Hummus, I
like it! My stomach less … because of garlic. So the best way to fix that problem
is to prepare a homemade one! And it’s so easy to make, so why deprive
ourselves?
I had never prepared one before this
time… and as it was my first try, I thought that an express version would be a good idea: no need to spend too much
time in the kitchen for a possible failure – which finally wasn’t phew :D So in
this recipe, we don’t cook, we don’t squeeze, we don’t thinly slice; but we
rinse, we pour and we blend of course!
[EDIT from 19/04/2015] - Well, (more than 2 years later ... ;) I think I became the best at making hummus :p You'll find the modifications in italic. And some new pictures! Perfect recipe, I swear ;) No more need to taste to adjust seasoning, it works all the time :)
Well, I haven’t really counted the quantity of ingredients but I will try to guide you as much as I can :)
- 1 can of chickpeas, already cooked (or about 240g drained product) - you can cook them yourself after 24h of soaking if you have the opportunity! Remove the little peel from the peas if you want to, it's even better, but it will take about 10 minutes of you time :)
- 1 big tbs tahini (sesame purée)
- 1 tbs lemon juice (from a bottle, less dishes to clean :D) - 2 tbs
- 5 tbs olive oil - 2 tbs
- ¼ tsp cumin powder - 1 tsp
- 1/3 tsp hot pepper powder
- 1 big pinch of salt - 1/2 tsp
- 1 pinch of garlic powder (optional – mean industrial people who don’t remove germ :o) - 1/2 garlic clove, thinly diced
- Some water!
-
First of all, roughly blend tahini with rinsed and drained chickpeas
- Then, add all the other ingredients (except water) and blend until you get a purée
- At the end, no choice, for me who don’t like to do that when I cook (it’s bad, I know), this time, I had to do it: tasting the preparation (hell and damnation, no more surprise when it’s time to eat :p)! Adjust seasoning (salt, cumin, garlic), and if the texture is not creamy enough, just add some water (and lemon juice) as much as you wish.
Or!:
- Put all the ingredients in your food processor (except water), blend while scraping the sides for time to time.
- Pour a small amount of water until you get a creamy texture.
Serve straight away if possible,
otherwise, keep aside in the fridge, plastic wrapped.
SERVING SUGGESTIONS
Pour a bit of olive oil in the
middle of the mixture just before serving it and sprinkle with some sesame seeds.
To spread on what you want! Or use
it as a “dip”: “classic” bread toasted, pita bread, tomato, cucumber (yummy with hummus!), carrot… I’m sure
you get lots of ideas!
A huge thank to my vegetarian Valkyrie
(in French) who was my Muse once again :)
And you, how do you do your hummus?
With or without garlic, with or without lemon juice? A secret ingredient? Tell
me, it will stay between both of us ;)
The nutritional info of the day!
Yes, because this hummus is really
interesting!
So, why should we eat hummus? Because it’s good of course! Yes but
moreover? Well, because hummus, at least this one, offers us “complete” vegetable proteins!
Whaaat?
To shorten it, proteins are composed of
amino acids. We count 22 amino acids total. But our body doesn’t know how
to produce 8 of those amino acids; That’s why those ones are called “essential”.
So, we need to bring those amino acids through food and in the meantime please (no
two days after), otherwise, it doesn’t work…
Unfortunately, just a few plants
contain the 8 essential amino acids for
our body, so we have to play with associations to fill in the lacks! And it’s
exactly what we do with this hummus, without knowing it!
Chickpeas
are composed of 7 amino acids of the 8 essential
(they lack methionine). But sesame gets methionine! So let’s mix everything and we “completely” fill our body!
Life is nice, isn’t it?
And if you want a lot of complementary info about proteins and amino
acids, Hélène wrote us a nice article (in French) with a lot of nice schemes :)
Rose.
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