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

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

Hummus

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

What do you need:

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

How to make hummus:

1. Soak the chickpeas, then cook 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 onion
• 2 cloves of garlic
• 1/2 tbsp. tablespoons of coriander
• 1/2 tbsp. spoons of cumin
• 1 tbsp. chopped parsley
• Olive oil to taste
• Salt, black pepper to taste

How to cook falafel:

1. Peel and chop carrots and onions in large pieces... Boil the chickpeas until tender. Combine all ingredients in a blender.
2. Use your hands to sculpt the same meatballs from the resulting mass. Fry them in a pan with butter on both sides until golden brown.
3. The falafel is ready.

Bon Appetit!

Eggplant puree "Hazelim"

Recipe for Hazelim eggplant puree with garlic.

What do you need:

• 3 eggplants
• 2-3 cloves of garlic
• 1 tsp sugar
• Salt, black pepper to taste

How to make Hazelim eggplant puree:

1. Wash the eggplants, bake in the oven until tender. Cool slightly.
2. Peel the eggplants, cut, place in a blender and puree. Add a little sugar, salt and pepper.
3. Eggplant puree "Hazelim" is ready.

Bon Appetit!

Matzo

Homemade matzo recipe.

What do you need:

• 1/2 kg flour
• 250 ml water

How to make matzo:

1. Sift the flour through a sieve. Gently 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. The matzo is ready.

Bon Appetit!

Chocolate pudding with matzo

Recipe for pudding made from dark chocolate and red wine with matzo.

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 matzo with half of the liquid. Mix the other half with chocolate.
3. Lay the pieces of matzo on top of each other, brushing with the 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 package of cottage cheese
• 3 eggs
• 2 tbsp. tablespoons of sugar
• 1 teaspoon of cinnamon
• 3 tbsp. raisins
• 1/2 teaspoon of baking soda
• Salt to taste

How to make apple kugel:

1. Boil the noodles. Butter melt and mix with noodles.
2. Peel the apples, grate, add to the 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. The apple kugel is ready.

Bon Appetit!

Challah

Lush homemade challah recipe.

What do you need:

• 5 cups flour
• 5 tbsp. tablespoons of sugar
• 2 glasses of water
• 1 tsp yeast
• 3 eggs
• 1/2 tbsp. tablespoons of vegetable oil

How to make challah:

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

Bon Appetit!

Prakes

Recipe for stuffed cabbage rolls in tomato sauce.

What do you need:

• 500 g of beef
• 75 g rice
• 1 egg
• 1 onion
• 70 g sugar
• 1 tbsp. a spoonful of tomato paste
• 1/2 teaspoon citric acid
• 1 tbsp. a spoonful of bread crumbs
• Salt, black pepper to taste

How to cook prakes:

1. Blanch cabbage leaves in boiling water until soft and beat slightly.
2. Boil the meat, mince it, add boiled rice, chopped onion, salt, pepper, egg.
3. Wrap minced meat in cabbage leaves.
4. Mix crackers with tomato paste, citric acid, sugar. Add some broth. Salt and pepper. Pour the cabbage rolls over the sauce and simmer over low heat for 10-15 minutes.
5. Prakes is ready.

Bon Appetit!

Charoset

Charoset recipe from apples, dates, walnuts, almonds, cinnamon and red wine.

What do you need:

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

How to make haroset:

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

Bon Appetit!

Fennel salad with parsley

Fennel salad recipe with parsley and pepper.

What do you need:

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

How to make parsley fennel salad:

1. Chop the fennel heads finely. 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 treasure trove of vitamins and minerals. And yet, so intense useful substances the product is still not very high in calories, 100 grams contains about 166 kcal.

HUMUS WITH WHAT DOES IT EAT?

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

In recent years, hummus has become more and more 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 consumption during 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 ( chickpea) and sesame paste.

Making hummus at home is not difficult if you follow some of the subtleties with which I will be happy to share.

HUMUS HOME COOKING RECIPE

♦ 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 is easily separated from the grains during cooking, add 1 tsp to the soaking water. baking soda.

2. After soaking, the water must be drained, and the chickpea grains, which have already swelled quite well during this time, rinse and fill with clean cold water. So much water is needed so that it completely covers the grains.

3. Bring the water to a boil, removing the formed foam. After boiling, reduce the heat, salt and continue to cook, without closing the lid, for about 40 minutes. At the same time, stirring constantly and, if necessary, curling cold water into the pan in small portions. There should not be too much water, but 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 delicate in consistency.

