Hummus recipe. Classic chickpea hummus

Many culinary specialists claim that hummus is an exclusively Greek snack, but today many cuisines around the world claim the right to call hummus their national snack. For example, Türkiye, Syria, Cyprus, in general, Middle Eastern countries. But I will not delve into these debates, but will simply tell you how you can prepare this magical, one might even say silky-tasting, chickpea paste at home.

But first, I’ll say that chickpeas are a very healthy product; they contain a significant amount of vegetable protein and iron, which makes chickpeas an indispensable product for eating during fasting or during a diet.

Chickpeas can be cooked with various additives, and the taste of the finished hummus will depend on this. I decided to add garlic to the ingredients, which will make my snack even more flavorful.

Regarding the preparation time, I would like to say that hummus is prepared very quickly in a pressure cooker, the main thing is to boil the chickpeas in advance, and even before that you need to soak them, but let’s talk about everything one by one.

To make hummus you will need

Ingredients:

• Chickpeas (dry) – 300 grams,
• Garlic 3 – 4 cloves,
• Sesame (white) – 50 grams,
• Olive (or any refined vegetable) oil 3 - 4 tbsp. spoons,
• Lemon juice – 2 tbsp. spoons,
• Ground red pepper, ground black pepper, ground sweet paprika, ground coriander - total spices ½ teaspoon,
• Salt to taste.

Cooking process:

So let's start with the chickpeas. Chickpeas or Turkish peas, they need to be soaked in warm water in advance, of course, after thoroughly rinsing and sorting if necessary. Soak the chickpeas overnight (or 10 - 12 hours). I’ll tell you a little secret: chickpeas will be much softer after cooking, and they will cook faster if you add a little baking soda to the water when soaking, a couple of pinches is enough. But just remember to rinse the chickpeas well before cooking.

I will cook the chickpeas in a multicooker - a Unit pressure cooker (power 900 Watt). I transfer the pre-soaked chickpeas and add water so that it completely covers the peas and is 3–5 cm higher than them. Then close the multicooker lid and the steam release valve. Select the “Beans” program and set the time to 20 minutes. We wait until the sound signal sounds, indicating that everything is ready. Be careful when opening the pressure cooker lid. In pressure cookers, you first need to open the valve and wait until the steam comes out.

In conventional multicookers without a pressure cooker function, chickpeas for hummus need to be cooked until they become soft and can be crushed in your hands without effort. This is usually done on the “Beans” or “Stew” program. Depending on the variety of this legume, the cooking time can range from one and a half to 5 hours.

Remove the boiled chickpeas from the water and cool.

While the peas are cooling, let's prepare the sesame paste. Of course, ideally, it is ready-made, but you can make an equally fragrant analogue at home. To do this, fry the sesame seeds in a dry frying pan until a beautiful golden color. Be careful, sesame seeds roast quickly, so I recommend stirring them constantly and reducing the heat to low.

Place the roasted sesame seeds in a deep container (I use a plastic container) and use a blender to grind it into a homogeneous mass. I didn’t completely grind it, I like whole sesame seeds in baked goods, so I decided to leave some whole seeds in this snack.

Then pour vegetable oil into the sesame seeds, add spices and peeled garlic passed through a garlic press. Use the blender again and grind the ingredients until smooth.

Grind the cooled mixture in a blender until pureed.

Now it remains to combine two masses: sesame and chickpea puree. I mixed everything with the same immersion blender. The finished hummus should stand for a while and cool. Let's give the opportunity to connect all the aromas and tastes with each other.

Place homemade hummus in a small cup, pour over vegetable oil and decorate to your liking. And yes, don’t forget to sprinkle hot red pepper on top of the hummus, this will give it a special piquant taste and aroma. In this region, it is customary to eat hummus with pita bread. You can serve it with croutons or crackers, and hummus is also delicious with a slice of fresh homemade bread.

In the Middle East, hummus is a very popular cold snack. What is this, we will consider today. In Israel, Lebanon, Turkey and Syria, this dish is served as a sauce along with pita bread and pita bread, and in other countries it is eaten with chips or bread. Hummus is a snack made from chickpeas, sesame paste, olive oil, lemon juice, paprika and garlic. Recently, this dish has gained great popularity in vegetarian cuisine. It is especially appreciated by people who cannot eat foods containing gluten.

Composition of hummus

Hummus (we already know what it is) is made from chickpeas, which are pureed using a blender. Depending on its composition, the taste of the dish may vary. And it depends on the seasonings that are added to taste, as well as vegetables. Very popular additions to this delicacy are fried tomatoes, pumpkin puree, pine nuts, feta cheese and others. The food itself contains a lot of protein, fiber, iron, and so on. Let's look at several recipes for preparing this unusual dish.

