Composition / ingredients
Step-by-step cooking
Step 1:
How to make homemade chickpea hummus? Prepare the products. Start cooking hummus at least 15 hours before when you plan to serve it, as it will take time for soaking and cooking chickpeas. This can be avoided if you use ready-made, canned chickpeas. The amount of olive oil, spices, garlic and lemon juice will depend on the consistency of the hummus and your taste.
Step 2:
Sort out the chickpeas, selecting the spoiled peas and garbage. Fill with clean cold water for 12 hours.
Step 3:
After 12 hours, the chickpeas will swell and absorb almost all the water. Drain the remaining water. Fill the chickpeas with fresh cold water and put on fire. Bring to a boil, remove the foam. Cook the chickpeas for about two hours over low heat. The peas should become soft and break easily with your fingers. Then cool the chickpeas without draining the broth.
Step 4:
Pour sesame seeds and cumin seeds into a dry frying pan. Lightly fry them over low heat until light golden brown. It is important not to overcook the sesame, otherwise it may start to taste bitter.
Step 5:
Next, you need to grind the sesame seeds to a paste. There are different ways to do this. With a mortar, as they have done since ancient times. In the shredder. And even an immersion blender, as I did. In the process, add a little olive oil to get the consistency of the paste. In this way, tahini is prepared - sesame paste.
Step 6:
Remove the cooled chickpeas from the broth using a slotted spoon. Do not pour out the water.
Step 7:
Add peeled garlic cloves to the chickpeas. Using a blender, grind the chickpeas to a puree state, adding, if necessary, the water in which it was cooked. Choose the consistency of hummus yourself - it can be completely liquid, for salads, or thicker, for other dishes.
Step 8:
Add sesame paste, salt, pepper, olive oil and lemon juice to the finished puree.
Step 9:
Mix all the ingredients until smooth. Try hummus and add what he sees fit.
Hummus is served, sprinkled with olive oil and sprinkled with paprika.
To facilitate the preparation of hummus, you can use ready-made canned chickpeas and sesame paste, they are sold ready-made.
If you cook hummus from and to yourself, divide the preparation by time: soak the chickpeas overnight, cook it in the morning, and chop it in the evening.
Chickpeas for hummus can be cooked in a slow cooker or pressure cooker.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
