Salad "Hummus"

Description

Several methods of delivery. Keep on talking about popular Israeli kitchen? Thine to cook, we already know, pita oven, too, and in the presence of both, let's make a full meal - Hummus. In Israel, hummus is considered a salad. As is well-known Israeli company, a manufacturer of salad - "make Hummus with love or not at all" and "personal hummus - personal memories". Well, about love and memories, I will discuss below. In the meantime, if you're wondering, I went to prepare!

Ingredients

Chickpeas

0.5 cup
Soda

1 tsp
Garlic

2 tooth
Zira

2 tsp
Lemon juice

3 Tbsp
Salt

1 tsp
Paste tahini
Olive oil

4 Tbsp
Paste tahini

2 Tbsp
Water

0.5 cup
Lemon juice

1 tsp
Greens

60 g
Garlic

1 tooth
Olive oil

1 Tbsp
Lemon juice

1 Tbsp
Meat

100 g
Onion

0.5 piece
Salt
Black pepper
Zira
Vegetable oil
Paprika sweet

3 pinch
Pine nuts

1 handful
Tomato

1 piece
Onion

1 piece
Olives

1 handful
Pickled cucumber

2 piece
Lemon

2 slice

Cooking

As always, secrets: Secret number one: Chickpea is better to choose the smaller varieties of the larger varieties, is too well boiled, and when ground, it turns out hummus like porridge/puree. But in hummus I think, would feel some grit. The large varieties are good for decoration, and for the other salad on the basis of hummus, but not here.

Soak the chickpeas overnight or for 8-10 hours in plenty of water.

Drain the water, rinse the chickpeas, place in a saucepan and cover with fresh water 2-3 fingers above the chickpeas. I cooked in a slow cooker 40 minutes, add soda or baking powder, and cook for another 30 minutes. If you cook on gas, remove the foam and the emerged husk. If in a slow cooker-remove the husk at the end. Hummus is softer and friendlier to people with the disease well. K. T. Secret: How to know if chickpeas? To get a couple of stuff, with the power to throw on the table or plate, or... the ceiling. If the chickpea has changed shape on a plate or... stuck to the ceiling-all set. (in every joke there is some truth) to Drain a little water, and leave aside the rest of the water drain in General, to get some chickpeas and also leave of the way. Give the chickpeas to cool slightly.

There is a perception that the warmer grain during the grind - the coarser the grind will be... a little Secret: there is something in it, BUT the hummus will be quicker to deteriorate. To shift the chickpeas in the bowl of a blender. Add:salt, cumin, lemon juice, olive oil, garlic, tahini base. Secret:the more mayonnaise, the sweeter hummus. I put 10 S. L., but less 6-8.

Begin to grind.

Sometimes pouring water leftover from cooking chickpeas. Secret: the more mayonnaise-the more water. The approximate ratio of: chickpeas - 50-60%, tahini - 25-30%, water and lemon juice, the remaining percent. It took me 12 S. L., takes an average of 6-8 spoons. water is added in portions, if you "overdo"the hummus has nothing to save, even tahini. The consistency should be slightly thinner than you'd like the end result because it got a little old (especially if in the fridge) and slightly thickens. Leave to stand for a bit.

The first feeding method: Mix the base with tahini, salt, lemon juice, and slowly adding water to achieve the consistency of yogurt. Tahini is a bit "old".

Spread hummus a hill on a plate.

Press in the middle with a spoon, almost to the plates.

And through push slightly to the side, and then to spoon,"rim" along the edge of the cone with one hand and turning the bowl with your other hand. to form a "plate" in plate.

Putting it all together. Fill the "basket" is prepared tehina,

Drizzle with olive oil, it is not going over the edge.

Sprinkle with deferred pre-boiled chick peas, you can go over the edge, but for the most part - in the center, sprinkle with pine nuts and herbs. The edges of the "plates" sprinkled in places (as if you salt) paprika.

The second method of submission: Make a green dressing. In a blender grind:greens, garlic, add oil and lemon juice and season with salt.

Then, as in the first method, to display tehina, inclusive. Spread green filling in the center.

Decorate as in the first method.

The third feeding method: In a pan heat vegetable oil. Onions chop cubes (without fanaticism), fry in oil until start it will turn brown. Add the minced meat, fry. Add salt and cumin, mix well.

Do the "platter" as in the first case, to step with tahini, inclusive, remove the meat, what would it cover the whole face of thine, to decorate. BUT... you can put meat on a "second feeding method"-will be even tastier. All.

Serve hummus, usually a plate near him, which, coarsely cut tomatoes, coarsely and transversely sliced onion, a handful of olives and salted/pickled cucumbers or veggies, and sometimes pickled lemon.

Well, I eat hummus of course pita bread, breaking off pieces of it. All of Israel is divided into two camps with the age-old question:\\"th of wykazywa/wipe\\" (translated from Hebrew) hummus in an arc from the edge to the center?

Or in a straight line from the centre to yourself?

It's something like "to be or not to be?"in the Eastern version. Representatives of each camp, to prove that their way is better and tastier. Another little secret: Hummus, if from the fridge or purchase (not humpie and in the store), should DEFINITELY "spice up" before feeding, then he will reveal your taste. "Revival" : put as much clean hummus as you need, heat it in the micro, and with a spoon, quickly stir in a circle, like mix or whip something, only then put in a plate and decorate. That's all. And let you be delicious!

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