Recipes home hummus

At home, hummus can be cooked from frozen or canned food, but the taste will be better if you take the fresh produce. Ideal proportions are as follows: 4 parts 1 part chickpea and tahini.

Preparation of a main ingredient. Soak the chickpeas in water and leave overnight. The water should completely cover the beans. In the morning, before you start cooking, drain the water. Then fill the chickpeas with fresh water in a ratio of about 1: 2, bring to a boil and simmer 20-40 minutes. Then check the readiness of the beans. When the chick is ready, drain the water and cool beans.

Chickpeas can be cooked in a pressure cooker. Cook should, until the beans are tender. Then drain the water into a container and use it to get the right consistency of paste.

Preparation of the second most important ingredient. If you prepare for the tahini hummus own home, it will speed up the process and make the meal more nutritious. To make tahini, take 3 cups of treated or untreated sesame seeds. Untreated seeds soak in hot water for a whole day to remove the seed coat, which themselves come to the surface. With heavy hammer kitchen separate bran from the nuclei. Lower the crushed seeds in salted water.

Collect surfaced nucleoli, heat the oven to 170 degrees Celsius and put the kernel into a furnace for 15 minutes. Make sure that they do not overcook. Then add to the roasted seeds half a cup of olive oil and chop them in a food processor with the metal blade. With the flexible blades Put the pasta in a tightly sealable glass container. Tahini not need to be refrigerated. Enough to put the pasta in a cool, dry place where it will be stored for several weeks. But after opening of the sealed container tahini should be kept in the refrigerator.

Preparation of the remaining ingredients required. For a classic homemade hummus you need ingredients such as olive oil, lemon and garlic, which can be bought in any store.

Recipe for homemade hummus, the classic version

• Nut - 1 cup
• Tahini - 1/3 cup
• Lemon juice - 1/3 cup
• Garlic - 3 cloves
• Minced garlic - 1 tablespoon.
• Extra virgin olive oil cold pressed - 5 tablespoons
• Red pepper - 2 tsp (optional)

Chopped 3 cloves garlic. Put all ingredients except the olive oil and red pepper in the food processor container. Mix the ingredients until the desired consistency. If turned hummus is too thick, add the required amount of water. Usually hummus mix until until a homogeneous creamy mass. Some prefer hummus less uniform, with pieces of products. Then Put the mixture into a bowl, pour it with olive oil Olive oil: useful properties   pepper and crushed red pepper to give sharpness.

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

Hummus without tahini

There are recipes for homemade hummus, which included no tahini. Its taste is slightly different from the taste of the classic version, but the finished dish retains a creamy texture and taste great. There are also cases where it is impossible to find tahini, hummus and still want to cook. Then, sesame paste can be replaced with peanut butter / sunflower oil / oil hempseed / sesame oil.

• Nut - 1 cup
• Olive oil - ¼ cup
• Lemon juice - 1 tbsp
• Ground cumin - 1 teaspoon
• Salt to taste

Combine all ingredients in a food processor until smooth creamy consistency. Transfer mixture to a bowl and serve with pita bread, fresh or cooked vegetables. It is better to use it for three days. But if you want to hummus kept longer, shift it in an airtight container.

Hummus with roasted red pepper

If hummus seems too bland if a great way to make it taste more vivid. Peretz is of several colors, and all kinds of rich in vitamins Vitamins for everyone   A, C and K, but red pepper contains the greatest amount of nutrients, and it has a sharp taste. Roasted red pepper hummus adds flavor, color and make it spicy. Instead of buying a roasted red pepper, cook it better ourselves. The fresh pepper, the tastier it will turn out.

Hummus with roasted red pepper should be prepared in advance, the day before use. Store it in the fridge and reach for just before serving. This dish is usually used as a paste for sandwiches Sandwiches. Pros and cons   Chilled chicken, cucumbers and fresh salad.

• Garlic - 2 cloves
• Nut - 1 cup
• Tahini - 1/3 cup
• Lemon juice - 1/3 cup
• Roasted red pepper - ½ cup
• Dried herbs basil - ¼ teaspoon
• 2-3 tablespoons olive oil and salt to taste

How to fry the red pepper

Wash the red peppers and cut in half. Pour him a small amount of olive oil, remove the core with seeds. Fry red pepper until smooth surface browning, then set aside to cool. Alternatively pepper can be prepared entirely from the grill. Once the peppers cool down, remove its skin. Cut into pieces of desired size and shape. Pepper is ready for use.

Preparation of hummus with roasted red pepper

Finely chop the garlic. All ingredients except the dried basil and roasted pepper, put in a mixing bowl of a food processor. When the mixture is smooth, add the basil and roasted peppers. Stir.

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