What is hummus and how to cook it at home 🥣

Kitchen appliances and utensils: electric stove, pressure cooker or multicooker, kitchen scales and other measuring accessories, several bowls of different sizes and depths, a hand blender, a colander, a slotted spoon

Ingredients

Step cooking

1. First, put 200 g of chickpeas in a deep wide bowl and fill it with 2 liters of running cold water. Pour 10 g of baking soda there and stir everything thoroughly. Soda is needed in order to remove the components that provoke flatulence from chickpeas.
   
2. Leave the peas at room temperature overnight. During this time, the chickpeas will swell and increase in size by about half.
   
3. Rinse the peas thoroughly with cold running water so that there is no trace of the taste of soda. For convenience, it is recommended to use a colander.
   
4. The fastest and easiest way to cook chickpeas is to use a pressure cooker or slow cooker. If you do not have such kitchen helpers, then put the washed peas in a saucepan and pour it with 2 liters of clean bottled water. Send a pot of contents to the stove. Separately, boil another 2 liters of bottled water, since the water in which the chickpeas boil will need to be drained. After boiling, change the broth to clean hot water and cook peas until the chickpea shell begins to peel. On average, it will take from 30 to 90 minutes, depending on the type of chickpea chosen. As soon as the peas reach their readiness, with the help of a slotted spoon we take it out into a separate bowl. We leave the broth in the pan, since we still need it.
   
5. Pour boiled chickpeas with cold running water and grind the peas in your hands to remove the husk. We put the peeled boiled product in a deep bowl and add a couple of soup ladles of the broth in which peas were cooked there. Grind the chickpeas using a submersible blender until mashed.
   
6. There we add 100 g of sesame paste, 2-3 cloves of garlic and undoubtedly spices: paprika, zira, coriander, chili and saffron. We also add salt and ground black pepper, focusing on our own taste, and squeeze the juice from half a lemon.
   
7. We turn on the blender and grind the ingredients until the dish acquires a uniform consistency resembling a thick, very fat sour cream. If the paste is too thick, then add a little more broth, and then use the blender again.
   
8. We send the finished hummus to the refrigerator for at least an hour so that it is properly infused. An hour later, the dish is ready to eat.
   

Important! Hummus prepared according to this recipe must be stored in the refrigerator for no more than five days.

Video recipe