Salad “Hummus” Recipe
There are several ways to submit. In Israel, hummus is considered a salad. As the advertisement of a well-known Israeli salad manufacturer says – “Hummus is prepared with love or not prepared at all” and “personal hummus – personal memories”. Well, I will tell you about love and memories below. In the meantime, if you’re interested, let’s go cook!
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Hummus:
Tahini for decoration:
Greens for decoration:
Meat for decoration:
Near the hummus:
Instructions
  1. As always, secrets: Secret number one: Chickpeas are better to choose small varieties, larger varieties are also well boiled, and when crushed, hummus is obtained in the form of porridge / puree. And in hummus, you need to feel a little grain. Large varieties are good for decorating and for another hummus-based salad, but not here.
  2. Soak the chickpeas overnight or for 8-10 hours in plenty of water.
  3. Drain the water, rinse the chickpeas, put them in a saucepan and pour fresh water 2-3 fingers above the chickpeas. I cooked in a slow cooker for 40 minutes, added baking soda or baking powder and cooked for another 30 minutes. If you cook on gas, remove the foam and the surfaced husks. If in a slow cooker, remove the husk at the end. Secret: How do I know if you are ready or not? Take a couple of things, throw them on the table or plate with force, or… into the ceiling. If the chickpeas have changed shape on the plate or… stuck to the ceiling – everything is ready. (there is some truth in every joke) Drain a little water, and leave the remaining water aside altogether to get some chickpeas and not interfere either. Let the chickpeas cool down a little.
  4. There is an opinion that the warmer the grain during grinding, the coarser the grinding will be… A little secret: there is something in it, but hummus will spoil faster. Put the chickpeas in a blender bowl. Add: salt, cumin, lemon juice, olive oil, garlic, a thin base. The secret: the thinner – the sweeter the hummus. I put 10 tbsp. l., but less than 6-8.
  5. Start grinding.
  6. Sometimes pour water left over from cooking chickpeas. The secret: the more tahini – the more water. Approximate ratio: chickpeas – 50-60%, ooze – 25-30%, water and lemon juice – the remaining percentages. It took me 12 tbsp.l., on average it takes 6-8 spoons. add water in portions, if you “overdo it” – hummus will not save anything, not even tahini. The consistency should turn out a little more liquid than you would like in the end result, because it will stand a little (especially if in the refrigerator) and thicken a little. We leave it to stand for a while.
  7. Method of first submission: Mix the base with tahini, salt, lemon juice and slowly add water to get the consistency of yogurt. Tahini is a little “whitish”.
  8. Put the hummus on a plate.
  9. Press the spoon to the middle, almost to the plate.
  10. And, slightly pressing to the side, and then walk with a spoon “side” along the edge of the “funnel” with one hand, and turning the plate with the other. form such a “plate” in the plate.
  11. Putting it all together. Fill the “plate” with cooked tahini.
  12. Pour olive oil over the edges without overflowing.
  13. Sprinkle with delayed pre-cooked chickpea beans, you can at the edges, but most of all – in the center, sprinkle with pine nuts and herbs. Sprinkle the edges of the “plates” in places (as if you are salting) with paprika.
  14. The second way of feeding: We will prepare a green dressing. In a blender, chop: herbs, garlic, add oil and lemon juice, salt.
  15. Then everything is as in the first method, up to and including the layout of tahini. Place the green gas station in the center.
  16. Decorate as in the first method.
  17. The third method of submission: Heat the vegetable oil in a frying pan. Cut the onion into cubes (without fanaticism), fry in oil until golden brown. Add minced meat, fry. Add salt and cumin, mix well.
  18. We make a “plate”, as in the first case, for the step with thin, inclusive, we spread the meat so as to cover the entire thin, decorate. BUT… you can put the meat on the “second way of serving”-it will be even tastier. It’s all.
  19. Serve hummus, usually by placing a plate next to it, on which a coarsely chopped tomato, coarsely and crosswise chopped onion, a handful of olives and pickled / pickled cucumbers or vegetables, and sometimes a pickled lemon.
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