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Рецепт Hummus
by Frosted Flaker

Hummus

This is a great snack for any time of year. I personally serve it with Kalamata olives and sometimes even diced cucumber and/or bell pepper.

Keep in mind that after blending, fine-tuning the mixture with slightly more tahini and/or lemon juice is often needed (see step 3). As a footnote, tahini is what gives the hummus its creamy texture and also reduces the strong taste of the garbanzo beans. For the longest time I did not like hummus until I realized adding more tahini is the key element for my taste preference.

Another key to enjoyment is finding a pita bread you like. For many years I ate a commonly available pita bread, but then discovered a much thinner pita bread at a Middle Eastern market in my area. Thin or thick, white or wheat, just find the type you like and enjoy !

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Подготовка: Middle eastern
  Порций: 3

Хорошо сочетается: crackers, cucumbers, bell peppers, celery sticks

Ингредиенты

  • 1/4 cup water
  • 1 teaspoon lemon juice (slightly more if desired)
  • 1 15-ounce can garbanzo beans, drained
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini (add 1/2 tablespoon more if desired)
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced (3 for a strong garlic element)
  • Pita bread (microwaved or toasted) to serve

Инструкции

  1. Place water, lemon juice, oil, tahini, salt, and garlic in food processor. Slowly blend in garbanzo beans (roughly 1/3 can at a time; this method allows for thorough mixing)
  2. Blend until well mixed.
  3. After taste testing, add additional tahini or lemon juice as needed for taste and consistency.
  4. Spoon into serving bowl. Create a shallow well in the center of the hummus; add additional olive oil in well.
  5. Optionally, sprinkle top with cayenne pepper and/or Kalamata olives.
  6. Keeps in fridge for 2 to 3 days. Each 24 hours in fridge however, I prefer to blend in another 1 teaspoon water and sometimes 1/2 teaspoon olive oil before serving, since hummus mix often dehydrates somewhat in fridge storage.