas and the cooking water separately. Mix the cold chickpeas with the remaining ingredients and begin blending. Gradually add the cooled cooking water in three batches of 100 g each, and toss in the ice cubes. Blend until you get a smooth, creamy, homogeneous texture.
The lamb köfte is a true Rumba favorite, so we couldn’t skip it this time either – the combination of spiced lamb and silky hummus will stay on your mind once you try it.
(4–6 servings): 500 g ground lamb, half a red onion (brunoise), 2 cloves of garlic grated, 1 bunch parsley, 1 bunch coriander, 1 big pinch of salt, 1 small pinch of pepper
Finely chop the herbs, mix everything together, and keep refrigerated until ready to cook. For cooking, form small balls, then flatten each into a finger-thick patty, and cook in a hot, oiled pan for about 2 minutes on each side.
Our all-green salad impresses not only with its flavors – it's full of antioxidants, vitamins, and fiber to support your health too.
(4–6 servings): 1 bunch curly kale, 2 stalks spring onion, 4 stalks English celery, 1 bunch broccolini, 1 sprig fresh mint, 2 radishes, shaved
For the dressing: 80 ml verjus, 1 big pinch of salt, 500 ml extra virgin olive oil
Seed mix: 50 g pumpkin seeds, 50 g almonds, 50 g sunflower seeds, 50 g sesame seeds, 75 g honey (melted), 25 g Turkish baharat spice mix, 20 g salt
Whisk the dressing ingredients in a bowl or homogenize with a mixer. Mix the seeds with the honey and baharat, spread on a parchment-lined tray, and bake in a fan oven at 180°C for 10 minutes, then let cool. Wash the kale and remove the stems. Boil water with a pinch of baking soda and a pinch of salt. Wash the broccolini, blanch in the boiling water for 30 seconds, then drain and immediately place in ice water. Drain again, and add to a large mixing bowl with the kale leaves, thinly sliced celery, spring onions, and radishes. Drizzle with the dressing, pile onto the hummus, and sprinkle with the seed mix.
Plenty of hummus and plenty of mushroom varieties have passed through the Dobrumba kitchen, but the two have never shared the same plate – until now. And we’re so glad we finally did it!
(4–6 servings): 500 g fresh mixed mushrooms, 1 big pinch ground smoked paprika, 1 big pinch ground cumin, 1 big pinch ground coriander seed, 1 big pinch turmeric, 1 small pinch chili flakes, salt, olive oil
Use fresh, preferably farm-sourced mixed mushrooms – the more variety, the better. Wash them, but don’t soak, as they’ll absorb water. Pat dry. Toss them into a hot, almost smoking pan with olive oil, and sear well on all sides, seasoning with salt and spices during cooking. The process takes no more than 5 minutes. Serve the mushrooms in the center of the hummus, sprinkle with finely chopped parsley, and drizzle with extra virgin olive oil.