On the website I found many recipes of hummus, but your recipe I will reveal the secret of this hummus, so do the Arabs of the Northern region of Israel, the stages of preparation, provides excellent result, No one meal, no festive SRT is not complete without this dish Represent it on your court


  • Chickpeas

    400 g

  • Salt

    1 tsp

  • Soda

    1 tsp

  • Lemon juice

    2 piece

  • Zira

    1 tsp

  • Garlic

    5 tooth

  • Parsley

    6 piece

  • Sesame paste

    150 g

  • Onion

    1 piece


Thoroughly clean the chickpeas: pour on a large plate, remove stones, damaged grains, etc.. don't compromise: remove all unsightly. At the end of cleaning, rinse several times until the water stays clear and clean. Soak the chickpeas overnight in 2-3 liters of water. IMPORTANT: at the bottom of the bowl to sprinkle a few tablespoons of salt. In summer, if the temperature is above +30 you have to put the bowl in the refrigerator, or the seeds may be sour. In the morning rinse well and soak for several hours in clean water. If you prefer a hummus with a delicate uniform texture, continue to soak for another day or more (I put in the morning, then washed and again soaked and put on the night and in the morning start to cooking).
Rinse chickpeas until water clarity, and put the pot with clean water at a height of about 5 cm above the beans. Add the garlic and onion ( you can add other vegetables. Vegetables are added to the chickpeas for flavor, they are often the "secret" of your favorite hummus). Cooking chickpeas without salt - bring to boil, reduce heat slightly and allow the beans to cook for 1 hour until softened slightly.
Add soda and cook until tender grains. (Baking soda will speed up the softening of beans.)
So it starts to boil
After adding soda, the preparation time takes half an hour to an hour and a half, depending on the grain size, the duration of soaking and much more. Be sure then to remove sogou abundant foam During the cooking stir the contents of the pan with a spoon to remove the foam from the surface and peel that up.
Then check the nut on the willingness, if it turns easily into a puree (really easy) between two fingers, they are ready.
Drain the water, onions and garlic throw away, but leave 1 Cup of liquid,
Then put the chickpeas in a box
And put it in the freezer for 1 hour.
At this time, finely chop the parsley, add 3-4 cloves of garlic
In a mortar finely grind, I have no mortar I grind all hammer
Surviving the juice from 2 lemons, juice with this one
Then after an hour take out of freezer and fill it with chickpeas and a little of the liquid, in a food processor and grind for about two minutes on low speed to combine heat, until soft texture. If puree is too thick not to be able to add some of the liquid from the Cup.
Now add our mixture of garlic and parsley, grind about half a minute
Organic whole sesame paste
Add the tahini and run the processor for another two minutes low intensity. Gradually add lemon juice and cumin. Not all at once - the most important thing to be careful with seasonings.
Now sprinkle salt over the entire surface and again stir the Hummus should be stored in the refrigerator or eat immediately. Hummus should be slightly thinner than you want it because it has a tendency to thickening in the fridge.
Serve: On a plate, with good olive oil and parsley, a little paprika and pine nuts, or ..... or whatever you like in your hummus.
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