In the Middle East, hummus is a very popular cold appetizer. 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, and in other countries it is consumed with chips or bread. Hummus is an appetizer of chickpeas, sesame paste, olive oil, lemon juice, paprika and garlic. Recently, this dish has gained great popularity in vegetarian cuisine. It is especially appreciated by people who can not eat foods containing gluten.
Hummus composition
Hummus (what it is, we already know) is prepared from chickpeas, which are ground using a mashed blender. Depending on its composition, the taste of the dish may vary. And it depends on the seasonings, which are added to taste, as well as vegetables. Very popular additives to this delicacy are fried tomatoes, pumpkin puree, pine nuts, feta cheese and others. The food itself contains a lot of protein, fiber, iron and so on. Consider several recipes for this unusual dish.
Hummus: a classic recipe
This dish is very popular in eastern countries. It is often cooked. This dish can be found in restaurants in many countries. Make it easy and does not take much time.
Ingredients: five hundred grams of chickpea, seven tablespoons of olive oil, six tablespoons of white sesame, half a spoon of zira, four cloves of garlic, four tablespoons of lemon juice, salt and spices to taste.
Cooking:
Hummus (a classic recipe) is prepared as follows: soak the chickpeas for twelve hours, adding a small amount of soda to the water so that it boils well. During this time, Turkish peas 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 during the preparation of mashed potatoes) and boiled for two hours, periodically removing the foam that forms. Meanwhile, they are preparing a gas station.
Cooking dressing
Zira is fried until a characteristic odor appears. Then add sesame seeds and dry the seeds over high heat for five minutes, constantly shaking the pan. It should become golden, but not dark. Then it is cooled. The mixture is well crushed, oil is added and whipped with a blender until the consistency of thick sour cream.
Cooking snacks
We are preparing further hummus, the classic recipe of which we are considering. Ready chickpeas are taken out. Filter the broth through a sieve, which must be drained into a separate container. Part of the peas are poured with oil and sprinkled with salt. The remaining legumes are crushed with a blender, add oil, two hundred grams of strained broth, sesame paste, garlic and lemon juice.
Classic hummus is served, decorated with greens, paprika, peas set aside with pita bread. It can also be served as an independent dish or as a complement to various salads. Store it in a cold place for no more than ten days.
Hebrew hummus
Ingredients: three hundred grams of chickpea, one hundred grams of sesame, half a spoon of zira, seven tablespoons of lemon juice, pine nuts, salt and spices, olive oil and herbs to taste.
Cooking:
Before preparing Jewish hummus, it is necessary to sort out Turkish peas, wash well and add water overnight. Over time, the water is drained, the chickpeas are peeled, poured with new water and boiled for two and a half hours. Beans should become soft during this time. When they are boiled, the water is poured into a separate bowl (it will still be needed). Zira and sesame seeds are poured into a frying pan and sautéed for three minutes, stirring occasionally. Then they are crushed in a coffee grinder. Salt, garlic and oil are added to this mixture and beat with a blender. Then put the chickpeas in this mass and beat again. Pea broth is added to the mixture, salt and spices, lemon juice are added and mixed. Ready hummus from chickpeas 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 grams of canned chickpeas, half a tablespoon of lemon peel, three tablespoons of lemon juice, two tablespoons of olive oil, five tablespoons of tahini, a pinch of chopped parsley, a pinch of salt, one fourth spoonful of red pepper flakes, two cloves of garlic.
Cooking:
Homemade hummus with artichokes turns 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 all other ingredients except herbs. Whisk this whole mixture to a thick paste. The finished dish is sprinkled with parsley and several artichokes.
When and how to eat hummus
Hummus (what we already know) is great for breakfast, so every housewife will not need to rack their brains on what to cook for their household. This is due to the fact that the dish is endowed with many useful properties. At breakfast it is served with fresh bread, and pita bread, crackers or chips are well suited.
If hummus is served for lunch or dinner, it is complemented by fresh or canned vegetables or meat. This dish is ideally combined with steak or barbecue. It acquires an unusual taste if it is laid out on a large plate, in the middle of which they put fried mushrooms or meat.
Hummus, the photo of which is attached, is a nutritious product that contains only natural ingredients. No flavors or food additives are used in its preparation. This dish is very popular in dietetic food, as it contains low cholesterol. Its regular use helps to reduce blood sugar, prevents the development of heart disease. After eating this product, a feeling of satiety develops that lasts for a long time.
Green hummus (American version)
Ingredients: one third of a glass of basil leaves, four hundred grams of boiled chickpea, one can of canned beans, three tablespoons of olive oil, four cloves of garlic, two tablespoons of lemon juice, salt and pepper to taste.
Cooking:
Before cooking hummus, you need to blanch the basil leaves for twenty seconds and immediately cool them in ice water, dry and place in a blender. They add garlic, one spoonful of lemon juice, vegetables, salt and pepper, a little oil. Oil is gradually added while continuing to whisk. Then add lemon juice 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. Put the finished mashed potatoes on a large plate, served with corn chips. If basil for some reason does not fit, it can be replaced with parsley or cilantro.
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 tablespoon of salt, two tablespoons of tahini, two tablespoons of lemon juice.
Cooking:
Prepared eggplant is cut into cubes, mixed with salt and pepper, oil, spread on a baking sheet and baked for twenty minutes. Canned chickpeas are put in a blender, after draining water from it, cooled eggplants are added, and beat until pureed. The finished dish is transferred to the dishes and served, decorating with greens if desired. Store it in a cold place for no more than ten days.
Finally ...
Now we know that you can cook hummus for breakfast. What is this, Eastern cuisine knows well. Recently, however, a dish of chickpeas, tahini and olive oil has become very popular in many countries around the world. Both adults and children loved him. There are many options for its preparation, however, the composition must necessarily include the following components: 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. Whatever it was, and this tasty, unusual oriental delicacy won the hearts of many residents of different countries of the world, so they are happy to make it.