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 Hummus from the Beans Recipe
Hummus is a simple dish made from chickpeas. It is very popular in the Middle East and Asia. But there is one "BUT". They cook for quite a long time, and it is not always possible to find chickpeas on sale. I suggest replacing the main component and speeding up the process. Instead of chickpeas, we take beans, and the beans are already ready, in cans.
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Latvian Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Latvian Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. This is what we need. White or red beans. 450 grams. Net weight, without juice. We will pour the juice into a separate container. Wash the beans. The juice of half a lemon, cold-pressed olive oil (which smells), 2-3 cloves of garlic and most importantly, what you can't do without, even in such a quick recipe - tahini paste or tin.
    This is what we need. White or red beans. 450 grams. Net weight, without juice. We will pour the juice into a separate container. Wash the beans. The juice of half a lemon, cold-pressed olive oil (which smells), 2-3 cloves of garlic and most importantly, what you can't do without, even in such a quick recipe - tahini paste or tin.
  2. In a convenient container, pour the beans without juice, add finely chopped garlic and punch everything with a blender. I have an underwater vehicle. It seems to me that in this case it is more convenient.
    In a convenient container, pour the beans without juice, add finely chopped garlic and punch everything with a blender. I have an underwater vehicle. It seems to me that in this case it is more convenient.
  3. Add the tahini. Again, everything is well repulsed. The mass will turn out quite thick. Gradually add lemon juice and olive oil, whisk, taste. The main thing is not to overdo it with acid. Bring vegetable oil and bean juice to the desired density. If desired, you can immediately add salt and pepper. The longer we whisk, the more tender we get hummus, but you don't need to work too hard. Let the small grains remain.
    Add the tahini. Again, everything is well repulsed. The mass will turn out quite thick. Gradually add lemon juice and olive oil, whisk, taste. The main thing is not to overdo it with acid. Bring vegetable oil and bean juice to the desired density. If desired, you can immediately add salt and pepper. The longer we whisk, the more tender we get hummus, but you don't need to work too hard. Let the small grains remain.
  4. This is what we get in the end. It tastes almost indistinguishable from the classic chickpea hummus. A soft, pasty mixture with a nutty taste. When serving, pour a little olive oil into the middle of the plate, I added another spicy paste of red beans. Then everything is elementary: just dip the pita bread in hummus, pieces of vegetables, meat and eat.
    This is what we get in the end. It tastes almost indistinguishable from the classic chickpea hummus. A soft, pasty mixture with a nutty taste. When serving, pour a little olive oil into the middle of the plate, I added another spicy paste of red beans. Then everything is elementary: just dip the pita bread in hummus, pieces of vegetables, meat and eat.
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