"Hummus" from red beans

"Hummus" from red beans

Category: Culinary recipes

Ingredients
dry red beans	200 g
tahini sesame paste	40 g
garlic	1.5 cloves
lemon juice	1.5 tbsp. l.
olive oil Extra Virgin	1.5 tbsp. l.
cumin, coriander	0.5 tsp
salt	taste

Cooking method

• Rinse the beans, add water and leave for 8-10 hours. Boil in fresh water until tender, drain the water, cool the beans. Leave a little broth.
• Place the beans in the bowl of a food processor, pour in the broth and chop until puree. Add tahini and chopped garlic, pour in lemon juice and olive oil, add salt, beat everything again. Hummus is ready.
• 
• 

Note

You can use ready-made canned beans.

I made a pate from white beans, and now such a wonderful recipe from red beans has appeared. Thank you so much from the bean lover)))

Probably a delicious red bean pate. There is no hummus in it. The problem is that chickpea or chickpea beans are called hummus. Hummus is a paste made from it.

Photos - a feast for the eyes, the composition is what you need, Checkmark - well done! I immediately grabbed the bookmarks!

Probably a delicious red bean pate. There is no hummus in it. The problem is that chickpea or chickpea beans are called hummus. Hummus is a paste made from it.

This fact does not change the taste and usefulness of the recipe. I would not care what the name of the dish was, even if Jackdaw wrote "A couple of beans there"

What a timely recipe! Cried over a bucket of beans (what to do with the harvest!). Well, here comes the application to the post! Bookmark it for sure!

[Caprice]

Probably a delicious red bean pate.

Very tasty! Another, unlike chickpeas, but no less tasty.

The problem is that chickpea or chickpea beans are called hummus. Hummus is a paste made from it.

Caprice, yes, no problem. I know what hummus is, and I think many people here know. Well, let it be pseudo hummus, especially beans and chickpeas - twin brothers one legume family. This is not the case for being "pure in style." Today, many terms are interpreted broadly.

ANGELina BLACKmore, Natasha, This is delicious! I put in the second batch.
Olyadon't put it off for long

very pleased to see you

[Gala]

Gala, simply, hummus is called hummus because it is made from hummus

[Irene]

Irene, yes, understandably Corrected, put in quotation marks "hummus"

[Caprice]

Caprice, In Morocco, hummus is made from large, huge beans.

[Gala]

In Morocco, hummus is made from large, huge beans.

Interestingly, I didn't know. Maybe not hummus, but "white soup":

, which is really made from beans.
Gala, a good recipe, cozy in the autumn. I will prepare it after the "correct" classic hummus (I finally found the recipe), for comparison. Thank you !

[Corsica]

I also have white bean soup with broccoli.

I will cook after the "correct" classic hummus (I finally found the recipe)

Corsica, and you don't have to go far, on the website there are many recipes for classic hummus for every taste

... for comparison

They taste different, but both are good.

[Corsica]

CorsicaFriends live in Israel, and periodically travel to Morocco, and they love the local hummus, I also argued with them that hummus is made only from chickpeas, but it turned out not, they are made from huge beans.

[Corsica]

CorsicaFriends live in Israel, and periodically travel to Morocco, and they love the local hummus, I also argued with them that hummus is made only from chickpeas, but it turned out not, they are made from huge beans.

Probably, he is called something different there.

[Caprice]

Caprice, It was also called Hummus.

[Gala]

Probably, he is called something different there.

It was also called Hummus.

Bessara is called the Moroccan version of hummus, the same notes, but more voluminous, complex and full of flavor.

Not in terms of a dispute, just interested in the information.
Gala, I'm sorry, please, for talking on an abstract topic.

[Corsica]

Corsica, all on the topic. I'm interested too
I already wanted hummus from large white beans

Hummus is called chickpea only in Israel. And in our understanding - this is a ready-made dish made from it, it just so happened. So the quotation marks are a concession to the understanding of the Israelis. And my mother all her life made such a dish of red beans in Lent, without naming it at all. And that didn't make it any less tasty.

