Hummus 10 best recipes Bashny.Net

As the main component of hummus — chickpeas, this cold appetizer is rich in vegetable protein, fiber, iron, manganese, tryptophan, B vitamins and unsaturated fats. As a bonus you will get to prevent problems with the gastrointestinal tract, reduction of cholesterol and the beneficial effects on metabolism.

Order the hummus turned out creamy, the chickpeas are soaked overnight (preferably 10-14 hours). The dry chickpeas will cook much longer and the result is not so soft and gentle, but if you have no time to bother with soaking, you can do without it, just need to add more liquid left after cooking peas.

Cooking nutnut boil about two hours, salt is added at the end. As a result, the pea is supposed to be so soft that it can easily crush a finger in the paste. The broth left over after cooking the chickpeas to drain in a separate bowl.

Cooking the tahini bestingredients:

2 tablespoons sesame seeds;

1/2 teaspoon of sesame oil;

1/4 teaspoon of salt;

1/4 Cup warm water.

Cooking. Grind sesame seeds in coffee grinder to a fine powder, add salt and sesame oil, stir well and add water, well stirring the mixture. In the end you should have about 1/2 Cup.





General guidelines for the preparation hanusovice hummus cooked very simply and quickly. To do this in a blender add all the ingredients and grind to desired consistency. In the process of grinding into a paste periodically polivaetsya the broth left over after cooking the chickpeas. The amount depends on how thick or runny you want the pasta to get.

Recipe No. 1, the classicIngredients:

1 Cup boiled chickpeas;

1/3 Cup tahini paste;

2 tablespoons olive oil;

2 tablespoons of lemon juice;

1 clove of garlic.

Sometimes this standard recipe and added a teaspoon of paprika.

The recipe № 2, GreekIngredients:

1 Cup boiled chickpeas;

1/2 Cup chopped feta cheese;

1 Cup salad leaves, spinach (baby spinach);

2 tablespoons of lemon juice;

1/8 teaspoon ground cinnamon.

Recipe No. 3, the southwestIngredients:

1 Cup boiled or canned black beans;

1 hot pepper;

2 tablespoons of lime juice;

1/4 Cup chopped fresh cilantro;

1 teaspoon of crushed cumin.





Recipe No. 4 pestoIngredients:

1 Cup boiled chickpeas;

1/3 Cup tahini paste;

2 tablespoons pesto pasta;

2 tablespoons of lemon juice;

1 tablespoon of grated Parmesan.

Recipe No. 5 Greek with herbsIngredients:

1 Cup boiled chickpeas;

1/2 Cup Basil leaves;

1/2 Cup parsley leaves;

1/4 Cup fresh tarragon;

2 tablespoons olive oil.

Recipe No. 6, guaco-hummusIngredients:

1 Cup boiled chickpeas;

1 peeled avocado;

1 hot pepper;

1/4 Cup parsley;

2 tablespoons lime juice.





Recipe No. 7, ItalianIngredients:

1 Cup boiled chickpeas;

1/4 Cup sun-dried tomatoes;

2 tablespoons olive oil;

2 tablespoons of lemon juice;

1 tsp dried oregano.

Sun-dried tomatoes need to be soaked in boiling water so they become soft.

Recipe No. 8 with tapenadeIngredients:

1 Cup boiled chickpeas;

1/3 Cup olives;

1 baked sweet pepper;

2 tablespoons of lemon juice;

1/4 Cup parsley.

Recipe No. 9, villageIngredients:

1 Cup boiled chickpeas;

1/3 Cup Greek yogurt;

1 teaspoon of dried parsley;

1/2 teaspoon garlic salt;

1 teaspoon of dried dill.

Recipe No. 10, with edamame beansIngredients:

1 ¾ Cup cooked and peeled edamame beans the beans;

1/3 Cup tahini paste;

2 tablespoons olive oil;

2 tablespoons of lemon juice;

1 clove of garlic.

Hummus is excellent as appetizers along with pita bread and vegetables (cucumbers, tomatoes, peppers, carrots and celery stalks).

Bon appétit!

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