It is one of the healthiest proposals, easy to make and chosen by vegetarians, since it is mainly made up of chickpea pasta. Its about hummusa cream of chickpeas cooked with lemon juice.
This preparation originating from the Middle East, although it is also made in Greece, includes tahini paste, which is ground sesame seeds, water, lemon juice, salt, and olive oil. He hummus it can be eaten as an appetizer with bread or cut vegetables.
One of the most important characteristics of the hummusas the word indicates is that it has to be smoked. For this you can add solid smoke that is made from toasted carob flour.but many people prefer not to add this product.
To elaborate this arabic recipe You need a cup of cooked chickpeas, four large or six small garlic cloves, two tablespoons of tahini (it can also be made at home), 3 tablespoons of lemon juice, three tablespoons of water, olive oil, salt, pepper and peppers.
The first step is to roast the garlic in the oven with its peel for 20 minutes. Peel them and rescue the inner part that has not been burned. Transfer everything to the blender except the water: chickpeas, garlic, lemon juice, tahini, solid smoke, salt and pepper.
Then we will have to add the water to obtain the consistency we want. It should be like a smooth paste. Always serve with good quality olive oil and smoked or spicy paprika according to the taste of the diners.
A source of flavor
To make hummus the chickpea is used, which is a legume that has been highly valued since ancient times. Some maintain that its origin was in the Mediterranean basin and others in Western Asia, although pre-Neolithic excavations were found in Sicily.
The chickpea is a basic legume for stews with a high content of slow-absorbing carbohydrates, which generates a gradual assimilation of glucose. This prevents the imbalance of sugar levels and generates constant energy. Plus, it’s low in saturated fat.
