Contrary to stereotypes, classic hummus is not a Jewish, but an Arab dish. Although I will not argue that now it has long been rooted in both traditions. A traditional snack is made from chickpeas, and only then you can add something to it to taste.
Ingredients
Step-by-step cooking recipe
Soak the chickpeas overnight in cold water, and the next day boil them in the same water until soft.
Drain the liquid and leave a glass somewhere to change the consistency of hummus.
Put the chickpeas in a blender, add olive oil and chop.
Separately grind the sesame seeds into flour and send them there.
Add cumin and smoked paprika, lemon juice to the hummus, and whisk again until smooth.
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