Hummus Recipe

Hummus was one of the most requested recipes. I tried to keep it as practical as possible. As always, I did not go into complex operations such as mixing these here, mixing them in a separate place, and then combining them in another container. You can do it easily as long as you have the necessary materials on hand. All you have to do is run the materials through the rondo.

So what should you do if you don't have a rondo? You can beat it in the mortar and pestle. If you don't have it, you can crush it in a mortar-like container with a canning bottle.

The most difficult part of the recipe, rather than the hardest part, is the removal of the shells. If you boil the chickpeas well, the skins will start to separate on their own. All you have to do is pull out the shells that are starting to separate one by one. This one-by-one separation process takes time as well. There are also those who make it without removing their skins, but when the skins are peeled, the consistency is smoother in my opinion. In short, it's worth your effort.

Hummus is a great appetizer to spread on bread like muhammara. Since it contains lemon, salt and garlic, you can store it in the refrigerator for a long time (about 2 weeks), in an airtight container. I haven't tried ice cream before, but I don't think it will taste the same. Instead, you can freeze the peeled chickpeas by labeling them as hummus, and after defrosting, you can pass them through the robot with the other ingredients in 2 minutes and serve them.

Enjoy...

Bon appetit...