This dish is often served with mushrooms, parsley, red pepper, pine nuts, tomatoes or cucumbers, thinly sliced onions and chickpea beans. Should be watered with olive oil before serving. Traditionally, it is scooped with a thin bread, but today more commonly are used corn chips. Humus is found in the following varieties:
- full Humus - Humus, combined with a paste of beans, which is well cooked and pureed.
- masubha Hummus - a mixture of humus with warm chickpeas beans and tahini.
- mahluta Humus - Humus, which is combined with full, warm nahuteni grains.
This wonderful dish is used for an appetizer or side dish for many main dishes. It occurs as an appetizer and as a sauce for falafel, Israeli salad, chicken on a grill and also eggplants.
Hummus is very nutritious as it contains large amounts of protein, dietary fiber and iron. It is suitable food for vegetarians and vegans.
Here are some useful recipes for making hummus.
Ingredients: 7 oz (200 g) dried chickpeas, 2.8 oz (80 grams) tahini, 2/3 cup (150 ml) of virgin olive oil extractions, juice of half a lemon, salt, pepper, cayenne pepper and cumin to taste.
Method of preparation: Soak chickpeas from the night before. The next day, boil them until soft. Strain the water and blend the nuts using a kitchen blender. Add tahini, olive oil, lemon juice and the herbs. If the consistency is too thick, add a little water. It will be very tasty if you combine it with Arabic bread.
Hummus - pate
Ingredients: 8.8 oz (250 g) dried chickpeas (or canned 17.5 oz (500 g)), 8 tablespoons olive oil, 3 cloves garlic, 4 tablespoons lemon juice 4 tablespoons tahini, 1/2 teaspoon cumin ground, salt, pepper and cayenne pepper as desired.
Method of preparation: Soak the chickpeas in the evening, boil and drain it. Keep water from the puree. If using canned products - also save water. Make a puree of chickpeas and add the remaining ingredients. The consistency should be smooth and thick, but not use pipette by turning the spoon. Shape on a plate and garnish as desired. Often, serve with full leaves and parsley that melt into humus.
Some chefs use yogurt to achieve the desired density.