Bean hummus. How to make hummus from beans Make hummus from canned beans recipe

In Russia, hummus is still considered an exotic dish, although in some eastern countries it is one of the most popular and familiar snacks. In Turkey, Lebanon, Israel, Syria, hummus is served as a sauce with pita bread or pita bread; in other countries it is eaten with bread or chips. This snack has become very popular among vegetarians because it is very nutritious and contains a large amount of gluten.

What is hummus and how is it useful?

Hummus is a traditional Middle Eastern snack made with chickpeas (a type of pea) and tahini (sesame paste). The sauce has a very delicate, plastic consistency. Often, due to the addition of various seasonings, it has a spicy, sweetish taste. What distinguishes the dish from ordinary chickpea puree is the tahini mentioned above and a special combination of spices. Let's look at the benefits and harms of hummus:

• The benefit of the sauce lies in its composition - it does not contain a drop of cholesterol. Peas contain a huge amount of vitamins, unsaturated fatty acids, and fiber. Pasta is very nutritious and belongs to the category of absolutely healthy food. Vegetarians can consume hummus as it is rich in iron and protein, which helps maintain the balance of essential micronutrients in the body. Chickpea flour, when consumed regularly, reduces the likelihood of developing colorectal cancer and diabetes.
• There are some contraindications to using the sauce. People who are on a diet and want to lose weight should not abuse the dish, since its excessive consumption often leads to disruption of metabolic processes. For some people, such food provokes flatulence, while others have an individual intolerance to the components of hummus.

What is hummus made from - the composition of the dish

Traditional hummus ingredients include chickpeas, lemon juice, tahini, black pepper, olive oil, and garlic. However, in some countries where hummus is considered a national dish, olive oil is not considered a mandatory ingredient. Not everyone likes this cooking option, because if you don’t add oil to the pasta to achieve the desired consistency, you will have to increase the amount of tahini several times, which jeopardizes the edibility of the dish.

Some recipes advise leaving a small amount of the water in which the peas were boiled, then you will be able to make a tender hummus, but it will not be oily, but rather watery. Palestinian and Israeli housewives still recommend using olive oil, and adding a lot of it to the dish, sparingly - about half a glass per pot of prepared hummus.

Recipes for making hummus at home with photos

Hummus can be served as an independent snack along with crackers, bread or vegetables cut into thin strips. It is often served as a hearty addition to a light vegetable salad. How to make hummus at home? This can be done using canned or frozen foods, but the pasta will taste better if prepared using fresh ingredients.

Classic chickpea hummus recipe

For 500 g of finished hummus you will need:

• 5 tablespoons of tahina.
• A glass of dry chickpeas.
• 2 tablespoons olive oil.
• Juice of 1/2 lemon.
• Seasonings (cumin, coriander, cumin, chili pepper, asafoetida), salt.

How to make hummus at home:

1. Overnight, soak the peas in 2 liters of water, adding a teaspoon of soda (it is needed to remove components that cause flatulence). During this time, the peas should swell, approximately doubling in size.
2. Rinse the chickpeas thoroughly under running water, using a colander for convenience.
3. Place the pan with peas on the fire, fill it with 2 liters of water and leave until it boils. An alternative way is to cook chickpeas in a slow cooker.
4. Boil 2 liters of water separately, since the liquid in which the peas boil will need to be drained. After boiling, change the broth to clean water.
5. Cook the chickpeas until the shell of the peas begins to peel off. This takes from 30 to 90 minutes, depending on the grain chosen. When the chickpeas are ready, drain the liquid into a separate bowl, you will need it later. Give the peas time to cool and start preparing the pasta.
6. Place all of the above ingredients in a blender and add half a glass of the remaining broth. After turning on the device, wait until the dish acquires a uniform consistency, similar to thick sour cream. If the paste turns out to be very thick, add a little more liquid, then mix the dish again using a blender.
7. Place the resulting sauce in the refrigerator for at least an hour to let it set. After this, the hummus will be ready to eat. It can be stored in the refrigerator for up to five days.