[Caprice]

Caprice, Irina, you're right! And she did the right thing to draw everyone's attention to this! Now dishes such as pate from other legumes will be called pate. And hummus-like dishes made from all legumes are delicious. It is delicious from beans, less from lentils, but most of all I like from our most ordinary peas. From peas I make according to the hummus recipe, only together with chickpeas are ordinary peas.

[Masha Ivanova]

Masha Ivanova, and you in Novosibirsk also call chickpeas on the market hummus? And in stores on the price tags of chickpea is written "hummus"?
I am not against the name of the dish "pate", but I would still like to get to the bottom)))

[Anna1957]

Anna1957, Anya! My daughter was married to an Israeli for 10 years and lived in Israel.

[Elena]

Elena, so I'm talking about the fact that chickpeas are called hummus only in Israel)))

As far as I know, the Arabs also call hummus from chickpea. A relative of his daughter there was a real Arab, to whom his mother came to visit. Also called hummus from chickpeas. I can hardly find any other evidence.
And even without this I live calmly.

Hummus is called chickpea only in Israel. And in our understanding - this is a ready-made dish made from it, it just so happened. So the quotation marks are a concession to the understanding of the Israelis.

And even without this I live calmly.

Yes, in principle, the dispute is about nothing))

Hummus is called chickpea only in Israel.

not exactly, in Arabic the word "hummus" also means "chickpea mutton". And the dish itself is a long-standing dispute between Lebanon and Israel, the so-called "hummus wars" that date back to 2008, when Lebanon accused Israelis of appropriating the Lebanese national dish and making money selling and advertising hummus.

And in our understanding - this is a ready-made dish made from it, it just so happened. So the quotation marks are a concession to the understanding of the Israelis.

maybe not worth generalizing like that? Or specify who you mean in this context. For me, hummus is a chickpea dish, and I have nothing to do with Israel or Libya.

And my mother all her life made such a dish of red beans in Lent, without naming it at all. And that didn't make it any less tasty.

With sesame paste?
In general, you care for the purity of the Russian language, but here is gastronomy, just a proposal to give the dish a common name without semantic distortion.
By the way, it's a pity that there is no topic for communication on the forum, in which one could talk about a dish and cooking, without filling a good recipe with abstract comments.

[Corsica]

Corsica, Ilona! What do they say here? 1000500 plus or something like that ?! In general, I agree with you in everything, you are great! They said everything great and right!

[Ilona]

Ilona, I judge, of course, from my own experience, I have no deep knowledge on this topic. Stoyanova, who lives in Israel, has a "hummus diet". And everyone understands that this is about chickpeas. Like - agreed. And no one fixes anyone))

you care for the purity of the Russian language,

Happy - not quite that. It just seems to me that the author of the recipe himself can decide what to call the fruit of his labor.

This is not the case for being "pure in style." Today, many terms are interpreted broadly.

[Anna]

Like - agreed. And no one fixes anyone))

Anna, are you suggesting to remember that this hummus means red beans? And all the other possible options of various authors? It is easier to communicate by already existing analogies.

It just seems to me that the author of the recipe himself can decide what to call the fruit of his labor.

Author Gala earlier, above in the text, she clearly outlined her attitude to this issue:

Irene, yes, understandably Corrected, put in quotation marks "hummus"

.
We, in general, were interested in the message Stavra about hummus in Morocco. Thank you Gala for hospitality and understanding.

she clearly outlined her attitude to this issue:
Quote: Gala from Yesterday at 00:31
Irene, yes, I understand Corrected, put in quotation marks "hummus"

And I expressed my attitude that quotation marks are a concession to the Israelis, since they call our chickpea hummus.

Are you suggesting to remember that this hummus means red beans?

It's funny, but what discrepancies can there be if this particular color of the beans is indicated in the name)))
In my opinion, our dialogue on this topic is too long and does not make sense.

