Hummus: Homemade Recipes, Classic With Chickpeas, As Well As Beans And Peas, Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Homemade hummus: from classic chickpea to budget pea

Hummus is a fragrant spicy chickpea paste. Delicate, slightly oily due to the addition of olive oil, the appetizer, in addition to its memorable taste, also has great benefits. Chickpeas contain a large amount of easily digestible protein, plant fibers and essential amino acids.

Content

• 1 Guidelines for choosing ingredients for hummus

• 2 A selection of recipes for making homemade hummus

  • 2.1 Classic chickpea hummus

    2.1.1 Tahini recipe

  • 2.2 White bean hummus with garlic
  • 2.3 Pea hummus with turmeric
  • 2.4 Video: hummus from Stalik Khankishiev

Guidelines for choosing ingredients for hummus

Classic hummus is made from chickpeas. It is not difficult to choose chickpeas - the main thing is that the peas are large and have a soft beige tint.

Too dark chickpeas will ruin the taste of hummus, and very small peas do not have a pronounced nutty flavor, which gives the dish a special charm

Delicious and healthy hummus can be made with other legumes as well. Beans, peas and lentils are great for a spicy homemade snack.

An important component of hummus that requires careful selection when buying is olive oil. The taste and aroma of the finished dish will depend on it. To make hummus, you should choose a product marked Extra Virgin, which means the first cold pressing.

Extra Virgin olive oil is pressed from young olives with low acidity during the first 24 hours after harvest; it contains no dyes or preservatives, it is rich in various nutrients

All hummus recipes contain lemon juice. It is necessary to squeeze it just before adding it to the bean mass. You need to use only fresh and juicy lemons.

Never substitute citric acid for lemon juice, it will ruin the hummus

A selection of recipes for making homemade hummus

Let's try and cook at home an exotic, but such a tasty and healthy dish like hummus.

Classic chickpea hummus

This recipe features tahini, a paste made from sesame seeds. It is very aromatic and has a pronounced nutty flavor.

Despite the sweetish taste and high fat content, tahini does not contain sugar, and 88% of fatty acids are polyunsaturated

For hummus you will need:

• 250 g chickpeas;
• half a lemon;
• 1 tbsp. l. tahini;
• 2 tbsp. l. olive oil;
• 2 cloves of garlic;
• 1 tsp soda;
• 1/2 tsp cumin;
• 1/2 tsp. coriander;
• a pinch of dry chili;
• salt to taste.

Chickpea hummus recipe:

1. Soak the chickpeas in cold water. Let it stand in the refrigerator overnight.

   

   Keep in mind that the chickpeas will increase in size overnight, so choose a large container for soaking

2. Then, boil the chickpeas for 2-3 hours, adding regular baking soda to the water.

   

   Soda will shorten the boil time and soften the chickpeas

3. Squeeze lemon juice.

   

   It is convenient to use a special device to squeeze lemon juice

4. Grind the coriander and cumin in a mortar.

   

   Coriander and cumin are the classic hummus spices

5. Peel the garlic and pass through a press.

   

   Try to use freshly harvested garlic for hummus, it is more juicy

6. Combine tahini, lemon juice, spices and salt in one bowl.

   

   The mixture should turn out to be a little liquid, so it is better absorbed into the mashed chickpeas.

7. Separate the cooked chickpeas from the liquid.

   

   Do not pour out the liquid left after boiling the chickpeas, it can be useful for giving the dish the desired consistency

8. Grind the boiled chickpeas in a blender. Mix it with the spicy dressing.

   

   Chopped chickpeas do not need to be whipped, it is enough to achieve a homogeneous texture

9. If the hummus is too thick, dilute it with the liquid left over from boiling the chickpeas.

10. Put the finished pasta on a flat dish. Make small indentations around the perimeter and drizzle with olive oil. Sprinkle a little dry red pepper on top.

    

    In the classic serving, ready-made hummus can still be decorated with a few boiled chickpea peas

In terms of the composition of essential fatty acids, mustard oil can compete even with fish oil, while it has a very pleasant taste, and is quite inexpensive

Tahini can be bought at specialty stores that sell food for Middle Eastern cuisine, or you can make your own.

Tahini recipe

Sesame paste, which is a component of hummus, itself has a rather bland taste. Most often, it acts only as an ingredient in spicy dishes.

