Description
Universal snack-a spread for sandwiches, as a separate thing, and in combination with anything. You can also eat pancakes, potato pancakes, various side dishes - the mass of options, limited only by your imagination.
Ingredients
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Chickpeas
1 cup
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Sesame
0.5 cup
-
Lemon
1 piece
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Bay leaf
3 piece
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Soda
0.5 Tbsp
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Paprika sweet
1 Tbsp
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Fenugreek
1 Tbsp
-
Black pepper
1 tsp
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Carnation
1 tsp
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Olive oil
0.5 cup
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Water
0.5 cup
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Salt
2 tsp
Cooking
Soak the chickpeas overnight and day better on the Bay with water so that covers at least an inch from the top. If you have the time and opportunity to do it for a day (say in the evening set), then in the morning change the water.
Put the chickpeas on the fire with the baking soda and Bay leaf. Cook until tender, removing the foam. Under the softness I understand the following: if you take a pea with your fingers, it should be easy to crush into puree pass, but don't overcook to the point where already in the process of cooking the chickpeas will lose its shape.
Preparing for cooking tahini (sesame) paste, which is the main element, which we will fill of mashed chickpeas. Sesame seeds, olive oil, hot boiled water, spices, salt. I personally do not use garlic, but if you want to, you can add passed through chesnokodavilku 2-3 cloves of garlic.
Sesame spread on a heated over medium heat the pan and fry until light Golden color and distinctive odor, by hand shaking the pan to avoid burning. a total of 5 minutes, with shaking time in seconds 20 Note: this step (roasting) can be skipped, as with burnt sesame seeds, and without calcination, the final product has two although similar in General but different in detail taste.
Roasted sesame seeds pour into a container, squeezing of lemon juice.
Combine in a container with toasted sesame seeds (although one would rather say burnt) spices, salt, lemon juice, hot water and olive oil. Afflicted with blender to a homogenous semi-liquid mass, similar to a not too thick cream.
About this time the chickpeas should be ready. Remove Bay leaf and using a sieve drain the water and let the chickpeas drain as it should. Part of the broth can be saved, if you like a thinner hummus, but with these ingredients for tahini paste consistency you need to satisfy.
Directly into the tank with prepared tahini paste add the chickpeas from SITA, already free from excess liquid..
.. and blender bring the product to a paste.
Spread on banks, in the photo they are with the capacity of 0.35 and 0.75. that is, we have about a liter of the finished product.
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