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Jewish dish hummus. Hummus - what is it, cooking at home

30.11.2019 Cookies

In Russia, hummus is still considered an exotic dish, although in some eastern countries it is one of the most popular and familiar snacks. In Turkey, Lebanon, Israel, Syria, hummus is served as a sauce with pita or pita bread, in other countries it is eaten with bread or chips. This snack has become very popular among vegetarians because it is very nutritious and contains a large amount of gluten.

What is hummus and how is it useful?

Hummus is a traditional snack from the Middle East, which is prepared with chickpeas (a variety of peas) and tahini (sesame paste). The sauce has a very delicate, plastic texture. Often, due to the addition of various seasonings, it has a spicy, sweetish taste. The dish is distinguished from the usual chickpea puree by the above-mentioned tahina and a special combination of spices. Consider the benefits and harms of hummus:

  • The benefit of the sauce lies in its composition - it does not contain a single drop of cholesterol. The composition of peas includes a huge amount of vitamins, unsaturated fatty acids, fiber. Pasta is very nutritious, it belongs to the category of absolutely healthy food. Vegetarians can consume hummus as it is saturated large quantity iron and protein, which helps maintain the balance of essential trace elements in the body. Chickpea flour, when consumed regularly, reduces the risk of colon cancer and diabetes.
  • There are some contraindications to the use of sauce. People who are on a diet and want to lose weight should not abuse the dish, since its immense consumption often leads to metabolic disorders. In some people, such food provokes flatulence, in others there is an individual intolerance to the components of hummus.

What is hummus made of - the composition of the dish

Traditional hummus ingredients include chickpeas, lemon juice, tahini, black pepper, olive oil, garlic. However, in some countries where hummus is considered national dish, olive oil is not considered a required ingredient. Not everyone likes this cooking option, because if you do not add oil to the pasta, in order to achieve the desired consistency, you will have to increase the amount of tahini several times, which threatens the edibility of the dish.

Some recipes advise leaving a small amount of water in which the peas were boiled, then you will be able to make a tender hummus, but it will not be oily, but rather watery. Palestinian and Israeli housewives still recommend using olive oil, and add a lot of it to the dish, without sparing - about half a glass of ready-made hummus per pot.

Recipes for making hummus at home with photos

Hummus can be served as an independent snack along with crackers, bread or vegetables cut into thin strips. It is often served as a hearty accompaniment to a light meal. vegetable salad. How to make hummus at home? For this, canned or frozen foods are used, but the taste of the pasta will be better if it is prepared using fresh ingredients.

Classic chickpea hummus recipe

For 500 g of ready-made hummus you will need:

  • 5 tablespoons of tahini.
  • A glass of dry chickpeas.
  • 2 tablespoons olive oil.
  • Juice of 1/2 lemon.
  • Seasonings (zira, coriander, cumin, chili, asafoetida), salt.

How to make hummus at home:

  1. Soak the peas overnight in 2 liters of water, adding a teaspoon of soda (it is needed to remove the components that provoke flatulence). During this time, the peas should swell, having approximately doubled in size.
  2. Rinse the chickpeas thoroughly under running water, using a colander for convenience.
  3. Put the pot with peas on the fire, fill it with 2 liters of water and leave to boil. An alternative way is to cook chickpeas in a slow cooker.
  4. Separately, boil 2 liters of water, since the liquid in which the peas boil will need to be drained. After boiling, change the broth to clean water.
  5. Boil the chickpeas until the shell of the peas begins to peel off. This takes 30 to 90 minutes, depending on the cereal you choose. When the chickpeas are ready, drain the liquid into a separate bowl, you will need it later. Let the chickpeas cool down and start cooking the pasta.
  6. Place all of the above ingredients in a blender and add half a cup of the remaining broth. After turning on the device, wait until the dish acquires a uniform consistency, similar to thick sour cream. If the paste is very thick, add a little more liquid, then mix the dish again with a blender.
  7. Place the resulting sauce in the refrigerator for at least an hour to let it set. After that, the hummus will be ready to eat. It will keep in the refrigerator for up to five days.

Cooking with peas and sesame flour

So nutritious and tasty dish, like hummus, it is possible to prepare using peas and sesame flour. easy recipe- this is not the only advantage of this cooking variation. The excellent taste of the appetizer is considered the main charm of hummus. It not only quickly satisfies hunger, but also benefits the body. If you have not yet decided how to make hummus, we recommend using next recipe.

Ingredients:

  • cups of sesame flour.
  • 1.5 cups of chickpeas.
  • 3 tablespoons of lemon juice.
  • Olive oil.
  • 3-4 cloves of garlic.
  • Salt, ground red pepper, other spices to taste.