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

6. Grind boiled chickpea grains with a blender until homogeneous mass in mashed potatoes.

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

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

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

The classic hummus recipe came from the Middle East and quickly gained popularity in the West. Chickpea paste does not contain animal products, it is rich in protein, easy to prepare, well stored, has a pleasant taste and a creamy texture. In addition, hummus is a fairly simple dish and can be easily combined with almost any additions.

Jewish hummus recipe

Each of these recipes will use ready-made chickpeas. It is prepared simply: first, it is soaked for 8-10 hours, and then boiled in fresh water for two hours.

Ingredients:

• boiled chickpeas - 545 g;
• garlic - 2 cloves;
• tahini - 35 g;
• lemon juice- 15 ml;
• ground cumin - 1/2 tsp;
• olive oil - 35 ml.

Preparation

An integral companion of boiled chickpeas in hummus recipes is the tahini sesame seed paste. You can prepare tahini with your own hands by grinding sesame seeds in a coffee grinder, or you can buy it ready-made.

Throw boiled chickpeas into the blender bowl. Following the peas, send the remaining ingredients, not forgetting to pre-purée the garlic cloves. Whisk everything together until a paste is as homogeneous as possible, if necessary, you can add water, also do not forget about salt. Store finished hummus in an airtight container for no more than 3 days.

Hummus - a classic recipe

A recipe prepared with the addition of vegetables can also be classic. The most common root vegetables are carrots and beets. Such additives give the dish not only an interesting color shade, but also a pleasant sweetish taste.

Ingredients:

• boiled chickpeas - 210 g;
• carrots - 200 g;
• garlic - 2 cloves;
• tahini - 10 g;
• lemon juice - 35 ml;
• smoked paprika - 3/4 tsp.

Preparation

Carrots can be steamed, but baked to preserve maximum flavor. When the carrot pieces are soft, place them in a blender with the chickpeas, then add the tahini, garlic clove paste, lemon juice, paprika and salt. Whisk everything together until a smooth paste is formed, then add a little liquid or olive oil, if necessary.

The classic chickpea hummus recipe

Hummus is the perfect party dish where the pea butter dish can be served as a dip for chips or croutons. This Mediterranean-style hummus could be one of the dish options.

Ingredients:

• boiled chickpeas - 490 g;
• tahini - 10 g;
• sprig of rosemary;
• lemon juice - 25 ml;
• - 35 ml;
• water - 40 ml.

Preparation

Throw boiled chickpeas into a blender bowl and add water with lemon juice and butter, followed. Add a pinch of salt and beat until a paste. Chop the rosemary and place it in the hummus, then add the sesame seed paste and whisk again.

For those who do not like an overly bright taste raw garlic in hummus, we suggest replacing it with baked garlic, which will complement the dish with its aroma, but will not declare its presence so radically.

It's easy to bake garlic, just wrap the head in foil and send it to an oven preheated to 190 degrees for 20 minutes.

brand-chef of the restaurant "Poehali", culinary commentator for Kommersant Weekend

Hummus in Israel and Arab countries is called chickpeas. Gorbanzo, chickpeas, chikpis, nakhot, shish - it's all about him. The fact is that hummus made from chickpea flour is one of the oldest foods on earth and a basic element in the diet of many Middle Eastern peoples. Israel, Lebanon and Palestine vigorously dispute the right to be called his homeland. But it's better to throw peas at each other than bullets. Director Trevor Graham, whose film Make Hummus Not War made a big splash at the 2012 Berlin Festival, offers his solution to a perennial Middle East crisis: Sharing a favorite meal should become a shared destiny, and a simple chickpea flour hummus will help people keep their minds. Indeed, when pronouncing English chickpeas, peace is always heard.

The peasants of medieval Spain believed that hearty gorbanzo stews could replace meat. In French Provence, the legendary sokka flatbreads are still baked from chickpea flour and fried sticks of chickpea polenta - panissa. In India, since ancient times, these peas are the basis vegetarian cuisine... What does he owe such popularity to? Firstly, together with lentils, chickpeas share the first place in the amount of protein (naturally among plant foods), and with green vegetables- by the amount of fiber. Secondly, it contains incredibly useful indigestible starch, which promotes good digestion and cleansing the body of toxins. Like all legumes, chickpeas help keep diabetes under control and reduce the risk of both heart disease and rectal cancer. In addition, hummus is a gluten-free product, which is also important. One serving of boiled chickpeas contains only 170 calories, but such a portion saturates for a long time.

