Hummus classic

  • Nutrition Facts
  • Calories: 317
  • Protein: 9.6
  • Fats: 19.7
  • Carbohydrates: 23
    Хумус классический

    Hummus is a snack sauce, which in our country is considered an oriental exotic. However, for residents of countries such as Syria, Turkey, Lebanon, Israel, this is quite a common, very popular and favorite snack. It is served with chips or pita, and someone just spreads it on bread. The main ingredients of classic hummus are very simple and unpretentious - chickpeas (mutton peas) and tahina (sesame paste). Each hostess adds her own “zest” to hummus, fantasizes with seasonings and spices, but the result is always a fragrant sauce of delicate consistency.

    Culinary disputes arise mainly about adding or not adding olive oil to hummus. Someone believes that the oil in the sauce gives excessive fat content, and plasticity is achieved by adding the broth in which the chickpeas were boiled, and someone seasons the sauce with vegetables. Various tasty additives are in perfect harmony with hummus - fried tomatoes, pumpkin puree, pine nuts, salted cheese. How to make chickpea hummus at home? We will tell you, and our step-by-step cooking photos will become a visual aid and help you cope with the task.

    History of the dish

    There are several versions of the appearance of this dish, which is considered national at once by several countries of the Middle East. But historians agree that this dish was first mentioned in Egypt. Agriculture on the banks of the Tigris and Euphrates, due to the mild climate, was very developed, legumes and grain crops grew especially well here. Grains of chickpeas were found even in the tomb of Tutankhamen, which indicates the importance of this culture even for royalty. Hummus is also mentioned in the "Iliad" by Homer in the 8th century BC, where he talks about the Greeks, and, in particular, about their diet, of course, hummus. In the I-II century AD. thanks to the flourishing trade of Rome, chickpeas came to India, from where they began their ascent and development. And relatively recently, just 15-20 years ago, hummus was recognized in Europe and became a favorite and popular cold snack.

    Ingredients:

    • Chickpeas (mutton peas) - 350 grams
    • Olive oil - 30 grams
    • Lemon - 1 piece
    • Garlic - 1-2 cloves
    • Salt - 10 grams
    • Sunflower oil - 100 grams
    • Salt - 30 grams
    • Zira (cumin) - 10 grams
    • Sesame - 35 grams
    • Coriander - 15 grams
    • Pepper black or red - 10 grams

    Cooking process:

    1. Delicate classic chickpea hummus will require patience and such products to prepare.

      These products are needed to make hummus.

    2. This delicious appetizer starts long before cooking and mixing, so that the peas swell. We soak the chickpeas for 12 hours, usually this is done in advance, at night. We dip the chickpeas in water, it is advisable to use filtered water to eliminate the smell of chlorinated tap water. And to eliminate the unpleasant sensations of flatulence from legumes, add a little soda to the water with chickpeas, if this does not scare you, then simply fill the peas with water.

      Pour chickpeas with filtered water and leave in water for 12 hours until completely swollen.

    3. When the peas have doubled in size, drain the water.

      Drain water.

    4. We spread the peas in a colander, rinse in running water, along the way, clean from the shell if it has peeled off.

      Place the peas in a colander and rinse.

    5. Put the chickpeas in a saucepan, fill with clean water and set to cook for about 40-60 minutes, depending on the variety, until the shell of the peas begins to peel off.

      Pour chickpeas with clean water and cook until tender.

    6. When the chickpeas are ready, you will immediately see that the shell of it is slightly "loose", it can be easily removed. Put the boiled peas in a mixing bowl, cool slightly.

      We put the finished peas in a bowl, cool.

    7. Using a blender, grind the peas, turn it into a puree.

      Chop the peas with a blender into a puree.

    8. Prepare the dressing for the future hummus, peel the garlic cloves and cut into pieces.

      Peel the garlic and cut into pieces.

    9. Add garlic to mashed chickpeas, squeeze the juice of half a lemon here.

      Garlic and lemon juice are added to the peas.

    10. Add salt and olive oil to the food mixing bowl, mix everything thoroughly again with a blender.

      Salt and olive oil are added to the pea puree.

    11. For dressing hummus, sesame tahini paste is usually used, but if it is not in our refrigerator, we use ordinary sesame and seasonings - coriander, cumin. We simply grind them in a mill or coffee grinder into fine flour.

      To dress hummus, we use seasonings, grind them in a mill.

    12. Spread the ground seasonings in pea puree and mix thoroughly again.

      Add seasonings to peas and mix.

    13. Hummus is ready, put it in a beautiful bowl and serve with pita chips, pita or just slices of bread, as you like! Bon appetit!

      Delicious appetizer is ready.

    14. Bon appetit!.

      Bon appetit!.

    The benefits of hummus

    Classic hummus made from chickpeas is extremely healthy and delicious. Chickpeas, rich in fiber, fatty acids, vitamins B, E, C, folic acid, trace elements and amino acids, make the dish useful for the human body, hummus is a pantry of useful substances. Hummus removes cholesterol from the body, lowers blood pressure, regulates blood sugar, improves brain activity, therefore it is useful for people of mental professions. It strengthens the immune system and bone tissue, and also forms the "happiness hormone" in the body - serotin.

    There is only one negative point in our love for hummus - it can completely ruin the figure, as it is very high in calories, besides, cakes, chips and pitas are usually served with hummus, which increases the risk of gaining weight. So, when resolving the dilemma - to eat or not to eat, use the principle - get better and eat deliciously or lick your lips, looking at those who eat this yummy, but keep your figure.

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