2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hummus is one of the favorite pastas in Arabic cuisine. It is prepared quickly and can be used both as a dip and as a side dish to all kinds of meat and vegetables. And since spices play a major role in Arabic cuisine, different ingredients and different spices are added to different hummus recipes. Here are six recipes for making delicious hummus.
Traditional hummus
Necessary products: 1 can of chickpeas, 3 tbsp. sesame tahini, 4-5 tbsp. olive oil, 4-5 cloves garlic, 1/3 tsp. red pepper, 2 tbsp. lemon juice, salt, fresh onion for decoration.
Preparation: Drain the chickpeas. Canned water is preserved. All products are mixed and blended to obtain a homogeneous mixture. If the result is too dry, add a little of the canned water. It should have a medium-thick consistency.
Walnut-lemon hummus
Necessary products: 100 g walnuts, 1 tsp. cumin beans, 1/2 tsp. coriander seeds, 1/2 tsp. cayenne pepper, 400 g canned chickpeas, 60 ml olive oil, 3 tbsp. lemon juice, 2 cloves garlic, 1 tsp. sol.
Preparation: Roast the walnuts in a dry pan to a pleasant aroma and cool. Fry the cumin and coriander seeds in the same pan for 30 seconds, then grind to a powder.
The drained chickpeas, olive oil, lemon juice, finely chopped garlic, salt and crushed spices are blended in a blender. Rub the walnuts with your palms, removing the skin from the nuts. They are added to the humus and mashed again. If it is too dry, add 1-2 tbsp. water.
Homemade hummus
Necessary products: 800 g canned chickpeas, 80 ml fresh lemon juice, 1/4 tsp. sesame tahini, 2 cloves garlic, 1/8 tsp. hot red pepper, 1 and 1/4 tsp salt.
Method of preparation: Garlic cloves are ground in a food processor. Add the drained chickpeas and 1/4 tsp. of the canned liquid and mashed. Add lemon juice, sesame tahini, hot pepper and salt. Everything is ground to obtain a homogeneous mixture.
Hummus with zaatar
Necessary products: 120 g of dried chickpeas, soaked in cold water overnight, 2 large cloves of garlic, pressed, 1 tbsp. lemon juice, 60 ml olive oil, 100 g sesame tahini, salt, 50 g butter, 1/2 tsp. smoked pepper, 1-2 tsp. zaatar.
Preparation: Drain the chickpeas well and pour fresh water. Bring to a boil over medium heat. Boil for an hour and a half until completely soft. Its foam is rubbed periodically. If necessary, more water is added during cooking. When ready, the chickpeas are seasoned with salt to taste.
Allow to cool in the water in which it was boiled. It is filtered and the water from it is preserved. Together with 100 g of it, the chickpeas are mashed in the food processor. Olive oil and sesame tahini are added. Mash again until a homogeneous mixture is obtained. Salt to taste.
Put the lump of butter in a small saucepan. Allow to melt and simmer for about 5 minutes. When it acquires a light amber color, add the smoked pepper and stir for 20-30 seconds. The pot is removed from the fire.
Transfer the oil to a fireproof bowl and allow to settle to room temperature. The foam on top is removed. The clear oil, which is obtained after settling, is poured into a clean container.
Pour the hummus into a bowl. Small holes are made in it, in which a little smoked pepper is poured. Sprinkle with zaatara.
Hummus with peppers
Necessary products: 2 cups cooked chickpeas, 3 tbsp. sesame tahini, 3 tbsp. olive oil, juice of 1 small lemon, 3 cloves garlic, 3 roasted peppers, peeled, 1 tbsp. cumin, ground, 1 tsp. sweet red pepper, 1 tsp. black pepper, salt.
Preparation: All products are mixed in a food processor. Mash for 1-2 minutes to obtain a homogeneous paste
Hummus with avocado
Necessary products: 100 g canned chickpeas, 1 avocado, 1/2 red onion, 2 tbsp. olive oil, juice of 1/2 lemon, 2 cloves garlic, black pepper, Himalayan salt.
Preparation: Finely chop the garlic and onion. Peel an avocado and cut it into pieces. Put the chopped products in the blender together with the olive oil. Add the chickpeas and season with salt and pepper. Mash until a thick pate is obtained.
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