Hummus Homemade Recipe
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.
Servings
10
Cook Time
40minutes
Servings
10
Cook Time
40minutes
Ingredients
Instructions
  1. Boil the chickpeas in advance.
  2. Mix sesame paste and lemon juice in a blender. Scroll for 30 seconds. scrape the paste off the walls and scroll for another 30 seconds. To a creamy state.
  3. Chop the garlic, add it to the blender bowl along with olive oil, cumin. Add salt to taste.
  4. Scroll for 30 seconds, scrape off the walls and again for 30 seconds.
  5. Measure out 1.5 cups of chickpeas, put about half a cup in a blender, scroll. At this stage, you can add a little water (1 tablespoon).
  6. 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.
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