- Chickpeas600 Gram(s)Precooked Chickpeas
- Sesame Oil30 Gram(s)
- Garlic1 Piece(s)
- Sesame Seeds100 Gram(s)
- Paprika1 Teaspoon(s)
- Lemon Juice1/2 Piece(s)
- ParsleyAs needed
- Hot Water150 Gram(s)
- SaltAs neededto taste
- PepperAs neededto taste
We’re going to introduce you one of the best known recipe of all time in the Middle east kitchen called Hummus. We took a trip to the Orient side to offer the special secrets of this recipe. Today we will show the italian method to prepare it.
Cut Garlic and Parsley
First of all To have an aromatic and delicate homemade hummus, then start with peeling the clove of garlic , divide it in half to remove the inner core and continue chopping it very finely . Then take the sprig of parsley, rinse it, dry it and chop it finely .
Make the Tahina for Hummus
Proceed preparing tahina , spread the sesame seeds in a non-stick pan and toast the seeds on a low heat for 2-3 minutes . Then transfer them to the bowl (you can use a Suribachi) and crush the toasted sesame seeds. If you have a Suribachi surely you have its surikogi stick , use it to mix. Or you can do it in a mixer .
Then Start hashing and pour the sesame oil just after a few seconds with a pinch of salt, the hot water and continue stirring. You can add more toasted sesame if you want a thicker tahina, or if more liquid add more seed oil or hot water.
You can try Iraqi Tamarind Hummus
Creating the Final mix
Now add the pre-cooked chickpeas, drained from storage liquid and continue stirring and crushing. Squeeze the juice of half a lemon and add the garlic, chopped parsley, salt and pepper again and stir again.
Once the Hummus are ready, you can still add an extra flavor with fresh parsley, smoked paprika and a drizzle of seed oil , so your hummus is ready!
Finally Serve it as an appetizer together with fragrant bread branchettes or a middle-aged themed dinner with barely toasted bread in the oven!
Regardless to the origin of the Hummus recipe , the cooking method change from one country to other , it depends only on choices . you can make a creamy hummus or a thicker one , you only have to define the doses of your ingredients. The only thing is commun that this recipe could be an appetizier or dessert or side dish , its always tempting