  1. Soak chickpeas overnight in water.
  2. In the morning, change the water, salt the chickpeas and cook on a slow fire until they soften. This will take a couple of hours.
  3. Drain the broth and crush the peas to a puree state.
  4. Peel the garlic cloves and run them through a press.
  5. Sesame seeds should be crushed with a coffee grinder or blender. Thoroughly mix the resulting powder with pea puree, where you first add salt and pepper.
  6. Add lemon juice and olive oil to hummus and mix again. After that, beat the mass well and the dish will be ready.

How to make Bean Hummus with Lemon Juice

You will need:

  • A can of canned dark beans.
  • Garlic (1 clove).
  • Lemon juice - 2 tablespoons.
  • Salt, cumin, tahini, paprika and red pepper.
  • Olives and cashew nuts (optional)

Cooking process:

  1. Using a food processor, grind the garlic to a paste consistency.
  2. Add the beans and a couple of tablespoons of the marinade left in the jar to the bowl, a pinch of salt, and a teaspoon of all the listed seasonings, except red pepper (1/8 spoon). Interpret everything to homogeneous mass.
  3. Put the hummus on a dish, garnish with olives, nuts and paprika.

Recipe for lentils

Making hummus with lentils and beets requires a significant amount of prep time. For example, chickpeas need to be soaked for 10-12 hours, and beets should be boiled or baked. However, the result is worth the effort. Hummus with lentils has a tender, spicy taste, and the beets add zest to the dish. The cooking process takes about 30 minutes.

Ingredients:

  • cups of red lentils.
  • cups of chickpeas.
  • A couple of cloves of garlic.
  • 2 beets.
  • 2-3 tbsp tahini.
  • 1 tbsp sesame.
  • Ground black pepper, paprika, cumin, sesame oil.

How to make Lentil and Beetroot Hummus:

  1. Wash the beetroot thoroughly, rub it with olive oil and wrap it in foil. Preheat the oven to 180 degrees, place the beets on a baking sheet and bake until soft (about an hour). Take out the beetroot, let it cool.
  2. Rinse the peas soaked overnight under running water. Boil the chickpeas in salted water, adding the lentils to the pot 10 minutes before they are done. Drain the liquid into a separate bowl, it will come in handy later.
  3. Preheat the pan, add a little oil and fry the garlic passed through the press until golden brown.
  4. Using a blender, grind peas, beets, lentils, tahini. Add the spice mixture to the mixture and stir again. If the hummus is too thick, add the broth left after boiling the peas and beat the mass again.
  5. Put the dish in a deep bowl, make a hole in the center of the pasta with a spoon, pour olive oil (or tangerine sauce), lightly sprinkle hummus with sesame oil, sprinkle with sesame seeds and serve on the table with bread, carrot sticks or warmed pita bread.

Check out other recipes too.

How and with what to eat the Jewish dish hummus

Hummus is traditionally served with pita. Ready meal laid out on a dish and decorated with nuts, herbs, lemon slices, olives. It is not uncommon to use hummus as a sandwich spread for bread, then avocado serves as a decoration. The Jewish sauce is served both chilled and hot, but pita or fresh lavash, however, with fresh bread or crackers, hummus is also very tasty.

Calorie content and nutritional value of the dish

Hummus is recommended to start a meal because it is easy to prevent overeating. Thanks to a large number fiber contained in chickpeas, a person quickly has a feeling of fullness. For those on a diet the best option will be the preparation of hummus without tahini - so the pasta remains low in calories, without losing its valuable properties. The energy value the dishes are:

  • Fat - 19.7 g
  • Proteins - 9.6 g.
  • Carbohydrates - 21 g.

Video: making homemade chickpea hummus

oriental dish has become very popular in many countries around the world. There are many options for its preparation, but the essential ingredients remain: tahini, peas (chickpeas), lemon juice, garlic, olive oil. Pasta goes great with bread. raw vegetables, chips, crackers, mushrooms, meat. Whichever appetizer option you choose, this unusual delicacy is sure to win your heart. With the help of the video, you will learn how easy it is to cook chickpea paste at home.

by Notes of the Wild Mistress

Tel Aviv taverns, Cosiness eateries, Where both during the day and at one o'clock in the evening Hummus with pita is served; Where hot cakes Burn tongues, Where from a spoon to bombing Distances are close...
Bulat Okudzhava

Hummus is a dish that came to us from the East and became a favorite for many. But in Israel, hummus is not just treated as one of the dishes. national cuisine. There are surprising facts about the fact that hummus is more than food for Jews. So, every year Israel imports more than 5,000 tons of chickpeas - the main ingredient for making hummus. Tycoons Food Industry increase their income year by year, thanks to the preparation and sale of hummus and the development of new recipes.

