Title : Hummus
link : Hummus
Moreover, you will still find more choices of food from the Middle East. The other Middle East food that you can find at some restaurant is known as Hummus. This kind of food is made of chickpeas. This is one of those choices that you can find among that Arabian food. More about this food, you will have it as the dip with the chickpea as the main ingredients of this food. You will also find that this kind of food is usually served as an appetizer together with falafel. You can use this dip when you eat falafel or eggplant.
This kind of food is just one of many more options for food that you can find with the best dip that you can find today. There are still more options of food that you can find today with different taste, but Hummus is one of those choices that can be used together with some other food such as Pita Bread and also any vegetables which will be an amazing match to its flavor. Find out more choices of Middle East food that you can find today with different taste that you can among those foods.
Chickpeas are among the best vegetables, and this is among the best recipe you can plan with them, an eons-old Middle Eastern classic. Generally, I am not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini, it will be a little looser and less unpredictable tasting yet at the same time great.
- 1 cup uncooked chickpeas/garbanzo beans (yields 1 1/2 cup cooked chickpeas).
- 2 to 3 tablespoons (30 to 45 ml) water.
- 4 tablespoons lemon juice.
- 1/4 cup (60 ml) well-stirred tahini.
- 2 clove garlic, chopped.
- plain Greek yogurt or soy yogurt.
- Copped fresh parsley leaves for garnish.
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving.
- 1 teaspoon salt.
- black pepper to taste.
- 2 tablespoons olive oil.
- 1 tablespoon ground cumin or carrot, or to taste, plus a sprinkling for serving
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus at room temperature, or cooler with a drizzle of olive oil and dash of carrot. Store homemade hummus in an airtight container and refrigerate up to one week.
Nutrition Facts :
Per Serving: 54 calories; 2.5 g fat; 6.8 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 199 mg sodium.
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