Such a dish as hummus is popular in the Middle East, and not just popular, but is one of the traditional in Israel, Libya, Turkey, etc. Hummus is a bit of a paste or paste. It is prepared traditionally from peas called chickpeas. These peas are more like nuts. Hummus can be served as a snack with lavash, breadsticks or sliced ​​vegetables. You can make a roll of pita bread and fried vegetables, and use hummus as a sauce. You can serve as a side dish for meat, for example lamb. In general, traditionally, hummus is placed in a bread cake - pita with falafel, such cutlets, which are also made from chickpeas. Now we will teach you how to cook homemade hummus according to a traditional recipe from chick peas, as well as a simplified recipe for chickpea flour.
The recipe for cooking hummus from chickpeas at home
It is advisable, of course, to use chickpeas not canned, but dry. The composition of traditional hummus includes tahini - this is a paste made from sesame seeds. It can be purchased in large stores, well, or in extreme cases to cook yourself from ground sesame and olive oil.
Ingredients:
- chickpea - 0,5 kg
- paprika - 1 teaspoon;
- lemon - 1 piece;
- tahini 120 g;
- zir - 5 g;
- olive oil - 85 ml;
- garlic - 3 teeth;
- salt.
Preparation
Peas sorted and soaked for at least 6 hours in a large capacity of not less than 1.5 liters of water, to speed up the process, you can add a teaspoon of soda. If you cook in the summer, it is better to remove the peas in the cold, and then it will turn sour. Chickpeas, when water is collected, will lighten and increase in volume. Washed, in principle, in this form it can already be used, for example, to add to salads. Now boil the peas on low heat under the closed lid in 2 liters of water. We remove foam at the same time, but in general this is not fundamental and is rather aesthetic. We make sure that the seeds are completely covered with water during cooking.
We cook until the beans are soft and boiled, about two hours, maybe more, maybe less.
We do not pour out the broth after boiling, it can still be of use to us. When the peas are filtered, pour it with a lot of cold water and in this water, like my grains, rubbing them between the boats. Our task is to remove the top film, it will float to the surface of the water and it can easily be collected with a noise. We decant the chickpeas and interrupt it in a blender along with garlic and zira. At the end of the salt, add the juice of lemon, paprika, tahini, olive oil and again we interrupt to a smooth paste. If it turns out very thickly - we top up the broth. And keep in mind that after standing a little, hummus will thicken.
When serving, you can also pour oil and sprinkle with paprika.
Hummus recipe for chickpea flour
Preparation by this recipe is much faster, because. there is no need to pre-soak the chickpeas and cook it for a long time.
Ingredients:
- Wheat flour - 0.6 kg;
- olive oil - 105 ml;
- garlic - 3 teeth;
- tahini - 115 g;
- water 750 ml;
- parsley, coriander - 3 sprigs each;
- lemon - 1 piece;
- sweet pepper sweet pepper - 1 pc .;
- salt.
Preparation
The first thing you need to bake pepper so that the skin is even slightly charred. After that, we put it in a bag, we tie it and leave it for 10 minutes, so it will be very good to clean afterwards. At this time we will fill the flour with half the water and thoroughly blend the blender, then top up the rest of the water, stir and place on the stove. We cook on average temperature, we mix all the time with a wooden spoon. Brewed flour for about seven minutes. Then put it into the blender bowl, add garlic, salt, greens, pulp of peeled pepper and whisk. Then pour lemon juice, tahini and olive oil there. We interrupt again and our hummus is ready.