Are several ways of serve. In Israel, hummus is considered a salad. As the advertisement of a well-known Israeli company, a salad producer says - "Hummus is made with love, or not made at all" and "personal hummus - personal memories". Well, about love and memories, I will discuss below. In the meantime, if you're interested, let's go cook!
Prep Time | 5 minutes |
Cook Time | 60 minutes |
Servings |
Ingredients
Hummus:
- 1/2 glass Chickpea
- 1 teaspoon Soda
- 2 cloves garlic
- 1 teaspoon Zira
- 3 tablespoons Lemon juice
- 1 teaspoon Salt
- 4 tablespoons olive oil
- Tahini paste
Tahini for decoration:
- 2 tablespoons Tahini paste
- 1/2 glass Water
- 1 teaspoon Lemon juice
Greens for decoration:
- 60 gram Greens parsley and cilantro
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon Lemon juice
Meat for decoration:
- 80 gram Minced meat
- 1/2 piece Onion
- Salt
- Black pepper
- Zira
- Vegetable oil
Near the hummus:
- 3 pinch Paprika sweet
- 1 handful Pine nuts
- 1 piece Tomato
- 1 piece Onion
- 1 handful Black olives
- 1 piece Pickled cucumber
- 2 slices Lemon
Ingredients
Hummus:
Tahini for decoration:
Greens for decoration:
Meat for decoration:
Near the hummus:
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Instructions
- As always secrets: Secret number one: Chickpeas it is better to choose small varieties, larger varieties, too well boiled, and when grinding, hummus is obtained as porridge/puree. And in hummus, you need to feel some grit. Large varieties are good for decoration, and for another hummus-based salad, but not here.
- Drain the water, rinse the chickpeas, place in a saucepan and cover with fresh water 2-3 fingers above the chickpeas. I cooked in a slow cooker for 40 minutes, add baking soda or baking powder, and cook for another 30 minutes. If you cook on gas, remove the foam and pop-up husk. If in slow cooker -remove the husk at the end. Secret: How to know ready or not? Get couple of stuff, with force throw on the table or plate, or... at the ceiling. If the chickpeas changed shape on the plate or... stuck to the ceiling-all ready. (in each joke there is some truth) Drain a little water, and leave aside the rest of the water drain in General, to get some chickpeas and also leave of the way. Allow the chickpeas to cool slightly.
- There is a perception that the warmer grain during the grind - the coarser the grind will be... Little secret: there is something in it, but the hummus will be quicker to deteriorate. Put chickpeas in a blender bowl. Add: salt, Zira, lemon juice, olive oil, garlic, base thin. Secret:the more thin-the sweeter hummus. I put 10 tablespoons., but less 6-8.
- Sometimes pour the water remaining from cooking chickpeas. Secret: the more tahini - the more water. Approximate ratio: chickpeas-50-60%, thina - 25-30%, water and lemon juice-the remaining percent. It took me 12 S. L., takes an average of 6-8 spoons. add water in portions, if "overdo it" - hummus will not save anything, even tahini. The consistency should be slightly thinner than you would like in the end result, because it will stand a little (especially if in the refrigerator) and a little thicken. We leave a little to stand.
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