Hummus is a very well-known and healthy food all over the world. In many countries of the Middle East, you will certainly be served first of all such a snack with pita, lavash, local bread or lean cakes. Quite often, a lot of fresh vegetables and herbs are served with hummus. This pasta is especially popular with vegetarians and vegans, because it contains a huge amount of nutrients for the human body. If you are an adherent of proper nutrition and a healthy lifestyle, be sure to have hummus in your refrigerator. Just don't buy it in the store, make sure to cook it yourself, it's so easy.
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Ingredients:
Chickpeas - 1 glass
Sesame - 50 g
Olive oil - 4 tablespoons
Garlic - 2 cloves
Sea salt - to taste
Ground black pepper - to taste
Zira - 0.5 tsp
Saffron, turmeric - 0.5 tsp
White wine vinegar or lemon juice - optional
How to cook:
Step 1 of 9
Prepare all the necessary foods from the list. Chickpeas must be pre-washed, filled with plenty of cold water and left to swell for six hours. I always do this at night to be sure. Next, you need to rinse the swollen peas and cook in a large amount of water. Depending on the variety, this can take from 40 minutes to 1.5 hours. But if you add a pinch of baking soda to the water, the process will be much faster.
Step 2 of 9
Tahini sesame paste is added to any hummus. I never buy it because I rarely cook food with it. But I know how easy it is to cook it yourself. To do this, take white sesame seeds and fry it over low heat until slightly golden brown.
Step 3 of 9
While still hot, transfer the toasted sesame seeds to a coffee grinder and punch until they are pasty. You will see that the mass gathers into one lump.
Step 4 of 9
Transfer the sesame mixture to a bowl and add two tablespoons of olive oil. Tahini is ready!
Step 5 of 9
By this time, the chickpeas should have already been cooked. Drain the water from it, but do not pour it out just like that, it will be useful to us. Cool the peas slightly.
Step 6 of 9
Transfer the boiled chickpeas to a convenient bowl, add all the spices, remaining oil, tahini and garlic.
Step 7 of 9
Pouring little by little the water in which the peas were boiled, punch the entire contents of the container until smooth. Adjust the density as you wish, I love very thick hummus.
Step 8 of 9
Stir the paste, taste it. If you find it too sugary, you can add a little white wine vinegar or lemon juice.
Step 9 of 9
Put the finished chickpea hummus in a deep bowl, make a small depression inside and pour a little olive oil into it. Serve the appetizer with fresh herbs, vegetables, and unleavened flat cakes.
Enjoy!
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