Chick-pea paste hummus - cooking hummus at home, a simple recipe with a photo

Chickpea hummus as a cold appetizer, which is so famous in the Middle East today, and on my desk. Cold pasta with cilantro and pine nuts I served with warm pita. With more than eating hummus of chickpeas? The dish is perfect for feeding to meat, fish and pasta dishes. Cook hummus at home easier to nowhere. Simple recipe I bring to your attention, and the steps taken photos complement the text and well illustrated part.

Ingredients:

• 450 gram pea chickpea;
• 1 serving tahina paste;
• 120 ml of fresh lemon juice;
• h 1/2 spoon cumin seeds (cumin).;
• 1/3 teaspoon ground hot peppers.;
• 1/2 bunch fresh coriander;
• 1 -1, 5 teaspoons Himalayan pink salt.;
• 1/3 teaspoon ground black pepper.;
• EV 150 ml of olive oil;
• 100 grams of peeled pine nuts;
• 1 clove of garlic;
• 1/2 h. Spoons sumac.

How to make hummus with pine nuts and coriander

For 4-5 hours to boiling chickpeas, soaked it in water without salt. Next, this water is drained, pour fresh and set stew chickpeas until cooked (without salt).

The cooked chickpeas throws in a colander, but reserve the liquid. Shift the peas in a blender cup, add salt and start to grind, gradually adding the water that we have merged. Also, adding about 80 ml of olive oil. The desired consistency of crushed chickpeas at this stage should look like thick cream, and is clearly visible in the photo.

In a more shallow bowl blender chopped cilantro, put garlic, pour the remaining olive oil, black pepper, spicy and milled until a homogeneous gruel state.

Now, mix it with the main mass of the crushed pea paste Tahina, chopped cilantro and spices, lemon juice, a little more than half of the treated portion of pine nuts. Stir.

We spread ready home hummus into a deep bowl. Making track using tablespoon lightly sprinkled with olive oil, sprinkle over the whole surface and spread sumac remaining nuts.

Harvesting in the refrigerator to paste, hummus of chickpeas with pine nuts and coriander is well cooled. You can cover it with foil, so it does not zavetrilsya, if it is assumed that he will stand in the cold for more than two hours.

I hope that my step by step recipe of exotic dishes and allows you to quickly and easily prepare it, and consumers will appreciate the taste qualities of the paste of chickpeas.