Ready-made homemade hummus is stored in the refrigerator for no more than 5 days, and this is a dish that will never get bored. It can be spread on bread, wrapped in pita bread, or stuffed with pita. Hummus is always useful, and so as not to spend the night soaking chickpeas, then several hours for cooking, you can immediately cook for a month or two and freeze.
You can freeze a fully prepared hummus, but if there is sesame and garlic in the recipe, thawed hummus may be slightly bitter. So, review your recipe and evaluate which ingredients should not be frozen, but rather add immediately before serving.
- Chickpeas (Turkish peas) - 400 g
- Sesame - 60 g
- Zira (cumin) - 0.5 tsp.
- Black pepper - 0.5 tsp.
- Marjoram - 0.5 tsp
- Paprika - 0.5 tsp.
- Olive Oil - 50 ml
- Garlic clove - 2 pcs.
- The juice of half a lemon
Today, while Great Lent is still going on, I’ll talk about how to cook homemade hummus - delicious lean appetizer. In stores it is sold ready-made and expensive. My husband and I loved this wonderful dish and learned how to make it at home, on our own. It turned out no worse, but it is much more profitable. And it’s not at all difficult to do. Highly recommend a try! Moreover, the husband, inspired by his next culinary success, himself shot the entire process of preparation for the blog! :)
First of all, you need to soak 400 g of chickpea (Turkish pea) in cold water. For a few hours, for example, at night.
In addition, in fact, chickpeas, we need.
... sesame paste (tahini), but we will make it ourselves, because it is not common in stores. However, it is prepared very simply. You will also need spices, garlic, olive oil (in extreme cases, you can also sunflower) and lemon. I remind you that the full list of ingredients for any recipe on the blog is in the column on the right if you are coming from a PC or laptop, or below, under the recipe text, if you are using a tablet or smartphone.
So, pre-soaked chickpeas should be boiled until cooked. It will take about 2 hours. We advise that as soon as the water boils, completely drain it and pour hot chickpeas with cold water. And then cook already until cooked over low heat. Chickpeas should become soft, but retain their shape.
Put the finished chickpeas into the chopper from the blender. Submersible at this stage may not cope.
You do not need to drain all the water at the same time, let some of it remain, otherwise the paste will be too thick and dry.
... here to such a consistency!
Now prepare the tahini!
Take 60 g of raw sesame seeds. Fry in a dry frying pan until golden brown.
Grind the sesame seeds in a coffee grinder to a paste. Done!
What else can be added to hummus
The taste of classic hummus can diversify:
- greens (dill, parsley, cilantro, spinach, basil, tarragon),
- any kind of cheese
- black olives
- sun-dried tomatoes
- various spices (ground black pepper, ground coriander, dried ginger, oregano, paprika and so on).
Additional ingredients are mixed in a blender with a basic to a uniform thick consistency.
Taken for spices!
Take 0.5 tsp. zira (cumin), black pepper and marjoram. We used black pepper peas.
We put all this in a coffee grinder and grind it.
In previously ground chickpeas, add sesame paste, a prepared mixture of spices, 0.5 tsp. paprika and salt to taste.
We also squeeze 2 cloves of garlic and the juice of half a lemon.
Add 50-80 ml of olive oil. The exact amount depends on personal preference.
Using a submersible blender, mix the entire mixture until smooth. Put in the refrigerator for at least an hour. Hummus must be infused, and all the ingredients - "make friends."
Hummus is ready! Very tasty just spread on bread :)
Homemade hummus need to be stored in the refrigerator, and so that the top does not ventilate, you can pour it with a little olive oil. It should also be understood that this recipe is basic, and you can “play” with it, adding pine nuts, any greens, olives, olives, etc. to your hummus, to taste. The main thing is that it will be delicious! :)
1. How to cook chickpeas
Soak chickpeas in cold water overnight or at least 8 hours. Water should be a few centimeters higher than chickpea.
Drain and rinse the chickpeas well. Pour it with clean water and cook over low heat for 1.5–2 hours until the grains become soft. 10 minutes before the end of cooking, add a little salt.
Well-boiled chickpeas should easily knead when pressed.
Pour the liquid in which the chickpeas were boiled into another container. Pour the chickpea with cool water and rubbing it with your fingers to peel it off. Then gently drain the liquid from the husk.
You can skip this step, but without husk, the consistency of hummus will be more uniform. This does not affect the taste.
Put the sesame seeds in a preheated pan and fry, stirring occasionally, over medium heat until slightly golden.
Grind the cooled seeds in a blender, add oil and salt and continue to beat until smooth. You should have a slightly fluid paste.
3. How to cook hummus
Put the tahini in the blender, add the juice of a whole lemon, olive oil, salt and zira and whisk lightly. By whipping the tahini first, you make the sesame paste creamier. Then add chickpeas in portions and beat with a blender until smooth.
In the process, add some liquid in which the chickpeas were boiled. You should have a thick creamy paste. It can be salted to taste.
What do hummus eat with?
The traditional serving of this appetizer looks like this: put hummus on a serving dish, pour a small amount of olive oil and sprinkle with paprika. You can decorate hummus with nuts or chopped herbs.
Then a pita cut in triangles, a flat round cake, is dipped into hummus. But ordinary bread or even simple crackers will do.
Marco Verch / flickr.com
There are other ways to use this dish. Vegetables are dipped in hummus, spread on lavash or tortilla before adding the filling, or served as meat sauce, added to pasta and even stuffed with eggs.