Hummus: classic recipe

Very popular in eastern countries. It is prepared very often. This dish can be found in restaurants in many countries. Making it is not difficult and does not take much time.

Ingredients: five hundred grams of chickpeas, seven tablespoons of olive oil, six tablespoons of white sesame seeds, half a spoon of cumin, four cloves of garlic, four spoons of juice and spices to taste.

Preparation:

Hummus (classic recipe) is prepared as follows: chickpeas are soaked for twelve hours, adding a small amount of soda to the water so that they boil well. During this time, the chickpeas swell and absorb all the water. Then it is washed, poured with water at the rate of one to four (it should be completely boiled while preparing the puree) and boiled for two hours, periodically skimming off the foam that forms. Meanwhile, prepare the dressing.

Preparing the dressing

Zira is fried until a characteristic smell appears. Then add sesame seeds and dry the seeds over high heat for five minutes, constantly shaking the pan. It should become golden in color, but not dark. Then it is cooled. Grind the mixture well, add oil and beat with a blender until the consistency of thick sour cream.

Preparing snacks

Next we prepare hummus, the classic recipe for which we are considering. The finished chickpeas are removed. Strain the broth through a sieve, which must be poured into a separate container. Some of the peas are poured with oil and sprinkled with salt. The remaining legumes are ground in a blender, oil, two hundred grams of strained broth, sesame seeds and lemon juice are added.

Classic hummus is served garnished with herbs, paprika, and peas along with pita bread. It can also be served as an independent dish or as an addition to various salads. Store it in a cool place for no more than ten days.

Jewish style hummus

Ingredients: three hundred grams of chickpeas, one hundred grams of sesame seeds, half a spoon of cumin, seven tablespoons of lemon juice, salt and spices, and herbs to taste.

Preparation:

Before preparing Jewish hummus, you need to sort out the chickpeas, wash them well and soak them in water overnight. After time has passed, the water is drained, the chickpeas are peeled, filled with new water and cooked for two and a half hours. During this time, the beans should become soft. When they are cooked, pour the water into a separate container (you will need it later). Pour cumin and sesame seeds into a frying pan and fry for three minutes, stirring occasionally. Then they are ground in a coffee grinder. Add salt, garlic and butter to this mixture and beat using a blender. Then add chickpeas to this mass and beat again. Add pea broth to the mixture, add salt and spices, lemon juice and mix. Ready chickpea hummus is decorated with pine nuts and herbs. It is served both hot and cold.

Hummus with artichokes

Ingredients: one glass of canned artichokes, four hundred and fifty grams of canned chickpeas, half a spoon of lemon zest, three spoons of lemon juice, two spoons of olive oil, five spoons of tahini, as well as two spoons of chopped parsley, a pinch of salt, one fourth spoon of red pepper flakes, two cloves of garlic.

Preparation:

Homemade hummus with artichokes has a unique taste. This dish goes well with chips or vegetables.

So, the chickpeas are placed in a blender along with chopped artichokes, tahini paste, oil, garlic and all the other ingredients except the herbs. Whip this entire mixture until it becomes a thick paste. The finished dish is sprinkled with parsley and several artichokes.

When and how to eat hummus

Hummus (we already know what it is) is great for breakfast, so every housewife won’t have to rack her brains over what to cook for her household. This is due to the fact that the dish is endowed with many beneficial properties. At breakfast it is served with fresh bread; pita bread, crackers or chips are also good.

If hummus is served for lunch or dinner, it is complemented with fresh or canned vegetables or meat. This dish goes perfectly with steak or barbecue. It acquires an unusual taste if it is laid out on a large plate, in the middle of which fried mushrooms or meat are placed.

Hummus, the photo of which is attached, is a nutritious product that contains only natural ingredients. No flavorings or food additives are used in its preparation. This dish is very popular in dietary cuisine, as it contains a low amount of cholesterol. Regular use helps lower blood sugar levels and prevents the development of heart disease. After consuming this product, you will feel full, which lasts for a long time.

Green hummus (American version)

Ingredients: one third of a glass of basil leaves, four hundred grams of boiled chickpeas, one can of canned beans, three tablespoons of olive oil, four cloves of garlic, two tablespoons of juice and pepper to taste.

Preparation:

Before preparing hummus, you need to blanch the basil leaves for twenty seconds and immediately cool them in ice water, dry them and place them in a blender. Add garlic, one spoon of lemon juice, vegetables, salt and pepper, and a little oil. Add oil little by little, continuing to beat. Then add lemon juice if there is not enough of it, but you don’t need to add a lot of it so that the dish doesn’t turn out sour. Place the finished puree on a large plate and serve with corn chips. If basil is not suitable for some reason, it can be replaced with parsley or cilantro.

