2 WAYS HUMMUS DIP RECIPE | HUMMUS BI TAHINI | हम्मस बनाने का आसान तरीका | QUICK, EASY & HEALTHY
Hummus is a dip, spread, or savory dish, popular in the Middle East and in Middle Eastern cuisine around the globe. It is also known as Hummus bi Tahini in Arabic language.
Hummus is typically served as a dip to crisp falafel recipe. It can also be scooped as spread with pita bread or flat bread with choice of veggies garnishing or can be accompanying with potato chips, crisps & wedges.
There are several flavoured hummus recipes, and this video describes the classic and beetroot flavoured hummus recipe.
Cuisine: INTERNATIONAL
Course: DIP
WAY – 1 CLASSIC HUMMUS
INGREDIENTS:
- 1 ½ cup Chickpea / Chana, soaked & boiled, काबुली चने / चना, भिगोया और उबला हुआ
- 2 tbsp Sesame Seeds / Til, तिल
- 4-5 Garlic cloves, लहसुन
- 3 tbsp Lemon Juice, नींबू का रस
- 1 tbsp Olive Oil, ओलिव का तेल
- Salt (to taste), नमक (स्वाद अनुसार)
- ½ cup Water, पानी
- Green Coriander Leaves, हरी धनिया पत्ती
INSTRUCTIONS:-
1. Firstly, dry roast sesame seeds (til) on low flame till it turns golden brown.
2. Take a blender jar, add sesame seeds, lemon juice, garlic cloves, olive oil, water and blend it.
3. Now add boiled chickpeas and blend to smooth paste.
4. If thick, add little water and then add salt to taste. Mix well.
5. Transfer the hummus into bowl, garnish with a ½ tsp olive oil, sprinkle sesame seeds and green coriander leaves.
6. Finally, serve classic hummus recipe with falafel or as a dip to vegetables, chips or wedges.
WAY – 2 BEETROOT HUMMUS
INGREDIENTS:
- 1 ½ cup Chickpea / Chana, soaked & boiled, काबुली चने / चना, भिगोया और उबला हुआ
- 1 Beetroot (medium size), चुकंदर (मध्यम आकार का)
- 2 tbsp Sesame Seeds / Til, तिल
- 5-6 Garlic cloves, लहसुन
- 3 tbsp Lemon Juice, नींबू का रस
- 1 tbsp Olive Oil, ओलिव का तेल
- Salt (to taste), नमक (स्वाद अनुसार)
- ½ cup Water, पानी
- Green Coriander Leaves, हरी धनिया पत्ती
INSTRUCTIONS:-
1. Firstly, dry roast sesame seeds (til) on low flame till it turns golden brown.
2. In a pan, roast the beetroot at medium flame and then let it cool down.
3. Take a blender jar, add sesame seeds, lemon juice, garlic cloves, roasted beetroot and blend it.
4. Add ½ cup water then again blend it.
5. Now add boiled chickpeas, olive oil, little water, salt and blend to smooth paste.
6. Transfer the hummus into bowl, garnish with a ½ tsp olive oil, sprinkle sesame seeds and green coriander leaves.
7. Finally, serve classic hummus recipe with falafel or as a dip to vegetables, chips or wedges.
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hummus recipe | hummus dip recipe | 2 ways easy hummus recipe
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hummus recipe | 2 ways easy hummus dip recipe with detailed photo and video recipe. basically a spread or dip recipe from middle east cuisine which is also popularly known as hummus bi tahini in arabic language. it is mainly prepared with cooked chickpeas and blended with tahini, garlic and olive oil. it is typically served as a dip to crisp falafel recipe, but can also be used with potato chips or wedges.
hummus recipe | 2 ways easy hummus dip recipe with step by step photo and video recipe. usually the hummus dip is served along falafel or grilled chicken or even grilled eggplant. but it can also be scooped as spread with flat bread or pita bread with choice of veggies garnishing. there are several flavoured hummus recipe, and this post describes the basic and coriander jalapeño flavoured hummus recipe.
Comment faire du Houmous bi Tahini - Recette dans la description
La recette de mon père né dans la belle ville de Damas
Temps de repos : environ 2 h
Difficulté : facile
Calories par pers. : non précisé
Ingrédients pour 2 portions :
1 boîte de pois chiche d’environ 400-500 g
2 cuil. à s. de pâte de sésame
jus de 2 ou 3 citrons
4 gousses d’ail
1 botte de persil (pas indispensable, pour décorer)
huile neutre (pas d’huile amère)
cumin moulu, au minimum 2 cuil. à s.
