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Print Recipe
Hummus from the Beans Recipe
Hummus is a simple dish made from chickpeas. Very popular in the middle East and Asia. But there is one BUT. Cook for quite a long time and you can not always find chickpeas on sale. I suggest replacing the main component and speeding up the process. Instead of chickpeas, we take beans, and beans are already ready, in cans.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. That's 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. Juice of half a lemon, cold-pressed olive oil (which smells), 2-3 cloves of garlic and most importantly, you can't get away without it, even in such a quick recipe - tahini paste or thin.
    That's 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.
Juice of half a lemon, cold-pressed olive oil (which smells), 2-3 cloves of garlic and most importantly, you can't get away without it, even in such a quick recipe - tahini paste or thin.
  2. In a convenient container, fill the beans, without juice, add finely chopped garlic and punch everything with a blender. I have a submersible. It seems to me that in this case it is more convenient.
    In a convenient container, fill the beans, without juice, add finely chopped garlic and punch everything with a blender.
I have a submersible. It seems to me that in this case it is more convenient.
  3. Add the tahini. Again, everything is well punched. The mass will be quite thick. Gradually add the lemon juice and olive oil, whisk, taste. The main thing is not to over-acid. Oil and juice from the beans adjust the desired density. If desired, you can immediately add salt and pepper. The longer we whisk - the more tender we get hummus, but you do not need to work hard. Let the small grains remain.
    Add the tahini. Again, everything is well punched. The mass will be quite thick. Gradually add the lemon juice and olive oil, whisk, taste. The main thing is not to over-acid. Oil and juice from the beans adjust the desired density. If desired, you can immediately add salt and pepper.
The longer we whisk - the more tender we get hummus, but you do not need to work hard. Let the small grains remain.
  4. This is what we get in the end. From the classic chickpea hummus to taste is almost indistinguishable. A soft, pasty mixture of nutty flavor. When serving, pour a little olive oil into the middle of the plate, I added more red bean spicy paste. Then everything is elementary: just dip pita bread in hummus, pieces of vegetables, meat and eat.
    This is what we get in the end.
From the classic chickpea hummus to taste is almost indistinguishable.
A soft, pasty mixture of nutty flavor.
When serving, pour a little olive oil into the middle of the plate, I added more red bean spicy paste.
Then everything is elementary: just dip pita bread in hummus, pieces of vegetables, meat and eat.

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