What is the name of the chickpea paste. Hummus - a versatile chickpea snack

Hummus is an Arabic dish. Thick sandwich mass has an incomparable rich taste. I want to offer you a proven recipe for cooking at home. Hummus is made mainly from chickpeas, previously boiled until soft. After boiled chickpeas are crushed to a puree consistency with the addition of tahini paste (I will show you how to make it from sesame seeds, because it is not commercially available everywhere), fragrant garlic, olive oil, lemon juice and spices. Hummus is served with lavash, pita, thin cakes, chips. Taste ready meal can be improved by adding certain spices. Pairs well with meat and vegetable dishes.

Required Ingredients:

• Chickpeas 200 g
• Garlic 35 g
• Olive oil 2 tbsp
• Lemon juice 15-20 ml
• Zira 1 tsp
• Sesame 30 g
• Decoction of chickpeas 160-180 ml
• Salt to taste
• Ground black pepper to taste

How to make hummus at home

Before cooking, you need to prepare the chickpeas. Remove defective beans, specks. Rinse well in running warm water. Pour cold water and leave for 5-7 hours to swell.

Drain the liquid, place the beans in a saucepan. Cover with cold water and cook for 40-60 minutes, until the peas are soft. Chickpeas during cooking should maintain their integrity and not boil soft. Can be boiled in a slow cooker. It will take about 20 minutes to bring the chickpeas to the desired state.

Drain the soft peas in a colander and let the liquid drain and cool slightly. Leave some of the broth for the next step.

In the meantime, prepare the sesame paste. Lightly brown the sesame seeds in a dry frying pan.

Immediately pour from the skillet into a blender bowl or mortar to prevent burning. Sprinkle spicy cumin seeds over sesame seeds. Grind to fine crumbs, rubbing the contents well in a circle.

Add chopped garlic cloves and pour in olive oil. Continue to grind until a smooth paste-like consistency.

Pour the chickpeas into the blender bowl. Pour the desired amount of decoction. Punch until smooth. Adjust the consistency of the future hummus with a decoction.

Add chopped sesame seeds, lemon juice, salt, ground black pepper.

Whisk well again. Taste it. Adjust to your taste if necessary.

Hummus is ready. Store in the refrigerator for up to three days, or you can freeze. Enjoy your meal!

Hummus is the recipe oriental cuisine. Such a dish is a puree of crushed chickpeas, which also includes lemon juice, garlic and some spices that emphasize the taste of an unusual snack.

Hummus is usually served to. Chickpea cutlets are wrapped in pita bread, fresh herbs and vegetables are added and seasoned with hummus. This is a classic of Arabic cuisine. Such a recipe is not alien to the inhabitants of Israel, in which, on almost every corner, there are eateries where fresh falafel is prepared, and tahini paste and hummus are served with it.

And while the chickpea falafel appetizer is a classic, hummus doesn't have to be made just for chickpea patties.

Hummus can be served with fresh vegetables, cut them into slices, as well as crackers, chips, bread. In addition, you can run fresh salads, serve hummus with french fries and so on.

So, what to cook hummus from chickpeas at home, we need:

• 500 gr. boiled chickpeas
• 4 tbsp. l. lemon juice
• 2 tbsp. l. tahini paste
• 1 garlic clove
• 2 tbsp. l. olive oil
• salt and red pepper to taste

cooking hummus

It is better not to drain the water from boiled chickpeas. If the sauce is too thick, you can thin the hummus slightly with this water.

1. Put boiled chickpeas, garlic in a blender and beat thoroughly.
2. Then add lemon juice, tahini, 1 tbsp. l. olive oil, salt and beat everything again until smooth, homogeneous.
3. Put the pasta in a deep plate, pour 1 tbsp. l. oil and garnish with red pepper.

Hummus is ready, bon appetit!

Do you often please your family with something other than the usual dishes? Yes, so that the food was not only tasty, but also healthy. You understand that it's not about fried pies on weekends. No, infrequently? So what is stopping you, maybe it seems to you that it is very difficult to cook healthy and unusual food at the same time? Whatever you answer, we will dispel these myths - see below the recipe for homemade chickpea hummus. You will surprise your family and guests with this appetizer and decorate your everyday life with bright taste.

Hummus, what is it?

This is a paste or puree that is an integral part of the diet in the Middle East and near the Mediterranean Sea. Hummus is a source of protein, vegetable origin. For our country, the dish is rare, so you have every chance to become the best hostess among friends. To prepare this appetizer, take chickpeas. These are peas or beans, which is sometimes called lamb.

