Hummus is an appetizer based on the Turkish town of chickpea. She was the simplest food of the nomads. You can dip everything that is at hand in it - cakes, cheese, vegetables.
It is necessary
- - 1 can of chickpeas
- - 3.5 tbsp. l. olive oil
- - 1 tsp. cumin
- - 1 clove of garlic
- - 3 tbsp. l. sesame paste
- - a teaspoon of salt
- - 1 lemon
- - Art. l. pine nuts
- - cayenne pepper
- - greens
- - 1 pita
Instructions
Step 1
Open a jar of chickpeas, drain the liquid from it, but do not pour it out, it will still be needed. The chickpeas are washed well and transferred to a bowl. You can leave a few peas for decoration. Squeeze a small lemon with a juicer or with your hands. Crush the zira (cumin) in a mortar to a powdery state, finely chop the garlic.
Step 2
The chickpeas are poured into a blender, cumin, lemon juice, 3 tablespoons of olive oil and a couple of tablespoons of chickpea liquid are added to it. Everything is mixed in a blender until smooth.
Step 3
Tahina (sesame paste) needs to be mixed thoroughly, it is often found that the contents of the jar are thicker at the bottom than at the top. Add 3 tablespoons of sesame paste to hummus and beat again. Remove a sample: if necessary, add either tahini, or, if the paste is dry, water from a jar of chickpeas. For a couple of hours, the pasta cooked in this way is removed in the refrigerator. She needs to brew.
Step 4
Fry pine nuts in a dry preheated pan for about a minute. Then fry the pita on both sides in the same pan until crispy.
Step 5
Husmus is laid out on a plate, on which it will be served to the table, oil, nuts and chickpeas remaining for decoration are added to it.
Step 6
Sprinkle the chickpeas with cayenne pepper and finely chopped herbs. Serve with vegetables, pita, herbs, which can be dipped in sauce.
