Check out this simple recipe and enjoy equally delicious hummus without any additional complications.
Hummusalso known as chickpea cream, is a traditional dish of Middle East enjoyed for centuries. Although some historical sources attribute it to ancient Egypt, this delicacy gained global popularity for its creamy texture and delicious flavor. This simplified recipe omits the tahini, maintaining the authentic flavor of hummus in a quick and easy way.
In most traditional recipes, it is crucial to follow the steps exactly, especially in soaking, cooking and cooling the chickpeas, to ensure the best texture and flavor. However, this version offers a simpler and faster approach, achieving an equally tasty hummus with less time and effort.
Argentina produces around 78 thousand tons of chickpeas annually, according to 2010 data from the Córdoba Grain Exchange, with an average yield of 15,000 to 19,000 kilos per hectare.
Argentina produces around 78 thousand tons of chickpeas annually, according to 2010 data from the Córdoba Grain Exchange, with an average yield of 15,000 to 19,000 kilos per hectare.
Hummus recipe
This hummus recipe requires basic ingredients and 10 minutes of your time.
Ingredients
- 1 can of chickpeas
- 1 clove of garlic
- Juice of 1 lemon
- Salt and pepper
- Parsley or ground chili, to finish
- Olive oil, quantity to taste
Preparation
- Drain the chickpeas from the can and reserve some of the liquid. Place the chickpeas and the peeled garlic clove in a mixer or blender. Process until obtaining a homogeneous mixture.adjusting the texture with the reserved liquid if necessary.
- Add the lemon juice, salt and pepper to the mixture.. Process again, incorporating a drizzle of olive oil while mixing to obtain a creamy texture.
- Check the consistency of the hummusIf you prefer a smoother hummus, gradually add the reserved water from the can of chickpeas until you reach the desired texture.
- Transfer the hummus to a serving bowl. Garnish with chopped parsley, paprika and a drizzle of olive oil. Serve with pita bread, fresh vegetables or as a dip for your favorite meals.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
