How to make hummus at home. Lentil Hummus
Hummus is a very popular cold appetizer in the Middle East. What is it, we will consider today. In Israel, Lebanon, Turkey and Syria, this dish is served as a sauce along with pita bread and pita bread, while in other countries it is consumed with chips or bread. Hummus is an appetizer made from chickpeas, sesame paste, olive oil, lemon juice, paprika and garlic. Recently, this dish has become very popular in vegetarian cuisine. It is especially appreciated by people who cannot eat foods containing gluten.
Composition of hummus
Hummus (what it is, we already know) is made from chickpeas, which are ground with a blender into a puree. Depending on its composition, the taste of the dish may vary. And it depends on the seasonings that are added to taste, as well as vegetables. Roasted tomatoes are a very popular addition to this delicacy. pumpkin puree, pine nuts, feta cheese and others. The food itself contains a lot of protein, fiber, iron, and so on. Consider several recipes for preparing this unusual dish.
Hummus: a classic recipe
Very popular in eastern countries. It is cooked very often. This dish can be found in restaurants in many countries. To make it is not difficult and does not take much time.
Ingredients: five hundred grams of chickpeas, seven tablespoons of olive oil, six tablespoons of white sesame, half a spoon of zira, four cloves of garlic, four tablespoons of juice and spices to taste.
Cooking:
Hummus (a classic recipe) is prepared as follows: chickpeas are soaked for twelve hours, adding a small amount of soda to the water so that it boils well. During this time, the chickpeas swell and absorb all the water. Then it is washed, poured with water at the rate of one to four (at the same time, it should be completely boiled out during the preparation of mashed potatoes) and boiled for two hours, periodically removing the foam that forms. Meanwhile prepare the dressing.
dressing preparation
Zira is fried until a characteristic smell appears. Then add sesame seeds and dry the seeds for strong fire five minutes, constantly shaking the pan. It should be golden in color, but not dark. Then it is chilled. The mixture is well crushed, oil is added and beaten with a blender until the consistency of thick sour cream.
Preparing an appetizer
We are preparing further hummus, the classic recipe of which we are considering. Ready chickpeas are taken out. Strain the broth through a sieve, which must be drained into a separate container. Some of the peas are poured with oil and sprinkled with salt. The remaining legumes are crushed with a blender, oil, two hundred grams of strained broth, sesame and lemon juice are added.
Classic hummus is served, garnished with herbs, paprika, peas, along with pita bread. It can also be served as an independent dish or as an addition to various salads. Store it in a cold place for no more than ten days.
Hebrew hummus
Ingredients: three hundred grams of chickpeas, one hundred grams of sesame seeds, half a spoonful of cumin, seven tablespoons of lemon juice, salt and spices, and herbs to taste.
Cooking:
Before preparing Jewish hummus, it is necessary to sort out the chickpeas, wash well and pour water over night. After a while, the water is drained, the chickpeas are peeled, poured with new water and boiled for two and a half hours. During this time, the beans should become soft. When they are cooked, the water is poured into a separate bowl (it will still be needed). Zira and sesame seeds are poured into a frying pan and fried for three minutes, stirring occasionally. Then they are ground in a coffee grinder. Salt, garlic and oil are added to this mixture and beat with a blender. Then chickpeas are put into this mass and beaten again. Pea broth is added to the mixture, salt and spices, lemon juice are added and mixed. Ready-made chickpea hummus is decorated with pine nuts and herbs. It is served both hot and cold.
Hummus with artichokes
Ingredients: one cup of canned artichokes, four hundred and fifty grams of canned chickpeas, half a spoonful of lemon zest, three tablespoons of lemon juice, two tablespoons of olive oil, five tablespoons of tahini, and two tablespoons of chopped parsley, a pinch of salt, one fourth tablespoon of red pepper flakes, two cloves of garlic.
Cooking:
Homemade hummus with artichokes has a unique taste. This dish goes well with chips or vegetables.
