Description
I loved the hummus and muttabal first sight when I watched a program with Michael Kozhuhova "In search of adventure" in Lebanon. To prepare these dishes could not, because of the sesame seeds sold in bags, and it had a lot for the recipe. Over the years I from Israel brought a sample jar of hummus from an Israeli manufacturer. To say that it is delicious – nothing to say. In different countries of the Middle East hummus is prepared differently, and served in each country. When we have on every corner were selling chickpeas, sesame seeds, etc., I began to experiment in the preparation of hummus, trying to reach the taste that won me over for life. Post the recipe, which now serves the time, but my experiments still going on... In this recipe, a large portion.
Ingredients
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Chickpeas
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Sesame
1 cup
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Olive oil
6 Tbsp
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Lemon
1 piece
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Salt
-
Spices
-
Water
250 g
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Ice
5 piece
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Garlic
5 tooth
Cooking
1. Chickpeas soak overnight (8-12 hours).
2. In the morning rinse well in running water and pour into a large pot in which we cook the peas. Pour good water.
2. Pour water for 3-4 finger over peas. Cook on low heat until tender. Chickpeas when cooking should barely breathe, not to boil away all the liquid. If You see that the liquid is greatly reduced, add cold water, and in General, try to cook so that the water from boiling over. Today I have the peas were cooked 2.5 hours (can cook up to 4 hours). Taste for readiness. And even if the peas are good and ready, the film is easily removed with your fingers.
3. Until cooked peas, dry 1 Cup of sesame seeds. Pour on a dry hot pan and quickly stir. Sesame seeds don't have to fry to change color, but only good, to dry, otherwise it will be very bitter.
4. Pour the sesame seeds in a bowl, mix well with a spoon, let it cool down completely.
5. Now about the "features and desires". If You have time and desire, you can clean the peas from the film. Before you clean, take a leak in a container of liquid in which the cooked peas, 300 - 400 gr. Part of this liquid is useful to us in order to make the hummus sweet. When the chickpeas are almost cooled, you can begin removal of the film. Peeled chickpeas turned a 1.5 liter jar.
6. Proceed to the preparation of tehina. 1 Cup of the cooled sesame seeds pour into the chopper bowl of a blender. Add 2 tablespoons of olive oil.
7. Grind, then add the ice water with ice. Again grind them.
8. Pour the juice of 1 lemon, pound. The mixture gets white. 9. If you want, after grinding, you can "problemlerine" thine.
10. Pour the chickpeas in a bowl for further preparation of hummus. I have a pot in which he cooked. Here pour approximately 200 grams of liquid, in which cooked peas, if very dry, add a little more liquid.
11. Chickpeas are well ground in a blender. Crushed peas is obtained as a thick puree.
12. Now pour the tahini in here and continue blendering
13. Squeezing here 5 cloves of garlic, blenderm.
14. Now the 1 teaspoon of fine salt (try, then, to taste, salt may have to add).
15. Constantly try the taste!!! If a little acid taste add more lemon juice.
16. Now add the olive oil to 4 tablespoons. Mix in a blender, give it a try maybe even add oil. 17. If You have hummus turned out too thick, you can add a liquid in which the cooked peas, or olive oil; try while hummus will not be as gentle puree.
18. Today I did a big portion. Turned out two trays.
19. The serving dishes may be different. In a bowl to feed spread the hummus with a spoon make indentations, lightly pour olive oil, sprinkle with spice mixture of "ZAT" and paprika.
20. You can remove the sample.
21. Hummus traditionally served with pita bread, I guests to hummus baked Focaccia. And at home - I love thinly slice black bread, fried on both sides on a dry pan and coat with the garlic and then bread to "scoop up" the hummus and eat. You can also serve hummus, as in the East sprinkle the venture, pomegranate seeds and put olives.
24. Note. When preparing hummus for a week, adjust the softness and tenderness of the hummus with the liquid in which the cooked hummus, and olive oil. In this case, exclude from the recipe, the tahini, cold water and ice and add a little more olive oil when preparing mayonnaise. The hummus every time it turns out different in taste, I guess because they sell different varieties of chickpea, although in appearance he seems to be all the same; there are also different acid lemons; you can put more garlic, less. Try to start to cook a small portion, adjusting the taste by itself.
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