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Because we try to eat healthy, we will avoid canned food, so we will boil the chickpeas ourselves. We put the chickpeas in cold water the night before we boil them. The water must exceed the chickpeas by 10-15 cm, because it will absorb a lot of water, it will almost double its volume, even its weight. The next morning, wash well in several waters and boil in a pressure cooker for at least an hour. If you do not have a pressure cooker on hand, the cooking time can take up to 3 hours. I heard that it is very easy to check if the grains are cooked correctly, namely to forcefully throw a grain on the wall and if it sticks, they are ready to cook :) I haven't tried, I promise when I do next time!

Drain the water, but do not throw all the water, we will keep 1 cup. Let the chickpeas cool a bit. In order to obtain a fine hummus, we have a little more work, namely to remove the skins from the chickpeas :( We have 2 options: - the first and the most difficult would be to take each berry, to gently hold it between the fingers, and the skin peels off very easily - this is if the chickpeas are well cooked - the second would be to throw all the grains in a bowl of water, rub the grains between the palms and you will see how the skins will come off and rise to surface of the water, rinse and repeat the operation several times.In the second version, we will not be convinced that all skins are removed, as in the first version.

Once you have succeeded with the chickpeas, regardless of the chosen option, we are left with only the simplest part, namely the passage of the ingredients. In a food processor we put the chickpeas, garlic cloves and a cup of water in which it boiled. Stir at high speed for 1 minute. Add tahini, garlic, lemon juice and salt, pepper to taste. Stir again. If the pasta seems too solid, you can add the water in which it boiled. Transfer the pasta to a bowl and garnish with olive oil, a little paprika and parsley leaves. Serve with sticky or rustic bread.

It can be kept in the fridge for even 3-4 days, but can it last without eating that much?