Humus

Malzemeler

Porsiyonlar 6

• 300 gana madde(soaked overnight in cold water)
• 1 tsptereyağı veya sıvı yağ(for soaking water)
• 120 gtatmak(good-quality, stir well before measuring)
• 60 mlfresh lemon juice(about 2 lemons)
• 2 clovesgarlic(raw, roughly chopped)
• 1 tspfine sea salt
• 4 tbspice water(as needed for consistency)
• 3 tbspextra-virgin olive oil(for serving)
• 1 tspsweet paprika(for garnish)
• 2 tbspfresh flat-leaf parsley(chopped, for garnish)

Yapılışı

1. 1

   Hazırlan

   Malzemeleri hazırlayın.

   The longer you soak, the faster they cook and the creamier the result.

2. 2

   Aşçı

   Bitene kadar orta ateşte pişirin.

   Do not salt the cooking water; salt toughens the skins and slows cooking.

3. 3

   Sezon

   Tuz ve karabiberle tatlandırın.

   Peeling is optional but makes a noticeable difference in texture.

4. 4

   Servis yap

   Sıcak servis yapın.

   This technique is called 'whitening the tahini' and dramatically improves texture.

5. 5

   Add chickpeas and blend

   Add the warm chickpeas to the food processor (reserve a few for garnish). Process for 4–5 minutes, adding ice water a tablespoon at a time, until you have an ultra-smooth, almost mousse-like consistency. Adjust salt and lemon to taste.

   Keep scraping down the sides. The longer you blend, the smoother the result.

6. 6

   Plate and serve

   Spread the hummus on a wide flat plate, making a well in the center with the back of a spoon. Drizzle generously with olive oil, scatter the reserved whole chickpeas, dust with paprika, and sprinkle with fresh parsley. Serve with warm pita bread.

Varyasyonlar

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  Çeşitlilik için sebze ekleyin.

Depolama

3 gün buzdolabında saklanır.

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