Hummus (otherwise known as houmous, humus, hommus, and hommos), is a Levantine plunge or spread typically delighted in as a tidbit with flatbread (for example pita). It's additionally served as an afterthought, famous among Middle Eastern and Mediterranean cooking styles.
Basically it's a mystically scrumptious mix of chickpeas (garbanzo beans), tahini (toasted ground sesame glue), lemon juice, garlic, olive oil, and salt that will catch your heart!
A few people like their hummus excessively generous, velvety thick and rich, while others like their hummus ultra smooth, light, and cushioned.
Also try our recipe : Gluten Free Chicken Parmesan #dinner #parmesan #vegan #familyfood #healthyrecipes
- 1 cup (225g) dried chickpeas (garbanzo beans)
- 1 whole head (40g) garlic , crushed
- 2 bay leaves
- 1 (212g) onion , halved
- 1 teaspoon (6g) fine salt for soaked chickpeas (or for no-soak chickpeas - 1 ½ teaspoon (9g) fine salt)
- 4 cups (1L) water
- 1 teaspoon (3.2g) ground cumin
- 6 (17g) garlic cloves , crushed
- 1 cup (250ml) tahini
- ¼ cup (63ml) fresh lemon juice (from 2 lemons)
Instructions :
- Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours.
- *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.
- Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.
- Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot.
Source : bit.ly/2XVPUpt
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