Hummus

[Important]

Hummus

Category: Vegetable and fruit dishes

Kitchen: Jewish

Ingredients
chickpeas	250 gr.
sesame	150 gr.
lemon	1
garlic	3 cloves
spices or hops-suneli	optional
vegetable oil	7 tbsp. l.

Cooking method

• We wash the peas thoroughly in several waters, soak and leave at room temperature for at least a day - as much as possible, periodically changing the water.
• Lightly fry the sesame seeds in a dry frying pan until golden brown, then grind on a coffee grinder.
• Then, after settling, pour the peas with cold water and set to cook on a small fire.
• Important when boiling these peas, and other legumes, do not bring the water to a boil, and then reduce the heat - the vegetable proteins curl up and the chickpeas will never become soft!
• Cook until about 2.5 hours, watching the water level, add boiling water if necessary. We check the readiness like this - take out the pea and press on the cutting board with a fork - if it's soft - it's done! When cooking, we do not add salt or soda.
• At the end of cooking, remove the peas, puree with a blender, add broth if necessary. We put sesame seeds, lemon juice, garlic, spices. Last of all, vegetable oil and beat until fluffy. Leave to ripen at room temperature for about 3 hours, then put it in jars and put it in the refrigerator. To diversify the taste of hummus, you can add chopped nuts, mushrooms, etc.

Note

Lydia Nikolaevna from the Kuraev forum shared the method of making hummus, for which she is very grateful!

Hummus is especially popular in the Middle and Middle East, including countries such as Israel, Jordan, Lebanon, Syria, Turkey, Cyprus.

Served as a cold appetizer or sauce - in the east, traditionally with pita, lavash, in other regions, sometimes with corn chips, bread, etc. etc.

Hummus is also popular among vegetarians around the world.

Photo gypsy

I'll try again ... maybe the fried sesame will give the paste I wanted (I tried to grind it before, but not fried).

And if you take ready-made chickpeas and sesame paste, then the process is accelerated much ...

[MariV]

MariV , an ideal dish for cooking in a slow cooker Just can't imagine how to eat it? A sandwich? Salad?

Hummus is great for spreading on sandwiches.
It can be served hot as a side dish.
In countries where it is a national dish, it is usually served with warm flatbreads, with which you need to scoop up hummus as a sauce.

I tried to do it according to a similar recipe. I didn't have sesame paste; I couldn't make a paste from the seeds either. Added sesame and sesame oil (always light)

But the most important thing that surprises me in this recipe is too much lemon. Hummus turns out to be very sour, I can't eat that. Therefore, I add just a couple of teaspoons of lemon juice.

I did it very well, though I did it from two cups of sesame, that is, for many servings of hummus at once. But now there is a ready-made one at any time. Also on the dedemed website there is a video recipe for hummus, also tested. It turned out very tasty and authentic (just recently I tried the first time brought from America)

[Pakat]

Pakat, alas, in Kiev you can buy ready-made tahini paste only at a couple of points (and I can't get to them yet)

[Asteria]

Asteria - a lot of lemon? It doesn't matter - turn it down according to your taste, or don't put it at all. The recipe is not a dogma, make for yourself and your taste!

Pakat , my best friend on the forum!
As always, with their five kopecks cents - I also bought ready-made hummus in Duck, for example; after that she began to cook her own!
celfh - about the cartoon - I'll think about it 10 times; on the stove - control over T water. Of course, I would venture to cook in my cartoon, especially since there is a mode for beans! And you can always eat hummus in any form! He's delicious ......

[Gypsy]

Gypsy, yes, it is really oh-oh-very tasty! Especially homemade - you can throw walnuts, mushrooms (MUSHROOMS) there.

we throw mushrooms, or eggplants, or pine nuts.

[Pakat]

Pakat , my best friend on the forum!
As always, with my five kopecks - I also bought ready-made hummus in Duck, for example; after that she began to cook her own!

MariV, well, I don’t have five cents, no matter how you shake, five cents, always please ...
I make it quite often, and the recipe varies greatly, depending on the taste and mood and what is at hand ...

[MariV]

MariV, well, I don’t have five cents, no matter how you shake, five cents, always please ...
I make it quite often, and the recipe varies greatly, depending on the taste and mood and what is at hand ...

I would put the recipe!

How! And this recipe is very willingly used in Fasting. : nyam: In particular, Lydia Nikolaevna - she is generally a mother! Difficulties in cooking, and so - make more and in the refrigerator!
Chickpeas can also germinate:

"It is quite easy to sprout chickpeas - do not forget to pour it a lot of water! It absorbs water very actively and increases in size, if the container is small, it will crawl out of it, like Mishina porridge in a well-known children's work.