So, chickpeas are put in a blender along with chopped artichokes, tahini paste, butter, garlic and all other ingredients except greens. This whole mixture is whipped to a thick paste. The finished dish is sprinkled with parsley and a few artichokes.
When and how to eat hummus
Hummus (what it is, we already know) is great for breakfast, so every housewife will not need to puzzle over what to cook for her household. This is due to the fact that the dish is endowed with many useful properties. At breakfast, it is served with fresh bread, pita bread, crackers or chips are also good.
If hummus is served for lunch or dinner, then it is complemented by fresh or canned vegetables or meat. This dish is perfect with steak or barbecue. It acquires an unusual taste if it is laid out on a large plate, in the middle of which they put fried mushrooms or meat.
Hummus, the photo of which is attached, is a nutritious product that contains only natural ingredients. When preparing it, no flavorings or food additives are used. This dish is very popular in dietary cuisine, as it contains a small amount of cholesterol. Regular use of it helps to reduce blood sugar levels, prevents the development of heart disease. After using this product, there is a feeling of satiety, which lasts for a long time.
Green hummus (American version)
Ingredients: one-third of a glass of basil leaves, four hundred grams of boiled chickpeas, one can of canned beans, three tablespoons of olive oil, four cloves of garlic, two tablespoons of juice and pepper to taste.
Cooking:
Before preparing the hummus, blanch the basil leaves for twenty seconds and immediately cool them in ice water, dry and place in a blender. Garlic, one spoon of lemon juice, vegetables, salt and pepper, a little oil are also added there. Slowly add the oil while continuing to beat. Then lemon juice is added if it is not enough, but you do not need to put a lot of it so that the dish does not turn out to be sour. The finished puree is laid out on a large plate, served with corn chips. If for some reason basil is not suitable, it can be replaced with parsley or cilantro.
Hummus with eggplant
Ingredients: five hundred grams of eggplant, a pinch of ground black pepper, four hundred grams of canned chickpeas, one clove of garlic, sixty grams of olive oil, half a spoonful of salt, two tablespoons of tahini, two tablespoons of lemon juice.
Cooking:
Prepared eggplants are cut into cubes, mixed with salt and pepper, oil, spread on a baking sheet and baked for twenty minutes. Put canned chickpeas in a blender, after draining water from it, add cooled eggplants, beat until puree. The finished dish is transferred to a bowl and served, decorating with herbs if desired. Store it in a cold place for no more than ten days.
Finally…
Now we know that you can make hummus for breakfast. What is it, oriental cuisine knows well. Recently, however, a dish of chickpeas, tahina and olive oil has become very popular in many countries around the world. He was loved by both adults and children. There are many options for its preparation, however, the following components must be included in the composition: chickpeas, sesame paste, lemon juice and olive oil, garlic and paprika. This dish goes well with raw vegetables, meat, mushrooms, fresh bread, crackers or chips. Be that as it may, this delicious, unusual oriental delicacy won the hearts of many residents. different countries of the world, so they are happy to cook it.
Hummus is a popular bean dish that came to us from the Middle East. It is prepared mainly from chickpeas, but both pea and bean hummus are also served at the table. Due to its neutral taste, puree can be supplemented with various spices as desired: paprika, turmeric, thyme, garlic, hot ground red pepper, etc.
An obligatory component of chickpea hummus is olive or other vegetable oil which gives the dish a velvety aftertaste. This cold bean appetizer can be served in pita or pita bread, in tortillas, or as a separate dish in the form of a pate.
Hummus is especially popular among vegetarians, because legumes are a source of high-quality vegetable protein. Despite the fact that chickpeas are cooked for about 4 hours, your dish from them will be ready in exactly 1.5 hours. How? And you will learn about it by studying this photo recipe!
Taste Info Second vegetable dishes
Ingredients
- Dried chickpeas - 150-200 g;
- Olive or sunflower refined vegetable oil - 30-50 g;
- Salt to taste;
- Ground black pepper to taste;
- Dried thyme (thyme) - 0.5 tsp;
- Laurel leaves - 1-2 pieces;
- A few drops of lemon juice.