Hummus with eggplant

Ingredients: five hundred grams of eggplant, a pinch of ground black pepper, four hundred grams of canned chickpeas, one clove of garlic, sixty grams of olive oil, half a spoon of salt, two spoons of tahini, two spoons of lemon juice.

Preparation:

Prepared eggplants are cut into cubes, mixed with salt and pepper, oil, placed on a baking sheet and baked for twenty minutes. Place canned chickpeas in a blender, after draining the water, add cooled eggplants, and beat until pureed. The finished dish is transferred to a bowl and served, garnished with herbs if desired. Store it in a cold place for no more than ten days.

Finally...

Now we know that we can make hummus for breakfast. What this is, oriental cuisine knows well. However, recently, a dish made from chickpeas, tahina and olive oil has become very popular in many countries around the world. Both adults and children loved him. There are many options for its preparation, but the composition must include the following ingredients: chickpeas, sesame paste, lemon juice and olive oil, garlic and paprika. This dish goes well with raw vegetables, meat, mushrooms, fresh bread, crackers or chips. Be that as it may, this tasty, unusual oriental delicacy has won the hearts of many residents of different countries of the world, so they enjoy preparing it.

Do you often please your family with something other than the usual dishes? So that the food is not only tasty, but also healthy. You understand that we are not talking about fried pies on weekends. No, not often? So what’s stopping you, maybe you think that preparing healthy and unusual food is very difficult? Whatever your answer, we'll debunk these myths - check out the recipe for homemade chickpea hummus below. You will surprise your family and guests with this appetizer and brighten up your everyday routine.

Chickpea snack is perfect for everyone

Hummus, what is it?

This is a paste or puree that is an integral part of the diet in the Middle East and near the Mediterranean Sea. Hummus is a plant-based source of protein. This is a rare dish for our country, so you have every chance of becoming the best housewife among your friends. To prepare this snack, take chickpeas. These are peas or beans, which are sometimes called lamb.

Recently, healthy eating and various innovations in diet and lifestyle have become popular, which is why chickpeas are increasingly used to prepare various unusual dishes. In addition to chickpeas, spices, garlic, and olive oil are added to the dish. As you can imagine, the result is a very flavorful and healthy paste.

For information! Residents of the Mediterranean have always been distinguished by longevity, good health and beauty. Just remember the hot residents of Italy. They owe much of their excellent health to their diet.

The benefits of hummus for your health

The phrase “healthy snack” is not enough to appreciate the importance of chickpeas and chickpea snacks for our health. Briefly, we will list some of the benefits of eating hummus in your diet.

• It can be used for vegetarians.
• Suitable for those with gluten allergies. These are the people who cannot eat many foods that contain grains.
• Removes harmful substances and toxins from our body.
• Fills with energy, makes the skin clearer.
• Normalizes blood sugar levels.
• Contains macro-, microelements, vitamins. It is especially rich in B vitamins.
• Positively affects brain activity and the endocrine system.

For information! As for the calorie content of hummus, it depends on the ingredients you use, but if you prepare the pasta according to the classic recipe, then on average it is 200-300 kcal.

As for the downsides, this is gas formation in the stomach if you overeat the snack. The paste is also contraindicated for people who have individual intolerance to the components. If you are wondering what chickpea hummus is eaten with, then it’s all a matter of taste. Some people prefer to use it for sandwiches with bread or crispbread, some add it to meat, some dip vegetables, chips and other foods into the paste.

Secrets of delicious hummus and useful information

One of the main components of hummus is sesame paste. But if you are not a resident of a metropolis, you are unlikely to be able to find this product. But don't despair. You can make your own pasta. The sesame seeds are dried and lightly fried in a frying pan, after which you pour them (cooled) into a blender and start grinding. Pour in a little olive oil. A good paste should have the consistency of cream.

To prepare the appetizer, chickpeas need to be taken hot, this speeds up the mixing and cooking process. After cooking the peas, you must remove all the skins; they usually separate on their own, so all you have to do is filter the chickpeas well. If the chickpeas have been well soaked and cooked for a long time, then their skins do not need to be separated, they will be very soft and the blender will grind them. Be patient, as it takes about 2-3 hours to cook peas, and you need to take three times more water than chickpeas.

Important! Do not cook beans raw. Be sure to soak them for a day, changing the water 4-5 times. Don't expect the chickpeas to cook without soaking. Fresh and good peas can be ready in 12-14 hours.

