鹰嘴豆泥

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

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

3. 3

   季节

   用盐和胡椒调味。

   Peeling is optional but makes a noticeable difference in texture.

4. 4

   发球

   趁热食用。

   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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答