Hummus by Stalik Hankishiev
Description
It works for both special occasions and everyday meals. I want to point out right away that the spices, like the sesame paste, are added to taste—there are no exact proportions here. As you go, taste and adjust the appetizer for salt, pepper, and acidity. Serve at the table with slices of bread or lavash, and, if desired, with vegetables, meat, or fish. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Rinse the chickpeas, cover with water (you can do this overnight), then cook until tender. It all depends on the quality of the chickpeas; it may take anywhere from 40 minutes to 3 hours for them to become soft.
- 2
Step 2
2. While still hot, transfer to a large container of cold water and separate from the husks. Then carefully remove the husks with a small strainer.
- 3
Step 3
3. Drain the water, but save it. Here is the cleaned and cooked chickpeas.
- 4
Step 4
4. The next step is to blend it into a paste using a blender. Start with it dry, then gradually add a little of the water in which the chickpeas were cooked.
- 5
Step 5
5. Add the sesame paste, continuing to whisk.
- 6
Step 6
6. Add salt and spices.
- 7
Step 7
7. Squeeze the lemon juice. Start with half a lemon; you can add more later.
- 8
Step 8
8. At the end, pour in a little oil so the hummus is smoother. Refrigerate to chill before serving.