The exotic word "hummus" means the most common paste of Turkish peas.
The homeland of this dish is the Middle East, but recently it has spread throughout the world. Not least of all, this is due to the fact that hummus contains a large amount of vegetable protein and trace elements necessary for the full functioning of the human body. He is especially revered by vegetarians, vegans and people who are forced to follow a diet due to food intolerances.
general information
Turkish pea paste is a wonderful, delicious product. It is known to the world since ancient times. Scientists have proven that the first references recorded in writing are found in Homer's Iliad. The chickpeas that are used to create this dish were grown by the ancient Romans and Greeks, and even the Egyptian pharaohs did not hesitate to have breakfast. It was considered a storehouse of male power, a product that helps to normalize the functioning of the stomach and brain, alleviates the pain of women during childbirth and stimulates subsequent lactation.
To date, adding hummus to a specific state does not work, as many countries consider it their national dish, which allowed it to be included in the famous Mediterranean food system. If we take the general composition, then the paste from chickpea (hummus) includes:
- directly chickpeas themselves, more precisely mashed potatoes from it;
- tahini - sesame seed paste;
- olive oil.
Optionally, garlic, citrus juice and spices may be added.
About health
The value of hummus as a food product is immeasurable. It is rich in protein, which is absorbed by the human body as fully as possible, since it is very close in composition to its fellow animal origin. In addition, it contains a large amount of iron, vitamins, calcium, selenium and antioxidants, which makes it popular among people of any age group.
The introduction of hummus in the diet allows you to normalize blood sugar and reduce the risk of cancer and cardiovascular disease. In addition, due to its structure with a high fiber content, chickpeas normalize the gastrointestinal tract.
Its taste is unobtrusive, so hummus goes well with a wide range of products. This allows him to be in demand both during the main meal, and during a snack. Chickpea paste does not need to be somehow additionally cooked, it can be used simply as a spread on bread.
Hummus Recipe
So how to cook hummus from chickpeas? Nothing is easier! You will need the following products:
- canned chickpeas (can of 500 grams) - 1 pc.;
- lemon juice - 4 tbsp. spoons;
- tahini sesame paste - 2 tbsp. spoons;
- garlic - 2 cloves;
- salt - 1 tsp;
- olive oil - 2 tbsp. spoons;
- ground black pepper - to taste.
Throw the canned chickpeas onto a sieve, save half the drained liquid. Put all the products in a blender and grind to a smooth paste. Add the liquid left from chickpeas until the consistency satisfies you.
That's all you can enjoy.
If you want to make a paste of dried Turkish peas, then you should do the following. Soak a glass of chickpea overnight in plenty of water. In the morning, drain the water, add a new one and cook until it becomes completely soft. Use further as canned chickpeas in the recipe above.
Tahini
As you probably managed to make sure, the algorithm for preparing hummus is elementary. The main problem may be in tahini - sesame seed paste. It is she who gives the dish that special, unique taste. Turkish pea paste without this element will not work. What to do if the shops do not please you with variety, but you want hummus?
In practice, everything is quite simple: to achieve a taste that is as close to authentic as possible, you just need to take 100 grams of sesame, slightly fry it and grind it to a homogeneous paste in a blender, while adding 1 tbsp. a spoonful of any refined vegetable oil. Of course, it will not be absolutely identical to the real taste, but very close to it, and the benefits for the body will be no less.
How to cook hummus from chickpeas, we told, now we will give you one sample recipe with this paste:
- ready-made hummus - 150 grams;
- medium-sized potatoes - 4 pcs.;
- fresh champignons - 3 pcs.;
- cherry tomatoes - 5 pcs.;
- parsley - to taste;
- olive oil - to taste;
- dill greens - to taste.
Boil the potatoes until tender, a little grease.
Coarsely chop the mushrooms and fry over medium heat until cooked.
Put cooked foods on plates, spreading with hummus. Garnish with greens and serve.