I used to not like hummus. In stores, I do not like the composition: refined oils, sugar, preservatives. In a more “helsi” - one chickpea in taste, too fresh. I fell in love when I started cooking myself. In my opinion, there are several secrets of cool hummus:
- beautiful chickpeas. Big. Bright. Without shells (thin skin on top, often present in chickpeas from eco-stores, small beans with films spoil the taste. Chickpeas are important to soak for a VERY long time.
- a lot of thina. It is she who gives the cream. She gives pleasure. Thina = just sesame paste. No additional ingredients.
- Additives. Spices, herbs, whatever. My favorite green hummus has at least 3 types of grass, and not 2 twigs, but a good handful of tarragon, mint, parsley, whatever. And for a generous portion of spices: cumin and chili — program minimum. You can add anise, fennel, cumin.
- 225 g dried chickpeas
- 6-7 full tablespoons of thina
- 100 ml of fresh beet
- 1/3 tsp. fennel seeds
- 1/4 tsp. cumin seeds
- salt
- 1 large clove of garlic
- 3-4 tbsp. natural vinegar (red wine, apple, white wine) or lemon juice
Soak chickpeas for at least 24 hours in the refrigerator. It is possible even up to 48 hours, then it will begin to germinate. Drain the water, boil in clean water for 30 minutes. Do not drain.
Make beetroot fresh or buy beetroot fresh on the way home:)
In the blender bowl, mix the boiled chickpeas, fresh peas, thina, a pinch of salt, fennel and cumin. Beat until smooth, adding chickpea broth if necessary. Hummus will thicken a little more, so don't be afraid to make it a little watery.
Top with olive oil and sprinkle with your favorite spices. Ground cumin, paprika, sumi, Svan salt will do. In the photo Zaatar.
Soak chickpeas for at least 24 hours in the refrigerator. It is possible even up to 48 hours, then it will begin to germinate. Drain the water, boil in clean water for 30 minutes. Do not drain.
Make beetroot fresh or buy beetroot fresh on the way home:)
In the blender bowl, mix the boiled chickpeas, fresh peas, thina, a pinch of salt, fennel and cumin. Beat until smooth, adding chickpea broth if necessary. Hummus will thicken a little more, so don't be afraid to make it a little watery.
Top with olive oil and sprinkle with your favorite spices. Ground cumin, paprika, sumi, Svan salt will do. In the photo Zaatar.