Hummus. Cooking step by step

Ingredients

• Chickpeas - a glass.
• Sesame paste – 40 grams or approximately 2 tablespoons.
• Half a lemon.
• Olive oil – two tablespoons.
• Garlic – 1-2 cloves.
• Zira – ½ teaspoon.
• Black and red pepper, salt to taste.

Rinse the peas well and soak, depending on their quality, for a day or 12-14 hours. Change the water during soaking so that it does not fade. Then transfer the chickpeas into a saucepan and wilt with water 1:3. Cook the peas until fully cooked so that the skins separate from the beans. This is about 2 hours, less often three. If you soaked the beans for more than a day, then cook them longer so that they are all soft and steamed.

When the chickpeas are cooked, drain the water through a colander into another container and transfer the mixture to a blender. Remember that it is better to take hot or warm chickpeas. Grind the chickpeas well in a blender, adding a little of the broth that was drained. The garlic is crushed separately and then added to the chickpea paste along with the sesame paste. Mix everything thoroughly and add lemon juice. The hummus is ready, all you have to do is cool it slightly and serve.

Now you know the recipe for chickpea hummus, which is simple to prepare, but a little long. But believe me, the result will exceed all your expectations, and your friends will be pleasantly surprised by your culinary skills and ingenuity. You can serve the appetizer with meat, as a side dish, or simply in bowls with lavash. Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Hummus is a delicious Jewish snack made from chickpeas. In the classic version, it is prepared with sesame tahini paste. Let's prepare a kind of dip sauce in the antique version.
Recipe contents:

The main component of hummus is chickpeas or also called peas. However, there are other alternatives that are made from beans. The dish is popular in many countries, so recipes for its preparation and flavors vary significantly. Depending on the region, hummus uses different ingredients available. However, a simple set of products is as follows: boiled chickpeas, tahini, lemon juice, olive oil and spices. Well, of course, this dish has its own tricks. We'll talk about them below.

• Chickpeas can be used dry or canned.
• If you cook them with dry peas, the consistency of the hummus will be smooth and tender.
• The peas must be intact, not wrinkled or chipped.
• Canned beans do not need to be soaked.
• When purchasing chickpeas, pay attention to the production date. Ideally, the product packaging should be dated to the current year.
• To prevent the cooking time of peas from being delayed, they should be soaked in cold water. It is better to do this in the evening, and then bring the chickpeas to softness in one hour.
• All ingredients are ground until smooth and homogeneous, like a pate. This can be done conveniently with a blender or meat grinder.
• Spices are usually added at the very end to adjust the desired taste.
• Olive oil is replaced with canola oil.
• Garlic is used fresh or roasted. It is also permissible to use dry chopped vegetables.
• Peanut butter is used instead of tahini.
• To make the consistency silky, like puree, add baking soda to hummus in water or when soaking peas. The proportion is as follows: 1 tbsp. for 230 g of chickpeas when soaked or 1 tsp. for 450 g before boiling.
• Before serving, hummus is sprinkled with aromatic oil and sometimes sprinkled with red pepper, spices or herbs.
• If the hummus is too thick, thin it with olive oil. To avoid increasing the fat content, pour in a little vegetable or meat broth.

• Calorie content per 100 g - 166 kcal.
• Number of servings - 3
• Cooking time - 20 minutes to cook, plus time to cook the chickpeas

Ingredients:

• Chickpeas - 1 cup
• Tahini - 1/3 cup
• Lemon juice - 1/3 cup
• Garlic - 3 cloves
• Chopped garlic - 1 tbsp.
• Olive oil - 5 tbsp.
• Red pepper - 2 tsp. (optional)

Step-by-step preparation of classic hummus:

1. Soak the chickpeas and boil until soft.
2. Finely chop the garlic.
3. Place all ingredients in a food processor except the olive oil and red pepper.
4. Grind the products to the desired consistency.
5. If the hummus is thick, add a little water to make it smooth and creamy.
6. Transfer the mixture to a bowl, pour in olive oil, pepper and serve.

Ingredients:

• Dry chickpeas - 200 g
• Avocado - 1 pc.
• Lemon juice - 2 tbsp. l.
• Garlic - 1 clove
• Ground sesame - 1 tbsp.
• Olive oil - 1.5 tsp.
• Ground cumin - 0.5 tsp.
• Salt - 0.5 tsp.
• Black pepper - a pinch

1. Soak the peas, boil and cool.
2. Peel the garlic and add to the peas.
3. Cut the avocado around the perimeter to the pit and divide into halves. Remove the bone and scoop out the pulp with a spoon.
4. Puree all products with a blender or grind through a meat grinder with a fine grid.
5. Pour in lemon juice and add ground sesame seeds.
6. Add salt, add cumin and pepper and mix.
7. Place the sauce in a convenient bowl and drizzle with olive oil.