The seeds of chickpeas (lamb peas, chick peas) contain up to 30% protein, up to 7% fat, carbohydrates, lecithin. Rich in fiber (up to 22%). They differ from seeds of other crops by very low calorie content - only 120 kcal / 100 g.

They contain vitamins B1, B3, B5, biotin, B6, folic acid (0.65 mg / 100 g), from valuable trace elements - boron, silicon, manganese, iron.

The amount of vitamin C increases during germination from 2.04 to 36.14 mg / 100g.

The total content of antioxidants (CCA) in the process of seed germination of this plant increases 5.9 times, and reaches 503 mg / 100g on the fifth day. This makes chickpea sprouts a product that can be used in the autumn-winter period for the prevention of flu and colds. They are also useful for those who have problems with excess weight.

Chickpea sprouts have a peculiar nutty flavor. "

[Pakat]

Pakat, please remove your link to the search engine, otherwise it skewed the whole screen.

Here's what the Russians wrote about hummus: 🔗
A little effort, and you have prepared not only a delicious, but also an extremely healthy dish. It contains proteins and dietary fiber (beans), phytoncides (garlic), calcium, essential and beneficial fatty acids (sesame) and monounsaturated fats (olive oil) in favorable proportions. Hummus is rich in iron and vitamin C and contains sufficient amounts of folate and vitamin B6.

and I read from the Israelis that for making delicate hummus it is better to choose small varieties of peas, they contain more soluble fiber and pectin.

Chickpeas are delicious. You can just boil it and you don't even need sauce, just pour it with oil and eat it. On the Internet I saw chickpeas boiled glazed in sugar.
I also often add chickpea flour when I fry the cakes.

The only problem is that chickpeas are expensive here. In the absence of, you can replace chickpeas with ordinary peas, it will be no less tasty. But most of the time I make bean pate. True, there I have a variation on the theme with vegetables and cheese. But you can also use sesame seeds.

Sometimes I make pancake cakes with such hummus pate. It turns out very very satisfying

Chickpeas are delicious. You can just boil it and you don't even need sauce, just pour it with oil and eat it. On the Internet I saw chickpeas boiled glazed in sugar.
I also often add chickpea flour when I fry the cakes.

The only problem is that chickpeas are expensive here. In the absence of, you can replace chickpeas with ordinary peas, it will be no less tasty. But most of the time I make bean pate. True, there I have a variation on the theme with vegetables and cheese.But you can also use sesame seeds.

Sometimes I make pancake cakes with such hummus pate. It turns out very very satisfying

And where is it expensive? Regular peas - I tried, no, this is not hummus. And with beans - put a separate recipe for a dark one! It will be very interesting!

[MariV]

MariV , I will be glad if I like something - a number of recipes are there and mine are

[MariV]

MariV , I'll be glad if I like something - a number of recipes are there and mine are

Give me a link, please!

so this link is what I gave

And where is it expensive? Regular peas - I tried, no, this is not hummus. And with beans - put a separate recipe for a dark one! It will be very interesting!

In Siberia, chickpeas are a relatively expensive product.
I posted a recipe for bean pate Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120052.new#new

And I'm just sitting and eating it, it's so yummy .. And very satisfying .. I cooked it according to the Stellochka recipe ... HE is almost identical to this one ... I will cook it more than once ..

Bon Appetit! I believe hummus is more than one thousand years old! And how many people - so many options.

Well, zhysh and I with hummus! unusually ... somehow I never made legumes with lemon. I thought that hummus needs to get used to like pesto. that is, from the first time you can't tell the whole "bouquet".
incidentally, of course, I missed the boiling point and the peas boiled intensively for 5-7 minutes. Nothing terrible happened - everything boiled down perfectly!

Oh, hummus is a delicious thing! Have played around recently too
Kava! Transfer Temka to "legumes", otherwise there is clearly not enough of it

Is there a special topic?

there is a section dishes from cereals and legumes
but there is no hummus
not fair!

my brothers are now doing repairs in my apartment. Nadys brought them into a stupor with green lentils and lamb, on the weekend I'll finish them with hummus.

And in the end - did anyone cook in the cartoon? In what mode and how long?

I think about two hours of extinguishing. and then try until the chickpea is well cooked.

[sweetka]

sweetka,
Grand merci

Incidentally, you have to try yourself in the cartoon. what I stumbled ... but this is a wonderful idea!

[but...]

