Hummus is a middle eastern-arabic sauce, appetizer, dip sauce. From there, not only us, but spread all over the world loved. In Arabic, humus means chickpeas.

The hummus is a 5 minute job if the ingredients are ready. Boiled chickpeas in the freezer make the job easier as the main material is chickpeas. So I boiled the chickpeas for a while because I took them out of the freezer and used them. Of course, canned chickpeas also work well.

My first humus formation in time was maybe 10 years or longer. It wasn’t good because I didn’t hurry up and boil the chickpeas. It hasn’t been a long time since I started doing it again, but I’ve made good measurements according to my own taste. I understood that I did not like the predominant humus that tasted tahini and cumin. Optionally, the materials can be reduced or increased.

Humus Ingredients;

  • 2 cups boiled chickpeas (thoroughly boiled)
  • 1 tablespoon of tahini
  • 2 tablespoons lemon juice
  • 1 clove of crushed garlic
  • 2 tablespoons olive oil
  • 1 wiping teaspoon of salt
  • Cumin
  • 5-6 tablespoons cold water

For sauce;

  • Olive oil
  • Red powdered pepper
  • Parsley
Preparation of;
  • Extract the shells of chickpeas one by one.
  • Get chickpeas to rondo. Run the washer until it is smooth.
  • Lemon juice and tahini in a glass fork 1-2 minutes with a fork to cream consistency. Add to Rondo, run.
  • Add and mix other ingredients except water.
  • Carefully add and mix the water until it reaches a creamy consistency.
  • Sprinkle with olive oil and garnish with red pepper and parsley before serving.