But the tastiest Jewish hummus is in special small establishments - hummus, where each owner carefully keeps his own unique recipe and puts his whole soul into making hummus.

Hebrew hummus recipe

The Jewish hummus recipe is simple. It is only important to find everything necessary ingredients, but their number is quite approximate and is determined by the taste preferences of the cook.

Jewish Hummus Ingredients: 300g of chickpeas - chickpeas, 70-100g of sesame seeds, 0.5 teaspoon of zira, 6-7 tablespoons of freshly squeezed lemon juice pepper, garlic, salt, coriander, olive oil, pine nuts, herbs - to taste.

How to make Jewish hummus:

Chickpeas need to be sorted out, washed well and soaked overnight. Drain the water from the swollen chickpeas and peel (then the hummus will turn out to be absolutely homogeneous). Pour the soaked chickpeas with fresh water and cook for 2-2.5 hours until soft, until the peas begin to be easily crushed with your fingers.

Sometimes baking soda is added during cooking to shorten the cooking time. Chickpeas really cook faster, but at the same time they acquire an extraneous aftertaste, and the nutrients contained in peas are destroyed by soda. Drain water from chickpeas boiled until soft and, if you cooked peas without soda, save the broth.

Now you need to do the preparation of spices. Pour the zira into a dry frying pan and ignite it for 2-3 minutes, stirring constantly. Then grind the cumin to a powder in a coffee grinder. Carry out the same operations with sesame seeds: first fry the sesame seeds in a pan until golden brown, then cool and grind in a coffee grinder.

Now you need to add cumin powder, garlic, a little salt, olive oil to the sesame powder and beat the mixture with a blender.

Add the chickpeas to the prepared mixture (putting aside some of the boiled peas) and beat with a blender until smooth.

If the mixture is too thick, add the decoction drained from the chickpeas after cooking. Taste the finished mixture and add salt, lemon juice, etc. to your taste.

Put the finished hummus on a dish, decorate with boiled chickpeas, pine nuts and herbs. Jewish hummus can be served hot or chilled. Be sure to serve fresh pita bread or pita with hummus.

Bon Appetit!

If you have visited relatives at least once in Haifa, Tel Aviv, Eilat or Nazareth, then you will fall in love with a snack called Hummus for life, seriously and for a long time - I assure you. It is always delicious, under any circumstances and in any company.

To prepare Jewish hummus, take the products from the list. Chickpeas need to be soaked in cold water overnight.

Pour chickpeas with fresh cold water, add soda on the tip of a knife and boil until tender, depending on the variety of chickpeas, this will take from 30 minutes to 1 hour.

While the peas are cooking, prepare the tahini (tahina) paste. It is insanely expensive, and cooking it at home is very simple and very fast. Pour the sesame seeds into a dry heated frying pan and dry until golden brown.

When the sesame seeds turn a beautiful yellow color and a delicious nutty smell comes out, the seeds are ready. Transfer them warm to a coffee grinder and grind them into a smooth, creamy paste.

Add 1-2 tablespoons of vegetable oil, mix. Tahini sesame paste is ready.

During this time, the chickpeas will be cooked. Do not drain the water in which it was boiled, it will come in handy for making hummus.

Put the boiled chickpeas, tahini paste, 3-4 tablespoons of olive oil, a little cilantro, garlic, lemon or lime juice, salt and pepper to taste in a blender. Reserve 1 tablespoon of chickpeas for garnish. Adding a little broth from chickpeas, we adjust the desired density of hummus. After reaching the desired consistency and taste, leave the hummus for a few minutes so that all the flavors blend.

Jewish hummus is ready. Put it in a serving dish, drizzle with olive oil, sprinkle with boiled chickpeas, sprinkle with red sweet paprika.

and falafel, haroset and challah - these names are pure poetry, and the food itself, according to the old joke, is the national sport of the Israelis.

In a blessed country, they know what the taste of life and the taste of real food are. However, for some, many dishes of Jewish cuisine seem strange at first. But the addiction process is very fast, so much so that a pleasant addiction is formed. Try it yourself!

Hummus

Recipe for chickpea hummus with garlic, cilantro, cumin, sesame and paprika.

