Hummus de garbanzos casero, un aperitivo fantástico

raw material

• 400 g cooked chickpeas (drained weight). I usually use canned chickpeas.
• 3 tablespoons tahini. You can buy it ready-made or make it at home using our products Tahini Recipe.
• Juice of half a lemon.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon sweet paprika.
• 1 clove garlic.
• 50 to 150 ml water, depending on your needs.
• olive oil and salt.
• Garnish with a bit of sweet paprika, olive oil and fresh parsley.

Great appetizer For dipping, it’s made in a flash and is delicious, with a creamy texture and a delicious spicy and roasted flavor. This is a Middle Eastern recipe that has since become increasingly popular in other regions Here’s a great way to eat beans in a different way. When eating it, you can dip it into whatever you want, in the recipes below you will see some suggestions, and of course use it as a garnish or as a sauce for meat dishes, fish, or even spread on sandwiches, toast and sandwiches.

How to Make Homemade Chickpea Hummus

1. Bundle chickpeas In a colander, rinse with cold water and drain for a few minutes.
2. peel off teeth she. If you don’t want me to repeat myself, I’ll give you a trick you can do: insert the teeth she Do not peel the skin in the microwave, then cook it on maximum power for about 10-15 seconds until the skin opens up slightly, you will see later that it does not reappear.
3. Use a glass blender or a robot blender, although you can also use a powerful hand blender. Pour chickpeashe shehe cuminhe chilihe lemon juice (Prevent points from falling), tahini and a little bit Sal.
   

   We put all the ingredients into the blender or the glass of the robot.

4. Grind everything together and add aguaenough so that the cream is well blended without being dry or too liquid. You can add water little by little, but do not indicate an exact amount, as depending on the brand and type of chickpeas, you may need more or less water, apart from our personal taste.
   

   We now have our chickpea hummus ready

5. try it Chickpea Hummus Know if you need to correct it and add more ingredients.
6. Store it in an airtight container in the refrigerator and let it sit for at least 30 minutes so that it can be brought to the table with a hint of freshness, although I recommend preparing it overnight as the texture and taste will be better.
7. To serve, place in a bowl or deep dish and make grooves with a spoon. Sprinkle a little bit sweet paprika besides coriander fresh (pre-chopped) with a little added at the end olive oilit will distribute well in these furrows.
   

   That’s the beauty of homemade hummus

Video recipe for chickpea hummus

Time: 10 minutes plus 30 minutes rest

Serving and tasting

Place it on a plate with paprika, parsley and oil and serve cool point Just take it out of the refrigerator, but you can also bring it to room temperature 30 minutes ahead so it’s not as cold. can be kept 3-4 days in the refrigerator So you can make it ahead of time and actually make it the next day or even two days later and to me, it’s tastier.

Placed in the center of the table like this, it’s perfect Dip with pita bread and tortilla chips (misnamed nachos), crunchy sticks or toast or Green raw vegetablesfresh vegetables cut into strips, such as carrots or red peppers. Enjoy its creamy and exotic spicy flavor against a background of toasted tahini, What a scandal!

Homemade Chickpea Hummus, a delicious appetizer

change

The main changes you can make are Modify scale Ingredients to make the hummus to your liking, for example, add more lemon and it will be more tart, if you use sweet paprika instead spicy It will have an extra touch.

Also, be creative and use parsley instead Mint stung even coriander. You can also change spices Simply prepare a chickpea creme as an appetizer to serve with curry or herbs.

tip

if you choose Cooking chickpeas at home It’s very simple: Soak them in water with a little salt (preferably warm) for at least 12 hours. Then, clean them and put them together with the bay leaves in a pot of hot water that is already boiling. Reduce heat to medium-low and let them cook until tender. This time varies depending on the type of chickpeas, but it usually takes 45 minutes to an hour, or until you check that they are soft, that is, you can crush them with your fingers without any problem. If you use a slow cooker (which I always do), you only need to cook for 8 minutes from when 2 red rings appear.