Recently healthy eating and various innovations in the diet, lifestyle have become popular, because chickpeas are increasingly used to prepare various unusual dishes. In addition to chickpeas, spices, garlic, and olive oil are added to the dish. As you understand, the result is a very fragrant and healthy pasta.

For information! The inhabitants of the Mediterranean have always been distinguished by longevity, good health and beauty. Just remember the hot inhabitants of Italy. They owe much of their excellent health to their diet.

The homemade chickpea hummus recipe that we will offer you will make your table richer. It is not difficult at all, but it will take time, so it is better to postpone cooking for the weekend so that you can make pasta according to all the rules. Hurry here is fraught with disappointment.

Health Benefits of Hummus

One phrase - a healthy snack, is not enough to appreciate the importance of chickpeas and chickpea snacks for our health. In short, we list some of the benefits of eating hummus in your diet.

• It can be used by vegetarians.
• Suitable for gluten allergy sufferers. These are the people who cannot eat many foods that contain grains.
• Removes harmful substances and toxins from our body.
• Fills with energy, makes the skin clearer.
• Normalizes blood sugar levels.
• Contains macro-, microelements, vitamins. Especially a lot in the composition of vitamins of group B.
• It has a positive effect on brain activity and on the endocrine system.

For information! As for the calorie content of hummus, it depends on the ingredients that you use, but if you cook pasta according to the classic recipe, then on average it is 200-300 kcal.

As for the cons, this is gas formation in the stomach if you overeat a snack. Also, the paste is contraindicated for people who have an individual intolerance to the components. If you are wondering what chickpea hummus is eaten with, then it's all a matter of taste. Someone prefers to use it for sandwiches with bread or crispbread, someone adds it to meat, someone dips vegetables, chips and other products into pasta.

Secrets of delicious hummus and useful information

One of the main components of hummus is sesame paste. But if you are not a resident of a metropolis, you are unlikely to be able to find this product. But you shouldn't despair either. Pasta can be made by hand. In a frying pan, sesame seeds are dried and lightly fried, after which you pour them (cooled) into a blender and start grinding. Pour in a little olive oil. good pasta should have a creamy consistency.

To prepare a snack, chickpeas must be taken hot, this speeds up the mixing and cooking process. After boiling the peas, you should remove all the skins, they usually separate on their own, so you just have to filter the chickpeas well. If the chickpeas were well soaked and cooked for a long time, then its skins can not be separated, they will be very soft and the blender will grind them. Be patient, as you need to cook peas for about 2-3 hours, but you need to take three times more water than chickpeas.

Important! Don't cook beans raw. Be sure to soak them for a day, changing the water 4-5 times. Don't expect chickpeas to boil without soaking. Fresh and good peas can be ready in 12-14 hours.

You will use the spices, but don't put them whole in the paste, first grind them in a coffee grinder and then use the powder. One of the main spices in pasta will be zira, it is always used in eastern countries. If you haven’t found it, then replace it with a mixture of red and black peppers, you can also add a little coriander here. So, it's time to move on to the main question, how to cook hummus from chickpeas.

Hummus. Cooking step by step

Ingredients

• Chickpeas - a glass.
• Sesame paste - 40 grams or about 2 tablespoons.
• Half a lemon.
• Olive oil - two tablespoons.
• Garlic - 1-2 cloves.
• Zira - ½ teaspoon.
• Black pepper and red, salt - to taste.

Rinse the peas well and soak, depending on its quality, for a day or for 12-14 hours. During the soaking, change the water so that it does not fade. After we shift the chickpeas into a saucepan and wither with water 1: 3. Boil the peas until fully cooked so that the skins separate from the beans. This is about 2 hours, less than three. If you didn't soak the beans for more than a day, then boil them longer so that they are all soft and steamed.

When the chickpeas are cooked, the water is drained through a colander into another container, and the mass is transferred to a blender. Remember that it is better to take hot or warm chickpeas. In a blender, chickpeas are well chopped, adding a little broth that has been drained. The garlic is crushed separately, then added to the chickpea paste along with the sesame paste. Everything is thoroughly mixed, lemon juice is poured. Hummus is ready, it remains to cool slightly and serve.