I have been living in Lebanon since the age of five ... I am calm about hamus (pronounced places), at first I did not understand at all how such mashed potatoes could be eaten, and even with bread, lavash ... I already got used to it ...
I didn’t have peas, but I wanted so much, "our musical" soup, so I went there and zababahala hamus ... but...
as we do: after boiling it still stands t cools in water, and the skin is removed from it ... so they completely clean it from the skin, and then beat it ... it is not considered good if there is a skin in the dish. .. and I didn’t know this before and didn’t understand why they don’t eat, what will I cook ?! okay
still girls, if the water is hard, they must add salt or soda, for better boiling ... well, they taught me that ...
I personally do this in a blender: the cooked hamus is slightly dried, beat it with salt for a couple of minutes, then add tkhine 2-3 tablespoons (it tastes like who likes it) and beat for another 1-2 minutes, then only garlic and your favorite spices, crushed and steamed tablespoons of lemon juice and olive oil, you can have a spoon - two, for the desired consistency ... if a little dry, you can also have a little water from the hamus ... when ready, put it in a plate, make a depression and pour olive oil on top ... serve with herbs (mint and basil)

[katerix]

katerix, Your experience of making and using hummus is very interesting. But if you read the topic from the very beginning, then there is a much-proven experience in its preparation.
About fast food cooking is HERE.

about chickpea skin. somehow I read somewhere that the skin of chickpeas should be removed after soaking, before cooking. before that, yaya always cooked with skin. Essno, since knowledgeable people say, then it is necessary to do so. I soaked the chickpeas - a couple of glasses - and that's not a fig, and for 2 hours, like a fool with a washed neck, I chopped this skin. in fact, the procedure itself is really simple, but the time is spent ... it's just that even if you take each nutina and hold it in ruakah, it's already time, but here you still need to extract it from the skin. I did it. the saddest thing was after cooking. boiled chickpeas without skin was absolutely no different from boiled chickpeas with skin
Well, on a fig goat button accordion? I don't bother with the skin now. once was enough with the head ..

boiled chickpeas without skin was absolutely no different from boiled chickpeas with skin

meaning that in hummus no difference peeled or unpeeled chickpeas? or that the chickpea itself does not taste different?
I've always cleaned after cooking, according to the principle of "vyspokivaniya" cherry pits

As for me, it is not only in hummus, but nowhere is there a difference between peeled chickpeas or not. maybe, of course, I'm not a gourmet and my tinned throat is not the best indicator. but, as they say, for what I bought, for that I sell.

Pampering is, boiled chickpeas to peel! He goes with a skin for a sweet soul! ... and calmly leaves ... Again, cleaning the body ...

Doesn't it affect the consistency in any way?

[Arka]

Arka,
only the amount of added liquid affects the consistency! and blender quality - a good mashed blender will beat!

Doesn't it affect the consistency in any way?

should influence. The Israelis advise buying fine chickpeas also because the peel is thinner, the hummus is softer, it will turn out more tender.

[Arka]

Hurray, our regiment of chickpea cleansing opponents has arrived!
Arka, yes, for the sake of experiment, I'll boil it like this, and clean it. then purée and let the relatives try to distinguish where the puree is from peeled and where not. I'm sure the versions will be very different.

Well, finally, a big specialist in hummus came (walked)!
I also buy the smallest one on the market (it is cheaper, in addition to everything)! Right now, we'll finish it, tomorrow I'll soak the chickpeas again and grill it after cooking, frying it! I love him!

[Arka]

So I was guided by the thickness of the skin. I remember boiled chickpeas, as I look - you can call the skin peel! I decided that the blender would not make it puree, and there would be lumps on the tooth

Hurray, our regiment of chickpea cleansing opponents has arrived!
Arka, yes, for the sake of experiment, I'll boil it like this, and clean it. then purée and let the relatives try to distinguish where the puree is from peeled and where not. I'm sure the versions will be very different.

I will conduct tests

[Arka]

Arka,
I have never seen such a thick-skinned one!

we have grandmothers on the market selling small chickpeas for glasses - 4 UAH (0.5 dollars) a glass. and people of not very Slavic nationality sell chickpeas more, but by weight - 25 UAH / kg (3 USD / kg). the attendants are more expensive. but for the sake of experiment I will buy a glass!

we have grandmothers on the market selling small chickpeas for glasses - 4 UAH (0.5 dollars) a glass. and people of not very Slavic nationality sell chickpeas more, but by weight - 25 UAH / kg (3 USD / kg). the attendants are more expensive. but for the sake of experiment I will buy a glass!

Grandmothers, go, they themselves grow in the garden, but with an Aryan appearance over the hill they buy!

well, probably it is. more non-Slavs have whole bags with chickpeas, wave, soy, prunes and other crap. and the attendants have everything in their bags.

And here only Indians sell and only one species, so you don't have to choose ...
Civilization, come to us! (kneeling smiley breaking forehead)

I also buy the smallest one on the market (it is cheaper, in addition to everything)!

on the Teply Stan?

I’ll go to Israel and eat hummus, falafel and other spindle-shaped pies, I forgot my name and I’ll ask for political asylum there!