Making hummus at home from chickpeas

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Prepared by: Vladimir Bratikov

05/03/2017 Cooking time: 10 hours 0 minutes

This chickpea paste is very popular in the East. Hummus is prepared with different seasonings, but the main ingredients are always chickpeas and tahini paste. Healthy and tasty dish.

What is hummus

Hummus means peas in Arabic. The cold dish under this name is nothing more than pea pate with tasty and healthy ingredients, such as olive oil, tahini (or tahini), lemon juice, spices, garlic. For hummus, you need large, hard peas - chickpeas (nukhat, nokhut - they are called differently among different peoples). It is better to take imported chickpeas; Turkish ones are perfect. Chickpeas must be clean, without foreign impurities.

Cold appetizer hummus is a traditional dish made from chopped chickpeas. Chickpeas are also called Turkish or lamb peas. Hummus is especially popular in the countries of the Middle East: Israel, Turkey, Syria. Hummus is usually served with flatbread, pita bread, chips, and fresh bread.

And to prepare hummus, in addition to the main products - olive oil, sesame paste, lemon juice and garlic, you can include paprika, cumin, fried tomatoes, pine nuts. This cold snack contains vegetable protein and fiber. It contains little cholesterol, as a result of which hummus can be classified as a dietary dish.

Spiced hummus recipe

This type of hummus already has more spices. To prepare hummus according to this recipe, we will need :

• 400 g chickpeas
• 7 tbsp. olive oil
• 2 tbsp. ground sesame
• juice of one lemon
• 1 clove of garlic
• 0.5 tbsp. cilantro seeds
• 0.5 tbsp. ground cumin
• 0.5 tbsp. ground paprika

Soak the chickpeas in cold water overnight. Then drain the water, pour cold water over the chickpeas again and cook until they become soft. Drain the remaining water and transfer the chickpeas to a blender.

Add sesame seeds, lemon juice and spices to the chickpeas, grind everything until smooth. Continuing to stir, pour in the olive oil in a thin stream. Before serving, let the hummus sit for about an hour.

Hummus - a classic recipe with chickpeas

Ingredients:

• chickpeas - 1 cup;
• olive oil - about 5 large spoons;
• garlic - 2 cloves;
• paprika - to taste;
• sesame seeds - 5 large spoons;
• juice of half a lemon;
• greens - to taste.

How to make hummus at home - step-by-step recipe with photos:

The main product of hummus - chickpeas - need to be washed and soaked in water for 8-10 hours. It's better to do this at night. In the morning, rinse the peas, add plenty of water again and cook.

Cook the chickpeas at a low boil, depending on the size of the peas, for 1.5 - 2 hours.

The classic hummus recipe is prepared without adding salt.

Hummus is a snack made from ground chickpeas. To make the hummus tender and smooth, there is one secret. Boiled chickpeas need to be freed from the outer shell. To do this, drain the broth from the chickpeas.

But do not pour out the broth. It will be useful for making purees. Rinse the peas with cold boiled water. And just peel the peas with your hands, pressing the grains with your fingers.

The shell is easily separated from the peas.

Leave a couple of spoons of boiled chickpeas to decorate the hummus, and puree the rest of the chickpeas using an immersion blender. If necessary, gradually add broth to the puree.

To make hummus you need tahini (sesame) paste. But it is not always possible to buy it, so you need to prepare a replacement for it. To do this, sesame seeds need to be fried in a frying pan.

You can add cumin to sesame seeds. Fry sesame seeds until light golden brown.

Grind the roasted sesame seeds to a paste using a blender.

Add the juice of half a small lemon. Mix.

Add a little olive oil to the chickpea puree. Beat with a blender.

Add chopped sesame seeds with lemon juice. Beat again. Hummus is ready.

Spoon hummus onto a plate. Make a hole in the center for the peas. Put in the grains.

Use spices and seasonings according to your taste. Paprika and olive oil remain unchanged, which is poured over whole chickpea grains. Spread the chopped garlic on top of the hummus and sprinkle with herbs. Pepper and add a little salt. Place hummus on a piece of matzo or pita bread and serve as an addition to meat and vegetables. Healthy and very tasty! Bon appetit.

Roasted Garlic Hummus Recipe

You can make hummus with roasted garlic. To do this we will need to take the following ingredients :

• soaked chickpeas - 450 g
• garlic - 1 head
• lemon juice - 2 tbsp.
• olive oil - 1 tbsp.
• oregano - 1 tbsp.

Soak the chickpeas and cook them in the same way as in any of the previous recipes. Divide the garlic into cloves and finely chop. Lightly fry the chopped garlic for literally 30 seconds so that it does not have time to burn. Then make hummus in the same way as in previous recipes, first mixing all the ingredients and then gradually adding olive oil.

Before serving, you can sprinkle the hummus with whole chickpeas (pre-boiled), toasted pine nuts, finely chopped herbs, ground paprika - in general, diversify the hummus recipe as you wish.

Your recipes can be sent to the address indicating the name of the recipe author.

How to make Hummus with beets and chickpeas

This is a simple recipe for a delicious oriental dish. It is prepared in almost the same way as the classic one, but with the addition of beets and various spices. You will definitely like beetroot hummus and will become a regular dish on your table.

List of ingredients for preparing Turkish dishes:

• soaked chickpeas – 450 g;
• beets - 2 pcs. medium in size;
• tahini (tahini) – 3-5 tbsp. spoon;
• olive oil 4 tbsp. spoons in puree,
• 2 spoons for topping;
• garlic - to taste, but not less than 3 medium-sized cloves;
• lemon juice – 3-4 tbsp. spoons;
• ground red and black pepper, cumin, ground coriander, salt - to taste.