Preparation with peas and sesame flour

A nutritious and tasty dish like hummus can be prepared using peas and sesame flour. An easy recipe is not the only advantage of this cooking variation. The excellent taste of the snack is considered the main charm of hummus. It not only quickly satisfies hunger, but also benefits the body. If you haven't decided how to make hummus yet, we recommend using the following recipe.

Ingredients:

• cups sesame flour.
• 1.5 cups chickpeas.
• 3 tablespoons lemon juice.
• Olive oil.
• 3-4 cloves of garlic.
• Salt, ground red pepper, other spices to taste.

1. Soak the chickpeas in water overnight.
2. In the morning, change the water, salt the chickpeas and cook over low heat until they soften. This will take a couple of hours.
3. Drain the broth and mash the peas until pureed.
4. Peel the garlic cloves and pass them through a press.
5. Sesame seeds should be crushed using a coffee grinder or blender. Mix the resulting powder thoroughly with pea puree, where you first add salt and pepper.
6. Add lemon juice and olive oil to hummus and mix again. After this, beat the mixture thoroughly and the dish will be ready.

How to make bean hummus with lemon juice

You will need:

• Can of canned dark beans.
• Garlic (1 clove).
• Lemon juice – 2 tablespoons.
• Salt, cumin, tahini, paprika and ground red pepper.
• Olives and cashew nuts (optional).

Cooking process:

1. Using a food processor, puree the garlic until it becomes a paste consistency.
2. Add beans to the bowl and a couple of tablespoons of the marinade remaining in the jar, a pinch of salt, and a teaspoon of all the listed seasonings, except red pepper (1/8 spoon). Blend everything until smooth.
3. Place the hummus on a plate and garnish with olives, nuts and paprika.

Lentil recipe

Making hummus with lentils and beets requires a significant amount of prep time. For example, chickpeas need to be soaked for 10-12 hours, and beets should be boiled or baked. However, the result is worth the effort. Hummus with lentils has a delicate, piquant taste, and beets add zest to the dish. The cooking process takes about 30 minutes.

Ingredients:

• cups red lentils.
• a glass of chickpeas.
• A couple of cloves of garlic.
• 2 beets.
• 2-3 tbsp. tahini.
• 1 tbsp. sesame
• Ground black pepper, paprika, cumin, sesame oil.

How to make hummus with lentils and beets:

1. Wash the beets thoroughly, rub them with olive oil and wrap them in foil. Preheat the oven to 180 degrees, place the beets on a baking sheet and bake until soft (about an hour). Remove the beets and let them cool.
2. Rinse the peas that have been pre-soaked overnight under running water. Boil the chickpeas in salted water, and add the lentils to the pan 10 minutes before they are ready. Drain the liquid into a separate container, it will be useful later.
3. Heat a frying pan, add a little oil and fry the garlic, passed through a press, until golden brown.
4. Using a blender, grind peas, beets, lentils, and tahini. Add spices to the mixture and stir again. If the hummus has too thick a consistency, add the broth that remained after boiling the peas and beat the mixture again.
5. Place the dish in a deep bowl, use a spoon to make a well in the center of the pasta, pour in olive oil (or tangerine sauce), lightly drizzle the hummus with sesame oil, sprinkle with sesame seeds and serve with bread, carrot sticks or warmed pita bread.

Find out other recipes too.

How and with what to eat the Jewish dish hummus

Traditionally, hummus is served with pita bread. The finished dish is laid out on a plate and decorated with nuts, herbs, lemon slices, and olives. Hummus is often used as a sandwich spread for bread, then decorated with avocado. Jewish sauce is served both chilled and hot, but a mandatory addition to the dish is pita bread or fresh pita bread, however, hummus is also very tasty with fresh bread or crackers.

Calorie content and nutritional value of the dish

It is recommended to start a meal with hummus because it can easily prevent overeating. Thanks to the large amount of fiber contained in chickpeas, a person quickly feels full. For those who are on a diet, the best option would be to prepare hummus without tahini - this way the paste remains low-calorie without losing its valuable properties. The energy value of the dish is:

• Fat – 19.7 g
• Proteins – 9.6 g.
• Carbohydrates – 21 g.

