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What is hummus, what is hummus made from?
Hummus is one of the simple, satisfying and delicious appetizers. You can create different flavors by adding dried tomatoes or basil to hummus recipes, which are usually served with fried oil and chili peppers. Hummus can be spread on toasted bread slices or consumed as a snack or dip. So, what is hummus and how is it made?
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The Middle Eastern flavor hummus is one of the appetizers made from chickpeas. Hummus is made by adding lemon juice, garlic, salt, cumin, red pepper and olive oil to chickpeas and tahini. It is also written and read as Houmous and Hummus. Hummus means chickpea in Arabic. It is mostly consumed in Arab countries, the Middle East and Israel, but it is also cooked and consumed as a traditional dish in countries such as Turkey, Armenia, Cyprus and Greece. In Turkey, it is made in Hatay and Mersin regions.
HOW IS HUMMUS MADE?
Dried chickpeas are soaked in water beforehand to soften. After the softened chickpeas are drained, they are placed in a pot. New water is added to cover them and boiled until the crusts are separated. Boiled chickpeas are peeled and mashed with some water (also boiled water) until they become puree. Add crushed garlic, tahini, and lemon juice to this puree, and adjust the spice and salt. Addition of cumin, mint, dill is optional. A little oil is added to thicken the consistency, and water is mixed to open it.
Extra virgin olive oil is drizzled on the mixture taken on the plate and finely chopped parsley and ground red pepper are added. One or two boiled chickpeas can be added to the middle for decoration purposes. It is served with half a loaf of bread, slices of pita and preferably olives and pickles.
Garbanzo beans, garlic, tahini,olive oil and lemon Juice
Houmous is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking – only a food processor. The humus recipe below will give you perfect basic houmous, and also a solid base from which to work in terms of experimenting with flavours.
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