Hummus is a very tasty chickpea appetizer, which refers to Jewish cuisine. A classic dish is prepared with sesame tahini paste, a kind of dip sauce is obtained. It can be served with a wide variety of vegetables and meat dishes, spread on pita bread, bread or toast. Here are the best classic recipes for hummus.
Classic hummus is made from boiled chickpeas, it is also called lamb peas. But there are also alternative options for the sauce, which is prepared from beans, one of these recipes is below. In order not to delay the cooking time of peas, it must be well soaked, it is best to pour cold water in the evening. In this case, bring the chickpeas to full softness in 50-60 minutes.
What else is put in hummus:
• lemon juice;
• olive or other vegetable oil;
• garlic;
• sesame paste.
All ingredients are crushed to a smooth paste. It is convenient to make it a blender. But often they use an ordinary meat grinder, passing products through it several times. Spices are added at the very end so as not to overdo it and adjust the desired taste.
Hummus with herbs is served, but sometimes a small amount is added inside before chopping. Here you need to be careful so as not to spoil the color. If you overdo it with parsley, the sauce can turn green.
Hummus: a classic recipe with tahini
The classic hummus recipe contains sesame tahini paste and lemon juice. These ingredients cannot be replaced with anything. Spices can be chosen to your taste.
Ingredients
• 150 g chickpeas;
• 1/3 cup tahini paste;
• 4 tbsp. l lemon juice;
• 1 tsp fine salt;
• 1 tsp chopped parsley;
• 2 cloves of garlic;
• 0.3 tsp Paprika
• 10 ml of olive oil.
Cooking
1. The day before, pour the chickpeas with cold water to make the peas swell well.
2. Drain this water, pour the peas into a saucepan. Pour with clean water and boil until soft. When pressed, the chickpeas should easily warm up. Drain the broth, cool.
3. Peel the garlic cloves, cut in half.
4. Squeeze the juice from the lemon, measure the right amount.
5. Twist the peas with garlic through a meat grinder twice.
6. Either interrupt all this to the consistency of a smoothie.
7. Add salt, paprika, tahini paste and mix thoroughly. You can interrupt again with a blender, the tastes will connect even better.
8. Transfer hummus to a serving plate.
9. Top the sauce with olive oil. Instead, you can use any other vegetable oil.
10. Sprinkle with parsley, chopped very finely. Serve dip to the table!
Hummus: a classic recipe with sesame seeds
It is not always possible to purchase sesame paste, but it can be prepared from ordinary raw seeds. Only white sesame is used. Also in the classic hummus recipe there are various aromatic spices, if desired, the number of species can be reduced.
Ingredients
• 200 g chickpeas;
• 3 tbsp. l sesame seeds;
• 0.5 lemon;
• 3 cloves of garlic;
• paprika, zira, coriander, a mixture of peppers;
• 3 tbsp. l olive oil;
• 0.5 bunch of greenery and a little for decoration.
Cooking
1. Soak chickpeas in cold water until they swell well. On average, it will take about eight hours. Then put on the stove, boil until soft, drain the water.
2. Pour sesame seeds on a dry frying pan, fry until golden brown. It is very important not to overexpose the seeds and stir regularly, there should be no tanning, burnt seeds will ruin the taste.
3. The cooled sesame must be ground in a coffee grinder or with a blender. Add olive oil, stir. It turned out almost the paste that we need.
4. Add a little fresh herbs to the boiled chickpea, add all the spices on the list, add about a third of a teaspoon, salt.
5. Squeeze the juice from the lemon. If citrus is small or just not very juicy, then we use it in its entirety.
6. Peel the garlic, cut in half and send to the total mass.
7. Beat all this with a blender until smooth and lush mashed potatoes.
8. Introduce the cooked sesame paste, whisk again.
9. We transfer hummus to dishes for serving. To prevent the mashed potatoes from drying out, you can additionally spray with oil. Decorate with sprigs of greenery.
Lazy hummus: a classic recipe for canned chickpeas
Canned chickpeas are a great alternative to boiled peas. This product allows you to prepare the sauce very quickly and reduce the time at the longest stage of soaking and cooking.
Ingredients
• 2 glasses of canned chickpeas;
• 1 tbsp. l lemon juice;
• 5 g of fresh garlic;
• 20 ml of oil;
• 20 g sesame paste;
• spices and herbs, salt.
Cooking
1. Drain all the liquid from canned peas, pour into a bowl for whipping. If a meat grinder will be used for grinding, then we shift it to any convenient dishes.
