Chickpea hummus is a simple recipe. Hummus - recipe with photos, step by step instructions and general cooking features.

Hummus is a pureed cold snack of chickpeas (lamb peas) with tehina - sesame paste. Often - quite spicy. Always - very gentle homogeneous consistency, slightly oily. It is just this very Tkhina and a special set of spices that distinguishes it from ordinary chickpea puree.

Classic recipe Includes chickpeas, sesame paste or ground sesame, lemon juice, olive oil, garlic and spices. The traditional spices used here include cumin (zira), coriander, red pepper.

Although, it seems to me, the composition and ratio of spices is a matter of taste. When I cooked hummus a second time, I could not resist and added a spoonful of sweet wigs, a drop of fenugreek and fresh parsley. I will say right away - not disappointed. The recipe for making hummus turned out to be quite simple. A new dish for me confidently recorded in my culinary asset.

Chickpeas - 200 grams
Sesame paste (thini) or ground sesame - 1-2 tbsp. spoons
Lemon (juice) - ½ pcs.
Olive oil - 1-3 tbsp. spoons
Garlic - 1-2 cloves (preferably without the "evil" middle)
Spices (cumin, coriander, red pepper) - ½ tsp.
Salt - to taste

And also, at will and mood, you can add paprika, replace olive oil with any vegetable oil, and replace sesame or sesame paste with a couple of roasted walnuts. From the classic recipe for hummus, we, of course, retreat, but you will definitely like the taste of the dish. I speak confidently, because I made an option with walnuts. I have one household, or rather a child, in my childhood I had stuffed halovah halvah, and there is also a complete intolerance to sesame. So I specially for him, make a portion with nuts. I tried it myself, I liked it very much, the taste is different, of course, but it works very well!

First you need to boil chickpeas. To do this, you need to rinse and soak for several hours, and better at night. Chickpeas - the hardest specimen among legumes. Therefore, if it is not soaked, you have to cook for more than three hours.

Met on the Internet tips that you can soak chickpeas with the addition of baking soda to speed up the subsequent cooking. I have not tried it myself and will not advise you, I know that soda destroys many useful substances during prolonged contact with legumes.

Soaked chickpeas, boil in fresh water for about one hour. Willingness is determined by taste, chickpea beans should be soft.

Drain broth, but do not throw away - it is still useful to us.

Cooked chickpeas with a portion of the broth grind in a blender or mince with small holes until homogeneous.

Next, mix the chickpea puree with salt, garlic, lemon juice, spices and sesame paste (it is called thini or tahini). If there is no such paste, do not get upset, but prepare it yourself.

To do this, take 2-3 tbsp. spoon sesame, fry them to ruddy in a dry frying pan and grind in a coffee grinder or blender. If mixed in a blender, then sesame need to pour 1 tbsp. spoon of vegetable oil.

Zira (cumin) can also be dried in a pan and grind in a mortar or coffee grinder.

I advise you to add spices, lemon juice and sesame paste a little and adjust the amount to your own taste. Some may be more like hummus with the addition of more lemon juice or oil.

It is advisable to hold the finished hummus in the refrigerator for at least an hour so that all the ingredients “make friends” among themselves.

Recipe 2: How to cook hummus (with photo)

250g peas chickpeas
2-3 cloves of garlic
1 tablespoon of lemon juice 1sl of sesame thin / tahana / (recipe below)
1 small onion head
200ml olive oil
½chl zira

Soak the chickpeas in cold water for several hours, then pour the water in which it was sour and pour fresh. Cook. I cooked 2 hours, but you can and will succeed faster. You can still find canned chickpeas, it will save you time.

After you cook it, pull the chickpeas out of the water. Water from under the chickpea does not pour it to us.

Chop the onion and garlic

Pour half of the olive oil into a saucepan and lightly fry the onion in it, until transparent, add garlic and fry for 5-10 seconds. add chickpeas and fry again for 10-15 seconds

Remove from heat, add tahin, zira, lemon juice, the remaining olive oil.

Smash the pasator or blender until smooth by adding a little from the water that we left after cooking the chickpeas. She regulate the density of hummus.