What do you need:

  • 400 g chickpeas
  • 1 lemon
  • 6–7 st. spoons of olive oil
  • 1 garlic clove
  • 1/2 st. spoons of cilantro
  • 1/2 st. cumin spoons
  • 1/2 st. paprika spoons
  • 2 tbsp. spoons of sesame

How to make hummus:

  1. Soak chickpeas, then boil until tender.
  2. Place the chickpeas in a blender, adding all the ingredients. Turn into a homogeneous mass. Let it brew.
  3. Hummus is ready.

Bon Appetit!

Falafel

Recipe for chickpea falafel with coriander, cumin and parsley.

What do you need:

  • 500 g chickpeas
  • 1 carrot
  • 1 bulb
  • 2 garlic cloves
  • 1/2 st. spoons of coriander
  • 1/2 st. spoons of zira
  • 1 st. a spoonful of chopped parsley
  • Olive oil to taste
  • Salt, black pepper to taste

How to cook falafel:

  1. Peel and cut carrots and onions large pieces. Boil chickpeas until tender. Mix all ingredients in a blender.
  2. With your hands, fashion the same meatballs from the resulting mass. Fry them in a frying pan with oil on both sides until golden brown.
  3. Falafel is ready.

Bon Appetit!

Eggplant puree "Hatselim"

Recipe for eggplant puree "Hatselim" with garlic.

What do you need:

  • 3 eggplant
  • 2-3 garlic cloves
  • 1 teaspoon sugar
  • Salt, black pepper to taste

How to make eggplant puree "Hatselim":

  1. Wash the eggplant, bake in the oven until tender. Cool slightly.
  2. Remove the skin from the eggplant, cut into pieces, place in a blender and puree. Add some sugar, salt and pepper.
  3. Eggplant puree "Hatselim" is ready.

Bon Appetit!

Matzo

Recipe for homemade matzo.

What do you need:

  • 1/2 kg flour
  • 250 ml water

How to make matzo:

  1. Sift flour through a sieve. Carefully pour water into it. Mix well.
  2. Roll out very thin cakes. Make frequent pricks with a fork.
  3. Bake in the oven for 10 minutes at 180 degrees.
  4. Mother is ready.

Bon Appetit!

Chocolate pudding with matzo

Recipe for dark chocolate and red wine pudding with matzah.

What do you need:

  • 1/4 cup dry red wine
  • 50 g dark chocolate
  • 6 pieces of matzo

How to cook chocolate pudding with matzo:

  1. Melt the chocolate in a water bath.
  2. Mix water and wine. Soak the matzah with half of the liquid. Mix the other half with chocolate.
  3. Lay pieces of matzah on top of each other, brushing with wine-chocolate mixture.
  4. Chocolate pudding with matzo is ready.

Bon Appetit!

Apple kugel

Kugel recipe from egg noodles, cottage cheese, apples, cinnamon and raisins.

What do you need:

  • 350 g egg noodles
  • 100 g butter
  • 2 apples
  • 1 pack of cottage cheese
  • 3 eggs
  • 2 tbsp. spoons of sugar
  • 1 teaspoon cinnamon
  • 3 art. spoons of raisins
  • 1/2 teaspoon soda
  • Salt to taste

How to make apple kugel:

  1. Boil the noodles. Butter melt and mix with noodles.
  2. Peel apples, grate, add to noodles. Put cottage cheese, sugar, eggs, raisins, soda and a pinch of salt there. To mix everything. Put in the form.
  3. Bake for 1 hour at 170 degrees.
  4. Apple kugel is ready.

Bon Appetit!

Challah

Recipe for lush homemade challah.

What do you need:

  • 5 cups flour
  • 5 st. spoons of sugar
  • 2 glasses of water
  • 1 teaspoon yeast
  • 3 eggs
  • 1/2 st. tablespoons of vegetable oil

How to cook challah:

  1. Mix yeast, eggs, sugar and vegetable oil. Add flour.
  2. Knead the dough, grease it with oil, cover with a towel and leave for two hours in a warm place.
  3. When the dough has risen, divide it into three parts, decorate each with a snake from a strip of dough. Leave for another 2 hours.
  4. Bake for 40 minutes at 180 degrees. Do not open the oven immediately, wait 10-15 minutes so that the challah does not fall.
  5. The challah is ready.

Bon Appetit!

Prakes

Recipe for cabbage rolls in tomato sauce.

What do you need:

  • 500 g beef
  • 75 g rice
  • 1 egg
  • 1 bulb
  • 70 g sugar
  • 1 st. a spoonful of tomato paste
  • 1/2 teaspoon citric acid
  • 1 st. a spoonful of breadcrumbs
  • Salt, black pepper to taste

How to cook prakes:

  1. Blanch cabbage leaves in boiling water until soft and lightly beat off.
  2. Boil the meat, pass through a meat grinder, add boiled rice, chopped onion, salt, pepper, egg.
  3. Wrap minced meat in cabbage leaves.
  4. Crackers mix with tomato paste, citric acid, sugar. Add some beef broth. Salt, pepper. Pour the stuffed cabbage with sauce and simmer over low heat for 10-15 minutes.
  5. Prakes is ready.

