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!
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.
Soak chickpeas overnight, or 8-10 hours in plenty of water.
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.
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.
First feed method:
Mix the base with tahini, salt, lemon juice, and slowly adding water to achieve the consistency of yogurt. Tahini is a bit "white".
Put hummus on a plate.
Press in the middle of a spoon, almost to the plate.
And by pressing a little to the side, and then walk with a spoon,"rim" along the edge of the "funnel" with one hand, and turning the plate with the other hand.
form a here is such a "plate" in the plate.
Putting it together.
Fill the "plate" with cooked tahini.
Pour olive oil, all without going over the edges.
Sprinkle with delayed pre-cooked chickpea beans, you can go over the edges, but most - in the center, sprinkle with pine nuts and herbs. The edges of the "plates" sprinkle with places (as if you salt) paprika.
Second method of feeding:
We'll make a green dressing. In a blender grind: herbs, garlic, add oil and lemon juice, salt.
Further, all as in the first way, until the layout of the tahini inclusive.
Put the green gas station in the center.
Decorate as in the first way.
Third method of serve:
Heat vegetable oil in a frying pan. Onions chop into cubes (without fanaticism), fry in oil until Golden brown. Add minced meat, fry. Add salt and cumin, mix well.
Do "plate" as in the first case to step with the thin, inclusive, put the meat to cover the whole thin, decorate. BUT... can be put an meat on "the second way to applying"-will be even tastier.
Serve hummus, usually with a plate near it, on which, coarsely cut tomato, coarsely and across cut onion, a handful of olives and salted / pickled cucumbers or vegetables, and sometimes pickled lemon.