Hummus is a wonderful dish in the form of a delicious pasta, the recipe of which consists of chickpeas, and then we will tell you how to prepare it correctly. In our time, chickpeas or as it is often called mutton peas (turkey peas), without much searching can be purchased at the store.
A classic recipe for Jewish hummus from chickpeas at home
Ingredients:
- chickpea (dry) - 1,5 items;
- sesame seeds - 80 g;
- olive oil - 120 g;
- garlic - 3 teeth;
- lemon (medium) - 1 piece;
- coriander - 1 teaspoon;
- zira - 2 teaspoons;
- black and red pepper - 1/3 of a spoon;
- paprika - 1 tbsp. a spoon;
- small salt - pinch.
Preparation
For 14 hours we keep chickpeas in cold clean water. After, completely drain this water and pour the chickpeas again clean, drinking water. Place the saucepan with peas on the hot plate of the plate and cook it for at least 2 hours in low fire mode. Decoction of chickpeas, we first cast into a mug, and the rest is poured into a sink.
On the hot Teflon frying pan pour out sesame seeds and fry on medium heat until we hear their delicate aroma. Then immediately remove them from the heat and pour into the blender bowl. We are waiting for the sesame to cool down, and then grind it into flour. Fill here literally 2-3 tablespoons of olive oil and beat everything to homogeneity. Thus, we have prepared a paste called tahini.
Cool chickpeas shift to tahini, top up half a cup of the left broth and grind everything in a blender to a mashed state. Then we introduce red, black pepper and add hummus aromas of zira, paprika, coriander. Further here, squeeze out the juice of fresh lemon, chopped garlic, sprinkle the whole mixture with a pinch of salt and thoroughly whisk everything.
Hummus recipe from canned chickpeas
Ingredients:
- chickpeas (canned) - 0.5 liters;
- tahini - 6 tbsp. spoons;
- Ground oregano and zira - 1 teaspoon each;
- young garlic - 3 teeth;
- lemon juice - 3 tbsp. spoons;
- olive oil - 4 tbsp. spoons;
- water - 100 g;
- chopped greens of coriander and parsley - 1 st. spoon.
Preparation
We put the canned chickpeas in a colander, to get rid of the brine that is not necessary to us. Then we move it into a deep bowl and press it through the young garlic press. We introduce ready (bought) or cooked personally tahini, juice squeezed out of lemon, olive oil and boiled water. Add ziruy, oregano and cilantro with parsley. And now we take the blender and crush the ingredients, which we combined to a state of not very dense mashed potatoes. If necessary, you can add water.