When I lived in Central Asia, in the UAE, I tried hummus for the first time. Now many people know what it is, many cooked at home, but there are also those who still buy in the store, especially who liked this sauce when he was in the Mediterranean, Israel or tried during tourist trips to Lebanese restaurants in Central Asia. I want to share a recipe for hummus that is very close, almost identical to what I particularly like. With moderate acidity.
|Cook Time||40 minutes|
- 1,5 glasses Chickpeas boil in advance
- 30 gram Tahini paste
- 25 milliliters Lemon juice
- 1 clove Garlic
- 1 teaspoon Paprika sweet
- 1 pinch Salt
- Olive oil It is better to add when serving, because hummus "eat" no matter how much You put
- Gradually add the remaining chickpeas and water as needed, you can add up to 3/4 cup, see what consistency you like. Chop until all the peas are gone. At the end, add paprika and scroll again. Serve drizzled with olive oil and seasoned with paprika. In Arab countries, hummus is eaten with hubus - bread that is served fresh, very swollen, but as if empty inside. It is very fragrant and becomes flat if stored for some time. It is simply dipped in hummus and eaten as a snack.