How to make chickpea hummus at home
All dried legumes have a very dense structure and in order to boil them, sometimes it takes a lot of time - about 2-4 hours. But pre-soaking will help you significantly reduce it! Remember that chickpeas will expand about 5-6 times in size, so choose a deep bowl with a large margin, approximately as shown in the photo. 
Pour boiling water over it and leave overnight, gently mixing everything. In the morning you will see a container completely filled with chickpeas in front of you - it will absorb water and swell. 
Rinse the chickpeas in water and pour them into a non-stick cookware for boiling: a cauldron, a saucepan, a saucepan. 
Pour 0.5 tsp. soda. Thanks to it, the cooking time will be reduced by 1-1.5 hours, but in no case do not add soda more than the minimum, otherwise your dish will taste bitter. 
Pour in hot water and add a few bay leaves to the container. You do not need to salt the chickpeas - salt will be added along with spices and oil. It should cook for about 1 hour, reducing the heat after boiling. 
Drain the broth with soda and pour the boiled chickpeas into a deep container. Add about 50 ml of boiling water and 2-3 tbsp. oils. 
Add prepared seasonings. 
Grind everything with a blender or thoroughly rinse with a potato press, adding lemon juice to it - the chickpeas will be perfectly crushed, because they are very soft and boiled. 
When the entire bean mass turns into a homogeneous, soft paste, grinding is completed. 
Put the hummus on a plate and make small indentations in it with a teaspoon, pour in the oil mixed with seasonings and garnish the dish with fresh herbs. 
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Enjoy your meal!
You can cook hummus much faster if you buy canned chickpeas. It will be much softer in consistency, but you still need to boil it. Before cooking such chickpeas, wash them and carefully but carefully peel off the skin. This will make the finished dish more tender.
There are many ways to make hummus, the above is a simplified version. The classic recipe requires the use of sesame paste - tahini or tahini. These are roasted grains, ground and mixed with oil. It can be replaced with peanut butter.
You can buy tahina paste in specialized departments of the supermarket, or cook it yourself:
- Take about 100 gr. sesame seeds and roast it in a dry frying pan for 10 minutes;
- Cool, and then grind them with a blender or in a mortar, if the seeds start to stick together, add a spoonful of vegetable oil;
- Add lemon juice and minced garlic to taste.
- Tahini can make up to a quarter of the mass of the finished hummus.
Serve this hearty appetizer on a separate dish, be sure to drizzle with oil and sprinkle with hot pepper. Seasonings can be served separately, so that those who wish can make their own hummus of the desired spiciness. 
In hummus, you can add not only various seasonings, but other products:
- Pumpkin puree - will give a beautiful orange tint;
- Pre-ground potatoes - then it will be a complete and very satisfying dish;
- Mix with chopped and pre-boiled fish.
Hummus like any other the National dish, has many options, the basis here is technology - boiled and mashed chickpeas with spices and butter. This is the perfect appetizer for lunch.
Hummus is excellent. This delicious oriental dish is quite popular all over the world. There are many options for hummus recipes - for gourmets and those who like to conjure in the kitchen. I believe that the simpler the food, the fewer components it contains and the less time it takes to cook, the better.
So, as Gagarin said: “Let's go!”
To prepare a simple and delicious hummus, we need a blender, a coffee grinder and just five ingredients:
- dried chickpeas (about 200 g);
- (one or two teaspoons);
- olive oil (one to two tablespoons);
- lemon (half or third is enough);
- salt (to taste).
In hummus, sesame, as for me, is an optional component. He adds to the dish: a) satiety (this is real) and b) “oriental”. If you don’t have sesame, you can safely cook without it - this also works out well and you don’t need a coffee grinder.
I had sesame, so I cooked with it.
