Hummus

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains …

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains folates ( the synthetic name of the form in tablets is folic acid) which is especially necessary for expectant mothers. Suppose I had known that I would have been eating hummus when I was expecting a child ;). Nothing is lost because legumes, including chickpeas, also contain phytoestrogens, which are very helpful in relieving the symptoms of menopause in women. So, dear ladies, it is worth introducing this magical dish to your diet.

How to choose the best ingredients for Hummus

Chickpeas: If you have the option, choose organic chickpeas with smaller grains. So the smaller grains in legumes are more velvety after cooking and cook for less time.

Lemon: Lemon here, we will only use juice, but I also recommend using lemon zest, e.g., to refresh the dishwasher. If you put the lemon zest, you will restore the dishwasher and make the smell of the washed dishes slightly lemon. I love it, and I recommend giving it a try. It’s natural, and you don’t have to buy artificial flavors.

Tahini: You can buy tahini, preferably organic. However, you can also do it yourself. Sesame paste can be used in a variety of dishes and can be stored for a very long time. I keep it in a glass jar in the fridge. I use it for spreads, soups, and desserts. How to make the perfect tahini can be found on my blog.

Garlic: garlic is essential in chickpea paste. However, it cannot dominate the effects, so one clove is added, and the variety does not matter here.

Lemon juice: lemon juice overpowers the taste of chickpeas and tahini. It goes perfectly with cumin. You can read how to squeeze lemon juice in tips and tricks effectively.

Cumin: cumin is supposedly included in hummus recipes as an optional addition, but I encourage you to add it if you don’t like the smell of this. I have a problem with one spice, and even though I know it has many health properties, I can’t eat the dish. So I give it a wide berth.

Tips and Tricks for Hummus

  • If you don’t use canned chickpeas, you need half of the dry chickpeas, about 150 gr.
  • I prefer this method, so I do it because I use a little treatment to make the chickpeas work well with my digestive system
  • First, soak chickpeas in water with half a teaspoon of baking soda to cook them well. To speed up this process, you can pour hot water over it, then overnight soaking is limited to 2-3 hours. Soaking the grains in baking soda also speeds up the cooking time, and the grains become super soft and easier to blend, and the hummus will be smoother.
  • In addition, if you want your hummus to be super smooth, then after cooking the chickpeas, throw the seeds into cold water, then the skin of the chickpeas separates and floats to the top. You can then separate it from the chickpeas.
  • Cumin is supposedly optional (if you don’t like its taste) but necessary because it soothes digestive ailments after chickpeas. Hummus is supposed to give joy to eating, not problems. Try and decide. Just peeling chickpeas from the skin and soaking them in baking soda can significantly reduce this process.
  • Hummus can be stored in the refrigerator in a tightly closed container or jar for up to 5 days.
  • Lemon to squeeze the juice from the lemon well, first roll it on the countertop, pressing it gently, and only after this procedure, cut it in half and squeeze the juice.
  • If you do not add cumin to hummus, it can be used for dessert, e.g. by mixing with dried fruits such as dates or chocolate cream, or if you add honey, peanut butter, or cocoa.
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Hummus

Hummus is the perfect chickpea paste, perfect for a dip for fresh vegetables or added to pasta as an element of salad dressing. Hummus is very healthy and, at the same time, tasty, so keep the recipe for this chickpea paste with many uses.
Course dip
Cuisine Indian
Keyword hummus, the best hummus
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Servings 10 portion
Calories 190kcal

Ingredients

  • 300 g cooked chickpeas
  • 1 pieces lemon juice
  • 2 tbsp tahini
  • 1 clove garlic
  • 5 tbsp  olive oil
  • 1 tsp cumin
  • salt to taste

Instructions

  • Soak the lentils, preferably overnight (at least 12 hours), with 1/2 teaspoon of baking soda. Then rinse well under running water. Boil the soaked beans in fresh, unsalted water until tender (1.5 -2h). If foam accumulates during cooking in the water, it should be removed regularly – these are impurities that need to be removed. If you want the hummus to be perfectly smooth, drain the cooked chickpeas from the water they were cooked and pour them with cold water. Then it will be easy to separate the skin, which you can easily remove from the water's surface.
  • I don't mind the skin because I can have an imperfectly smooth chickpea paste, but this trick can help those who prefer this smoothness in pastes.
  • Once you peel the lentils, throw them into the blender bowl, adding extras such as lemon juice, olive oil, a little boiled water if needed, and cumin and salt.

Nutrition

Calories: 190kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 9mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Tahini

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes. How to choose the best …

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes.

How to choose the best ingredients for Tahini

Sesame seeds: We choose the best white sesame seeds you can buy for tahini.

Olive oil: if we decide to add olive oil to tahini, we choose the best quality extra virgin oil. The oil in the tahini makes the sesame pasta more fluid.

