How to make Lebanese chickpeas



Contents

  • 1 Hummus Beiruti
    • 1.1 Ingredients
    • 1.2 How to prepare
  • 2 chickpeas with tahini
    • 2.1 Ingredients
    • 2.2 How to prepare
  • 3 chickpeas with beetroot
    • 3.1 Ingredients
    • 3.2 How to prepare
  • 4 chickpeas with tahini and paprika
    • 4.1 Ingredients
    • 4.2 Method of preparation

Beiruty Hummus

Duration of preparation 20 minutes
Enough for 8 people

the ingredients

  • A kilogram of boiled chickpeas .
  • Six grains, pickled, cucumber.
  • Four tablespoons of minced parsley.
  • 2 tablespoons of chopped tomatoes, small size.
  • Two tomatoes, chopped.
  • Four garlic cloves.
  • Two hundred grams of tahini.
  • Salt and Pepper.
  • Two hundred grams snow.
  • Eight tablespoons of lemon juice.
  • 1 tablespoon of chopped parsley "for garnish".
  • A little cumin.
  • Two tablespoons of olive oil.

How to prepare

  • Put the boiled chickpeas in the mixer bowl, then add ice and mix the ingredients together with the electric mixer.
  • Add tahini, lemon juice, and salt, then pepper.
  • Place chickpeas in a bowl, add pickles to it, then tomatoes and chopped parsley, stir well, and sprinkle on the surface a tablespoon of chopped parsley for garnish.


Hummus with tahini

the ingredients

  • Four cups of dry chickpeas.
  • Teaspoon ground cumin.
  • Six garlic cloves.
  • Half a cup of tahini .
  • Four teaspoons of salt.
  • A cup of lemon juice.

How to prepare

  • Place the dried chickpeas in a deep bowl, soak them in water and leave soaked overnight.
  • Wash chickpeas with water, then put them back into the bowl, soak them in water, add cumin.
  • Cover the bowl and put it in the microwave for ten minutes, or until it reaches a boiling point, then remove it from the microwave to stir and return the lid, and then put it back in the microwave on an average temperature for 40 to 50 minutes until it is cooked with constant stirring, and add water to it If the amount of liquid is small.
  • Leave the chickpeas covered until completely cooked, and prescribe them from the liquid while keeping two cups of the liquid, and a few grains of chickpeas for decoration.
  • Put garlic, chickpeas, tahini, salt, and lemon in the food processor, and mix the ingredients together until a smooth, homogeneous mixture is formed, and add a little liquid if the consistency of the chickpeas is thick.
  • Put it in serving dishes with the addition of chickpeas, olive oil and red pepper for decoration.

Chickpeas with beetroot

Processing time for ingredients 5 minutes
Cooking time 10 minutes
Enough for 4 people

the ingredients

  • Two beets, cut into cubes and grilled.
  • Hummus can.
  • Three tablespoons of lemon juice.
  • Two tablespoons of pomegranate molasses.
  • Three cloves of minced garlic.
  • Tablespoon of cumin powder.
  • Pepper and salt.

How to prepare

  • Place the beets in the mixer, then add chickpeas, garlic, lemon juice, pomegranate molasses and cumin, then pepper and salt, and run the mixer until all ingredients are mixed, then serve.

Chickpeas with tahini and paprika

Processing time for ingredients 20 minutes
Cooking time 5 minutes
Enough for 4 people

the ingredients

  • Two kilos of boiled chickpeas.
  • Three hundred grams of tahini.
  • Sixteen tablespoons of lemon juice.
  • Four hundred grams of ice.
  • Four garlic cloves.
  • Eight tablespoons of olive oil.
  • Salt, to taste-.

Application components:
  • Four cups of boiled chickpeas.
  • Sixteen tbsp. Tahini.
  • Sixteen tablespoons of olive oil.
  • Sixteen tablespoon lemon juice.
  • Four tablespoons of minced parsley.
  • Four teaspoons of ground cumin.
  • Four teaspoons of paprika.

How to prepare

  • Mash boiled chickpeas with ice until they become creamy and soft, then add lemon juice and tahini and season with salt, add olive oil to it and mix the ingredients until the mixture becomes smooth.
  • Spread chickpeas in serving dishes, and in each plate make a small hole in the middle, and fill them well with hummus love.
  • Decorate hummus dishes with lemon juice, tahini and olive oil, and sprinkle with red paprika and cumin, then chopped parsley .

Post a Comment

0 Comments