At home, you can enjoy the taste of the hummus in the Mediterranean restaurant. The material is small and simple, so please be sure to ensure the accuracy of each material! accuracy! accuracy! Otherwise, the taste is definitely not authentic (•̀.̫ •́). The most important thing is the soul-like Tahini sauce. The Tahini in the Mediterranean and Middle Eastern cuisine is a sauce made of sesame. It is not a sesame paste in Chinese supermarkets. ). Tahini is made from shelled sesame seeds (only the inner core), while the sesame sauce sold in Chinese supermarkets is made from whole sesame seeds. At the same time, Tahini is made from raw sesame, while Chinese sesame paste is cooked sesame. The above is the time of science, so the two sauces actually taste a lot worse. My two kinds of sauces have different tastes from color to aroma to taste. If you are making sesame sauce in Mediterranean/Arab/Middle Eastern cuisine, it is best to use Tahini. You ask if there is no Tahini, sesame can be used instead, no, but the taste is definitely not the authentic Mediterranean flavor. For example, if you use low-powder to make bread, you can use Hong Kong-style roast duck simmered noodles with onion burritos, but you can't 100% restore the original taste of this dish. Fangzi is a standard baking cup. Practice reference to InspiredTaste
Dry 150 grams of chickpeas, find a bigger pot, add water to soak the beans. More water should be needed to ensure the space for the beans to swell. Need to bubble overnight, preferably 12 hours. It is recommended to soak the beans one night in advance.
Rinse the soaked beans and pick them up (sometimes the peas will be mixed with pebbles)
Pour the beans into the pot and filter the water. Add boiling water for 2 hours. Bite half to see if the beans are cooked. (For the smoothness of the beans, I cooked for 3 hours.) Salt should not be added in advance, otherwise the beans will be Harder and harder to cook. It is best to add salt in the last 30 minutes.
Prepare the food processor, put in tahini and lemon juice for one minute, use a spoon to scrape the sauce sticking to the side of the cooking machine and underneath, continue to stir for 30 seconds, depending on the situation. Stir the sesame paste This step makes the sesame sauce more fluffy, so that the subsequent bean paste is smoother.
Add olive oil, minced garlic, cumin powder, 1/2 teaspoon (teaspoon) salt to the smooth sesame sauce and lemon juice sauce. Stir for 30 seconds, stir the paste on the four walls and the bottom with a spoon and continue stirring for 30 seconds until the sauce is smooth.
The chickpeas filter out the excess water. If the used canned chickpeas are washed with water, remove excess salt and liquid. Add half into the blender and stir for one minute. Stir the bean paste stuck to the bottom and bottom, add the remaining chickpeas, and stir until the bean puree is smooth and delicate. About 2 minutes. Try it while stirring. If you have enough taste, you can add some salt.
If the bean paste is too thick during the mixing process, you can also taste the fried peas dregs, add 2-3 tablespoons of water (add a little more if necessary), add one side and stir until the whole bean puree is perfect. It is smooth and smooth and smooth (smooth&creamy). The entrance is not perfect.
When you eat it, pour in olive oil and sprinkle with sweet pepper powder.蘸pita cake, 蘸 variety of vegetables... carrots, small carrots, cherry tomatoes, celery, etc. are delicious. Keep it in a sealed container refrigerator for up to a week.
1. Tahini shelled sesame paste hulled sesame paste, look for this 2. Stir to the bean puree smooth and delicate, can not eat the granulated bean dregs to achieve perfection.