Ingredients:

• Dry chickpeas - 100 g
• Lemon juice - 1 tbsp. l.
• Garlic - 1 clove
• Ground sesame - 1 tsp.
• Olive oil - 2 tbsp.
• Salt - 0.5 tsp.
• Black pepper - a pinch
• Sesame seeds - 50 g

1. Soak the chickpeas in water until it completely covers the beans and leave overnight. In the morning, drain the water and fill the peas with fresh water in a ratio of 1:2. Bring to a boil and simmer for 20-40 minutes until the beans are soft. Then drain the water and cool.
2. Grind sesame seeds, chickpeas and garlic in a coffee grinder or blender until smooth and homogeneous.
3. Pour in olive oil, lemon juice, salt and pepper.
4. Stir and use the snack for its intended purpose.

Hummus is a dish very popular in the Middle East. This is nothing more than a paste made from special peas - chickpeas, seasoned (ideally, it is better to buy it in a store, it is called "tahini" or "tahini"), olive oil and spices. It is usually served for breakfast (with bread or flatbread for a fairly filling meal) or before lunch or dinner as a snack. The dish can also be served with minced meat, usually lamb, herbs, and so on. In our article you will find a simple recipe for making hummus, adapted to Russian realities, that is, we will talk in detail about how to make sesame paste and what seasonings to add. All you have to do is follow our advice and reserve time: the peas must not only be soaked, but also boiled for a long time.

Easy recipe for making hummus

You need to prepare this dish in advance, because the process from start to finish can take almost a day. Soak chickpeas (also called chickpeas) in plenty of cold drinking water. For future softness and better cooking, add a little baking soda to the water. If you are lucky and can get peas from this year's harvest, you only need to soak them for a couple of hours. Older beans should be kept in water for up to half a day. This way the cooking process will be significantly reduced, and after 1-2 hours you will get excellent hummus. The cooking recipe is as follows: after the peas are soaked, boil them in salted water until soft - it’s okay to overcook them a little, but an undercooked dish won’t work. You may notice that the beans are enclosed in a transparent shell; it needs to be separated in order for the paste to be homogeneous, without inclusions of foreign ingredients that we do not need at all. To make the process easier, immediately place hot hummus from the pan into very cold water and lightly rub it with your hands - in this case, the shell will easily separate from the grain and float, and the peas themselves will settle to the bottom. Repeat the process if necessary. These were the main subtleties used in the process of preparing the main ingredient for this dish. Actually, the recipe for making hummus implies the presence of these ingredients; for 400 grams of chickpeas you will need:

• 1 lemon, from which you need to squeeze the juice;
• 7 tbsp. spoons of quality olive oil;
• 2 tbsp. spoons of ground sesame seeds (add a little oil to it to make a paste) or the most correct option is to use tahini paste instead of the seeds themselves, also 2 tbsp. l.;
• 1 garlic clove;
• spices - half a tablespoon each of cumin and paprika.

When the peas themselves are ready and have already been peeled from the outer shell (how to do this easily and quickly is described above), place them in a blender along with the other ingredients, except oil, and beat until a smooth, homogeneous mass is obtained. If the paste is too thick, add a little water, better than the water you used to cook the beans. Then, without stopping the process, pour in olive oil in a thin stream. Everything is ready, but it is better to let the dish sit for at least one hour before serving. As you can see, the recipe for making hummus itself is not too complicated, but it takes a lot of time to prepare.

By the way, a plate of this delicious bean paste can be decorated with a few whole chickpeas and sprinkled with a small amount of fresh herbs (as shown in the picture). And in Arab countries, for even greater nutritional value, a few tablespoons of fried minced lamb are placed in the middle. One way or another, it is best to serve hummus with flatbread or pita bread, or at least with bread. It can be one of the appetizers on the holiday table, a full breakfast, or a delicious start to lunch. By the way, the recipe for Jewish hummus is no different from its Arabic version. And in Israel, and in Syria or Turkey, it is prepared as described above, only adding spices, focusing on your own taste. If someone likes it spicier, you can sprinkle the finished dish with paprika or pour a couple of drops into it. We have already mentioned the meat option, and if you prefer vegetables and herbs, you can put chopped fresh cilantro in the middle.

If you haven't tried hummus yet, be sure to use our tips for making it; it might become one of your favorite snacks.