Video: making chickpea hummus at home

The oriental dish has become very popular in many countries around the world. There are many options for preparing it, but the required ingredients remain: tahini, peas (chickpeas), lemon juice, garlic, olive oil. Pasta goes perfectly with bread, raw vegetables, chips, crackers, mushrooms, and meat. Whatever snack option you choose, this unusual delicacy is sure to win your heart. With the help of the video, you will learn how easy it is to prepare chickpea paste at home.

Bean hummus is an excellent appetizer for toast, sandwiches, as a side dish for meat dishes, or as an independent dish. The only difficulty in making hummus is the long heat treatment of the beans, but this can also be avoided by knowing a few culinary secrets. You can prepare the dish from either boiled or canned beans - choose the option that is convenient for you. Having aromatic oil with spices on hand, there is no point in adding them fresh or dried to bean puree. Also vary the spiciness of the hummus to suit your taste.

Ingredients

• 200 g beans
• 1 tsp. soda
• 50 ml aromatic vegetable oil with spices
• 0.5 tsp. salt
• 0.5 tsp. lemon juice
• 0.5 tsp.
• 1-2 cloves of garlic
• water as needed

Preparation

1. Soak the beans for 10-12 hours in advance. After this, salt the water and put fresh water in a saucepan or cauldron, adding 1 tsp. soda The soda will soften the dense shell of the legumes. Pour the swollen beans into the pan and place it on the stove. Bring to a boil and boil for 15 minutes.

2. After this, put the beans in a colander, rinse them in cold water and place them again in the pan from which all the soda water has been drained. Pour in hot water and cook for another 30 minutes until done. Thanks to the soda and contrast bath, the shell of the legumes will become soft and boil much faster.

3. Pour the boiled beans into a deep container for chopping. Pour in 30 ml of aromatic vegetable oil, add salt and spices to taste. Press the peeled garlic cloves, pour in lemon juice, and add tahini. Puree everything with an immersion blender, adding a little boiled chilled water, but make sure the hummus is thick!

Let's prepare chickpea hummus at home, starting from the most classic recipe.

Some people once didn’t like store-bought hummus and decided that it was rare rubbish. But the homemade version is simply great. This healthy vegetarian pate is very filling, moderate in calories and very tasty.

Hummus is eaten with flatbreads, pita bread, crackers or crispbread, although it is so tasty that you can eat it with spoons.

Ingredients:

- 1.5 cups chickpeas (chickpeas),
- 2 cloves of garlic,
- 3-5 tsp. tahini paste (tahina, tahini – sesame paste – we’ll make it ourselves),
- lemon juice to taste,
- a bunch of parsley (fresh or dried),
- a pinch of ground cumin (or cumin),
- 2-3 tbsp. vegetable oil,
- salt to taste,
- a pinch of paprika or ground red pepper.

To make hummus at home, you definitely need a food processor or blender. But everything is prepared very simply.

Main- this is to cook chickpeas. To do this, you need to soak the peas in cold water overnight or at least for 4 hours. Then cook during an hour or two until done - when a pea pressed between your fingers falls apart when squeezed. Drain the broth in which the chickpeas were cooked, leaving some in a container to dilute the paste (or you can just dilute it with plain water).

Peel off the outer, rough skin of the grains; I removed only those that came off easily. You'll only need to spend a couple of minutes on this, so don't be lazy.

Now make sesame paste (tahina). To do this, take a couple of tablespoons of oil and 3-5 tablespoons of sesame seeds, pour them into a frying pan. Let it fry on the stove until golden brown.

Now you can separately grind the golden seeds into a paste and add to the peas, or you can immediately throw in and puree everything together. This will save time and dishes.

In one common cup let's mix chickpeas, sesame seeds, garlic, parsley, a little lemon juice and salt, and cumin. Puree everything until smooth, diluting with broth or juice to the desired consistency.