Bon Appetit!

Charoset

Recipe for charoset from apples, dates, walnuts, almonds, cinnamon and red wine.

What do you need:

  • 1 apple
  • 1 cup dates
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/4 teaspoon cinnamon
  • A pinch of ground black pepper
  • 3 art. spoons of red wine

How to cook charoset:

  1. Pass all the ingredients through a meat grinder and mix. Add wine. Leave for 1-2 hours to soak.
  2. Charoset is ready.

Bon Appetit!

Fennel salad with parsley

Recipe for their fennel salad with parsley and pepper.

What do you need:

  • 750 g fennel
  • 100 g parsley
  • 3 art. spoons of olive oil
  • 2 tbsp. tablespoons of vinegar
  • Pinch of pepper
  • Salt to taste

How to make Fennel Salad with Parsley:

  1. Finely chop the fennel heads. Sprinkle with chopped parsley. Drizzle with oil, vinegar, salt and pepper.
  2. Fennel salad with parsley is ready.

Bon Appetit!

Olive oil, garlic and lemon.

Hummus has been known since ancient times and is very popular in such countries of the Middle East as Israel, Palestine, Lebanon, Syria, etc. We can say that both Jews and Arabs are equally not indifferent to hummus.

The benefits of hummus can be judged by the composition of its ingredients. Chickpeas (chickpeas), sesame seeds (tahini), olive oil, garlic and lemon are a storehouse of vitamins and minerals. And at the same time, so saturated beneficial substances the product is also not very high in calories, 100 grams contains about 166 kcal.

HUMMUS WITH WHAT IS IT EATED WITH?

Israelis use hummus for breakfast, lunch and dinner with lavash, bread, chips, crackers, etc. This light and at the same time nutritious snack goes well with vegetable, meat and mushroom dishes. No feast in Israel can be imagined without hummus.

In recent years, hummus has become increasingly popular in Europe and the United States, and especially among vegetarians. Unfortunately, few people in Russia know about hummus, but in vain, because this product, rich in vegetable proteins, is simply ideal for fasting.

Moreover, in recent years, on the shelves of Russian supermarkets, it is quite possible to purchase all the ingredients necessary for its preparation, the main of which are chickpeas ( chickpeas) and sesame paste.

Making hummus at home is not difficult if you follow some subtleties, which I will gladly share with you.

HUMMUS RECIPE FOR HOME COOKING

♦ Chickpeas (chickpeas) - 350 gr.
♦ Olive oil - 4 tbsp.
♦ Tahini (sesame paste) - 3 tbsp.
♦ Lemon - 1/2 pc.
♦ Garlic - 3 cloves
♦ Salt - 2/3 tsp.
♦ Spices - to taste.

1. Soak chickpeas in 1 liter of cold water for 10-12 hours, and preferably overnight. In order for the chickpeas to boil well, and the shell to be easily separated from the grains during cooking, add 1 tsp to the soaking water. drinking soda.

2. After soaking, the water must be drained, and the chickpea grains, which during this time have already swelled quite well, should be washed and poured with clean cold water. You need enough water to completely cover the grains.

3. Bring the water to a boil, removing the resulting foam. After boiling, we reduce the fire, salt and continue to cook, without closing the lid, for about 40 minutes. cold water in small portions. There should not be too much water, but at the same time it should completely cover the chickpeas.

4. In the process of cooking chickpeas, the shell begins to separate from the grains, which must be constantly removed. In this case, the hummus will turn out to be tender in texture.

5. The chickpeas are ready when the grains become soft and crumble easily when pressed. In this case, remove the pan from the heat, drain the liquid (decoction) in which the chickpeas were boiled, but do not pour it out, it will still come in handy.

6. Grind boiled chickpeas with a blender until smooth in puree.

7. Add tahini (sesame paste), olive oil, lemon juice and crushed garlic to the chickpea puree. Place everything with a blender. If the resulting mass is quite thick, then it is necessary to add the decoction in which the chickpeas were boiled.

8. If desired, spices can be added to hummus (parsley, coriander, paprika, black pepper, chili pepper, ground cumin (zira), etc.)

9. Arrange the finished hummus in jars, cool, pour a little olive oil on top and close with lids. Keep refrigerated.

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