1 piment rouge séché
1 cuil. à s. de curry en poudre
sel et poivre, poivre blanc
éventuellement paprika fort en poudre
pain turc ou arabe, passé au four
Pour commencer, précisons que l’on peut bien sûr utiliser des pois chiches frais. Le temps de préparation est alors plus long puisqu’il faut compter le temps de trempage et de cuisson. Selon moi, la différence de goût n’est pas si notable que cela vaille la peine. Mon père m’a dit qu’à l’époque à Damas, on préparait déjà l’houmous avec des pois chiches en conserve. Il suffit de faire attention à bien acheter des pois chiches en conserve de bonne qualité.
Tout d’abord, égoutter les pois chiches et récupérer le jus.
Mettre les pois chiches, la pâte de sésame, l’ail, un peu de jus de citron (ne pas verser tout le jus, mieux vaut en rajouter ultérieurement si nécessaire), le piment rouge, le curry, un peu de sel et 2 cuil. à s. de cumin dans le mixeur. Ajouter pour commencer un verre du jus des pois chiches et 3 à 4 cuil. à s. d’huile puis mixer.
Si la consistance est trop épaisse, ajouter au fur et à mesure du jus des pois chiches jusqu’à obtention d’une pâte onctueuse. Assaisonner de poivre blanc, de sel, de cumin et de jus de citron.
Recouvrir de film alimentaire et laisser reposer au minimum 2 heures. Cette étape est très importante !
Verser dans une assiette creuse et décorer de persil. Si vous le souhaitez, vous pouvez avant de servir mélanger un peu de paprika fort avec de l’huile et en verser un peu sur l’houmous. Cela donne encore plus de goût et de couleur, mais augmente le nombre de calories - qui n’est déjà pas pour être faible.
Déguster avec du pain pide tout frais !
Temps de préparation : environ 20 min
Auteur : Jobr .
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THE BEST HUMMUS Recipe You Will Ever Try! ???? Perfect Consistency & Silky Smooth | SO EASY TO MAKE
Get ready to discover the ultimate hummus recipe!???? Today, we're going to show you how to make the BEST HUMMUS you've ever tried. With its perfect consistency, silky smooth texture, and heavenly taste, this hummus will become your new favorite snack. The best part? It's incredibly easy to make! Join us and learn how to whip up this delightful and healthy treat in no time. Trust us, you'll never look at hummus the same way again!????
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HUMMUS
Ingredients:
400 gr canned chickpeas (~14 oz, ~0.9 lb)
6 tablespoons tahini
1 lemon
6 cubes of ice
2 garlic cloves
2 tablespoons extra virgin olive oil
Half teaspoon salt
to garnish:
ground sumac
ground cumin
2-3 tablespoons extra virgin olive oil
Parsley
Directions:
- For a perfectly smooth hummus first you need to peel the chickpeas. Add 400 gr
canned chickpeas in a large bowl and rub to take the skin of.
- Fill the bowl with water and skins will start to float. When you drain, skins will group
on water and it will be much easier to collect.
- Add peeled chickpeas, 2 cloves of garlic, half of a teaspoon salt, 6 tablespoons of
tahini and 2 tablespoons of extra virgin olive oil to food processor.
- Squeeze a lemon juice and run for 7-8 minutes on low-medium speed.
- While the food processor is working the hummus will get warm. To avoid that add 6
cubes of ice gradually. ıce will help to make a smooth hummus as well.
- After a couple of minutes hummus will be ok but not smooth enough. Don’t give
up and continue until the hummus is creamy. You can run on high speed at this stage.
- Taste and adjust the lemon, tahini and salt to your taste. Garlic and olive oil always
need time to settle. If you have 2-3 hours before eating the taste will be better.
- When the hummus is ready put on serving table and make a little crater with the
back of a spoon.
- Sprinkle ground sumac, cumin and parsley leaves. Last but not least pour 2-3
tablespoons of extra virgin olive oil.
- Enjoy your creamy, tasty, simple hummus with your lavash or chips as your spoon!
#Hummus #HummusRecipe