Classic chickpea hummus
Classic hummus is a basic recipe for chickpea paste spread in the Middle East. Hummus is served as an independent cold appetizer or as a sauce with pita bread, pita or bread. Hummus cooked according to this recipe will turn out to be thick, very tasty. However, you can diversify its taste and add to it fried tomatoes or fried sweet peppers, stewed spinach, pumpkin puree.
The dish contains a lot of dietary fiber and vegetable protein, it is the ideal food for lean and vegetarian menus. I advise you to prepare a large jar of healthy sauce for the post, because hummus is perfectly stored in the refrigerator.
A mandatory ingredient in hummus is tkhina (tahini, tahina). This greasy and thick sesame paste made from ground sesame seeds is very popular in the East. Sesame paste and boiled chickpeas are the main ingredients of the recipe.
- Preparation time: 12 hours
- Time for preparing: 2 hours 30 minutes
- Servings Per Container: 6-8
Ingredients for Classic Chickpea Hummus
- 300 g dry chickpeas;
- 3 cloves of garlic;
- 25 g of tahini;
- 30 ml of lemon juice;
- 30 ml extra virgin olive oil;
- 5 g of ground sweet paprika;
- sea salt, black sesame seeds.
The method of preparation of classic hummus from chickpeas
Dried chickpeas are always pre-soaked in cold water.
Pour washed beans into a pan or bowl, pour 2 liters of filtered water. Leave the beans in the water overnight. I advise you to change the water a couple of times. Beans will absorb a lot of moisture overnight and swell a lot.
Pour the chickpeas into a pan with a thick bottom, pour a lot of water (2-2.5 liters).
Bring to a boil over high heat, remove the foam that has formed with a slotted spoon. Cook until cooked for about 2-2.5 hours on low heat, closing the pan tightly with a lid. Half an hour before cooking, salt to taste.
Cool chickpeas in a decoction.
For humas, you will need freshly squeezed lemon juice, a few cloves of garlic (very tasty with early garlic), high-quality extra virgin olive oil and sesame paste tahini (tahini).
Squeeze the juice from the lemon, filter through a sieve so that the seeds do not fall into the sauce. Dissolve a pinch of sea salt in lemon juice.
We put the boiled chickpeas in a tall glass of the mixer or in the blender bowl, add lemon juice with sea salt, garlic cloves passed through a garlic press, ground sweet paprika, tahini and olive oil.
Grind the ingredients until smooth. This thick, aromatic and very tasty pasta is the classic hummus.
To diversify the color and texture of the sauce, sprinkle it with sesame seeds fried in a dry pan. If you plan to immediately serve this dish on the table, then I advise you to pour it with olive oil so that the hummus does not wind.
For long-term storage, we pack the sauce in clean, dry, sterilized jars. Keep in the refrigerator.
The simplest and, in my opinion, delicious snack is a sandwich with hummus, avocado and a fresh crispy cucumber. However, toasted hummus toast is also incredibly delicious! Enjoy your meal.