Hummus in Jewish

The secret of making the most delicious chickpea hummus. An oriental dish that is suitable for vegetarians and fasting. This appetizer is served with pita bread, lavash or bread. If you haven’t tried it yet, be sure to cook it. This recipe leaves no one indifferent.

Cook: 13 hours 20 mins

Servings: 4

Ingredients

Chickpeas – 150 g
Tahini (sesame paste) – 1.5 tbsp
Olive oil – 50 ml + 1 tablespoon. serving spoon
Garlic – 2 cloves
Lemon juice – 1 tbsp
Ground red hot pepper – to taste
Ground black pepper – to taste
Salt – 2 pinches

Directions

Pour chickpeas with cold water and leave for 12 hours. This is convenient if you want to soak the peas in the evening and start making hummus in the morning. If you want hummus today, then there is a second scenario – you can soak the chickpeas for 2 hours.
Pour the swollen chickpeas with a liter of water. Cook for 2 hours. If you are following the second scenario, cook for 3-3.5 hours. The chickpeas increased 2.5 times: from 150 g I got 375 g. From the finished chickpea into a separate container through a sieve, drain the liquid – we need it.
Cool the chickpeas to room temperature. I cool quickly and use ice for this. If you cooled it in the same way, be sure to drain the water.
Add salt, olive oil, lemon juice, red and black pepper and garlic to the chickpeas at room temperature.
Add sesame paste (tahini). By the way, if you have sesame paste, you can make it yourself: you fry the sesame, add vegetable oil to it, then carefully interrupt with a blender and get the same mass as mine. This is called “tahini paste”.
Kill everything thoroughly with a blender.
Add 3 tablespoons of the liquid in which the chickpeas were boiled.
Beat everything thoroughly again with a blender.
Pour the finished hummus with olive oil. You can store it in the refrigerator for up to 5 days, covering it tightly with a film and watering it with vegetable (preferably olive) oil. Serve Jewish-style hummus with pita bread, bread or lavash. This is a delicious snack!

Bon appetit!

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