So yes. We take about 200 g of dried chickpeas. If you take more, then the hummus will turn out to be too much, and it is quite satisfying. I somehow cooked from 500 grams - so we ate for a week and even made pies with chickpeas (very, by the way, delicious). 🙂
Chickpeas, if anyone does not know - this is something like oriental peas. The thing is very tasty and quite popular among lovers healthy eating. Solid vegetable protein of excellent quality. It is sold everywhere along with ordinary cereals.
We pre-soak the chickpeas for several hours - you don’t have to do this, but this way it will cook faster. Soaked chickpeas swell and triple in size. In the process of soaking, it is advisable to drain the water a couple of times and pour new water. Why - I don’t know, but everyone does it ... 🙂 🙂 🙂
Pour the soaked chickpeas with about 1.5 liters of water and boil over low heat until soft. It tastes very good, so when I try it for readiness, I manage to eat a fair amount during the cooking process. 🙂
Attention! At the end of cooking, drain the water into a separate cup, do not throw it away. It will come in handy for making hummus (by analogy with using water for mashed potatoes in which potatoes were boiled). Let the chickpeas and water cool down a bit so as not to ruin the blender.
Lightly fry the sesame seeds in a dry frying pan (rather warm up). The grains slightly change color (acquire a barely noticeable cream shade). You don't have to, but it tastes better this way. Let the sesame seeds cool down - so as not to spoil the coffee grinder. After that we grind.
We take a blender or other device that you usually use to make purees or pies. I use a jug type blender for smoothies. Before buying a jug, I used a hand blender and a regular cup. In any case, whatever you use, it is better that it be an electrical device. With a simple potato masher, you are unlikely to be able to make chickpea puree homogeneous.
Using a blender, grind boiled chickpeas (with the addition of water in which they were boiled), ground sesame seeds, a spoonful of olive oil and juice squeezed from lemon into a homogeneous puree. Salt to taste. 
If the water in which the chickpeas were boiled is not enough for mashing, add plain water.
In my opinion, the hardest part about making hummus is handling the blender and making a smooth paste. My jug blender is not very powerful. It only works properly if there is water in it and not too much material is loaded. I have to grind the chickpeas in small portions, then combine them. But the result is worth it - mmm, yummy!
Chef's secret number 1. 🙂 I leave some chickpeas unground and use them for garnish ready meal. When you eat, it is very tasty, if whole peas sometimes come across in a soft, homogeneous paste. If you bought ready-made hummus in stores or ordered it in a cafe, you probably already know this trick.
Having made a wonderful homogeneous puree from all components and decorating it with peas, sprinkle a little olive oil on top. This is the secret from the chef number 2. 🙂
In general, that's all. Hummus is ready. It can be eaten both warm and cold. It keeps well in the refrigerator for two to three days. But, for some reason, it seems to me that you will eat it much earlier.
I wish you all bon appetit!
Take this recipe to your piggy bank. If you know how to deal with your kitchen appliances, then mixing and mashing with fairly simple ingredients is an easy and quick thing. In addition, it is much healthier and more moral to eat vegetable food, and not the one that ran, frolicked and considered a treacherous person as her friend. Well, you know what I mean...
All health, purity, simplicity and happiness! Love you!
Hummus is a very tasty chickpea snack that belongs to Jewish cuisine. The classic dish is prepared with tahini sesame paste, it turns out a kind of dip sauce. It can be served with a variety of vegetable and meat dishes, spread on pita bread, bread or toast. Here are the best classic hummus recipes.
Classic Hummus - General Cooking Principles
Classic hummus is made from boiled chickpeas, also called lamb peas. But there are also alternatives sauce, which is prepared from beans, one of these recipes is below. In order not to delay the cooking time of peas, it must be well soaked, it is best to pour cold water in the evening. In this case, it will take 50-60 minutes to bring the chickpeas to full softness.
What else is put in hummus:
Lemon juice;
Olive or other vegetable oil;
Sesame paste.
