Hummus recipe from dry chickpeas. Perfect Chickpea Hummus Recipes. Hummus

Hello, dear blog readers! Today we will look at a recipe for making chickpea hummus at home. In our country this dish is considered “exotic”, but in the East it is a very popular snack.

Classic homemade hummus consists of the following ingredients: a special variety of peas (chickpeas), olive oil, garlic, tahina (sesame paste) and various spices. In some countries, oil is not added to hummus, but then it turns out not so tender and plastic.

The Jewish version of the recipe contains, it is from this version that we will build. This chickpea hummus recipe with photos is for your convenience. Preparing this snack does not take much time. Treat your loved ones with an unusual dish!

The benefits of hummus make many adherents of a healthy lifestyle include it in their diet.

Indeed, the dish does not contain cholesterol, but it contains a lot of useful substances and fiber. The puree is quite nutritious, but the calorie content is low. Eating it helps maintain the balance of microelements in the body. How to prepare this healthy and tasty dish?

Components:

1. Chickpeas - 300 grams

2. Cumin - 1 teaspoon

3. Garlic - 2 teaspoons

4. Juice of one half lemon

5. Tahina (tahina) - 1-2 tablespoons

6. Chickpea liquid

7. Olive oil - 3-4 tablespoons

8. Large boiled carrots - 1 piece

9. Fresh ginger - 1 tablespoon

10. Sumac - a pinch

11. Salt - to taste

Preparation of chickpeas:

1. Take chickpeas and soak them overnight in water (about two liters) so that the peas swell. By morning they should double in size.

2. Drain the water and wash our peas under running water. You can use a colander to prevent the peas from falling out of the pan. At the next stage, pour 2 liters of soda over the chickpeas and cook on the stove.

3. In a separate bowl, boil another 2 liters of water. We will use it to replace the liquid in which the chickpeas boil.

4. As soon as the pan with peas boils, change the broth to prepared clean water, pour it over the peas.

5. Place the dishes on the fire and wait until the chickpeas are cooked. This may take 0.5 - 1.5 hours, it all depends on the peas themselves. The peas should become soft and the husks should peel off.

6. When the chickpeas are ready, drain the resulting liquid into a separate bowl. We will need it later.

Cooking method:

1. After the peas have cooled slightly, transfer them to a blender, add cumin, garlic, lemon juice and one tablespoon each of chickpea broth and olive oil. Turn on the blender and let the ingredients blend to form a paste.

2. Then add tahini and another spoonful of chickpea liquid to the puree.

3. Add olive oil.

4. Beat with blender again.

6. Cut fresh ginger into small cubes and pour it into the blender bowl with the puree and carrots. Pour in the remaining chickpea liquid and olive oil.

7. Mix the ingredients thoroughly. The consistency of the sauce should be homogeneous, reminiscent of sour cream.

8. Our hummus is almost ready. Let the dish sit in the refrigerator for at least an hour. Then put it in a beautiful bowl, pour a little olive oil and sprinkle with sumac. Serve with bread and vegetable salad. Bon appetit!

As you know, peas contain many substances that cause flatulence. To avoid this unpleasant phenomenon, put one teaspoon of baking soda in the water in which you will soak the chickpeas. This way, unnecessary components will be removed from the cereal.

The thickness of hummus can be adjusted by adding pea broth. Therefore, if the consistency of the dish is too thick, then simply add chickpea liquid to it until the hummus becomes thinner. But don't overdo it! The puree should not be watery.

You can make hummus not only from peas, but also from beans. In this version it turns out no less tasty. Experiment with herbs and spices by adding your favorite additions to the dish.

What do you eat hummus with? In eastern countries it is considered a sauce or appetizer, therefore, bread, pita. This flavorful spread can be served with chopped fresh vegetables or a light salad, or as a dip for chips or crackers.

Dear readers, please share your opinions about the recipe with us! Subscribe to blog news and tell your friends about it so you can cook and try “delicacies” together! See you again!

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

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

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

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

So, to make chickpea hummus at home, we will need:

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

Preparing hummus

It is better not to drain the water from boiled chickpeas. If the sauce turns out to be very thick, you can slightly dilute the hummus with this water.

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

The hummus is ready, bon appetit!

Since the main component of hummus is chickpeas, this cold snack is rich in vegetable protein, fiber, iron, manganese, tryptophan, B vitamins and unsaturated fats. As a bonus, you will receive prevention of gastrointestinal problems

To make the hummus creamy, soak the chickpeas overnight (preferably 10–14 hours). Dry chickpeas will take much longer to cook and will not be as soft and tender as a result, but if you don't have time to bother with soaking, you can do without it, you'll just need to add more liquid left over from cooking the peas.

Cooking chickpeas

The chickpeas are cooked for about two hours, salt is added at the very end. The resulting peas should be so soft that you can easily crush them into a paste with your finger. The broth remaining after cooking the chickpeas should be poured into a separate bowl.