Tips and tricks for Tahini

  • You can add salt for taste.
  • Sesame seeds can be roasted in small batches, so ensuring they do not burn is easier.
  • If you don’t like the bitter taste of Tahini, use sesame seeds. I especially recommend hulled sesame seeds if you use tahini for desserts.
  • Use a small pan for roasting, and it will be easier to control this activity so that the sesame does not burn.
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Tahini

Tahini is the recipe for the perfect sesame paste that you can use for desserts or savory dishes such as hummus, soups, or oatmeal. It is essential at the preparation stage what you will use tahini for, then decide what additives you will use.
Cook Time 40 minutes
Servings 13 tbsp
Calories 85kcal

Ingredients

  • 150 g white sesame
  • 2 tbsp olive oil

Instructions

  • To roast the sesame perfectly, divide it into small portions, making it easier to control the toast level of the sesame. Also, so that they cover the pan, the grains do not lie on each other, only in the pan.
  • Reduce gas and current to mine so you can control roasted sesame seeds.
  • The sesame seeds will be ready when they become slightly golden (note if they are brown, the tahini may become brown and have a somewhat bitter taste. If there are few seeds (about 10% of all seeds), nothing happens, but if there are more, then the Tahini will be bitter.
  • If you start with a cold pan, the time of the first roasted beans will be longer than the rest of the batches. I recommend keeping the sifting bowl close to the pan to control sesame roasting. Whether the sesame is roasted can be recognized by two things: it will change its color slightly too golden, slightly golden, and its loose structure will change to sticky. This is because, during roasting, sesame produces oil that makes the seeds stick to each other or a wooden spoon.
  • Pour the roasted sesame into a tall container attached to the hand blender. You can also use a small chopper, mini food processor, or large food processor if you have a lot of toasted sesame.
  • Blend the sesame seeds patiently for 10-15 minutes until the oil releases and the mass becomes smooth. If we want tahini with a more liquid consistency, we add olive oil of good quality to the roasted grains.

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 113mg | Iron: 2mg

Simply Baba Ghanoush

The classic baba ghanoush is made from fire-roasted aubergines, which gives it a slightly smoky flavor. However, in the era of modernity, we can replace this method as we have gas cookers or ovens. Maybe a bit will be missing this smoky aroma, but this paste will surely retain its good taste qualities. There are …

The classic baba ghanoush is made from fire-roasted aubergines, which gives it a slightly smoky flavor. However, in the era of modernity, we can replace this method as we have gas cookers or ovens. Maybe a bit will be missing this smoky aroma, but this paste will surely retain its good taste qualities. There are many schools, and as to this recipe, whether to serve with cilantro or parsley or add tahini. I offer my version, and you can experiment with your variety and see which kind suits you best.

How to choose the best ingredients for Simply Baba Ghanoush

Aubergines: choose ripe, healthy aubergines without any spots on the skin. They should also not be dry, i.e., the skin should not be wrinkled.

Tahini: you can buy tahini or make your own according to my recipe.

Oil of olive: good quality olive oil is characterized by the country of origin, Italy, Greece, or Spain. However, look not only at where it was produced because often the cheaper ones are produced in the countries mentioned above, but from African olives, making them worse in quality and cheaper.

Lemon juice: there are no exceptions here, and the lemon juice has to be freshly squeezed.

Tips and tricks for Simply Baba Ghanoush

  • If you want to speed up the baking of the eggplant, poke holes with a fork.
  • You can wrap the eggplants in foil, speeding up the baking time.
  • You can also toast the eggplant over gas or use a torch for creme brulee.
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Simply Baba Ghanoush

I present to you a quick, simple version of Baba Ghanoush or eggplant paste. Good for any occasion, ideal for bread or an addition to wraps or can be served as a dip for grilled meat.
Course Appetizer, dip, pasta
Cuisine Indian
Keyword Baba Ghanoush, eggplant paste, Mutabal, patlıcan salatası, simply Baba Ghanoush
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Calories 71kcal

Ingredients

  • 2 pieces Eggplants
  • 2 Cloves of garlic
  • 3 tbsp Tahini
  • 3 tbsp Lemon juice
  • Optional pomegranate

Instructions

  • Heat the oven to 180-190 degrees. Wash the eggplants thoroughly under running water, pierce and wrap them in foil and bake in a preheated oven for about 45 minutes.
  • The eggplants will be ready when the skin is thin, and it may sometimes wrinkle and even fall away from the flesh.
  • Remove and cool the prepared eggplants. Then cut it in half and scoop out the dough with a spoon. Put in a blender with tahini, chopped garlic, lemon juice, and olive oil. Blend well. The paste prepared in this way can be eaten as an addition to sandwiches or a dip for vegetables. Optionally, sprinkle with chopped parsley and pomegranate.

Nutrition

Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg