Hummus – is a unique example of culinary art in the Middle East, and the preparation of hummus requires a special art. For those unfamiliar with this exquisite dish: it's a mixture of ground chickpeas, sesame seeds, lemon and garlic. Served hummus with freshly baked pitas, cool egg, raw onions. Sometimes hummus is served with Turkish peas, mix lemon juice and garlic (on a separate plate). In fact, hummus and served to him, meals are a separate food group. Hummus made from large yellow chickpeas. Nut very hard, so you soak it first for about six hours. Then rinse and cook until tender. Don't forget to add the baking soda — it can help to chickpeas becomes softer and softer. So, If the hummus is dry, at night soak it in a large quantity of water and put 1 tsp of baking soda. In the morning boil hummus until tender. Cook the chickpeas in the same water in which it soaked over night. Bring the water to a boil on high heat until the foam. This should take 5 to 10 minutes. Remove the foam with a slotted spoon and continue boiling, loosely covering the pan with a lid until ready. About 45 minutes after removing the foam, add salt to taste. Ensure that during gotowki the water always covers the peas. If necessary in a pot you can pour boiling water. Test for readiness - the pea should be easy to razdvoitsya fingers.

Boiled chickpeas, rinse again, then — without the peel — grind. Add salt, lemon, and — most importantly — sesame oil. It is poured into the hummus liberally. Honestly, it's pretty heavy. Do not overdo it — otherwise then can't eat. If you have the opportunity to enjoy the fruits of civilization in the form of ready-to-eat canned hummus (but the taste is not the same). Then the contents of the jar (hummus and liquid) boil, if the hummus is slightly soft, you 5-7 minutes to boil. If you have a blender, then is to use and grind hummus until creamy. As a bonus I will share a secret "fast" cooking the chickpeas. Buy chickpeas in cans. If anyone thinks that he's cooked wrong, it simply pour boiling water. So, this jar, put in a pan, add half a Cup of water and cook for 30-40 minutes. And remember, this chickpeas in the banks are already salted, so salt is not necessary, well or at least try before... Test for readiness for both ways - pea should be easy to razdvoitsya fingers.

Mix the cooked peas with a half Cup tehina (paste of sesame seeds) lemon juice, soy sauce, salt and turn into a puree by any available methods for you to grind, grind, grind in a blender. Heat the olive oil in a small saucepan, 1 minute. Add the garlic, cut into slices and cumin around when the garlic bubbles appear, turn off the heat. Garlic should not change colour. Use a fork to fish out the garlic from oil and add to other ingredients. Try the product and if necessary add seasoning. If you want to adjust the taste, you can add some more garlic with salt or a little mayonnaise with lemon juice. Lemon juice always all put to taste. Hummus should not be acidic, lemon juice is there just emphasizes the tahina. Hummus dressed with olive or sesame oil, with which it is important not to overdo it, otherwise too oily, the product will be inedible. The mandatory ingredients to prepare classic hummus – salt, lemon juice, sesame paste tahini, garlic, Jeera (cumin). Seasoning for hummus can be very diverse – parsley and cilantro, onion, paprika, cumin, fresh hot pepper of Chile. Hummus is the source bean ideas. Pea soup and canned beans in tomato sauce – a very small list of dishes and products that comes into my head at the mention of legumes. We have all heard about the benefits of peas, beans, soybeans, lentils and beans, however if they are frequent guests on our table? If, having decided to prepare the hummus, you won't find in stores chickpeas, sesame oil and tahini, it doesn't matter. And let in Arabic, "hummus" means "chickpeas" garbanzo beans can replace the usual peas and even add in puree some beans – get tasty and original. Instead of sesame or olive oil, you can use any vegetable oil without smell. Condiments and spices you can find to suit your own preferences, hummus from that it will surely be even more delicious. And it is not necessary to carefully follow the recipe and wasting time on search of exotic ingredients. Preparation of national dishes you can be creative, adapting culinary delights for our taste perception and, importantly, the digestive system. Because, as you know, rolls – the invention of the Japanese, and American cuisine; Oriental sweets in the East look not so, as in Europe, and the sweetness of traditional Oriental delicacies would seem to us, to put it mildly, excessive. So the recipes of exotic dishes – it is rather a guide to action, to rouse culinary imagination. Chickpeas – the main East peas. Chickpeas – the main ingredient of hummus. Chickpeas, referred to as Turkish, Spanish or garbanzo peas. Chickpea is a large, sandy yellow pea with a pointed tip. Today the chickpea is one of the most common legumes in the world. Chickpea seeds contain about 30% protein, 7% fat, vitamin B1. Chickpeas, like all legumes – a source of high quality vegetable protein. Garbanzo beans are rich in fiber, contains potassium and folic acid, protects against cancer and diabetes. However, and more familiar to us legumes – beans and peas - have equally useful properties. Peas, in addition to vegetable protein, also contains potassium, phosphorus, b vitamins and folic acid. Beans – the champion of potassium, which protects the cardiovascular system. Beans are rich in vitamin E, a natural antioxidant. All legumes regulate the digestive system, reduce the risk of developing cardiovascular disease and cancer, can be used as a diabetic food.

To make puree. Add the cooled olive oil with the cumin and continue to pirivate until a homogeneous smooth mass. Add the water and mix. To put the hummus in a bowl, cover with plastic wrap. Hummus to give a little to steep at room temperature to marry the flavors, or you can make it in advance and refrigerate. Hummus stored in the fridge during the week. To serve, put on a plate so that resembled a round castle: the area inside the fence. Decorate with parsley leaves, and inside the "walls" pour a little olive oil. Eat, dipping pieces of pita, crackers, crackers. Sometimes large dip sliced julienne carrots, celery or other vegetables of choice. It goes great on sandwiches instead of butter. Hummus you can decorate with thin slices of cucumber and radish. To draw it should only pita bread thin bread bread. If you use an ordinary spoon will never feel the real taste. From the cakes need to tear off a small piece and roll it like a bucket. Get edible spoon. Can be prepared even 3 days in advance, but it should be remembered that prior to filing on the table to keep the dip in the fridge. Serve dip at room temperature.

Popular pea pate in Turkey, which is spread over bread or in which dip chips or bread sticks. Here's my option - impurity version: Cooked chickpeas (garbanzo beans) to grind with: garlic, yogurt, ghee, tahini, cumin, salt, pepper, lemon. 1. ghee - I specifically didn't sink, and just added in cooked peas half a pack and wait until melted. In principle, with mashed potatoes all go well. 2. cumin - about him in connection with the hummus I would have thought but he is fit as a mother... although I do not like it. 3. served just piled on a plate and sprinkle with greens (parsley-cilantro). 4. cholesterol level here is off the charts, which distinguishes our traditional hummus with lemon and olive oil. Well, Bon appetit, that is :))) Oh Yes, here's another option: In a small pan fry the pine nuts in one tablespoon (or less) of olive oil. Roast them, stirring occasionally, over medium heat for about 4 minutes, until the walnuts will become a light brown. Then, remove the pan from heat and put aside. Spread hummus on a large, round dish (not a bowl). Over hummus put a little mayonnaise on top of mayonnaise put sliced hard-boiled egg and chopped onion. The diameter of the prepared dishes scatter pine nuts. Sprinkle everything with sumac or paprika. Now the dish is ready. Serve the hummus should be with warm Arabic flatbread or pitas. Recipe pita on the road!! Wait!!

Hummus – Eastern classic. Hummus is a dish so ancient that mention of it can be found in Homer's Iliad. Hummus can be served as a cold appetizer, the sauce for grilled and stewed meat, filling for Pitta, the "toppings" for the sandwiches. Especially popular hummus as a complete nutritious Breakfast. Traditional hummus in no case be eaten with a spoon. To feel its real taste, you need to make edible "spoon" from a piece of thin flatbreads. In different countries, different peoples have their own secrets and recipes for hummus. And you can prepare your own, unique and healthy dish. By the way, recently appeared on the shelves of ready-made hummus, which can be evaluated and compared with a home product. Hummus is especially popular in the middle East, including in countries such as Israel, Jordan, Lebanon, Syria, Turkey, Cyprus. Served as a hot appetizer or sauce in the East traditionally with pita bread, in other regions, sometimes with corn chips, bread, etc. Ingredients hummus may vary slightly in different Arab countries. For serving hummus you can use: parsley, sumac, pickles of turnip (used traditionally in Lebanon), cumin (traditionally used in Egypt), nuts from pine cones (traditionally for Palestine), finely chopped or cut into thin slices cucumbers, tomatoes, fried mushrooms, can also be added cilantro. In addition, the meal included, of course, chickpeas and olive oil and hard boiled eggs.