The classic hummus recipe came from the Middle East and quickly gained popularity in the West. Pasta from chickpeas does not contain animal products, it is rich in protein, easy to prepare, well stored, has a pleasant taste and creamy consistency. In addition, hummus - the dish is quite simple and easily combined with almost any additions.
The recipe of hummus in Hebrew
In each of these recipes will be used ready-made peas. It is prepared simply: at first it is soaked for 8-10 hours, and then it is cooked in already fresh water for two hours.
Ingredients:
- boiled chickpeas - 545 g;
- garlic - 2 teeth;
- tahini 35 g;
- lemon juice - 15 ml;
- ground cumin - 1/2 tsp;
- olive oil - 35 ml.
Preparation
An integral companion of boiled chickpeas in the recipe of hummus is the paste of their sesame seeds tahini. You can prepare tahini with your own hand, grinding sesame seeds in a coffee grinder, or you can buy already in ready-made form.
In the bowl of the blender, roll the boiled chickpeas. Follow the peas and send the remaining ingredients, not forgetting to pre-purify the garlic teeth. Whisk all together until a uniform paste is formed, if necessary, pour water, also do not forget about salt. The prepared hummus is stored in an airtight container for no more than 3 days.Hummus - the classic recipe for cooking
Classic can also be a recipe, cooked with the addition of vegetables. More often, there are root crops like carrots and beets. Such additives give the dish not only an interesting color shade, but also a pleasant sweetish taste.
Ingredients:
- boiled chickpeas - 210 g;
- carrots - 200 g;
- garlic - 2 teeth;
- tahini 10 g;
- lemon juice - 35 ml;
- smoked paprika - 3/4 tsp.
Preparation
Carrots can be boiled for a couple, but it is better to bake to preserve maximum taste. When the carrot slices soften, put them in the blender together with chickpeas, add tahini, garlic paste, lemon juice, paprika and salt. Whisk all together until a homogeneous paste is formed, then pour a little liquid or olive oil, if necessary.
A classic recipe for hummus from chickpeas
Hummus is an ideal dish for a party, in which dishes with pea paste can be served as a dip for chips or crackers. This hummus in the Mediterranean manner can become one of the dishes.
Ingredients:
- boiled chickpeas - 490 g;
- tahini 10 g;
- a branch of rosemary;
- lemon juice - 25 ml;
- olive oil - 35 ml;
- water - 40 ml.
Preparation
Boiled chickpeas throw into the bowl of the blender and pour in water with lemon juice and butter after. Add a pinch of salt and whisk everything until a pasty consistency. Chop the rosemary and put it in the hummus, then add the paste from the sesame seeds and repeat the whipping.
Israeli hummus is a classic recipe
For those who do not like the overly bright taste of raw garlic in hummus, we suggest replacing it with garlic baked, which will complement the dish with its aroma, but declare its presence not so radically.
Bake garlic simply, enough to wrap the head with foil and send it to a preheated 190 degree oven for 20 minutes.
Ingredients:
- boiled chickpeas - 440 g;
- tahini 45 g;
- lemon juice - 35 ml;
- the head of baked garlic;
- pinch of paprika;
- olive oil.
Preparation
Put in the bowl of boiled chickpeas, add sesame paste and pour in lemon juice. Then sprinkle a pinch of salt and squeeze out the contents of the garlic teeth. Whisk all components of hummus together in a homogeneous paste, then serve it, sprinkling with oil and sprinkling with paprika.