When the hummus is ready, we put it in a container, I use an ordinary plastic container with a lid, pour hummus with olive oil and you can eat everything!

How to cook thin for hummus at home

I know that it is problematic to buy Thina paste, since It is not sold everywhere. I offer recipe for this home made, no different from the factory.
So,
2 cups of sesame seeds slightly dried in the oven so that the color does not change, cool.
- 1/5-¼ glass of rast. oils (any, but odorless).

Sesame put in a blender with a metal knife, add a little oil, process to obtain a paste, about 5 minutes. If necessary, add the butter before getting a soft paste, it should be like condensed milk.
Exit - about 1 cup. Store in a tightly closed jar in the refrigerator.

Recipe 3: How to make hummus with butter

Grind boiled chickpeas (chick peas) with: a slice of garlic, yogurt, ghee, thina, cumin salt, pepper, lemon.

1. Ghee - I didn’t specifically stoke it, but just added half a pack of boiled peas and waited until it melted. In principle, with mashed potatoes all do the same.

2. cumin - I wouldn’t have thought about him in connection with hummus, but he fit in like a native ... although I don’t like him.

3. served just dumped on a plate and sprinkled with herbs (parsley-cilantro).

4. The level of cholesterol here is off the scale, which distinguishes our traditional hummus with lemon and olive oil.

Recipe 4: Sprouted Lentil Hummus

Learned to sprout lentils? Try this unusual dish! There will be something to surprise 😉

200 g sprouted lentils (or Masha)
1 tbsp. sesame (or sesame flour)
2 tbsp. unrefined oil
¼ tsp asafoetida (can be replaced with garlic)
several leaves of basil
1-2 pinches of dry sage
½ tbsp curry
sea salt to taste

- Grind sesame first in a blender (the blender cup should be dry)

- Add all the ingredients and grind.

- Served with vegetables (pepper, tomato ...) or lettuce leaves.

Recipe 5: Hummus from germinated chickpeas (raw food)

Hummus is a national Jewish dish, in Israel they eat everything with it. I, too, succumbed to the general mood, but I prefer it from sprouted chickpeas.

It will take 250g sprouted chickpeas (filled with water for a couple of days, the water must be periodically changed). You can soak it only for the night, it will not germinate yet, but it will already swell, this one will also work.

A little celery, green onions (I took as much as in the photo), lemon, Tkhina - half a glass (if not, just sesame), garlic at will, who needs salt. If there is zira or coriander - it will be very suitable here! Another black pepper.

Blender and everything is ready! You can eat with vegetables, with live bread or who eat bread, try it with bread, here everyone eats it with pita bread. I like best with bell peppers! Served with olive oil and paprika.

Spices for hummus

At least - black pepper. But any Israeli mistress here only snorts his nose: boring! After all, there is still cumin (aka zira), savory (not to be confused with thyme), ground dried ginger, ground chili pepper, coriander, paprika! .. And who's stopping to put in a little cumin, for example? Or a couple of teaspoons of whole sesame seeds? Or even take Zatar - a spice blend popular in Israel. It is based on Zatar itself (one type of oregano, close to marjoram or hyssop), sesame and thyme. It happens with sumac, barberry, coriander ... It suits perfectly to any legume (lentil soup, pea porridge), so that is the place for hummus.

Spices in beans (coriander, cumin, cumin, sesame ...) it is better to warm slightly in a dry frying pan. And then grind in a mortar or grind in a coffee grinder. Dry herbs (oregano, marjoram, savory ...) can also be slightly heated, but just a little so that we do not get the smell of burnt grass that we do not need.

By the way, fresh greens will also go: parsley, dill; not canonical, but entertaining - cilantro. Only a little and very well grind.

What is hummus?

In the Middle East, it is eaten with tortillas, as we would have eaten eggplant caviar or bean pate on bread. Only hummus is scooped with couscous of a flat cake from a dish-plate on which it is served, and not spread on bread like caviar paste on a sandwich. And unlike vegetable caviar, which is usually eaten cold, hummus can be served both hot and warm or well chilled.

In Turkey, olive oil interferes with hummus, while in other countries they pour hummus when serving. Can and hummus and pour. Just like mashed potatoes: you can also mix butter in the puree and pour it with oil when serving.