Hummus paste is one of the most common spreads in the world. This wonderful pasta can be a snack or a separate independent dish. There is hummus in Moscow too, and everywhere - from French to Uzbek restaurants. And, of course, it is sold in supermarkets. I tried store-bought hummus many times - I didn’t like one, it was vinegar. Believe me, it is enough to cook it yourself only once, as you will understand that it is not at all difficult, but incredibly tasty. True, hummus contains one irreplaceable ingredient, which is not always easy to buy - tkhina (sesame seed paste). Making it at home is as easy as shelling pears: dry 100 grams of sesame seeds in the oven, then pour it into a blender and grind, gradually adding olive oil (half a glass will be just right).

Hummus - very delicious snack from chickpeas, which belongs to Jewish cuisine. Classic dish prepared with tahini sesame paste, it turns out a kind of dip. It can be served to the most different dishes from vegetables and meat, spread on pita bread, bread or toast. Collected here are the best classic hummus recipes.

Classic hummus - general cooking principles

Classic hummus is made from boiled chickpeas, it is also called lamb peas. But there are also alternative options a sauce that is made from beans, one of these recipes is below. In order not to delay the boiling time of peas, it must be soaked well, it is best to pour it over with cold water in the evening. In this case, it will take 50-60 minutes to bring the chickpeas to full softness.

What else is put in hummus:

Lemon juice;

Olive or other vegetable oil;

Sesame paste.

All ingredients are crushed to a homogeneous paste. It is convenient to do this with a blender. But they often use an ordinary meat grinder, passing the food through it several times. Spices are added at the very end so as not to overdo it and adjust the flavor you want.

Hummus is served with herbs, but sometimes a small amount is added inside before chopping. Here you need to be careful not to spoil the color. If you overdo it with parsley, the sauce can turn green.

Hummus: the classic tahini recipe

The classic hummus recipe features tahini sesame paste and lemon juice. These ingredients cannot be replaced by anything. You can choose spices according to your taste.

Ingredients

150 g chickpeas;

1/3 cup tahini paste

4 tbsp. l. lemon juice;

1 tsp fine salt;

1 tsp chopped parsley;

2 cloves of garlic;

0.3 tsp paprika;

10 ml olive oil.

Preparation

1. Pour cold water over the chickpeas the day before so that the peas swell well.

2. Drain this water, pour the peas into a saucepan. Pour in clean water and boil until soft. Chickpeas should knead easily when pressed. Drain the broth, cool.

3. Peel the garlic cloves, cut in half.

4. Squeeze the juice out of the lemon, measure out the required amount.

5. Twist the peas with garlic through a meat grinder twice.

6. Either interrupt it all until the consistency of a homogeneous puree.

7. Add salt, paprika, tahini paste and stir well. You can interrupt again with a blender, the flavors will combine even better.

8. Transfer hummus to a serving bowl.

9. Top with sauce olive oil... Any other vegetable oil can be used instead.

10. Sprinkle with parsley, chopped very finely. We serve a dip to the table!

Hummus: a classic recipe with sesame seeds

It is not always possible to purchase sesame paste, but it can be made from ordinary raw seeds. Only white sesame is used. Also, the classic hummus recipe contains different aromatic spices, if desired, the number of types can be reduced.

Ingredients

200 g chickpeas;

3 tbsp. l. sesame;

0.5 lemon;

3 cloves of garlic;

Paprika, cumin, coriander, pepper mix;

3 tbsp. l. olive oil;

0.5 bunch of greens and a little for decoration.

Preparation

1. Soak the chickpeas in cold water until well swollen. On average, this will take about eight hours. Then put on the stove, boil until soft, drain the water.

2. Pour sesame seeds into a dry frying pan, fry until golden brown. It is very important not to overdo the seeds and stir regularly, there should be no tan marks, burnt seeds will spoil the taste.

3. Chilled sesame seeds must be chopped on a coffee grinder or blender. Add olive oil, stir. The result is practically the paste that we need.

4. Add some fresh herbs to the boiled chickpeas, add all the spices according to the list, add about a third of a teaspoon each, salt.

5. Squeeze the juice out of the lemon. If the citrus is small or just not very juicy, then use it whole.

6. Peel the garlic, cut it in half and send it to the mass.

7. Beat all this with a blender until smooth and fluffy.

8. Introduce the cooked sesame paste, beat again.

9. Transfer the hummus to the serving bowl. To prevent the puree from drying out on top, you can additionally sprinkle with oil. Decorate with sprigs of greenery.

Lazy hummus: classic canned chickpea recipe

Canned chickpeas - great alternative boiled peas. This product allows you to prepare the sauce very quickly and shorten the time during the longest steeping and boiling stage.

Ingredients

2 cups canned chickpeas

1 tbsp. l. lemon juice;

5 g fresh garlic;

20 ml of oil;

20 g sesame paste;

Spices and herbs, salt.