All ingredients are ground to a homogeneous paste. It's easy to do this with a blender. But often they use an ordinary meat grinder, passing products through it several times. Spices are added at the very end, so as not to overdo it and adjust the desired taste.
Hummus is served with greens, but sometimes a small amount is added inside before grinding. Here you need to be careful not to spoil the color. Too much parsley can turn the sauce green.
Hummus: a classic recipe with tahini
The classic hummus recipe features tahini sesame paste and lemon juice. These ingredients cannot be replaced with anything. Spices can be chosen to your taste.
Ingredients
150 g chickpeas;
1/3 cup tahini paste;
4 tbsp. l. lemon juice;
1 tsp fine salt;
1 tsp chopped parsley;
2 cloves of garlic;
0.3 tsp paprika;
10 ml olive oil.
Cooking
1. The day before, pour cold water over the chickpeas so that the peas swell well.
2. Drain this water, pour the peas into a saucepan. Pour in clean water and boil until soft. Chickpeas should be easy to knead when pressed. Drain the broth, cool.
3. Peel the garlic cloves, cut in half.
4. Squeeze the juice from the lemon, measure the right amount.
5. Twist the peas with garlic through a meat grinder twice.
6. Or beat it all to the consistency of a homogeneous puree.
7. Add salt, paprika, tahini paste and mix thoroughly. You can again interrupt with a blender, the tastes will combine even better.
8. Transfer the hummus to a serving bowl.
9. Top the sauce with olive oil. Any other vegetable oil can be used instead.
10. Sprinkle with parsley, chopped very finely. Serve dip to the table!
Hummus: a classic recipe with sesame seeds
It is not always possible to purchase sesame paste, but it can be made from ordinary raw seeds. Only white sesame is used. Also in the classic hummus recipe there are various aromatic spices, if desired, the number of species can be reduced.
Ingredients
200 g chickpeas;
3 art. l. sesame;
0.5 lemon;
3 cloves of garlic;
Paprika, zira, coriander, a mixture of peppers;
3 art. l. olive oil;
0.5 bunch of greens and a little for decoration.
Cooking
1. Soak chickpeas in cold water until well-swollen. On average, this will take about eight hours. Then put on the stove, boil until soft, drain the water.
2. Pour sesame seeds into a dry frying pan, fry until golden brown. It is very important not to overexpose the seeds and stir regularly, there should be no scorching, burnt seeds will spoil the taste.
3. Cooled sesame must be ground in a coffee grinder or blender. Add olive oil, stir. It turned out almost the pasta that we need.
4. Add a little fresh herbs to the boiled chickpeas, add all the spices according to the list, add about a third of a teaspoon, salt.
5. Squeeze the juice from the lemon. If the citrus is small or just not very juicy, then we use it whole.
6. Peel the garlic, cut in half and send to the total mass.
7. Beat it all with a blender until smooth and fluffy puree.
8. We introduce the cooked sesame paste, beat again.
9. Transfer the hummus to a serving bowl. To prevent the puree from drying out, you can additionally sprinkle with oil. Decorate with green sprigs.
Lazy Hummus: A Classic Canned Chickpea Recipe
Canned chickpeas are a great alternative to boiled peas. This product allows you to prepare the sauce very quickly and reduce the time at the longest stage of soaking and boiling.
Ingredients
2 cups canned chickpeas;
1 st. l. lemon juice;
5 g fresh garlic;
20 ml of oil;
20 g sesame paste;
Spices and herbs, salt.
Cooking
1. Drain all liquid from canned peas, pour into a bowl for whisking. If a meat grinder will be used for grinding, then we shift it into any convenient dish.
2. Add peeled garlic, pour in lemon juice, spread spices and add all this with olive oil.
3. Beat with a blender for a couple of minutes until the mass turns into a homogeneous gruel.
4. If a meat grinder will be used, then we do not add liquid ingredients yet, pour in after chopping peas with garlic.
5. Add sesame paste, salt, beat everything together.
6. Transfer to a bowl or salad bowl, garnish with herbs.
Hummus: a classic recipe with vegetables
This classic hummus recipe uses sautéed vegetables as an extra. The sauce is tender, lighter, but very tasty and fragrant.