[Gala]

Gala, Check mark! Excuse us for all these completely unnecessary statements in your recipe. But the recipe for this dish with red beans is very tasty, it is with sesame paste. Whatever we call this dish.

[Masha Ivanova]

And I expressed my attitude

I wrote you the answer exchanged views. It's still more interesting and useful to talk about recipes than to bring the emotional component to the spelling of the name of the dish, but everyone has their own interests. And, yes, it makes no sense to pour over what is written, distorting.
Masha Ivanova, Elena, "1000500 plus" (c). What spices and spices do you add, like cumin and coriander?

Sometimes hummus is poured on top with boiling butter and paprika. Also on the Internet I met options with the addition of small cubes of pickled cucumbers or mashed canned beets (for a beautiful color).

Basically, I add the same spices. Sometimes I can add a little black pepper or even a little red, it turns out sharper, a slightly different taste. If I do it for my daughter's family, then they always have little acid, they definitely add lemon juice (in addition to what I added). Only I put a lot of cumin, 3-4 times more than here according to the recipe. Yes, and I like to put sesame seeds much more.
That is, there are practically no new spices, just the proportions are changed. But here everyone is to their liking.
And when her daughter regularly brought us from Israel, she also had a very different taste every time.

Sometimes hummus is poured on top with boiling butter and paprika. Also on the Internet I met options with the addition of small cubes of pickled cucumbers or mashed canned beets (for a beautiful color).

Curious variations We are poured with extra virgin olive oil. Still sometimes whole grains of hummus or pine nuts. Sprinkle with parsley, dried zaatar, sumsum, dry garlic, or whip the hummus with fresh garlic. There are also all sorts of hot sauces and seasonings. Who cares for what.

[Gala]

Gala, I was looking for it in Moscow, but I did not find such a large one, Mistral had the largest white beans, hummus from it turned out to be the most tender, and even with tahini, yummy.

[Stavr]

I didn't have the opportunity to answer earlier, and, okay, we already figured it out

It just seems to me that the author of the recipe himself can decide what to call the fruit of his labor.

I think so too. Choosing the name of a recipe, the author faces a dilemma between maintaining the purity of the style and the informativeness of the title. I deliberately chose the latter. It most accurately and succinctly reflects the essence of the recipe and does not require additional explanations, such as what it looks like. Of course, chickpeas are the main ingredient in hummus (hence the name, which is why I took the name in quotation marks), although, as the internet says, other legumes are often used instead, such as peas and beans.
Pate does not seem to me to be a good name, since pate is, first of all, minced meat from game, meat, liver, eggs, mushrooms, truffles, etc., prepared in a special way.

A bit from the Internet to talk about the composition and additives in hummus.
The main ingredient of ancient hummus (humus) is chickpea puree, and the dish also consists of olive oil, lemon juice, paprika, tahini.
Seasonings (salt, onion, dill, parsley, ground cumin (cumin), chili pepper, zatar) are poured to taste. Some additions to the paste significantly affect the taste of the product. Popular additions are: fried red peppers, fried onions, fried tomatoes, pine nuts, cocoa, pumpkin puree, feta cheese.

I was looking for her in Moscow, but I could not find such a large one, Mistral had the largest white beans

Stavr, there are very large "Lima" beans on sale. I will make it, it seems to me it will be good. Are beans even larger in Morocco?

the author is faced with a dilemma between maintaining the purity of the style and the informativeness of the title.

I also proceed from these considerations. The title should be of interest, and the interested person can clarify the details in the process of comprehension. And I also don't like it when they give me advice on renaming. Although sometimes I agree.
In fact: we have a huge number of recipes with the word "dietary", although diets in the true sense of the word are tueva hucha. Most often, this is meant "for weight loss", but in fact they are not so in terms of the composition of the ingredients. So: should I point this out to all authors? I do not think so. Everyone has their own head on their shoulders.

[Anna]

The title should be of interest, and the interested person can clarify the details in the process of comprehension.

Anna, this is what, in the first place, I was guided by.

[Gala]

Gala, Yes, even larger. more than 5p or 5 kopecks.