Now you know the recipe for chickpea hummus, which is prepared simply, but a little long. But believe me, the result will exceed all your expectations, and your friends will be pleasantly surprised by your culinary skills and ingenuity. You can serve an appetizer with meat, a side dish or simply in bowls with pita bread. Enjoy your meal!

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The birthplace of hummus is the Mediterranean countries. He is especially loved in Cyprus, as well as in the Middle East. In recent years, this nutritious and tasty snack became popular all over the world, from the USA to Europe and Australia. The secret of the popularity of hummus lies not only in its unusual creamy and nutty taste, but also in its outstanding dietary qualities. Chickpeas, from which hummus is prepared, are an excellent source of high-quality vegetable protein, which is very well absorbed by the body. In addition, it contains a large amount of fiber, iron and unsaturated fats.

Hummus is a sauce or pasty mass of pale yellow color. Color may vary depending on the spices added. AT classic recipe hummus, in addition to the chickpea itself, there is a seasoning common in the East - tahini paste, made from fresh sesame seeds. Other ingredients in hummus are olive oil, garlic, lemon juice, and paprika.

Chickpea paste, or hummus, is served at the table as an independent cold appetizer like sauce to different dishes or as a side dish for meat or fish. And it is also smeared on bread - this option is more suitable for a light, but, at the same time, nutritious breakfast. Hummus is eaten with unleavened cakes, with whole grain or regular crackers, as well as with cornmeal chips.

Classic hummus recipe
To prepare the most common variety of hummus, we need:

• dry chickpeas - 2 cups;
  
• tahini paste or white sesame seeds - 50-70 g;
  
• Indian cumin (cumin, zira) - 0.5 tsp;
  
• garlic - 3-4 medium cloves;
  
• juice from half a lemon;
  
• olive oil - 30-50 ml;
  
• salt - 0.5 tsp.
  

To make hummus, you must first buy chickpeas. Currently, this is not a problem - this variety of peas is very popular and is sold in almost all supermarkets and markets. If you have a choice, then choose chickpeas with large smooth peas. Smaller peas are not as tasty, and if the chickpeas look shriveled, they will take a very long time to cook.

The preparation of hummus from chickpeas consists of the following steps:

1. Before boiling chickpeas, they must be soaked in cold water. Soaking time - at least 10 hours, and preferably 12-14. Sometimes especially hard chickpeas are soaked for a day, but in this case you need to change the water at least once. Another way to soften hard peas is to add a little ordinary tea soda to the water in which they will be soaked.
   
2. Before you boil the peas, the water in which it has been overnight must be drained and boiled in fresh water. If the peas were soaked with soda, then it is necessary not only to drain the water, but to rinse it with cold water several times.
   
3. Fill the peas with water and put on fire. When it boils, remove the foam with a spoon. Do not add salt, this will prevent the chickpeas from cooking. The cooking time of chickpeas depends on its variety, and can range from forty minutes to two hours. Be sure to wait for the state of chickpeas when the pea is easy to crush with your fingers. If you remove the peas from the stove ahead of time, the consistency of the hummus will be uneven and the dish will turn out not so tasty. When the chickpeas are ready, drain their decoction into a separate bowl, you will still need it.
   
4. To give the dish a specific flavor in the East, they use zira or Indian cumin. If you can't get it, you can do without it. It is better not to use Russian cumin - it has a completely different smell. So, if you have cumin seeds, then fry them in a dry frying pan, and then grind them in a coffee grinder, blender or grind in a mortar. You can also use ready-made powder, but the first method gives a greater flavor.
   
5. If you have tahini paste, then use it without pre-treatment, and if there is no pasta, but there are sesame seeds, they need to be fried in a dry frying pan so that they are lightly browned. When the toasted sesame seeds have cooled down a bit, grind them with a blender or coffee grinder. The second option is better, since the grinding will be finer, and the paste will turn out to be more homogeneous.
   
6. Now put the peeled garlic cloves in a blender, pour in the olive oil, add the cumin powder and add the chopped sesame seeds (if you grinded it in a coffee grinder). Make puree from these ingredients.
   
7. Add boiled chickpeas in small portions, grind it with a blender into a puree. Gradually pour in the chickpea decoction and lemon juice, add salt. The amount of broth that is required for mashed potatoes, determine by eye. If you want to serve chickpeas as a side dish or appetizer, then the consistency should be more dense. And if your hummus will play the role of a sauce, then it should be more liquid.
   
