Hummus is an iconic dish. For the vast majority of the world, this is the staple food, and not just in the Middle East.<\/p>\n
Kiev. Ukraine. Ukraine Gate – March 24, 2021 \u2013 Kitchen<\/p>\n
\u00a0<\/strong><\/p>\n Of course, I will not think about where hummus was invented. And even more so I will not talk about where it is tastier. But I will tell you a simple and proven recipe<\/a> for hummus, which I was taught in Tel Aviv. There are also a lot of them. And the locals say that the first hummus appeared and the most delicious and now it is there. But we do not discuss it.<\/p>\n <\/p>\n Prepare the products in advance, because cooking hummus is not an urgent task.<\/p>\n <\/p>\n Ingredients<\/strong>:<\/strong><\/p>\n <\/p>\n chickpeas large light – 350 g<\/p>\n tahini paste – 120-150 g<\/p>\n lemon – 1 pc.<\/p>\n Zira (cumin) – 2-3 tsp<\/p>\n garlic – 2-3 cloves<\/p>\n olive oil – 50 g<\/p>\n other spices, if any (sweet ground paprika, chili flakes, zatar, ground turmeric), for serving<\/p>\n salt to taste<\/p>\n <\/p>\n Inventory<\/strong>:<\/strong><\/p>\n blender with sharp knives<\/p>\n a couple of bowls<\/p>\n pan for boiling chickpeas<\/p>\n mortar for spices<\/p>\n <\/p>\n Step 1<\/p>\n Cooking hummus begins in a few days – you need to choose and buy chickpeas. If you do not bother, you can take in any nearby store or market. But here I prefer chickpeas grown in Central Asia – so white and large Uzbeks are sold in spice shops. But local chickpeas are also perfect – the main thing is to cook<\/a> them properly. It should be rinsed well and soaked in cold water. About 5 parts water to 1 part peas. Soak overnight and keep in the refrigerator. At least for the night.<\/p>\n <\/p>\n Step 2<\/p>\n Decoction. Here everything is simple – during the night chickpeas absorbed about a third of the water. Boil in the same water as soaked chickpeas. I add in the process of boiling<\/a> cheese peeled onion. Cook under the lid, over medium heat. There may be noise – such a white foam – it must be collected – because chickpeas contain a large amount of protein – it is logical. We do not salt! Boil well-soaked chickpeas for about an hour – a maximum of one and a half. It is important not to digest – if the peas boil and turn into porridge – hummus will not be tastier. Quite the opposite. When the chickpeas are ready – remove from heat and cool in the liquid.<\/p>\n <\/p>\n There is another life hack on how to speed up the process of cooking chickpeas. You can add literally half a teaspoon of baking soda – then the chickpeas will cook faster, but the finished hummus will be a little darker.<\/p>\n <\/p>\n Step 3<\/p>\n From boiled chickpeas in the liquid remove the onion<\/a> – we do not need it. Next, strain the chickpeas, saving all the liquid. This liquid will be useful to us – it is very valuable, and there is even a term for it – aquafab. First, it contains a lot of chickpea flavor, secondly, it contains a lot of protein and benefits of peas, and thirdly, it is so dense that it sticks together. What to cook with aquafab – from meringue without eggs to mayonnaise without eggs. And everything turns out very tasty!<\/p>\n <\/p>\n But back to the chickpeas. We strained the peas, saved the liquid. In a blender bowl, first load the liquid ingredients – tahini, lemon juice, olive oil, a little liquid in which cooked chickpeas, garlic (it can be crushed) and beat to get a homogeneous liquid cream. Then add peas<\/a> to this cream and interrupt now to a homogeneous texture. If necessary – add the liquid to which the chickpeas were cooked.<\/p>\n <\/p>\n An important point – hummus should be without lumps, should not be thick. Again, it’s a matter of taste, but the most delicious hummus I ate had a texture like homemade sour cream on Privoz – not very thick and not very thin, a kind of homogeneous smooth cream that is easy to spread on a plate or bread.<\/p>\n <\/p>\n When the hummus is ready, the texture is sorted out and there are no lumps – you can add salt and spices.<\/p>\n <\/p>\n