Ingredients
200 g chickpeas;
One bulb;
Three cloves of garlic;
0.5 lemon;
One carrot;
0.3 cups of sesame paste;
30 ml of oil;
Greens and spices.
Cooking
1. Prepare peas in the standard way: soak well, add water, boil until soft, free from liquid and cool.
2. Cut the onion and carrot.
3. Pour oil into the pan, add vegetables. Cook on a slightly less than average fire. Vegetables should not be browned quickly, you need to bring the pieces to softness.
4. Combine peas with vegetables, add garlic to them. Grind the mass in any convenient way. If a blender is used, then it will turn out to be especially successful: lush, homogeneous, creamy
5. Add sesame paste, add juice from half a lemon, but more is possible. Better to try and add to your liking.
6. Pour spices: salt, pepper, you can add paprika, aromatic herbs, cumin. If you want to give the hummus a brighter color and emphasize the presence of carrots in the appetizer, then we additionally introduce turmeric.
Hummus: A Classic Avocado Recipe
Avocado is very useful product, and it can also be a wonderful addition to classic hummus. To prepare a snack according to this recipe, use a soft and ripe fruit, then everything will work out in the best possible way.
Ingredients
200 g dry chickpeas;
1 avocado;
2 tbsp. l. lemon juice;
1 clove of garlic;
1 st. l. ground sesame or paste;
1.5 tablespoons of oil;
0.5 tsp ground cumin;
Salt and pepper;
Parsley greens, tortilla for serving.
Cooking
1. We prepare peas according to all the rules: soak, boil, cool. If there is no time for this, then we use canned chickpeas, but double the amount, that is, we take 400 grams.
2. We clean the garlic, send it to the peas.
3. We cut the avocado around the entire perimeter to the very bone, scroll and separate the halves. We stick a knife into the bone, take it out. Scoop out the pulp with a spoon, leaving a thin skin.
4. Puree all prepared products with a blender or twist a couple of times through a meat grinder using a strainer with the smallest holes.
5. Add lemon juice, add sesame paste or just add ground sesame seeds.
6. Enter salt, add cumin and pepper. Mix the sauce thoroughly.
7. Transfer to a convenient bowl. Since the avocado is an oily fruit, no additional fats were added. But the dish still needs to be sprinkled on top, one tablespoon of oil is enough.
8. Decorate with herbs, serve to the table with a flatbread cut into pieces. By the way, hummus also goes well with thin pita bread.
Hummus: a classic bean recipe
If it is not always possible to find and buy mutton peas, then beans are sold in any store, and besides, they are cheaper. For hummus, it is desirable to choose white varieties, the size of the beans does not matter.
Ingredients
250 g dry beans;
2 cloves of garlic;
2 tbsp. l. olive oil;
1 tsp lemon juice;
Salt and pepper;
0.3 cups of bean broth;
1.5 st. l. ground roasted sesame seeds or paste.
Cooking
1. Soak white beans, boil after swelling. Drain liquid, cool.
2. Grind beans along with fresh garlic cloves.
3. Add a little bean broth to the mass, pour in lemon juice.
4. Add olive oil to ground sesame seeds, stir and transfer to hummus.
5. Add salt to taste, pepper, stir thoroughly with a spoon or beat again with a blender until the mass looks like a homogeneous pate.
6. Serve with tortillas, vegetables and herbs.
Is the hummus too thick? You can dilute it with extra olive oil. If you do not want to increase the fat content of the sauce, then pour in a little meat or vegetable broth, you can use carrot or other vegetable juice, it also turns out delicious with them.
It is believed that chickpeas need to be cooled in the water in which they were cooked, supposedly this has a positive effect on the taste of the snack.
If there is no fresh garlic, then you can safely add a dry chopped vegetable to the hummus. Its quantity is easier to regulate.