Preparation:

Making hummus is not difficult, it just takes a fair amount of time to prepare and cook. But this is due to soaking and cooking the peas; you won’t have to stand at the stove for hours.

Soaking chickpeas

Chickpeas, like all legumes, need to be soaked for 6-7 hours. Sort the peas, add slightly warm water, I do not recommend baking soda, since the broth will be needed later, and the soda gives the broth a not very pleasant taste. Good chickpeas swell without any tricks.

The secret to cooking peas for hummus

• do not add salt when cooking (categorically!), otherwise the chickpeas will become hard and will not cook; you should always salt the peas when they are ready and soft; it is best to soak and cook the chickpeas in an enamel pan, aluminum cookware will not work, the color of the chickpeas will turn out dull and brown in it ;
• chickpeas are cooked over low heat (like all legumes), and there is no need to first bring to a boil and then reduce the heat. It is better to keep the entire cooking process on an equally even, low heat. The ideal method is simmering, this way the color of the peas remains beautiful and juicy.

By the way, here’s one little piece of advice for housewives - boiled peas can be dried in a colander and put in the freezer, they can be stored for a long time and are a good help.

• When cooking chickpeas, do not stir them, especially with an iron spoon. Legumes generally do not like metal, so even skim off the foam when boiling and take a sample only with a wooden spoon. The metal, like salt, gives legumes their fossil properties.

Tahini paste for making hummus: what it looks like, photo

Preparing tahini - the main ingredient of real hummus

The second main and important ingredient of hummus is tahini or tahini. It is essentially sesame seeds, roasted, ground and diluted with olive oil. There are ready-made sauces of excellent quality on sale; if you wish, you can prepare them yourself at home. The proportions are arbitrary - by eye. I usually get it like this:

• for 500 g of sesame seeds, 2-3 tablespoons of oil.

When buying sesame, be sure to taste it - it should not be bitter, you need to take light sesame with a shiny tint.

Buy unpackaged sesame in bags, preferably by weight, where everything is visible.

Fry sesame seeds in a frying pan until light golden brown and grind in a blender. Dilute the resulting paste with olive oil.

Olive oil adds softness to the taste and increases the nutritional value of the dish. It makes the consistency of the pate even, smooth, and shiny.

For all sauces, pates and salads, prefer extra virgin olive oil, not refined. It contains almost all the vitamins and minerals of natural olives, absolutely natural.

Refined olive oil is also good, but it is already heat-treated and is best used in hot, fried dishes.

When the peas are ready

We soaked the peas, boiled them, they are soft, fragrant and are waiting for hummus comrades. Whether to remove the top shell of chickpeas or not is not an important question; the taste of the snack does not change. The consistency of the puree may change slightly - with peeled chickpeas it will be perfectly smooth, with unpeeled chickpeas with a shell it will be slightly pitted and rough. The choice here is yours.

I don’t remove the peel, and it seems to me that it tastes better. The fact is that I live in Antalya, we are friends with many Turkish families (otherwise it wouldn’t work, my husband is Turkish), I learned to cook this dish from experienced housewives with roots in the south. eastern regions, where hummus is a must on the daily menu.

By the way, if for some reason you cannot find chickpeas, you can replace them with regular peas. It will be just as delicious! Or use red or green lentils for cooking.

From this tirade it follows that I have a very good understanding of the taste of hummus, I often cook it, and I write first-hand and not from Yandex sources. The roughness of the consistency gives hummus a distinctive look. As I already said, the preparation process itself is not complicated or long.

Place the finished boiled chickpeas in a blender. You can first mash it with a mortar, this will be easier for both the blender and you. We also send boiled beets cut into pieces there.

We make beetroot and pea puree; at first it will be too dense, thick; it should be diluted with the water in which the peas were cooked to the desired consistency. The choice here is a matter of taste. Then add tahini, olive oil, chopped garlic, lemon juice, spices to the puree and process again.

The Beetroot Hummus is almost ready, but before serving, it would be a good idea to leave it in the refrigerator for at least an hour to set.

How to serve hummus

Place the finished pate in a shallow salad bowl, or on a plate. Pour olive oil on top, but not too much, so as not to spoil the appearance, sprinkle with red pepper.

For serving, in addition to herbs and olive oil, you can use olives, whole peas, vegetables, on top of hummus you can beautifully place pieces of hard-boiled eggs, fresh mint petals - use your imagination and your excellent, delicate taste.

I don’t know how many boys are in men and men are in boys, but every housewife has an army of star cooks and servers, we just don’t always like to be in charge. You can serve hummus with pita bread, with tandoori flatbreads, with croutons.

According to the original Arab tradition, hummus is eaten with pita flatbreads. It is suitable as a quick breakfast every day, or as an appetizer in a gourmet menu.

How to make it from beans?

The beans can be used to make a delicious spread called hummus.

Its main secret is that the ingredients used in the recipe need to be whipped into a light, fluffy foam.

If the paste turns out to be too dense, then don’t despair - just add boiled water, the main thing is not to overdo it so that a slurry does not come out.

Ingredients:

• 280 g white beans;
• three tablespoons of olive oil;
• seasonings (dried garlic, thyme, bay leaf, turmeric);
• salt;
• 60 g sesame seeds.

Cooking method:

1. To reduce the cooking time of beans from two hours to 50 minutes, soak the beans overnight, and when boiling, add soda on the tip of a knife, which will soften the hard shell of the beans. After 20 minutes, add bay leaves to the beans and add a little salt.
2. Grind the seeds and mix with a spoon of olive oil.
3. Combine the boiled beans with sesame paste, pour in another spoonful of vegetable oil, add all the spices and beat everything with a blender.
4. Transfer the finished hummus into bowls.