National Hummus Day on May 13 is a celebration of the beloved Mediterranean dip enjoyed around the world.
Hummus, a creamy blend of chickpeas, tahini, olive oil, lemon juice and garlic, has grown in popularity in the United States. The dish is now a staple on restaurant menus nationwide and at house parties. With an estimated 100 million pounds consumed yearly, its versatility and rich flavor make it a favorite among food lovers.
Many U.S. restaurants, including Metropolis in Milledgeville, take the opportunity to showcase their unique takes on the dish – whether eaten as a dip, a spread or part of a larger meal, hummus continues to be a go-to option for health-conscious and flavor-seeking individuals alike.
In honor of National Hummus Day, The Baldwin Bulletin spoke with Deepak Kumar, whose family transformed Metropolis from a diner serving Greek cuisine into a Greek-inspired restaurant with Indian influences, about the hummus-making process, customer preferences and the growing love for the Mediterranean classic.
Q: What separates the hummus at Metropolis from store-bought or other places?
Kumar: We use really good olive oil and really good tahini. The biggest reason is the freshness. We make a new batch every day.
Q: How long does it typically take to prepare fresh hummus from scratch?
Kumar: We don’t boil our own garbanzo beans; we use canned garbanzos. For a big batch, we use three large cans, fresh lemon juice, olive oil, fresh garlic, salt and pepper.
Q: Are there any unique or unexpected ways people enjoy hummus at Metropolis?
Kumar: Yes, with chili garlic spicy sauce.
Q: Do you use a traditional recipe, or do you have a unique twist on your hummus?
Kumar: Definitely a traditional recipe, but with a couple of twists.
Q: What do you think about National Hummus Day being a holiday? Did you know it existed?
Kumar: I didn’t know that. We’re making everything a national thing now. But I’ve noticed that almost every American restaurant serves hummus these days. It’s becoming a number-one appetizer.
Q: Do you prepare fresh hummus from scratch each time?
Kumar: From day one. Hummus is one of the biggest menu items in a Mediterranean restaurant. Over the years, I’ve worked on improving it to make it even better.
Q: Do you find customers coming in specifically for hummus or is it more of a surprise hit?
Kumar: It surprises me sometimes. People order hummus alone on DoorDash, even though delivery charges extra. Some customers just eat hummus with grilled broccoli or other sides.
Q: Do you think hummus is more than just a dip? How else do you like to use it?
Kumar: Absolutely. We spread it on chicken pita wraps, steak pita wraps and falafel wraps. It changes the whole flavor.
Q: What is something people might not know about hummus that may surprise them?
Kumar: People don’t realize how healthy hummus is. Garbanzo beans and the other ingredients make it really nutritious. Some customers even order kebabs over hummus instead of rice.
Q: What is the secret to making great hummus? What key techniques or ingredients make a difference?
Kumar: Good olive oil. Also, having a highquality blender helps make it really smooth.
Q: For someone who has never tried hummus before, what dish would you recommend they try on National Hummus Day?
Kumar: I’d recommend baba ghanoush or tzatziki. Tzatziki is very creamy and smooth, so it’s an easy introduction if someone isn’t sure about hummus.