Algorithm of actions:

1. Fry 100 g of white sesame seeds in a dry frying pan until lightly browned.

   

   Keep in mind that sesame seeds, even if they are removed from the stove, will “reach” for some time (continue to warm up), so do not overdo it

2. Then cool it slightly by spreading it out on a flat surface.

3. Place warm sesame seeds in a blender bowl and beat for 3-4 minutes with vegetable or olive oil (3 tsp).

   

   The proportions indicated in the recipe are very important, otherwise you will not be able to get a homogeneous viscous paste.

4. Pour the finished paste into a tightly closing jar and keep in the refrigerator.

   

   Homemade tahini is stored for quite a long time, up to two months, because it contains no perishable ingredients.

Tahini serves as a base for many sauces for meat, fish or vegetables. It is also used to prepare various salad dressings.

White bean hummus with garlic

Hummus made from white beans turns out to be no less aromatic and tasty.

White beans provide an easily digestible, high quality protein that can be equated with animal protein

Ingredients:

• 500 g white beans;
• 3 cloves of garlic;
• 2 tbsp. l. olive oil;
• 2 tbsp. l. lemon juice;
• 1/2 tsp black pepper;
• 1/3 tsp dry coriander;
• sea salt to taste.

Step by step recipe:

1. Soak the beans in cold water. Let it stand in the refrigerator overnight.

   

   The beans will increase in size during the soaking process.

2. Boil it until soft.

   

   The beans should be completely boiled, but not out of shape.

3. Mash the cooked beans lightly in a blender.

   

   If the hummus is too thick, add the liquid left over from boiling the beans to it.

4. Chop the garlic using a press.

   

   Fresh garlic gruel will make hummus aromatic

5. Squeeze lemon juice.

   

   To get a larger amount of juice from the lemon, roll it on the table beforehand, gently pressing it to the surface

6. Combine lemon juice, oil, garlic, sea salt, coriander and freshly ground black pepper with mashed beans.

   

   Black peppercorns can be slightly fried in a dry frying pan before grinding, this will make the spice more aromatic

7. Serve the finished hummus in a deep bowl.

   

   Top white bean hummus can be sprinkled with freshly chopped herbs

Pea hummus with turmeric

Turmeric gives legumes an incredible aroma and flavor. You can even say that this spice and chickpeas, lentils, beans and peas are just made for each other.

Peas are classified as diet food, and in the absence of chickpeas and beans, they are great for making homemade hummus.

What you need for pea hummus:

• 500 g dry split peas;
• 2 tbsp. l. lemon juice;
• 3 tbsp. l. olive oil;
• 1/2 tsp freshly ground black pepper;
• 1/3 tsp dry turmeric;
• sea salt to taste.

Step by step recipe:

1. Rinse the peas and cover them with cold water overnight.

   

   Soaking will help dry peas not only prepare for cooking, but also remove some bitterness.

2. Then rinse the peas under running water.

   

   Washing the soaked peas will improve the taste of the finished dish

3. Boil it for 1-1.5 hours.

   

   Peas will become soft and crumbly after boiling.

4. Mash the peas lightly with a hand blender.

   

   Peas should not turn into mashed potatoes, just knead them a little

5. In a separate bowl, combine lemon juice and oil. Add salt and pepper.

   

   Stir the lemon juice and oil mixture with a spoon to dissolve the sea salt crystals

6. Add dry turmeric to a flavorful pea hummus dressing.

   

   Turmeric gives pea hummus a pleasant color and spicy aroma

7. Toss the dressing with the chopped peas and beat with a blender. Place hummus in a deep bowl and serve.

   

   Pea hummus is a super budget and low calorie meal

Video: hummus from Stalik Khankishiev

The first time I tried hummus was in Israel. Then I was simply captivated by the combination of a delicate nutty taste and a thick aroma of spices. Later I learned that hummus is made from chickpeas, which can also be bought in Russia. Then I mastered recipes from other legumes - beans and peas. At first, those at home were rather suspicious of the pasty snack. Yes, the dish is really not the most typical for lovers of Russian cuisine, replete with recipes from vegetables, cereals and meat without adding a lot of spices. But over time, hummus has become a part of our diet, now we cook it at least once a week.

Knowing the simple secrets of making homemade hummus, you can pamper your household with a healthy and unusual dish. It is important that chickpea, bean or pea hummus can be eaten by those who do not include meat products in their diet.