Lebanese hummus from home
- 300 g raw chickpeas (or two cans of boiled chickpeas)
- 5 cloves of garlic
- Lemon juice
- 50 ml olive oil
- Sweet Boya
- 1 teaspoon chemistry
- A bay leaf
- Chopped coriander, mint or parsley leaves
- 250 ml of water from the juice in which the chickpeas are boiled or canned
- 3 tablespoons tahini
A popular chickpea recipe is hummus, a tasty starter rich in protein and fat that comes from the Mediterranean and the Middle East, which is relatively simple to prepare and does not need ingredients that are too difficult to obtain. A homemade hummus can be made with fresh chickpeas, which you boil, or with the one that is commercially canned, especially when you don't have much time available, but you want a healthy snack.
What is humus? It involves boiled and mashed chickpeas with tahini paste and herbs, which you can eat simply, with bruschetta, sticky or crunchy tortilla or with raw vegetables, such as a sauce or a spreadable product.
If you want to make Lebanese hummus from scratch, you need to learn how to prepare chickpeas, in case you haven't cooked it before. You will take the amount mentioned in the ingredients and leave it in the water overnight, covering it completely with liquid in a bowl. It will soften and have a shorter cooking period. If it swells and absorbs the liquid quickly, you will add more water. If you are wondering how much the chickpeas are boiling, we will tell you that in this case it is possible that they will come out after an hour. The better hydrated the grain, the faster it will freeze.
Here's how to cook chickpeas. You will boil it, therefore, in a saucepan (you can also use apressure cooker if you are in a hurry, because naturally it can take up to 2 hours to make, if you have a larger quantity) and for a little taste you will add a bay leaf.
While the chickpeas are thermally prepared for hummus, the classic recipe, you can prepare tahini or sesame paste from 4-5 tablespoons of sesame seeds that you heat in a pan that is on the stove over low heat, not forgetting to stir constantly, until they catch a shiny, golden surface, without burning, then grind them finely and mix them well with a tablespoon of oil.
You can also make a hummus recipe without tahini, simply, to result in a chickpea meal or by increasing the number of garlic cloves included in the recipe, if you don't have ready-made pasta or sesame seeds at hand.
As the chickpeas boil, drain it, keeping a small amount of liquid in case the humus is too hard, and crush the garlic. You will pass the chickpeas in the blender and you will add the sesame paste, the garlic, the olive oil and the salt, leaving for the end only the parsley and the paprika.
To adjust the consistency of this chickpea humus, add from the water in which it boiled or, if you use canned chickpeas, the liquid in which it is. When it has reached the desired consistency, you can garnish with paprika, cumin, parsley and mint, letting it cool before consuming. You can also make hummus with roasted peppers on top, as a garnish or decoration, for extra flavor.
There are various recipes for chickpeas when we talk about the products associated with it, which can be eaten with avocado, tabouleh, mushrooms, meat or yogurt.