Let’s go on a gastronomic journey to the Middle East! In the new issue, the chef Oleg Tomilin prepares delicious hummus. Israeli chickpea pasta is a hearty snack and rich source of vegetable protein, so it is happy to include it in their menu not only by gourmets, but also by supporters of a healthy lifestyle, as well as vegans and vegetarians.
The most important thing in hummus is the correct consistency, the softer it is, the tastier the snack will be. You can only make a silky smooth hummus with a good blender.
chickpeas – 300 g
olive oil – 100 ml
garlic – 2 cloves
smoked paprika – 2 g
cumin – 2 g
lemons – 1 pc.
salt – 2 g
cilantro to taste
flour – 350 g
water – 200 ml
salt – 1 tsp
sunflower oil – 1 tbsp.
Soak the chickpeas overnight, then cook in plenty of water for 2–2.5 hours.
Transfer the boiled hummus to cold water and peel it off with your hands.
Use a sieve to collect the husks, then rinse the chickpeas.
Place hummus in the blender.
Pour in three ladles of chickpea broth, the liquid in which hummus was boiled.
Place the blender bowl on the kitchen machine and beat until smooth and smooth.
Pour in olive oil, punch again.
Add garlic cloves, smoked paprika, cumin, salt, juice of one lemon, tahini paste, and cilantro to the bowl. Punch everything with a blender. You will get the consistency of thick homemade sour cream. Hummus is ready!
Now start making pita. Heat the water in a saucepan.
Pour the sifted flour into the bowl of the blender. Pour in hot water, olive oil. Salt. Attach the hook attachment and knead smooth dough.
Refrigerate the dough for 30 minutes.
Divide the dough into 8 pieces. Beat each part slightly and shape into balls. Cover with a towel and leave to rest for 10 minutes. This will make it easier to roll out.
Roll each ball of dough into a circle approximately 2–2.5 mm thick.
Preheat a skillet and fry the cake over medium heat without oil. When the pita is swollen, turn it over. In this way, roll out and fry all the pits.
The most delicate appetizer with homemade flavored pita is ready. Bon Appetit!
Tips from the chef
The shell of the chickpea does not grind well and makes the hummus rougher. To make the appetizer tender, be sure to peel the boiled chickpeas from the husk.
Sometimes, instead of chickpea broth, ordinary water is added, but it is the liquid in which the chickpeas was cooked that gives the dish a special taste.
Hummus is often used as a spread on toast, bread, snacks, and vegetables.