Hummus - what is it? How to make hummus? Classic hummus recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the countries of the Middle East, hummus is a very popular cold snack. What is it, we will consider today. In Israel, Lebanon, Turkey and Syria, this dish is served as a sauce along with pita bread and pita bread, while in other countries it is consumed with chips or bread. Hummus is an appetizer made from chickpeas, sesame paste, olive oil, lemon juice, paprika and garlic. Recently, this dish has become very popular in vegetarian cuisine. It is especially appreciated by people who cannot eat foods containing gluten.

Composition of hummus

Hummus (what it is, we already know) is made from chickpeas, which are ground with a blender into a puree. Depending on its composition, the taste of the dish may vary. And it depends on the seasonings that are added to taste, as well as vegetables. Fried tomatoes, pumpkin puree, pine nuts, feta cheese and others are very popular additions to this delicacy. The food itself contains a lot of protein, fiber, iron, and so on. Consider several recipes for preparing this unusual dish.

Hummus Classic Recipe

This dish is very popular in Eastern countries. It is cooked very often. This dish can be found in restaurants in many countries. It is easy to make and does not take much time.

Ingredients: five hundred grams of chickpeas, seven tablespoons of olive oil, six tablespoons of white sesame, half a spoon of cumin, four cloves of garlic, four tablespoons of lemon juice, s alt and spices to taste.

Cooking:

Hummus (classic recipe) is prepared as follows: chickpeas are soaked for twelve hours, adding a small amount of soda to the water so that it boils well. During this time, the chickpeas swell and absorb all the water. Then it is washed, poured with water at the rate of one to four (at the same time, it should be completely boiled out during the preparation of mashed potatoes) and boiled for two hours, periodically removing the foam that forms. Meanwhile, prepare the dressing.

Preparing dressing

Zira is fried until a characteristic smell appears. Then sesame seeds are added and the seeds are dried over high heat for five minutes, constantly shaking the pan. It should be golden in color, but not dark. Then it is chilled. The mixture is well crushed, oil is added and beaten with a blender until the consistency of thick sour cream.

Preparing snacks

Cooking further hummus, the classic recipe of which we are considering. Ready chickpeas are taken out. Strain the broth through a sieve, which must be drained into a separate container. Part of peasdrizzled with oil and sprinkled with s alt. The remaining legumes are crushed with a blender, oil, two hundred grams of strained broth, sesame paste, garlic and lemon juice are added.

Classic hummus is served, garnished with herbs, paprika, peas set aside along with pita bread. It can also be served as an independent dish or as an addition to various salads. Store it in a cold place for no more than ten days.

Jewish hummus

Ingredients: three hundred grams of chickpeas, one hundred grams of sesame seeds, half a spoonful of cumin, seven tablespoons of lemon juice, pine nuts, s alt and spices, olive oil and herbs to taste.

Cooking:

Before you cook Jewish hummus, you need to sort out the chickpeas, wash well and pour water overnight. After a while, the water is drained, the chickpeas are peeled, poured with new water and boiled for two and a half hours. During this time, the beans should become soft. When they are cooked, the water is poured into a separate bowl (it will still be needed). Zira and sesame seeds are poured into a frying pan and fried for three minutes, stirring occasionally. Then they are ground in a coffee grinder. S alt, garlic and oil are added to this mixture and beat with a blender. Then chickpeas are put into this mass and beaten again. Pea broth is added to the mixture, s alt and spices, lemon juice are added and mixed. Ready-made chickpea hummus is decorated with pine nuts and herbs. It is served both hot and cold.

Hummus with artichokes

Ingredients: one glass of canned artichokes, four hundred and fifty gramscanned chickpeas, 1/2 tablespoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons olive oil, 5 tablespoons tahini, 2 tablespoons chopped parsley, a pinch of s alt, 1/4 tablespoon red pepper flakes, 2 cloves of garlic.

Cooking:

Homemade hummus with artichokes has a unique taste. This dish goes well with chips or vegetables.

So, chickpeas are put in a blender along with chopped artichokes, tahini paste, butter, garlic and everything else except greens. This whole mixture is whipped to a thick paste. The finished dish is sprinkled with parsley and a few artichokes.

When and how to eat hummus

Hummus (we already know what it is) is great for breakfast, so every housewife will not need to puzzle over what to cook for her household. This is due to the fact that the dish is endowed with many useful properties. For breakfast, it is served with fresh bread, pita bread, crackers or chips are also good.

If hummus is served for lunch or dinner, then it is complemented by fresh or canned vegetables or meat. This dish is perfect with steak or barbecue. It acquires an unusual taste if it is laid out on a large plate, in the middle of which fried mushrooms or meat are placed.

Hummus, the photo of which is attached, is a nutritious product that contains only natural ingredients. When preparing it, no flavorings or food additives are used. This dish is very popular in dietary cuisine, soas it contains a small amount of cholesterol. Regular use of it helps to reduce blood sugar levels, prevents the development of heart disease. After eating this product, a feeling of satiety appears, which lasts for a long time.

Green hummus (American version)

Ingredients: one-third of a cup of basil leaves, four hundred grams of boiled chickpeas, one can of canned beans, three tablespoons of olive oil, four cloves of garlic, two tablespoons of lemon juice, s alt and pepper to taste.

Cooking:

Before making hummus, blanch the basil leaves for twenty seconds and immediately cool them in ice water, dry them and put them in a blender. Garlic, one spoon of lemon juice, vegetables, s alt and pepper, a little oil are also added there. Slowly add the oil while continuing to beat. Then lemon juice is added if it is not enough, but you do not need to put a lot of it so that the dish does not turn out to be sour. The finished puree is laid out on a large plate, served with corn chips. If for some reason basil is not suitable, parsley or cilantro can be substituted.

Eggplant hummus

Ingredients: five hundred grams of eggplant, a pinch of ground black pepper, four hundred grams of canned chickpeas, one clove of garlic, sixty grams of olive oil, half a spoon of s alt, two spoons of tahini, two spoons of lemon juice.

Cooking:

Prepared eggplant cut into cubes, mixed with s alt and pepper, oil,Spread on a baking sheet and bake for twenty minutes. Put canned chickpeas in a blender, after draining water from it, add cooled eggplants, beat until puree. The finished dish is transferred to a bowl and served, decorating with herbs if desired. Keep it in a cold place for no more than ten days.

Finally…

Now we know what to make hummus for breakfast. What is it, oriental cuisine knows well. Recently, however, a dish of chickpeas, tahina and olive oil has become very popular in many countries around the world. He was loved by both adults and children. There are many options for its preparation, however, the following components must be included in the composition: chickpeas, sesame paste, lemon juice and olive oil, garlic and paprika. This dish goes well with raw vegetables, meat, mushrooms, fresh bread, crackers or chips. Be that as it may, this delicious, unusual oriental delicacy has won the hearts of many people from around the world, so they are happy to cook it.