Humus
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Preparation: 
( 13 oy 3,62/5)
Humus one of the most popular appetizers of middle eastern cuisine... This wonderful appetizer spread all over the world from the Middle East is often used as an appetizer. On New Year's Eve tables Or you can make hummus, which is one of my indispensables on special nights, by soaking your chickpeas at home 1 night before, or using canned chickpeas if you don't have time.
In the old days, because there was no such wonderful tool called blender, their shells were peeled and crushed, but if you have a blender at home, you can easily puree them with their shells.
If you haven't tried it before tonight To Your New Year's Menu You can add.
There may be differences between canned chickpeas and homemade soaking. Sometimes, even the type of chickpea can change the amount of liquid it takes.
I add both olive oil and water, it looks runny before it goes through a blender, and when tahini is added and mashed again, it becomes thicker. Sometimes it can even be too strict. You go carefully, after all, you can add liquid later when it becomes too solid.
Pay attention to the aroma of the olive oil you will add. If it is acrid like early harvest, the taste of the appetizer may be bitter and bitter. Therefore, if it has an intense aroma, you can use a little oil and a little olive oil.
I wish everyone a peaceful, happy and healthy 2010.
Love…
Ingredients for Hummus Recipe
- 400 gr chickpeas (I usually use canned chickpeas)
- A little less than half a glass of tahini (add little by little)
- Half a glass of water (can be added little by little depending on the density)
- Quarter cup of olive oil
- 4 cloves of crushed garlic
- Juice of 1 lemon
- salt
- 2 teaspoon of cumin
- 2 teaspoon of ground red pepper
How to Make Hummus Recipe?
- If you are not going to buy the chickpeas ready, soak them in water with 1 teaspoon of salt in the evening and cook the chickpeas in the morning until they are soft.
- Add the crushed garlic to the chickpeas, which you have drained, add half a glass of water and olive oil, and pass it through the blender until it becomes a smooth puree.
- Add tahini, lemon juice, salt and red pepper to your puree and pass it through the blender again.
- Serve garnished with red pepper.
- If you want, you can drizzle olive oil on it again.
I love you nila.
My mother has never done so much for me.
I wouldn't even cook without you. When you want something, if you give me the recipe, I do it.
You are the one
Love…
Zeynep
Hello Zeynep, what you wrote made me so happy that I can't explain it. Thank you very much :) Best regards…
I make hummus with a more liquid creamy consistency.
It means that it changes according to taste and taste.
Health to your hands…
we make a little more creamy consistency in myrtle, if desired, bacon or
It can be burned in sausage, it is very tasty
We don't do this in Mersin, it's too thick, I think, the tahini and water are low, and we don't add olive oil, we don't see it as it is sesame oil.
Thank you Ms. Emel, it's usually more liquid, but it can also be served on bread with just a little mashing. Yours sincerely
My dear Nilay, the best part is that you say that there is no need to peel the shells.
I recommend you try this recipe by peeling the skin off the boiled chickpeas, adding a couple of scoops of yogurt and removing the oil. It can be garnished with a few drops of oil and pine nuts. It can be served as a hot snack if it is put on a small cut and sauteed lamb squash. I hope you try it :)
i have to try it..it's been on my mind for a long time...
happy new year…
Mujin's kitchen appliances are really nice :) I bought my plates from Migros.
While I was wondering what to add to the Christmas dinner, it's good that I found this :)) by the way, the tables and plates look very stylish, did you buy it from muji? I like muji's kitchen tools very much, I compared them to them for a moment :)