Chickpeas Chickpeas. My recipe is made by myself, raw beans 150g (2/3 cups). You can also buy 1 (15 oz) canned chickpeas or 2/3 cups (150g) raw beans that need foaming.

Tahini 1/4 cups (60ml) and fully stirred without precipitation.

Extra virgin olive oil 2 tablespoons virgin olive oil (30 ml), add some more when serving.

Cumin powder Cumin powder, not Cumin granules 1/2 teaspoons.

Lemon juice lemon juice 1/4 cups (60ml) lemon juice (one lemon)

Garlic garlic 1 petal, chopped.

Pepper powder Pepper powder is sprinkled on the mashed beans.

Salt 1/2 teaspoons

2 to 3 tablespoons (30 to 45 ml) of water.

Authentic hummus hummus hummus hummus hummus?

150g dried chickpeas, find a bigger pot and fill it with bubble beans.

More water is needed to ensure that the beans have room to expand.

Need to soak overnight, preferably 12 hours. It is recommended to soak beans one night in advance.

Rinse the soaked beans and pick them (sometimes pebbles are mixed in the dried beans)

Pour the filtered beans into the pot, add water to boil for 2 hours, and bite half of the look at the beans core to see if it is cooked (I cooked it for almost 3 hours to make the bean paste smoother). )

Don't add salt in advance, or the beans will be hard and difficult to cook. It is best to add salt in the last 30 minutes.

Prepare the food processor of the cooking machine, add sesame sauce and lemon juice and stir for one minute, scrape off the sauce stuck to the side and bottom of the cooking machine with a spoon, and continue stirring for 30 seconds or longer as the case may be.

In this step, the stirring of sesame paste makes sesame paste more fluffy, so that the subsequent bean paste is smoother.

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Add olive oil, minced garlic, cumin powder and 1/2 teaspoons of salt to the smoothed sesame sauce and lemon juice sauce. Stir for 30 seconds, stir the sauce stuck to the wall and bottom evenly with a spoon, and continue stirring for 30 seconds until the sauce becomes smooth.

Chickpeas filter out excess water. If you use canned chickpeas, you should rinse them with water to remove excess salt and liquid.

First, add half into the blender and stir for one minute. Stir the bean paste stuck to the wall and bottom, add the remaining chickpeas, and stir until the bean paste is smooth and fine, and no particles can be seen.

About 2 minutes. Taste while stirring. The taste is not enough. You can add some salt.

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If the bean paste is too thick or chopped chickpea residue can be tasted during stirring, add 2-3 tablespoons of water (a little more as appropriate) and beat until the whole bean paste is in a perfect and smooth state, and the taste is smooth & creamy. The perfect state is that there is no bean residue at the entrance.

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When eating, pour olive oil on it and sprinkle with sweet pepper powder.

Dipped in pita cakes and all kinds of vegetables ... carrots, radishes, cherry tomatoes, celery and so on are all delicious.

It can be kept in a sealed container refrigerator for up to a week.

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skill

1. Sesame paste, look at this.

2. Stir until the bean paste is smooth and delicate, even if you can't eat the granular bean dregs, it is perfect.