When it comes to legumes made with pulses, it has a special place with hummus flavor. Originally spread out to the world from Middle Eastern cuisine, this appetizer is one of the most common meals in Greece and Armenia
Ingredients for hummus
- 3 cups chickpeas
- Half a cup of tahini
- Half a glass of extra virgin olive oil
- 1 sweet spoon cumin
- 1 teaspoon red pepper
- 4-5 tooth crushed garlic
- 2 lemon juice
Preparation of Humus
Take the chickpeas in a bowl, add a little salt and put enough water on top. Let it soak overnight
The next day boil the softened chickpeas thoroughly until the shells are removed. Separate a glass of water from the cooking water.
Strain the boiled chick peas so that no water is left, and separate the shells from one edge.
You can also use chestnuts instead of boiled chestnuts.
Add the pickled chickpeas to the blender until a smooth consistency, adding olive oil and tahini
If the mixture becomes too dense, add boiling water from your boiling water gradually, depending on your wishes.
Add lemon juice, battered garlic, cumin and red pepper into the puree mixture.
Recommendation for Chilling Chickpeas
If you do not want to use canned chickpeas or do not have time to soak in the evening, try this practical method!
Take the chickpeas in a bowl and add warm milk to the top.
Add a tea spoon cumin and leave to rest for about 2 hours.
A mixture of milk and cumin helps chickpeas soften in a short time. At the end of the boil, boil or boil using normal pots.