In Lebanon, only slightly watered with olive oil when serving, there hummus is not at all oily, with the exception of fat from sesame seeds.

In Syria, hummus is cooked with cumin and sprinkled with pomegranate seeds when serving.

In Yemen, hummus is flavored with lemon-spicy spices for atar: a mixture of sumac, oregano, thyme, sesame and salt (something like this)

As far as Europe and America is concerned, hummus conquered the world in the same way and became a familiar food for non-Arabs, as Italian pizza, American Big Mac and Mexican salsa once won. Busy mothers in the United States and Canada easily serve children for breakfast a can of hummus with pita and everything (hummus from the fridge, pita from the toaster). Nourishing, nutritious, damn delicious. Anything better than "dry porridge" from the carton or bread with sausage and melted cheese to crack.

The classic recipe for hummus came from the Middle East and quickly gained popularity in the West. Chickpea paste does not contain animal products, it is rich in protein, easy to prepare, well stored, has a pleasant taste and creamy texture. In addition, hummus - the dish is quite simple and is easily combined with almost any additions.

Jewish hummus recipe

In each of these recipes, ready-made chickpeas will be used. It is prepared simply: first soaked for 8-10 hours, and then boiled in already fresh water for two hours.

Ingredients:

boiled chickpeas - 545 g;
garlic - 2 cloves;
tahini - 35 g;
lemon juice - 15 ml;
ground cumin - 1/2 tsp;
olive oil - 35 ml.

Cooking

An integral companion of boiled chickpeas in the recipe of hummus is a paste of their sesame seeds Tahini. You can cook tahini yourself, grinding sesame seeds in a coffee grinder, and you can buy it in finished form.

In the bowl blender throw boiled chickpeas. Follow the peas and send the remaining ingredients, not forgetting to pre-dress garlic cloves. Beat all together until a homogeneous paste is formed, if necessary, you can add water, also do not forget about salt. The finished hummus is stored in an airtight container for no more than 3 days.

Hummus is a classic cooking recipe

Classic can also be a recipe prepared with the addition of vegetables. More often other roots like carrots and beets. Such additives give the dish not only an interesting color shade, but also a pleasant sweetish taste.

Ingredients:

boiled chickpeas - 210 g;
carrots - 200 g;
garlic - 2 cloves;
tahini - 10 g;
lemon juice - 35 ml;
smoked paprika - 3/4 tsp.

Cooking

Carrots can be boiled for a couple, but it is best to bake to keep the maximum flavor. When the carrot slices are softened, put them in a blender with chickpeas, then add tahini, garlic cloves, lemon juice, paprika and salt. Whisk all together until a smooth paste is formed, then add some liquid or olive oil, if necessary.

The classic recipe for hummus chickpeas

Hummus is an ideal dish for a party, in which dishes with pea paste can be served as a dip for chips or crackers. This hummus in the Mediterranean style can be one of the options for dishes.

Ingredients:

boiled chickpeas - 490 g;
tahini - 10 g;
sprig of rosemary;
lemon juice - 25 ml;
- 35 ml;
water - 40 ml.

Cooking

Boiled chickpeas, throw in the bowl of a blender and pour water with lemon juice and oil after. Add a pinch of salt and whisk everything to a pasty consistency. Crush the rosemary and put it in hummus, then add sesame seed paste and repeat the beating.

For those who do not like the overly bright taste of raw garlic in hummus, we suggest replacing it with baked garlic, which will complement the dish with its flavor, but declare its presence not so radically.

It is easy to bake the garlic; it is enough to wrap the head with foil and send it to the oven preheated to 190 degrees for 20 minutes.

Homemade Hummus

Recipe for homemade hummus, a classic version.

Ingredients.

Chickpeas - 1 cup

Tahini - 1/3 cup

Lemon juice - 1/3 cup

Garlic - 3 cloves

Chopped garlic - 1 tablespoon.

Extra virgin olive oil - 5 tablespoons

Red pepper - 2 tsp (optional)

Cooking method:

1. Finely chop 3 cloves of garlic.

2. Put all ingredients, except olive oil and red pepper, in the container of a food processor. Mix the ingredients until you get the right consistency.

