Recipe: ecstasy hummus

Chickpeas, called "Snow Lotus Seeds" in traditional Chinese medicine, are one of the basic ingredients of Middle Eastern cuisine and a versatile ingredient. Before we steamed and drained it as a staple food, it was already delicious. It is also suitable for making curries, mixing salads, and cooking soups.

Some fancy restaurants that advertise health will also sell hummus, which is not cheap. Making your own hummus is actually not difficult, as long as you have a food processor and the right ingredients. I tried it for the first time today, and it was very successful. I don't have to miss it in the future. Hummus can be served with scones, bread, and of course alone. This thing is very full, the wife and I each have a bowl, and there is no need to eat anything else.

To make orthodox hummus, you first have to have tahini, a Middle Eastern tahini. This thing is also available in Taiwan, and a can of more than 200 yuan. I bought this brand:

After tasting it, tahini is lighter than Taiwanese sesame paste. I think if you can buy white sesame paste without seasoning and no additives, you don't have to use tahini.

Basic equipment: food processor, electric cooker (or stock pot). The ingredients are as follows:

Chickpeas 400g
Middle Eastern tahini tahini 100ml
1 to 2 lemons, 3 to 5 garlic cloves, slightly sliced virgin olive oil, moderate amount of salt, moderate amount of ice water, a small cup of cumin
A pinch of Hungarian paprika (optional)

To make hummus, you must simmer the chickpeas until the mashed bean paste will be fine and smooth. Soak chickpeas overnight (six to eight hours): Note that they will swell after soaking, so be sure to put enough water. The next day, pour out the water, add a cup and a half of water to the outer pot of the electric cooker, add water and a little salt to the inner pot, steam and simmer for ten minutes. You can also cook it directly in a soup pot, turn the water to a boil and simmer until the chickpeas are soft. Drain and let cool.

Juice one or two lemons, dip them into chopped garlic cloves, and let sit for ten minutes to soften the garlic flavor.

Mix the tahini sesame paste well, take a quarter amount of chickpeas (the standard recipe's tahini amount is more, I think this is just right, so as not to overwhelm the taste), put it in the food processor together with the lemon juice and garlic cloves, Add a teaspoon of salt and drizzle with a little olive oil. Depending on the thickness of the sesame paste, while whisking, add a little ice water to dilute it slightly, so that the blender can make an even and smooth paste. If the sauce sticks to the wall of the bowl, scrape it off and beat again.

Pour the chickpeas into the blender and add a pinch of cumin: this is the "hidden flavor" that gives the hummus a deep, rich flavor. Add salt, drizzle a little more olive oil, and continue beating until the refried beans are smooth and fine. In the middle, you can stop and scrape the mashed beans off the wall of the bowl, and beat it a few more times. If the texture is too thick to beat, add a little more ice water or olive oil.

Taste and see if you need a little more salt or lemon juice.

Serve in a bowl, drizzle with olive oil, sprinkle with a little Hungarian paprika, and it's ready to serve, guaranteed to be the most beautiful hummus you've ever eaten. For a nice touch, garnish with whole chickpeas, sprinkle with crushed stone fruit, and toss in Greek yogurt.

Unfinished hummus can be stored in a bowl and refrigerated for about a week, but of course it’s best to eat it while it’s fresh. The basics are done well, and the recipes are ever-changing, which is worth continuing research.