8. Put the finished hummus on a plate, level it, make a well in the center and pour in a little olive oil. Decorate with greens. You can sprinkle pine nuts on the hummus, garnish with whole boiled chickpeas (for this, you need to set aside a certain amount after cooking), slices of lemon or tomato. Sometimes boiled or stewed meat is placed in the recess in the center of the plate with hummus - then the hummus acts as a side dish.
   

Can be served with hummus fresh vegetables(cucumbers, tomatoes, bell pepper), sliced, oven-baked eggplants, potatoes, or tomatoes. If you put hummus in a bowl, you can serve crackers to it and use them instead of a spoon, scooping up a thick sauce.

There are other options for serving hummus, in any case, this Mediterranean appetizer will brighten up your table.

Hummus is one of the most popular snacks in many countries of the East, and especially in Israel. In Russia, people started talking about hummus quite recently, but in a short time it has become quite famous.

In order to figure out what it is, you just need to find out the ingredients that are needed to prepare this dish. Hummus refers to cold appetizers that have the consistency of pate and are prepared from chickpeas, garlic, paprika, butter, lemon juice and one of the important ingredients - tahini (sesame seed paste).

Benefit

Hummus is healthy because it contains a lot of vegetable protein. Even though this high-calorie dish, it can be used by those who have high cholesterol, because the polyunsaturated fatty acids contained in hummus help to lower it.

You can also observe the content of B vitamins, vegetable fiber, the use of which normalizes the digestion process, the amino acid tryptophan and trace elements, such as manganese and iron.

In addition, hummus contains vitamin E due to sesame oil, and vitamin C due to lemon.

Classic recipe

The classic recipe for making hummus at home:

1. Rinse the peas several times and leave to soak in a saucepan overnight;
   
2. After the water is drained from the chickpeas, you need to remove the husk;
   
3. After the peas are boiled in ordinary water, but it can not be salted in any case;
4. The water in which the peas were boiled will be needed later, so it must be drained into a separate container;
   
5. Zira will need to be fried a little in a frying pan without oil, literally 5 minutes for the aroma to appear;
   
6. Then the cumin must be ground with a mortar or in a coffee grinder;
7. In a hot frying pan, fry sesame seeds without oil until aroma appears;
8. The cooled sesame also needs to be crushed;
   
9. In a food processor or blender, add chopped sesame seeds, garlic cloves, salt and olive oil, grind everything, and then add chickpeas to a blender and bring everything to a puree consistency;
10. Add lemon juice, chopped cumin, a little chickpea broth and salt to taste to the resulting mass;
11. When the hummus is ready, you need to put it on a plate, make a small hole in it and add olive oil there, decorate with parsley.
    

Enjoy your meal!

beetroot hummus recipe

What will be required:

• sesame paste - 100 g;
• Turkish peas (chickpeas) - 400 g;
• 1 lemon;
• 7 art. l. olive oil;
• 600 g of beets;
• ground zira - 3 tsp;
• paprika - 1 tsp;
• salt - to taste.

It will take 40 minutes to prepare.

Calorie content - 210 kcal per 100 g.

Cooking:

1. Peas are soaked overnight, then washed and peeled, peas need to be boiled for 1 hour without adding salt;
2. Boiled chickpeas must be mashed with a blender;
3. Boil the beets, and then cut into small strips or grate, add to the chickpea puree, add tahini there, mix everything and add spices and salt;
4. All ingredients must be mixed with a mixer, gradually add lemon juice and olive oil to taste.

Enjoy your meal!

Jewish dish with roasted peppers

What will be required:

• 300 g chickpeas;
• 2 bell peppers;
• garlic - 4 cloves;
• sesame seeds - 100 g;
• 7 tbsp vegetable oils;
• ground black pepper - to taste;
• 1 lemon;
• salt - to taste.

Cooking time - 3 hours.

Calorie content - 190 kcal.

Cooking process:

1. Soak chickpeas overnight, then rinse and cook for 1 hour without adding salt;
2. Wash the bell peppers, remove the core, put in the oven, which was preheated to 200 degrees, for 25 minutes, then put in a plastic bag for 5 minutes, then peel and cut into small pieces;
3. Fry sesame seeds in a pan for 5 minutes without adding oil;
4. Put boiled chickpeas in a blender, add peeled garlic cloves, chopped peppers, sesame seeds to it;
5. Beat everything with a blender, gradually pouring in lemon juice, vegetable oil adding salt and various spices.
6. Serve the dish chilled.

