Pate from peas. Humus: recipe

Under the exotic word "hummus" is meant the most common pate from the Turkish peas.

The homeland of this dish is the Middle East, but recently it spread all over the world. Last but not least, this is due to the fact that hummus contains a large amount of vegetable protein and trace elements necessary for the full functioning of the human body. He is especially revered by vegetarians, vegan people and people who are forced to follow a diet because of food intolerances.

general information

Pate from peas is a wonderful, delicious product. He is known to the world since ancient times. Scientists have proved that the first mentions, recorded in writing, are found in the Iliad of Homer. Chickpeas used to create this dish were grown by ancient Romans and Greeks, and even the Egyptian pharaohs did not shy away from eating breakfast. He was considered a storehouse of male power, a product that contributes to the normalization of the work of the stomach and brain, facilitates the pain of women during labor and stimulates subsequent lactation.

To date, it is impossible to rank hummus as a national dish, which allowed it to be included in the famous Mediterranean food system. If you take the general composition, the paste from chickpea (hummus) includes:

• Directly itself chickpeas, more precisely a puree from it;
• Tahini - a paste made from sesame seeds;
• olive oil.

Garlic, citrus juice and spices can optionally be added.

About health

The value of hummus as a food product is immense. It is rich in protein, which is fully absorbed by the human body, as its composition is very close to its brother of animal origin. In addition, it contains a large amount of iron, vitamins, calcium, selenium and antioxidants, which makes it popular among people of any age group.

Introduction of hummus in the diet allows you to normalize blood sugar, reduce the risk of cancer and cardiovascular diseases. In addition, due to its structure with a high fiber content, chickpeas normalizes the work of the gastrointestinal tract.

Its taste is unobtrusive, so hummus is perfectly combined with a wide range of products. This allows him to be in demand both during the main meal, and at a snack. Pate from chickpeas does not need to be cooked anyhow, it can be used simply as a spread on bread.

The recipe for hummus

So how to cook hummus from chickpeas? Nothing is easier! You will need the following products:

• Canned chickpeas (bank 500 grams) - 1 piece;
• Lemon juice - 4 tbsp. Spoons;
• Sesame paste tahini - 2 tbsp. Spoons;
• Garlic - 2 cloves;
• Salt - 1 teaspoon;
• Olive oil - 2 tbsp. Spoons;
• Black pepper ground - to taste.

Fold the canned chickpea into a sieve, save half of the drained liquid. Put all the products in a blender and chop until a homogeneous paste. Add the liquid left from the chickpea until the consistency satisfies you.

That's all, you can enjoy.

If you want to cook the pate from the Turkish peas dry, then it's worth the following. A glass of chickpeas is soaked for a night in a lot of water. In the morning, drain the water, add a new one and cook until it is completely soft. Use further, as canned chickpeas in the recipe above.

Tahini

As you probably had time to be convinced, the algorithm of cooking hummus is elementary. The main problem can be in tahini - pasta from sesame seeds. It is she who gives the dish that special, unique taste. Pate from the Turkish peas without this element will not work. How to be, if the stores do not please you with variety, but what about hummus?

In practice, everything is simple enough: to achieve the taste closest to the authentic, you just take 100 grams of sesame, fry it slightly and grind it to a homogeneous paste in the blender, adding 1 st. A spoonful of any refined vegetable oil. Of course, it will not be absolutely identical to the real taste, but very close to it, and the benefits to the body will be no less.

How to cook hummus from chickpeas, we told, now we will give you to sample one recipe with this paste:

• Ready hummus - 150 grams;
• Potatoes of medium size - 4 pcs .;
• Fresh champignons - 3 pieces;
• Cherry tomatoes - 5 pcs .;
• Parsley greens - to taste;
• Olive oil - to taste;
• Greens of dill - to taste.

Boil potatoes until ready, lightly oil.

Mushrooms large chop and fry over medium heat until cooked.

Put the cooked products on plates, peremazyvaya hummus. Garnish with green and serve.