Be sure to try what you get. Adjust the amount of spices and salt to your taste.

Serve hummus with a light drizzle of oil (I sprinkled it with sesame oil) and sprinkle with ground paprika. It’s better to eat it with something crunchy or with real pita, scooping up the chickpea dip with this flatbread like a spoon.

The beauty of such dishes is that they are healthy due to their high protein content and are varied in terms of preparation. The chickpeas themselves can be replaced with peas or beans, creating new and interesting options. And, although it will no longer be a classic, it is nevertheless very tasty.

Calorie content homemade hummus this recipe is about 224 kcal per 100 g of product.

Don't forget that the more oil there is, the more caloric the final dish will be.

Bon appetit!

Bean hummus is a very tasty legume paste that can be served as a separate dish, or as an addition or aperitif to meat or fish dishes. Hummus also goes well with fresh vegetables: cucumbers, tomatoes, radishes, etc. The only minus of the snack is the cooking time, because dried legumes need to be cooked for about 2 hours until their shell softens. To reduce the cooking time for beans, pour boiling water over them in a deep container and leave overnight. By morning, the beans will swell, completely absorb all the juice and increase three times in size.

After this, transfer the swollen beans to a cauldron or saucepan. Fill with hot water and add baking soda to it at the tip of a knife. Place the container on the stove and bring its contents to a boil. Boil for 20 minutes, then drain the beans in a colander and rinse with warm water. If you continue to cook beans in soda, the dish will acquire a bitter taste, since soda is used only to soften the hard shell of the legumes during cooking.

While the beans are cooking, grind the sesame seeds in a coffee grinder or blender and mix them with 20 ml of olive oil, turning them into Tahini paste.

Pour hot water over the beans, add salt and bay leaves and boil until tender - another 30 minutes. After this, drain the water, reserving 100 ml for pureeing, and remove the bay leaves.

Pour the boiled beans into a deep container, pour in sesame paste, add dried garlic, dried herbs, which must include thyme. Pour in 20 ml of vegetable oil, leaving 10 ml for decorating the dish. Using an immersion blender, puree the contents of the container into a paste, carefully adding the remaining cooking liquid from the beans.

Place the finished bean hummus into bowls or bowls.

Mix 10 ml of olive oil and turmeric, pour over the hummus when serving and garnish with fresh herbs.

Here you will not only learn about the preparation of what you are interested in, but also get an excellent dish with excellent taste. And all this while you figure out how to make hummus from beans. Continue to expand your experience with our site. We will be happy to provide our knowledge base for this. Try something from the block - Similar recipes.

The recipe for bean hummus was automatically added on March 25, 2011.

You can find it and 3,086 other recipes in the appetizer recipes category. To prepare you will need: a saucepan. On average, it takes 6 hours and 10 minutes to prepare. The list of ingredients is for 2 servings. This recipe belongs to Ukrainian cuisine.

Ingredients

• 250 g beans
• 1 sweet pepper
• 2 cucumbers
• 2 stalks of celery
• 2 carrots
• 1 onion
• 2 limes
• 3 cloves garlic
• 3–4 tbsp. spoons of olive oil
• 1 teaspoon tomato paste
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt

How to cook

• 1 Soak the beans in cold water for several hours, or better yet overnight, then boil until tender.
• 2 Peel and chop the onion and garlic.
• 3 Heat 2 tbsp in a frying pan. spoons of olive oil and fry the onion and garlic.
• 4 Grate the zest of one lime on a fine grater, squeeze the juice from 2 limes.
• 5 Add turmeric, cinnamon, half the lime juice and beans to the pan. Stir and remove from heat.
• 6 Beat everything in a blender, adding 1-2 tbsp. spoons of olive oil, remaining lime juice, tomato paste and salt. Beat until the mixture becomes homogeneous and smooth.
• 7 Place on a plate and sprinkle with lime zest.
• 8 Cut sweet peppers, cucumbers, celery and carrots into “fingers”. Serve with hummus.

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