2. Add the peeled garlic, pour in the lemon juice, spread the spices and add all this with olive oil.
3. Beat with a blender for a couple of minutes, until the mass turns into a homogeneous gruel.
4. If a meat grinder will be used, then we do not add liquid ingredients yet, pour in after chopping peas with garlic.
5. Add sesame paste, salt, whisk all together.
6. Transfer to a bowl or salad bowl, decorate with herbs.
Hummus: a classic recipe with vegetables
This classic hummus recipe also uses fried vegetables. The sauce is tender, lighter, but very tasty and fragrant.
Ingredients
• 200 g chickpeas;
• one onion;
• three cloves of garlic;
• 0.5 lemon;
• one carrot;
• 0.3 cup sesame paste;
• 30 ml of oil;
• herbs and spices.
Cooking
1. Prepare peas in a standard way: soak well, add water, boil until soft, free from liquid and cool.
2. Chop onions and carrots.
3. Pour oil into a pan, add vegetables. Cook on fire a little less than average. Vegetables should not brown quickly, you need to bring the pieces to softness.
4. Combine the peas with vegetables, add garlic to them. Grind the mass in any convenient way. If a blender is used, it will turn out to be especially successful: lush, homogeneous, cream
5. Add sesame paste, introduce juice from half a lemon, but more can be. Better to try and add to your liking.
6. Pour spices: salt, pepper, you can add paprika, aromatic herbs, zira. If you want to give hummus a brighter color and emphasize the presence of carrots in the snack, then we additionally introduce turmeric.
Hummus: a classic recipe with avocado
Avocado is a very healthy product, and it can also be a wonderful addition to the classic hummus. To prepare snacks according to this recipe, use a soft and ripe fruit, then everything will turn out in the best possible way.
Ingredients
• 200 g of dry chickpea;
• 1 avocado;
• 2 tbsp. l lemon juice;
• 1 clove of garlic;
• 1 tbsp. l ground sesame or paste;
• 1.5 tablespoons of oil;
• 0.5 tsp ground zira;
• salt and pepper;
• parsley, cake for serving.
Cooking
1. We prepare peas in accordance with all the rules: soak, boil, cool. If there is no time for this, then use canned chickpeas, but double the amount, that is, take 400 grams.
2. Peel the garlic, send to the peas.
3. Avocado cut along the entire perimeter to the very bone, scroll and divide the halves. We stick a knife into the bone, take it out. Spoon out the pulp with a spoon, leaving a thin skin.
4. Puree all prepared foods with a blender or twist a couple of times through a meat grinder using a strainer with the smallest holes.
5. Add lemon juice, introduce sesame paste or just fill in the ground sesame seeds.
6. Enter the salt, fall asleep zira and pepper. Mix the sauce thoroughly.
7. Transfer to a convenient bowl. Since avocados are an oily fruit, extra fats have not been administered. But on top of the dish you still need to sprinkle, one tablespoon of oil is enough.
8. Decorate with herbs, serve to the table with a sliced flat cake. By the way, hummus also goes well with thin pita bread.
Hummus: Classic Bean Recipe
If lamb peas are not always possible to find and buy, then beans are sold in any store, moreover, it is cheaper. For hummus, it is desirable to choose white varieties, the size of the beans does not matter.
Ingredients
• 250 g of dry beans;
• 2 cloves of garlic;
• 2 tbsp. l olive oil;
• 1 tsp lemon juice;
• salt and pepper;
• 0.3 cups of decoction from beans;
• 1.5 tbsp. l ground fried sesame or pasta.
Cooking
1. Soak white beans, boil after swelling. Drain, cool.
2. Grind beans with fresh garlic cloves.
3. Add a little bean broth to the mass, pour in lemon juice.
4. Add olive oil to the ground sesame seeds, stir and transfer into hummus.
5. Add salt to taste, pepper, mix thoroughly with a spoon or whisk again with a blender until the mass looks like a homogeneous paste.
6. Serve with tortillas, vegetables and herbs.
Classic Hummus - Tips & Tricks
• Is hummus too thick? You can dilute it with extra olive oil. If you do not want to increase the fat content of the sauce, then pour in a little meat or vegetable broth, you can use carrot or other vegetable juice, it also turns out delicious with them.
• It is believed that chickpeas need to be cooled in the water in which it was prepared, supposedly it positively affects the taste of the snack.
• If there is no fresh garlic, then dry chopped vegetable can be safely added to hummus. Its amount is easier to regulate.
• Ready sauce can be combined with a variety of products, changing the classic taste. The following additives are especially popular: cheese, cottage cheese, walnuts and pine nuts.