3. If hummus is too thick, add the required amount of water. Usually hummus is mixed until a homogeneous creamy mass is obtained. Some prefer hummus less homogeneous, with pieces of food.

4. Then transfer the mixture to a cup, pour olive oil and pepper with ground red pepper to add sharpness.

5. Hummus in its classic version is ready. Serve it with fresh vegetables, such as carrots or celery. Alternatively, you can add garlic, salt, parsley, onion, ground cumin, chili powder to the dish.

Hummus (vegetable chickpea paste)

Ingredients:

1 cup dry beans chickpea,

3 cloves of garlic,

2 tablespoons of sesame paste (for making sesame paste: half a cup of sesame and 1 tablespoon of cumin, olive or sesame oil),

1 teaspoon cumin,

Half a teaspoon of salt,

Black pepper to taste

Olive oil to taste.

Cooking method:

1. To cook hummus according to the original recipe of Mediterranean cuisine, you need to soak the beans (chickpeas) for the night. Before you put on the fire, pour out the water, pour in new water and, when it boils, remove the foam and let it boil for about 15 minutes.

2. While chickpeas are boiled, you can make sesame (tahini) pasta: fry the sesame seeds and cumin seeds in a dry frying pan, then rub them with olive or sesame oil.

3. If sesame is not - just grind walnuts!

4. When the beans (chickpeas) are ready, leave a portion of the decoction for hummus, put some boiled beans for decoration.

5. In a food processor, grind garlic, add beans and a little broth, to grind and consistency normally, like thick semolina.

6. Squeeze lemon, add sesame paste (or ground walnuts, then add more decoction), cumin, salt, pepper, mix everything. Pour olive oil in a thin stream, whipping like mayonnaise. Depending on the amount of oil, hummus is more or less cremy structure. Put on a large platter, decorate with whole beans, cilantro, sprinkle with paprika and roasted pine nuts.

Hummus from zucchini and dried tomatoes

Most of all I like to combine this hummus with fresh vegetables and greens, dipping cups of cucumbers and sliced bell peppers into it. You can also use it as a thick salad dressing, spread on bread, add to rolls or sandwiches. There are many options - experiment!

I used sun-dried tomatoes in sunflower oil and did not add any other oil to hummus. If you are using dried tomatoes without oil, add one or two tablespoons of extra virgin olive oil to the ingredients.

Ingredients:

One and a half young squash (≈ 500 g)

5 tsp sesame (or 3 tsp tahini)

7 slices of dried tomatoes

1 teaspoon ground cumin

Wash chickpeas and soak in plenty of water for 10-14 hours.

Drain water from peas.

Council If desired, swollen chickpeas can be peeled, then hummus will turn out smooth and uniform. If the husk is not removed - the hummus will turn out to be slightly rough in consistency, but no less tasty.

Pour chickpeas with fresh water (do not salt!) And cook ~ 2 hours (maybe a little longer or less, depending on the type of chickpea).
The pea should be very soft (the pea is easily crushed with your fingers).

CouncilChickpea is one of the hardest pea species. In order for the chickens to boil out well, first, it must be soaked for a long time, and then cooked for a long time.
To speed up the cooking process, sometimes soda is used. A small amount of soda (~ 1-2 teaspoons per 300-350 g of chickpea) is added to the water for soaking. Before cooking, chickpeas are washed and poured clear water. When adding soda, chickpea decoction is not used (water is used instead). Also, it is believed that soda destroys the nutrients in chickpeas.

From the finished chickpeas pour the broth into a separate bowl and save it (if not used for cooking soda).
Pour the zira into a dry frying pan and ignite for 2-3 minutes, until a light aroma appears.

Pour in the coffee grinder and grind.
Then pour sesame seeds into the pan and also fry the sesame seeds slightly to a light golden color and a pleasant smell.

CouncilThe amount of sesame depends on your preferences, you can put from 30 to 100 g. I liked the option with a small amount of sesame more.
By the way, the traditional recipe does not use sesame - instead it uses sesame paste (takhina or thina). Thina It is made from fresh, undried sesame seeds with the addition of lemon juice, salt, garlic and other ingredients (ready-made products can be purchased in supermarkets).