Preparation

1. Drain all liquid from canned peas, pour into a mixing bowl. If a meat grinder is used for grinding, then we transfer it to any convenient dish.

2. Add the peeled garlic, pour in the lemon juice, add the spices and add olive oil.

3. Beat with a blender for a couple of minutes, until the mass turns into a homogeneous gruel.

4. If a meat grinder is used, then do not add the liquid ingredients yet, pour in after chopping the peas with garlic.

5. Add sesame paste, salt and beat together.

6. Transfer to a bowl or salad bowl, decorate with herbs.

Hummus: a classic recipe with vegetables

This classic hummus recipe uses roasted vegetables in addition. The sauce is tender, lighter, but very tasty and aromatic.

Ingredients

200 g chickpeas;

One onion;

Three cloves of garlic;

0.5 lemon;

One carrot;

0.3 cups sesame paste

30 ml of oil;

Herbs and spices.

Preparation

1. Cook the peas in the standard way: soak well, add water, boil until soft, free from liquid and cool.

2. Chop the onions and carrots.

3. Pour oil into the pan, add vegetables. Cook over medium-high heat. The vegetables should not brown quickly, but the pieces should be brought to softness.

4. Combine peas with vegetables, add garlic to them. Grind the mass in any convenient way. If a blender is used, then it will turn out to be especially successful: lush, homogeneous, creamy

5. Add sesame paste, add juice from half a lemon, but more is possible. Better to taste and add to your liking.

6. Add spices: salt, pepper, you can add paprika, aromatic herbs, cumin. If you want to give hummus a brighter color and emphasize the presence of carrots in an appetizer, then additionally introduce turmeric.

Hummus: a classic recipe with avocado

Avocado is very useful product, and it can also be a wonderful addition classic hummus... To prepare a snack according to this recipe, use a soft and ripe fruit, then everything will work out in in the best possible way.

Ingredients

200 g dry chickpeas;

1 avocado

2 tbsp. l. lemon juice;

1 clove of garlic;

1 tbsp. l. ground sesame seeds or paste;

1.5 tablespoons of oil;

0.5 tsp ground cumin;

Salt and pepper;

Parsley, flatbread to serve.

Preparation

1. Prepare peas according to all the rules: soak, boil, cool. If there is no time for this, then we use canned chickpeas, but we double the amount, that is, we take 400 grams.

2. Peel the garlic, send it to the peas.

3. Cut the avocado along the entire perimeter to the very bone, scroll and separate the halves. We stick a knife into the bone, take it out. We scoop out the pulp with a spoon, leaving a thin skin.

4. Puree all prepared foods with a blender or twist them a couple of times through a meat grinder using a strainer with the smallest holes.

5. Add lemon juice, add sesame paste or just add ground sesame seeds.

6. Add salt, add cumin and pepper. Mix the sauce thoroughly.

7. Transfer to a convenient bowl. Since the avocado is an oily fruit, no additional fat was added. But you still need to sprinkle the dish on top, one spoonful of oil is enough.

8. Decorate with herbs, serve with a flat cake cut into pieces. By the way, with thin pita bread hummus also goes well.

Hummus: a classic bean recipe

If it is not always possible to find and buy lamb peas, then beans are sold in any store, and besides, they are cheaper. For hummus, it is advisable to choose white varieties, the size of the beans does not matter.

Ingredients

250 g dry beans;

2 cloves of garlic;

2 tbsp. l. olive oil;

1 tsp lemon juice;

Salt and pepper;

0.3 cups broth from beans;

1.5 tbsp. l. ground roasted sesame seeds or pasta.

Preparation

1. Soak white beans, after swelling, boil. Drain the liquid and cool.

2. Chop the beans together with fresh garlic cloves.

3. Add a little bean broth to the mass, pour in lemon juice.

4. Add olive oil to ground sesame seeds, stir and transfer to hummus.

5. Add salt to taste, pepper, stir thoroughly with a spoon or beat again with a blender until the mass looks like a homogeneous pate.

6. Serve with tortillas, vegetables and herbs.

Is hummus too thick? You can dilute it with extra olive oil. If you don't want to increase the fat content of the sauce, then pour in a little meat or vegetable broth, you can use carrot or other vegetable juice, it also turns out delicious with them.

It is believed that chickpeas need to be cooled in the water in which they were cooked, allegedly this has a positive effect on taste qualities snacks.

If there is no fresh garlic, then dry chopped vegetable can be safely added to hummus. Its quantity is easier to regulate.

Ready sauce can be connected with the most different products changing classic taste... The following additives are especially popular: cheese, cottage cheese, walnuts and pine nuts.