Hummus - chickpea spread is an extraordinary recipe that comes to us from Eastern cuisine. The main ingredient is leblebije (chickpeas), and it can be used for sandwiches or as an addition to various meat and vegetable dishes.
Hummus - chickpea spread - Dana Drobnjak - Recipes and Cookbook online
Hummus - chickpea spread is an extraordinary recipe that comes to us from Eastern cuisine. The main ingredient is leblebije (chickpeas), and it can be used for sandwiches or as an addition to various meat and vegetable dishes.
- 250 g of boiled raw chickpeas (chickpeas)
- 1 dl of water (in which the chickpeas were cooked)
- 4 cloves of garlic
- 1 teaspoon of salt
- 0,25 teaspoons of ground pepper
- 0,25 teaspoons of ground cumin
- 1 teaspoon of ground red pepper
- 4 tablespoons of tahini paste
- 3 tablespoons olive oil
- 1 lemon (juice)
- First cook the chickpeas. Wash the chickpeas in water, drain, add 7 dcl of water and 1 teaspoon of baking soda.
Let it stand overnight.
The next day, drain the water, add another 7 dcl of water and cook in a pressure cooker for 30 minutes or in a regular saucepan for 1 hour.
Drain the boiled chickpeas from the water, add 1 dcl of the water in which they were cooked and blend with a stick mixer (or another device for pureeing food). In order to get a smooth texture of the spread, first blend the cooked chickpeas with water and then add the other ingredients.
Add garlic, salt, black pepper, cumin, ground pepper, tahini spread, olive oil and lemon juice.
Blend for another 2-3 minutes to combine the mass. If we want a thinner spread, we can add a couple more spoons of water in which the chickpeas were cooked.
Serve the spread in a semi-deep plate or shallow bowl sprinkled with olive oil and ground red pepper.
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