In Russia, hummus is still considered an exotic dish, although in some eastern countries it is one of the most popular and familiar snacks. In Turkey, Lebanon, Israel, Syria, hummus is served as a sauce with pita or lavash, in other countries it is eaten with bread or chips. This snack has gained great popularity among vegetarians, as it is very nutritious and contains a large amount of gluten.

What is hummus and how is it useful?

Hummus is a traditional snack of the Middle East, which is prepared using chickpea (pea variety) and Tkhina (sesame paste). The sauce has a very delicate, plastic consistency. Often, due to the addition of various seasonings, it has a spicy, sweetish taste. Dish mentioned above and special combination of spices distinguish from ordinary chickpea puree. Consider the benefits and harm of hummus:

The benefit of the sauce is in its composition - it does not contain a drop of cholesterol. The composition of the pea is a huge amount of vitamins, unsaturated fatty acids, fiber. Pasta is very nutritious, it falls into the category of absolutely healthy food. Vegetarians can use hummus, because it is saturated with large amounts of iron and protein, which helps maintain the balance of essential trace elements in the body. Chickpea flour, with regular consumption, reduces the likelihood of colorectal cancer and diabetes.
There are some contraindications to the use of sauce. People who are on a diet and want to lose weight should not abuse the dish, because its immense consumption often leads to disruption of metabolic processes. In some people, such food provokes flatulence, while others have an individual intolerance to the components of humus.

What is hummus made from - dish composition

The traditional components of hummus include chickpea, lemon juice, Tahina, black pepper, olive oil, garlic. However, in some countries where hummus is considered a national dish, olive oil is not considered an essential ingredient. Not everyone likes this type of cooking, because if you do not add butter to the paste, in order to achieve the desired consistency, you will have to increase the amount of these ingredients several times, which jeopardizes the edibility of the dish.

In some recipes, it is advised to leave a small amount of water in which the peas were boiled, then you can make a gentle hummus, but it will not be oily, but rather - watery. The Palestinian and Israeli hostesses still recommend using olive oil, and adding it to the dish a lot, not sparing - about half a cup on the pans of finished hummus.

Hummus home cooking recipes with photo

Hummus can be served as an independent snack with crackers, bread or vegetables, cut into thin strips. It is often served as a hearty supplement to a light vegetable salad. How to cook hummus at home? To do this, use canned or frozen foods, but the taste of the paste will be better if you cook it using fresh ingredients.

The classic recipe for hummus chickpeas

For 500 g of finished hummus you will need:

5 tablespoons tahini.
A glass of dry chickpeas.
2 tablespoons of olive oil.
Juice 1/2 lemon.
Condiments (cumin, coriander, cumin, chili pepper, asafoetida), salt.

How to make hummus at home:

At night, soak the peas in 2 liters of water, adding a teaspoon of soda (it is needed to bring out the components that provoke flatulence). During this time, the peas should swell, increasing approximately twice.
Rinse thoroughly under running water chickpeas, for convenience, use a colander.
Put the pan with peas on the fire, fill it with 2 liters of water and leave to boil. An alternative way is to cook chickpeas in a multicooker.
Separately boil 2 liters of water, because the liquid in which the peas boil will need to be drained. After boiling, change the broth to clear water.
Boil chickpeas until the pea shell begins to peel. It takes from 30 to 90 minutes, depending on the selected cereal. When the chickpea is ready, pour the liquid into a separate dish, later it will be useful to you. Allow the peas to cool and proceed to the pasta.
Put in the blender all of the above ingredients and add half a cup of the remaining decoction. Having turned on the device, wait until the dish acquires a uniform consistency, similar to thick cream. If the paste turns out to be very thick, pour in some more liquid, then mix the dish again with a blender.
Place the resulting sauce in the refrigerator for at least an hour to infuse it. After that, hummus will be ready for use. It is stored in the refrigerator for up to five days.

Cooking Peas and Sesame Flour

This nutritious and tasty dish, like hummus, can be cooked using peas and sesame flour. Easy recipe is not the only advantage of this variation of cooking. The wonderful taste of the snack is considered the main charm of hummus. It not only quickly satisfies hunger, but also benefits the body. If you have not yet decided how to cook hummus, we recommend using the following recipe.

