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Monday, January 30, 2023

Homemade Hummus: 10 Recipes & Tips to Make It Creamy

if we say the word “hummus”most of you probably know what we are talking about a few years ago that this creamy and delicious pastry transcended the boundaries of Middle Eastern cuisine Come on in and join our table.

For the few who don’t know this at this point: Hummus is a preparation It is made from chickpeas, sesame paste (tahini), garlic, lemon, salt, olive oil and spices such as cumin. After processing, the result is a silky and smooth cream with a soft and intense flavor at the same time.

It is usually eaten with a triangle of betel leaf (a white, round, very thin loaf that is raised in an oven and separated into two layers) And it is served on the table in a small plate or bowl with a drizzle of olive oil, parsley and paprika.This ending however is not a requirement, but rather a choice of whoever makes it.

The simplicity of the ingredients that make it up and the easy preparation have contributed to the fact that this pasta has spread over time and traveled around the world, enticing tables with its creaminess. The boom in healthy and vegan cooking has also fueled her fame. And its acceptance on the menu because it is made from legumes and is one hundred percent vegetable.

Another triggering factor in the success of humus is that (although it is not optimal) It can be prepared from canned food and is also available in most supermarkets.Both here in Argentina and in other parts of the world.

Origin of Humus




Chickpeas are one of the plant foods rich in amino acids. photo shutterstock

As we said earlier, this dish It is traditional from the Middle East, from countries such as Lebanon, Palestine, Israel, Turkey, Saudi Arabia or Syria. What is this It is difficult to define his exact birthplace. Since they all dispute over it. Chickpeas are known to have been one of the first leguminous crops around 3000 BC, which is why this recipe dates back thousands of years.

Its full name is Hummus bi Tahini. (“chickpeas with sesame paste”, in Arabic) which indicates that tahini also has a history of centuries.

It is a symbol of Armenian cuisine and Jewish cuisine. but it is also one of the main dishes of Lebanese cuisine, Its history goes back to the Ottoman Empire and that is why it appears in the original recipe book of most countries in the region.

Sesame Paste Or Tahini, A Major Component Of Hummus.  Photo: Shutterstock


Sesame paste or tahini, a major component of hummus. Photo: shutterstock

Nutritional Benefits of Hummus

Sometimes it is difficult to include legumes in the diet, We don’t know how to prepare them and they take several steps because you have to hydrate them before you cook them. That’s why hummus is a great option for all palates. Its intake provides protein and fiber. In addition to calcium, iron, zinc, B complex vitamins, among other vitamins and minerals.

it is important to note that Chickpeas are very low in saturated fat and rich in fiber, Hence it helps in controlling cholesterol. And this legume, the heart of hummus, It is essential for diets that do not include meat due to its protein content. It is also a good source of energy, ideal for consumption by athletes.

This decline is also allowed in a weight loss plan. One portion—2 tablespoons—provides about 50 calories. then one is Great choice as an alternative to industrial dressings Like mayonnaise or ketchup.

How to make Creamy Hummus

Hummus Can Be Made &Quot;Express&Quot;,  Photo: Shutterstock.


Hummus can be made “express”. Photo: shutterstock.

Cynthia Helueni, one of the creators of the Jewish bakery Moisha Bakery, explains that Unlike falafel, hummus is made from cooked chickpeas. “Ideally you want to let them soak for 48 hours. Minimum, 24”, he says.

it also explains To make gram soft, it is necessary to remove the peel of gram. It’s a somewhat tedious job that takes time, but it’s one of the secrets that go into this world-acclaimed pasta.

another versionso that it does not take much time to peel all the chickpeas, Place them on a towel, cover them and gently pass the kneading rod over them. “The skin comes off on its own. But then you have to separate the skins from the chickpeas by hand,” says Osanna Nahbetan, a native of Istanbul, Turkey, and owner of Marmara restaurant.

Why is clear. It’s not nice to feel the skin in the middle of the creamy paste. If these small translucent pieces are not being removed, “the mixture must be processed a lot to try to make them disappear”, Osana advises.

both experts agree Tahini is important to get the authentic flavor. This sesame paste is available in delis, dietetics and some supermarkets. it’s expensive And that is why sometimes when hummus recipe is made at home, it is not included. The truth is that its absence is a fundamental piece.

Indispensable Hummus In Snacks.


Indispensable hummus in snacks.

Undoubted It can be ignored, but it will not taste the same and there is no ingredient that can replace it. The one most similar is sesame oil, which is very aromatic and will impart creaminess. But it’s not cheap either, so if you’re going to spend it, it’s better to buy tahini to make your own recipes.

When time is short, you can choose to use cans of chickpeas. Instead of hydrating and boiling them. The peeling process in this version is not excluded because the beans in question come with the skin. If the mixture becomes too thick, you can add a little of the liquid that came in the can.

Cumin is indispensable when it comes to spices, “Depending on the region or region, you can change the seasoning or use butter instead of olive oil, but mom’s recipe is the same,” explains Heluny. It is also common to see hummus with paprika.

There Are Recipes For Hummus For A Wide Variety Of Vegetables.  Photo: Shutterstock.


There are recipes for hummus for a wide variety of vegetables. Photo: shutterstock.

Nahabaton recommends adding it only when the pasta is ready.Spread it on top before adding a splash of good olive oil because if it is added before processing, the mixture will stain and remain orange.

humus, stored in an airtight container, It keeps well in the fridge for two or three days. It can be moved to the freezer but when defrosted the final product will not be as creamy.

Hummus means chickpeas in Arabic, so there shouldn’t be any hummus that doesn’t include legumes. But as soon as we find “rocket pesto” or “artichoke pesto,” There are also other types of hummus that include different vegetables. In some cases they flavor or color the mixture with chickpeas, and in others they replace it.

Here is a selection of recipes for making all kinds of hummus and preparations. From traditional to Milanese.

10 Homemade Hummus Recipes

Hummus With Cheese.


Hummus with Cheese.

1- Homemade Hummus Recipe

Hummus De Garbanzo.  Photo Shutterstock.


Hummus de Garbanzo. Photo shutterstock.

2- Chana Hummus Recipe

Hummus De Garbanzo Sin Tahini.


Hummus de Garbanzo sin Tahini.

3- Easy Hummus Recipe (Without the Tahini)

Hummus De Palta.  Photo: Shutterstock


Hummus de palta. Photo: shutterstock

4- Avocado Hummus Recipe

Carrot Hummus.  Photo: Shutterstock


Carrot Hummus. Photo: shutterstock

5- Carrot Hummus Recipe

Masur Lentils.  Photo: Shutterstock.


Masur lentils. Photo: shutterstock.

6- Dal Hummus Recipe

Bell Pepper Hummus.


Bell Pepper Hummus.

7- Capsicum Hummus Recipe

Beet Hummus.


Beet Hummus.

8- Beetroot Hummus Recipe

Hummus De Alcaucils


Hummus de Alcaucils

9- Artichoke and Pea Hummus Recipe

Francis Mallmann By Milanesa Hummus.


Francis Mallmann by Milanesa Hummus.

10- Recipe of Milanese Hummus

Bonus Track: Homemade Tahini Sesame Paste Recipe

Tahini Casero.  Photo: Shutterstock.


Tahini Casero. Photo: shutterstock.

Homemade Tahini Recipe

see also

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