Orient on a plate-recipe for HUMMUS

Hummus is an oriental spread food made from boiled chickpeas. The ingredients for the basic recipe are boiled and mashed chickpeas combined with sesame pasta, garlic, lemon juice and salt.
In order for hummus to be silky and uniformed, beans of chickpeas should be boiled to a point when they almost disintegrate and become very soft. To achieve this, it is best to put a small spoon of sodium bicarbonate into the water where you will leave it to swell and also later in the water you are going to cook chickpeas in.
The main ingredient of hummus is tahini or sesame pasta. It is made from grinding toasted sesame seeds and oil, and you can make it yourself or buy it. Tahini or sesame pasta is made by blending the fried sesame seeds with olive or sesame oil, and if you like salt.

Ingredients and preparation:
400g of boiled chickpeas, 70g of bright tahini (sesame) pasta, 1 garlic, 2-3 spoons of lemon juice, 2-3 little spoons of salt, 60ml of very cold water, 1-2 spoons of toasted sesame seeds (optional), olive oil for serving.
Put boiled chickpeas in blender and blend until the beans completely turn into pasta. Add tahini, chopped garlic, salt, lemon juice and cold water (don’t put all of the water at once). Blend and check if hummus is just as you want it to be. If needed, add salt, lemon juice or tahini. This freshly made hummus needs to be slightly more liquid than you would normally want, because it will solidify a bit in time. Cover it with see-trough plastic wrap and put it inside the fridge for at least half an hour. You can also make hummus in advance, keep it inside the fridge and take it out about half an hour early so that it can sit at room temperature before you serve it.

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