Ingredients:

cups of sesame flour.
1.5 cups chickpeas.
3 tablespoons of lemon juice.
Olive oil.
3-4 cloves of garlic.
Salt, ground red pepper, other spices to taste.

Soak chickpeas overnight in water.
In the morning, change the water, salt the chickpeas and put to boil on a slow fire, until it softens. It will take a couple of hours.
Drain the broth and push the peas to a state of mashed potatoes.
Peel the chives and pass them through the press.
Sesame seeds should be crushed with a coffee grinder or blender. The resulting powder is thoroughly mixed with pea puree, where first add salt and pepper.
Add lemon juice and olive oil to hummus, mix again. After that, thoroughly whisk the mass and the dish will be ready.

How to cook hummus from beans with lemon juice

You will need:

Bank of canned dark beans.
Garlic (1 tooth).
Lemon juice - 2 tablespoons.
Salt, cumin, tahini, paprika and red pepper.
Olives and cashew nuts (optional).

Cooking process:

Using a food processor, grind the garlic to the consistency of gruel.
Add the beans and a couple of spoons of marinade left in the jar, a pinch of salt, and a teaspoon of all the seasonings listed, except for red pepper (1/8 spoon). All interpret to a homogeneous mass.
Put the hummus on the dish, garnish with olives, nuts and paprika.

Lentil Cooking Recipe

Cooking hummus with lentils and beets requires considerable preparation time. For example, chickpeas must be soaked for 10-12 hours, and boil or bake beets. However, the result is worth the effort. Hummus with lentils has a delicate, savory taste, and beets add zest to the dish. The cooking process takes about 30 minutes.

Ingredients:

glasses of red lentils.
glasses of chickpeas.
A couple of garlic cloves.
2 beets.
2-3 tablespoons tahini
1 tbsp. sesame.
Ground black pepper, paprika, cumin, sesame oil.

How to cook hummus with lentils and beets:

Wash the beets thoroughly, rub it with olive oil and wrap with foil. Heat the oven to 180 degrees, place the beets on a baking sheet and bake until soft (about an hour). Remove the beets, let them cool.
Rinse the peas soaked overnight under running water. Cook the chickpeas in salted water, and add lentils to the pan 10 minutes before being cooked. Drain the liquid in a separate dish, later it will come in handy.
Heat the pan, add a little oil and fry the garlic passed through the press until golden brown.
Using a blender, grind peas, beets, lentils, tahini. Add spices to the mixture and mix again. If the hummus is too thick, add the broth that remained after boiling the peas and beat the mixture again.
Put the dish in a deep dish, make a recess in the center of the paste where olive oil (or tangerine sauce) is put, lightly sprinkle hummus with sesame oil, sprinkle with sesame and serve with bread, carrot straw or warm lavash.

Learn from other recipes.

How and what does the Jewish dish eat hummus?

Traditionally hummus is served with pita. The finished dish is laid out on a dish and decorated with nuts, herbs, lemon slices, olives. It is not uncommon to use hummus as a sandwich spread for bread, then avocado serves as decoration. Jewish sauce is served both chilled and hot, but pita or fresh pita is a must-have addition to the dish, but hummus is also very tasty with fresh bread or crackers.

Calorie and nutritional value of the dish

Hummus is recommended to start eating because it is so possible to prevent overeating. Due to the large amount of fiber contained in chickpeas, a person quickly has a feeling of fullness. For those who follow a diet, the best option would be to prepare hummus without tahini - so the paste remains low-calorie, without losing its valuable properties. The energy value of the dish is as follows:

Fat - 19.7 g
Protein - 9.6 g
Carbohydrates - 21 g.

Video: Cooking hummus from chickpeas at home

Eastern dish has become very popular in many countries of the world. There are many options for its preparation, but the essential ingredients remain: tahini, peas (chickpeas), lemon juice, garlic, olive oil. Pasta blends perfectly with bread, raw vegetables, chips, crackers, mushrooms, meat. What kind of snack you would not choose, this unusual delicacy will surely win your heart. With the help of the video, you will learn how easy it is to cook chickpea paste at home.