The finished sauce can be combined with a variety of products, changing the classic taste. The following additives are especially popular: cheese, cottage cheese, walnuts and pine nuts.
Chickpea hummus is a popular oriental appetizer in the form of a thick, smooth pâté. You can smear it on bread or serve as a sauce or dressing for salads, for main courses. I have already told briefly. Now I decided to show you a detailed recipe for making hummus at home with photos and videos.
Ingredients
- Dry chickpeas - 2 cups
- Freshly squeezed lemon juice from half a small lemon.
- Sesame tahini paste - about 5 tablespoons See video recipe.
- Vegetable oil - sesame, olive or other - a couple of tablespoons.
- Spices - any to your taste. For example, hot red pepper, zira, coriander, paprika. Whole zira and coriander I pre-grind in a coffee grinder.
- Additions as desired - a couple of cloves of garlic, Roasted eggplant or pumpkin pulp, spinach, etc.
- Salt to taste.
- Water.
How to make hummus at home
Soak the chickpeas in water at room temperature. Let it soak for a few hours or overnight. We drain the water from the soaked chickpeas, rinse it and fill it in a saucepan with new clean water - cold.
Put the pot on the fire, bring the water to a boil. Cook the chickpeas over medium heat for about half an hour. We don't salt! If you salt the chickpeas prematurely, they will become hard. Salt should be added at the end of cooking, about 10 minutes before the end of cooking. I often come across recommendations on different sites to cook chickpeas for an hour or more, and even add soda when cooking. I believe that most recipes do not require such a long boil at all. Well swollen after soaking, chickpeas can be eaten even raw. And half an hour of cooking is enough to soften it.
Drain the cooked chickpeas in a colander to drain the water. But do not pour out the water completely. You will also need it to make hummus.
Add sesame paste and lemon juice to chickpeas. Do not overdo it with lemon juice - hummus should not be sour. Lemon juice here only sets off the sesame paste. If you are not sure, it is better to add less juice.
Now add vegetable oil. You don't need much - there is already oil in sesame paste. Grind chickpeas with a blender. When it becomes difficult to grind, add a little water to the chickpeas in which it was boiled. And we continue to grind.
When the chickpeas turn into a puree, add salt to taste and spices - whatever your heart desires. In this case, I added hot red pepper, ground paprika and cumin to my hummus, as well as a little black pepper.
Depending on spices and other additives, hummus acquires different tastes and different shades of color. For example, hummus with baked pumpkin becomes brighter, orange. If you add spinach, the hummus will be green.
Again, add a little water to the hummus, in which the chickpeas were boiled, and also a little oil if desired. Beat with a blender until a smooth consistency so that the hummus is homogeneous, without pieces. Commercially produced hummus is usually completely smooth and smooth. At home, it is difficult to achieve such an ideal consistency, and it is not necessary.
Hummus should be thick enough so that it can be spread on bread or scooped up with a tortilla.
Ready hummus is served to the table in a warm or chilled form. It's delicious in any case. Traditionally, hummus is served in the form of a ring on a large flat dish.
To do this, you need to collect hummus in a pastry bag and squeeze it onto a dish. If you don't have a pastry bag, use a regular plastic bag. Put the hummus in a bag, cut off one corner of the bag and squeeze the pasta onto a serving dish.
A little sesame or olive oil is poured into the middle of the hummus ring. Hummus is decorated with spices and fresh herbs. I garnished it with ground paprika and parsley.
Serve with fresh vegetables and some flatbreads - for example, with pita or chapati. You can also use hummus or something like that. For example, in the photo below, I have chips made from a mixture of corn and whole wheat flour.
Hummus can be stored in the refrigerator for several days. Store it in a glass jar for storage. We fill the jar not to the very top - there should be free space. Level the surface of the hummus and pour it with a thin layer of oil. This is necessary so that the hummus does not dry out on top. Close the jar with a lid and place in the refrigerator.
Before serving, you will need to mix the hummus with the oil in the jar.