Enjoy your meal!

pumpkin hummus

• 500 g pumpkin;
• canned chickpeas - 600 g;
• 6 art. l. olive oil;
• 2 bulbs of onions;
• 5 cloves of garlic;
• salt - to taste;
• 1 tsp cumin;
• turmeric - 1 tsp;
• cinnamon - 2 tablespoons;
• Red and black ground pepper- taste;
• 5 st. l. honey;
• 1 lemon
• paprika - 1 tsp;
• 3 tsp ground ginger;
• 300 ml of vegetable broth;
• 60 g coriander.

It takes about 40 minutes to prepare the dish.

Calorie content - 230 kcal per 100 g.

Cooking:

1. The oven must be heated to 220 degrees;
2. Take a form, put foil in it, and put chopped pumpkin on it. Add olive oil, salt and pepper to taste;
3. Put the mold in a preheated oven for about half an hour, the readiness is checked by the sufficient softness of the pumpkin;
4. After the pumpkin is ready, it is taken out of the oven, put on a plate, allowed to cool slightly and put in the refrigerator;
5. Heat up a frying pan, pour some olive oil on it. Chop the onion finely, and grate the garlic, then fry them in olive oil;
6. Add cumin, coriander, turmeric, paprika, cinnamon, ground ginger, pepper to the onion and garlic and fry for a couple more minutes. After that, the contents of the pan are laid out in a blender;
7. Also put canned chickpeas, honey, vegetable broth, a little olive oil and chilled pumpkin in a blender. All ingredients should be whipped until smooth;
8. Add lemon juice, coriander, salt and pepper to the resulting mass, and then whisk again. Serve chilled.

Enjoy your meal!

Hummus with avocado

What is required for cooking:

• 500 g of Turkish peas;
• 7 art. l. olive oil;
• 11 art. l. tahini;
• garlic - 6 cloves;
• avocado - 2 pcs.;
• 1 tsp zira;
• 1 lemon;
• salt and red ground pepper - to taste;
• 3 tsp soda.

It will take 2 hours to prepare.

Calorie content - 250 kcal per 100 g.

Cooking:

1. Peas are soaked in water for 12 hours or overnight; before that, 3 teaspoons of soda must be diluted in water;
2. Water is drained from the soaked peas, and it is peeled off. The husk does not affect the taste, but it will not be possible to achieve a uniform consistency of the dish with it;
3. You can soak the chickpeas again for a while so that they soften even more, or you can start cooking them immediately after peeling them. To do this, it is poured into a deep saucepan and poured with water, salt is not added. After it is ready, which is about 1 hour, it is thrown into a colander, and the liquid is not poured out, it will be needed later for cooking;
4. If zira is in seeds, then it must be ground in a coffee grinder or with a mortar;
5. Garlic should be finely chopped;
6. Lemon juice must be squeezed out;
7. Boiled chickpeas, garlic, zira, tahini, avocado are poured into the blender, salt and pepper, a little lemon juice are added. You also need to add a little chickpea broth and beat everything thoroughly;
8. Put the finished hummus on a plate, make a deepening in the middle and pour a little olive oil into it. They usually decorate with herbs, paprika, ground nuts, sesame or pomegranate seeds.

Enjoy your meal!

• no need to use too much lemon juice, because classic hummus does not have a sour taste;
• the consistency of the dish should be thick and without lumps;
• traditionally in Israel hummus is served in the form of a circle, to make it more convenient to do so, you can just take confectionery accessories;
• ready-made hummus is best to cool a little before serving and serve with herbs;
• tahina is important in the preparation of this Jewish dish, you can buy it ready-made, and if you cook it yourself, it is important not to overcook the sesame seeds and guess the exact part of the olive oil for sesame;
• it is better to separate the husk from the chickpeas, because it will prevent the sauce from achieving uniformity;
• all oriental dishes contain a lot of spices, so you can use pepper, paprika, coriander, cumin, cumin, etc.

What do you eat hummus with?

Hummus can be eaten as an independent dish, you can spread it on bread, pita bread or flatbread. Traditionally, hummus is added as a sauce to falafel, which is put in a tortilla (pita), it turns out something similar to shawarma, only vegetarian. In Jerusalem, hummus is considered a separate dish and is served with something spicy, such as adjika.

Hummus is a sauce that can be prepared the way the hostess wants it. It is based on mutton peas, sesame paste and olive oil, and you can come up with the rest of the ingredients yourself. Most importantly, do not forget about spices, because they are what the East is famous for.