How to Make The Most Delicious Hummus
- Mia Davis
- February 18, 2022
The Best Hummus You'll Ever Eat
Eastern cuisine is well known for its wonderful dishes. One of the most delicious types of Israeli breakfasts is hummus. It’s extremely useful and tasty, especially when it’s still warm served with a slice of fresh onion and aromatic herbs.
But hummus isn’t only breakfast in Israel. It may be eaten as a salad or spread on sandwiches for lunch or dinner (it goes well with scrambled eggs, sausage, vegetables, schnitzel, meatballs, and, in general, with anything). It’s served with shawarma, falafel, and sabich.
It’s used in pies and even pancakes as a filling.
This is due to the fact that hummus is both nutritious and tasty, like chickpeas, which are used to make hummus paste, is high in protein, fiber, antioxidants, minerals, and vitamins. Peas contain so many useful ingredients that they can replace meat and vegetables.
Hummus can be found in every store or you can make it at home.
Servings: 8
Ingredients
- 200 g of chickpeas
- 1,5 tbsp tahini (sesame paste)
- 1/4 tsp of cumin
- 1 pinch salt, pepper, paprika
- 1 tbsp lemon juice
- 2-3 tbsp olive oil
- 2-3 tbsp cold water
Behind the recipe
How To Make Hummus
To make amazing hummus, only little chickpeas should be used. It could be any kind but only a little. Large chickpeas (a different kind) aren’t boiled down well even after a long cooking time. In Israel, only little chickpeas will do. It’s known as “Bulgari hummus”.
Most importantly, chickpeas should be washed and poured into a deep bowl, with cold water (4 cups). Let the chickpeas soak overnight, preferably a day.
After a day, carefully clean the peas, pour them into a saucepan, and cover with cold water. Place the pan over high heat, come to a boil, add a teaspoon of salt, and cook for 2-4 hours. Then run cold water over the chickpeas in a colander (keep the broth). To remove the shell from the chickpeas, lightly “massage” the peas with your hands. This will guarantee that the hummus has a more creamy and smooth texture. With a small sieve or slotted spoon, collect the husk and pour the peas into a colander.
Fill a large bowl with chickpeas. In a blender, mix the salt, garlic, and cumin seeds. Grind the peas to a puree using an electric mixer. To have the desired consistency, add the water in which the chickpeas were cooked. In a bowl with crushed peas, add tahini paste, lemon juice, spices, and olive oil. Blend everything together until a smooth texture. If needed, add lemon juice, olive oil, or salt to the hummus.
Serve wonderful homemade hummus in a small bowl or on a wide plate and drizzle olive oil. You can decorate the hummus with crushed paprika, and parsley leaves
Bon Appetit!!!
Mia Davis
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