Making tahini paste

Ingredients:

2 tablespoons sesame seeds;

1/2 teaspoon sesame oil;

1/4 teaspoon salt;

1/4 cup warm water.

Preparation. Grind the sesame seeds in a coffee grinder to a powder, add salt and sesame oil, stir well and add water, stirring the mixture well. You should end up with about 1/2 cup.

Usually hummus is prepared very simply and quickly. To do this, add all the ingredients to a blender and grind until the desired consistency is obtained. During the grinding process, the broth remaining after cooking the chickpeas is periodically added to the paste. The amount depends on how thick or thin the paste you want.

Ingredients:

1 cup boiled chickpeas;

1 peeled avocado;

1 hot pepper;

1/4 cup parsley;

2 tablespoons lime juice.

Recipe No. 7, Italian

Ingredients:

1 cup boiled chickpeas;

1/4 cup sun-dried tomatoes;

2 tablespoons olive oil;

2 tablespoons lemon juice;

1 teaspoon dry oregano.

Sun-dried tomatoes must first be soaked in boiling water to make them soft.

Recipe No. 8, with tapenade

Ingredients:

1 cup boiled chickpeas;

1/3 cup olives;

1 baked sweet pepper;

2 tablespoons lemon juice;

1/4 cup parsley.

Recipe No. 9, rural

Ingredients:

1 cup boiled chickpeas;

1/3 cup Greek yogurt;

1 teaspoon dried parsley;

1/2 teaspoon garlic salt;

1 teaspoon dried dill.

Recipe No. 10, with edamame beans

Ingredients:

1 ¾ cups cooked and peeled edamame beans;

1/3 cup tahini paste;

2 tablespoons olive oil;

2 tablespoons lemon juice;

1 clove of garlic.

Hummus goes great as a snack along with pita bread and vegetables (fresh cucumbers, tomatoes, bell peppers, carrots and celery stalks).

Enjoy your meal!

Chickpeas are an unusually healthy type of legume that grows in Central Asia and Transcaucasia. Chickpeas are not very popular on our tables, and it’s absolutely in vain!

Chickpeas contain more than 80 types of minerals and vitamins, they are rich in protein, fiber and even folic acid. They especially love chickpeas for their content of B vitamins, potassium, magnesium, iron, phosphorus, as well as for the amino acid methionine, which normalizes cholesterol levels and is an antidepressant.

This type of pea is beneficial for people following a vegetarian diet as it has fantastic protein content. 100 g of chickpeas contain as much as 20 g of protein, which is close in quality to egg protein.

We found 5 perfect chickpea hummus recipes and are happy to share them with you.

1. Classic hummus

Ingredients:
chickpeas (dry) - 300 g
sesame seeds - 30-100 g (to taste)
zira - 0.5 tsp.
garlic - 2-3 cloves
lemon juice - 4-7 tbsp. l. (taste)
olive oil - 2 tbsp. l.
salt - 2 tsp.
spices (asafetida, cumin, chili pepper) - to taste

Stage 1 - Cooking the chickpeas

Soak the chickpeas in water at room temperature overnight.
Then drain the water, rinse it and pour it into a pan with new clean water.
Cook the chickpeas until tender for 30 minutes, add salt 10 minutes before tender.
Place the chickpeas in a colander. But don’t pour out the water completely; you will need it to prepare hummus.

Stage 2 - Preparing hummus

Add sesame seeds and lemon juice to the chickpeas. Don't overdo it with lemon! Hummus should not be sour.
Now add olive oil.
Beat this whole mixture with a blender, gradually adding chickpea water.
When the chickpeas turn into puree, add spices (cumin, garlic, asafoetida, chili pepper, cumin). The consistency of the chickpeas should be quite thick and smooth without lumps.

Stage 3 - Serve hummus on the table

Traditionally, hummus is served in the form of a ring. This can be done using a pastry syringe. If this is not the case, then you can use a regular plastic bag, cutting off a corner from it.
Ready-made hummus can be served warm or chilled.
Pita flatbreads go great with hummus.

2. Sandwiches with carrot filling and hummus

Ingredients:
whole grain bun - 2 pcs.
classic hummus - 4 tbsp. l.
carrots - 2 pcs.
watercress - 1 bunch

Stage 1 - Prepare hummus according to the classic recipe

Stage 2 - Preparing sandwiches

Cut the buns into 2 parts.
Spread hummus on each bun half.
Grate the carrots on a coarse grater and place them on the bottom halves of the buns.
Spread the watercress and cover with the other halves of the buns.

3. Crispy red mullet on a bed of hummus

Ingredients:
red mullet – 500 g
salt - to taste
ground black pepper - to taste
vegetable oil - 300 g
hummus - 300 g
wheat flour - 100 g

Stage 1 - Cooking the fish

We wash the fish, dry it with a paper towel and remove the gills.
Roll the red mullet in flour mixed with salt and pepper.
Heat the oil for 5 minutes in a frying pan.
Throw the fish into a frying pan and fry until golden brown.
Place the finished fish on paper towels to drain excess fat.

