Only healthy and tasty foods can have a thousand-year history. Hummus, what is it? This question arises for many when mentioning this dish. In the article we will answer the most common questions and reveal the secrets of cooking. Learn recipes and choose the ones that are right for you.

Hummus - what is it, what is it eaten with?

This dish is the pearl of Arabic cuisine. If you tried this dish in the countries of the East, then you will definitely agree with this statement.

This appetizer is traditionally served cold. Prepare it from chickpeas with the addition of sesame paste. Then generously flavored with olive oil and herbs. For our country, this is exotic. And the Arabs - this is the usual dish, like we have sausage.

What do hummus eat with? They use it traditionally with Arabic cakes called pita. It is correct to use hummus, scooping it with a torn piece of cake, which is rolled up with a spoon. If you do not find pita, then safely replace it with pita bread.

Calorie content and nutritional value of a dish

 

The paste contains 9.6 g of protein, 19.7 g of fat and 21 g of carbohydrates. The calorie content of hummus in 100 grams of the product is 300 kcal.

Classic Chickpea Hummus Recipe

Try making the famous chickpea puree at home. This is a great substitute for meat during fasting, because the dish contains a large amount of protein.

Ingredients:

  • garlic - 2 cloves;
  • chickpeas - 210 g;
  • salt;
  • sesame paste - 2 tbsp. spoons;
  • red pepper - 0.5 tsp;
  • zira - 0.5 tsp;
  • lemon juice –35 ml;
  • coriander - 0.5 tsp;
  • olive oil - 3 tbsp. spoons.

Cooking:

  1. It is better to soak the chickpeas in the evening in the water and leave until the morning. If you forgot to do this, then it will take more than three hours to cook the product.
  2. Change the water and boil for an hour. Readiness is determined by the softness of the beans.If soft - ready.
  3. Pour the broth into a separate container, leaving a small amount in beans and beat with a blender. The mass should become homogeneous. If it turned out too thick, add a little decoction.
  4. Grate finely garlic. Send in mashed potatoes. To salt. Pour juice. Add spices and add sesame paste. Grind zira with a mortar, you can use a coffee grinder. Mix with pasta.
  5. Refrigerate for an hour before use.

Homemade Pea Option

If there are few who have chickpeas in the household, then peas are in almost every house. We offer you to prepare a velvety and tender pasta.

Soak the beans overnight to reduce cooking time. Peas prepared in this way will be cooked faster and will be softer in taste.

Ingredients:

  • peas - 320 g;
  • salt;
  • sesame seeds - 0.5 cups;
  • cold water - 1 cup;
  • chilli;
  • lemon juice - 35 ml;
  • coriander;
  • garlic - 3 cloves;
  • turmeric;
  • olive oil - 4 tbsp. spoons.

Cooking:

  1. Pour the beans with water and insist on the night. Boil an hour.
  2. Fry sesame seeds in a frying pan without oil for two minutes. If overcooked, it will become bitter. Cool and grind in a blender bowl. Add half the norm of olive oil. Pour in a little lemon juice and add water.
  3. Drain the liquid from the peas into a separate container. Beans beat. In the process of grinding, add pea decoction as necessary.
  4. Put the prepared mass in mashed potatoes. Squeeze garlic cloves. Sprinkle with spices. Pour in lemon juice and remaining olive oil. Salt and beat the mixture with a blender.

How to make beans

A protein-rich dish is tasty and satisfying. If you want to feel a more delicate taste, then you should replace chickpeas with beans.

Ingredients:

  • paprika;
  • beans - 650 g;
  • lemon juice - 0.5 tsp;
  • pepper;
  • olive oil - 2 tbsp. spoons;
  • salt;
  • garlic - 2 cloves;
  • liquid with beans - 0.5 tbsp. spoons;
  • lemon juice - 1 tbsp. a spoon.

Ingredients:

  1. Soak the beans for several hours. Change the water and boil for an hour and a half. Pour part of the broth into a mug, drain the rest.
  2. Grate the garlic cloves. Mix with hot beans. Pour the bean broth. Beat. Use a blender. The mass should become like a paste. If too thick - add another broth.
  3. Add oil. Salt and sprinkle with paprika. Add lemon juice. Mix.

Hummus with avocado

Another interesting variation of the dish. Of course - this is a completely unconventional option, but it also deserves attention. It turns out original in taste and equally nutritious.

Ingredients:

  • Tabasco sauce - 0.5 tsp;
  • avocado - 1 pc.;
  • pita - 6 pcs.;
  • chickpeas - 420 g;
  • sea ​​salt;
  • garlic - 1 clove;
  • ground zira - 0.5 tsp;
  • lemon - 1 pc.

Cooking:

  1. Boil pre-soaked chickpeas. Peel and chop avocados. Mix with beans. Add a clove of garlic. Pour juice with lemon, tabasco and pour zira.
  2. Salt and grind with a blender. Cover with plastic wrap and refrigerate for an hour.
  3. Serve with pita.

Falafel with goat cheese

This dish is made from chickpeas, from which balls are rolled and deep-fried. For many, when cut, this dish is surprising, because inside the ball is saturated green.

Ingredients:

  • chickpeas - 460 g;
  • deep-frying oil;
  • onion - 3 pcs.;
  • zira;
  • garlic - 3 cloves;
  • bun - 1 pc.;
  • allspice;
  • parsley - 35 g;
  • salt;
  • pita;
  • cilantro - 35 g.

Cooking:

  1. Soak in the evening chickpeas. Rinse in the morning. Mix all the listed products except oil and grind in a blender. You can use a meat grinder.
  2. Roll up balls. Warm up the oil, and fry the workpieces until they acquire a beautiful golden hue.
  3. Serve the dish wrapped in pita.

Pumpkin Recipe

This recipe comes in handy in the fall when a rich pumpkin crop is harvested.

Ingredients:

  • chickpeas - 245 g;
  • garlic - 4 cloves;
  • turmeric - 1 teaspoon;
  • pumpkin - 240 g;
  • tkhina - 1 tbsp. a spoon;
  • zira - 1 teaspoon;
  • lemon - 0.5 pcs.;
  • paprika - 1 teaspoon;
  • salt;
  • olive oil - 5 tbsp. spoons.

Cooking:

  1. Boil beans soaked in advance for the night.It will take an hour and a half. If there was no time to soak chickpeas, then you will have to spend more than three hours on cooking. Check availability. Beans should become completely soft.
  2. Boil pumpkin pulp separately. Squeeze the juice from the lemon.
  3. Mix all the products and beat. If the mashed potatoes turned out too thick, then you need to pour a little broth in which the beans were boiled and mix. Serve chilled.

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