Hummus
Hummus. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. It may be a bit salty, but for some that's the way it's supposed to be!
Ingredients
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Prepare 1 of kilo – chickpeas
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It’s 2 of medium – garlic
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It’s 2 tablespoon of – extra olive oil
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It’s 1 of full – lemon juice
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It’s 2 tablespoon of – salt
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It’s Half of teaspoon – black pepper
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It’s Half of teaspoon – cumin
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Prepare 1 cup of – sesame oil (Tahini)
Steps
- Soak the chickpeas overnight with cool water, for making the good hummus you need the right type of chickpeas “Mexican“ because the mexican chickpeas are softer than the other types.. after soaking overnight you will see they pup out of there shell’s and that will help you to have the perfect creamer hummus.
- Boil the chickpeas in a high heat after the first boiling slow down your fire and let them boil in medium heat for 2 and half hours.
- Now the final process the mix the magic happens here combine all of your ingredients in your mixture and have the most amazing hummus in the world ☺️ bon appetit.
It is popular in the Middle East and in Middle Eastern cuisine around the globe. Chickpeas are an excellent source of protein, vitamins and minerals. Instead of chips, try pairing the hummus with a healthy dipper like carrots, radishes or celery for extra benefits. Serve hummus as a dip with pita bread wedges or assorted fresh vegetables. (Here's how to make pita bread at. Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.