Step 2 - Add hummus

We prepare hummus according to the classic recipe.
Mix hummus with pine nuts and chili pepper.
Spread warm hummus on the bottom of the plate.
Place the fish on top and a slice of lemon next to it.
You can serve it with eggplants and olives.

4. Lamb and hummus in pita

Ingredients:
minced lamb - 500 g
onion - 1 head
garlic - 5 cloves
coriander leaves - 30 g
olive oil - 2 tbsp. l.
za'atar - 1 tbsp. l.
pita - 4 pcs.
canned chickpeas - 300 g
mixture of lettuce leaves - 75 g
tahini - 1 tbsp. l.
lemon juice - 3 tbsp. l.

Stage 1 - Cooking lamb sausages

Place the lamb, 3 cloves of garlic, onion, za'atar and coriander leaves into a blender. Chop well, transfer to a bowl, cover and refrigerate for 1 hour.
With wet hands, form 8 sausages from the minced meat. Sausages can be fried in a frying pan or baked in the oven. If in a frying pan, then grease the sausages with oil and fry until cooked on both sides, about 8 minutes. If in the oven, then also grease the sausages with oil and place in the oven at 200 degrees with fan blowing for 20 minutes.

Stage 2 - Preparing hummus

Drain the jar of hummus, reserving the liquid. Place the chickpeas in a blender, add the remaining chopped garlic and tahini.
Beat the resulting mass, adding lemon juice and 3 tbsp. l. chickpea liquid. Beat until it forms a paste. Salt and pepper.

Stage 3 - Prepare the pita

Grease one side of the pita with butter and sprinkle with za'atar. Place in a frying pan and fry, oil side down, for 2-3 minutes.

Stage 4 - Forming the dish

Place pitas on serving plates, spread with hummus, add lamb sausages and lettuce. Roll it up.

5. Sprouted chickpea hummus (raw)

Ingredients:
sprouted chickpeas - 250 g
celery - to taste
green onions - to taste
lemon juice - 2 tbsp. l.
tahini (sesame paste) - 4 tbsp. l.
garlic - to taste
salt - 2 tsp.
cumin or coriander - to taste

Stage 1 - Cooking sprouted chickpeas

Soak the chickpeas for several days. Periodically drain the water.
You can use chickpeas that have been soaked overnight. But it will simply be swollen, not sprouted.

Stage 2 - Preparing hummus

Add sprouted chickpeas, tahini or just sesame seeds, celery, green onions, and garlic to the blender. Whisk and gradually add lemon juice and chickpea liquid.
Add cumin or coriander. Serve with olive oil and paprika.

Hummus is a dish of Arabic cuisine. The thick sandwich mass has an incomparably rich taste. I want to offer you a proven recipe for cooking at home. Hummus is made mainly from chickpeas, first boiled until soft. Afterwards, the boiled chickpeas are ground 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 available for sale everywhere), aromatic garlic, olive oil, lemon juice and spices. Hummus is served with pita bread, pita bread, thin flatbreads, and chips. The taste of the finished dish can be improved by adding certain spices. Goes 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
Chickpea decoction 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 and debris. Rinse thoroughly in running warm water. Fill with cold water and leave for 5-7 hours to swell.

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

Place 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, let's prepare the sesame paste. Lightly brown the sesame seeds in a dry frying pan.

Immediately pour from the frying pan into a blender bowl or mortar so that it does not burn. Add spicy cumin seeds to the sesame seeds. Grind to fine crumbs, rubbing the contents well in a circle.

Add chopped garlic pieces and add olive oil. Continue grinding until you have a smooth paste-like consistency.

Place the chickpea peas into a blender bowl. Pour the required amount of broth. Punch until smooth. Use the broth to adjust the consistency of the future hummus.

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

Beat well again. Taste it. If necessary, adjust to your taste.

Hummus is ready. Store in the refrigerator for up to three days or can be frozen. Enjoy your meal!

Hummus recipe from dry chickpeas. Perfect Chickpea Hummus Recipes. Hummus - a classic chickpea recipe

Components:

Preparation of chickpeas:

Cooking method:

Preparing hummus

Making tahini paste

Recipe No. 1, classic

Recipe No. 2, Greek

Recipe No. 3, southwest

Recipe No. 4, pesto

Recipe No. 5, Greek with herbs

Recipe No. 6, guaco hummus

Recipe No. 7, Italian

Recipe No. 8, with tapenade

Recipe No. 9, rural

Recipe No. 10, with edamame beans

1. Classic hummus

2. Sandwiches with carrot filling and hummus

3. Crispy red mullet on a bed of hummus

4. Lamb and hummus in pita

5. Sprouted chickpea hummus (raw)

How to make hummus at home