At the beginning there was a ....... hummus.

The post combines the recipe and the way it is made, paying attention to the factors that create the taste. By way of trial and error, we will create a hummus we like the most.

When I first tried the humus, it was a big revelation for me. Since then, a lot of time has passed and the way of preparation has changed many times. At the beginning it had the consistency of a thick paste with garlic, cumin and served as a spread for bread. Today treats it more like puree, which is the basis of the main dish. With a creamy consistency, awesome aroma and a balanced taste. The essence of the taste arises from the confusion of bitter roasted nuts, sour lemon and neutral chickpeas. Adjusted with fresh herbs and aromatic spices. The whole gives the perfect combination in the form of HUMUS.

I rediscovered the hummus after visiting Israel, where you can get it anywhere. From a kebab booth, pubs and prestigious restaurants. Each time it tastes different and is served with other toppings. The possibilities are infinite amount, plus the juxtaposition with groats, fried mushrooms, fresh vegetables that we dips in a hummus dip.
The recipe I give and the way I like it fits me the most. As for the ingredients and the amount you should choose to your liking. Think about what other products you can give hummus.

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Composition:

chickpeas,
Lemon juice (a lot),
Seeds and nuts for homemade tahini paste:
sesam sam or with additives
flax, pumpkin, sunflower seeds, poppy seeds
nuts - Italian, ground, cashew,
olive oil,
herbs and spices:
cumin, salt, etc.

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Chickpeas are used dry or ready from the jar. Dry chickpeas mix with large amounts of water and leave them to soak overnight. The next day, strain, pour into a pot and pour water a little above the level of chickpeas. Cook to a softness, about 40 minutes so that you can mash the grain in your fingers. Soda can be added to the water during cooking, thanks to which during the blending you get a creamy structure.

Warning!! - the water in which we cook a chickpea or a jar is a valuable product. Called differently aquafab has many uses in the kitchen. Thanks to the large amount of protein and starch, you can treat like egg white. Stirs like meringue, mayonnaise and mousses are made.

We will get water from boiled chickpeas - aquafaba, to achieve the desired consistency during grinding. Thanks to this, we do not add water that "flattens" the taste. We separate the Chickpeas and the aquafaba and wait for it to cool down. At this time, all the seeds we use (in the original version is only sesame) pour into a frying pan with a thick bottom and roast to golden color. Mixing from time to time because it's easy to burn whole. As long as we roast also depends on our preferences, the darker the color of seeds, the greater bitterness palpable in taste. This time I mixed sesame, sunflower, pumpkins and a little bit of peanuts.

Correspondingly, the roasted seeds are poured into a vessel in which the whole blend. We add juice from squeezed lemon, a bit of oil. We can use a hand blender or a high-speed blender for this. If we have a problem with mixing whole seeds, we add aquafabs for thinning.

Add chickpeas and grind to the resulting tahini dip. Here too much depends on our preferences. Humus may take the form of a spreading paste or a pouring mold for pouring chopped lettuce. The texture can be lumpy or velvety. It all depends on how much chickpea water is added and how long we will grind. I made two versions one classic to eat with pita bread, the other one with fried oyster mushrooms, tomatoes and sprouts.

I hope that just like you, you will love Humus and permanently sign it in your menu.