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제가 여러분과 공유하고 싶었던 한 가지는 처음부터 만든 후무스입니다. 우리 모두 알고 있습니다.

여러분과 공유하고 싶었던 한 가지는 처음부터 만든 후무스입니다 💪 우리 모두가 맹세하는 가장 좋아하는 요리법이 있다는 것을 알고 있습니다. 우리는 공평한 변화 없이 행복합니다. 사랑하는 셰프들의 노하우를 따라 “진짜” 후무스를 만들기 전에는 블로그의 레시피를 사용했는데 대단하다고 생각했어요 🤪 그런데 어떻게 그럴 수 있었을까요? 혼합물을 무겁게 만들기 때문에 병아리콩을 블리칭하는 동안 올리브 오일을 절대 넣지 마세요. 병아리콩을 담그고 껍질을 벗긴 다음 마늘 몇 쪽과 함께 퓌레가 될 때까지 끓인 후 넉넉한 양의 타히니와 레몬 주스로 최소 10분 동안 블리치합니다. 이것이 jigalkrant가 그의 후무스를 만드는 방법이며 그에게 그것은 신성한 일입니다. 이 레시피는 그의 TelAviv Vegan에서 가져온 것이며 새해 전야에 손님을 기쁘게 해드리기 위해 정말 열심히 노력했기 때문에 이것은 아마도 제가 만든 가장 부드럽고 실키한 후무스일 것입니다. 😅 추가할 물의 양을 실험해 볼 필요가 있습니다. 이것은 두꺼운 그릭 요거트의 일관성에 관한 것이었고 우리는 그것에 만족했습니다. 내 얕은 둥지에 껍질을 벗기고 순진하게 익힌 병아리콩과 구운 잣을 넣었습니다. 맛과 재미를 더하기 위해 약간의 훈제 파프리카와 파슬리. 같은 책으로 만든 크래커와 함께 아주 맛있습니다. 관심이 있다면 뒤로 스크롤하여 1월 1일 게시물입니다. 그것은 당신에게 나의 hummus 이야기입니다. 추신. 불린 후무스의 껍질을 벗기는 것은 항아리에 담근 후무스의 껍질을 벗기는 것보다 더 어렵습니다. 내 하이라이트에서 진행 방법에 대한 이전 지침(Jigal의 트릭 아래)을 찾을 수 있습니다. 처음부터 후무스를 만드는 것에 관심이 있다면 알려주세요 ⭐️⭐️⭐️ 여러분 모두 행복한 매끄러운 화요일입니다 💛💛 __________________________________

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15 Comments

  1. Creamy, smooth and delicious. But I have a confession to make. I’ve never made hummus 😜but looking at your post, I’m so tempted to give this a try in my kitchen…on a cheat day 🤓

  2. This is mesmerisingly smooth. The stuff of dreams. I must admit, I did always used to use oil, but even that crude version was still always better than a shop bough version. Now with my chickpeas thos week I was going to make a hummus and the skins are quite loose but peeling them after soaking, now that I dedication. I would love to give it a go though. Just to see what I am missing out on 😂

  3. Wow, this is something that I never thought of…..taking chickpea skins off!!? Would they loose some of the nutrients by doing it, I wonder? My chef friend told me about adding a little iced water. I will try your recipe soon….. looks delicious and the pinenuts add some crunchiness! Happy Tuesday Oksana ❣️

  4. This looks super scrumptious, Oksana 👌🏼😋 The only problem with making hummus from scratch is that you need to know the day before that you might want to eat hummus the next day 😅 I’m not sure if I ever used a recipe with olive oil, and I usually leave the skins on. But I learned from Sami about the loooong blitzing in the recipe from Falastin and in my opinion that’s really what does the trick 😋😋😋 The consistency you describe is also my favourite – perfectly scoobable 😍

  5. 🙌🙌🙌 dedication! I always use dried chickpeas and soak but haven’t religiously peeled them ( depending on cooking method they come off really easily and then it annoys me that the skins are floating around so I sift them out😂 ! Can you tell the difference between not peeled, peeled before cooking or peeled after cooking? Time for an experiment but just find some minions to peel the chickpeas😂😂😂

  6. Very interesting and useful post Oksana! I must confess I have little courage to peel of the skins… I did it once and felt it was endless … I must check out the trick😍

  7. This looks lucious Oksana ❤️. Velvety smooth. I have to agree with Stefanie here that I think the kind of food processor you use and letting it run a long time is the trick here. I don’t have a good one, well not god enough to make hummus. What ever I do I never get it this smooth, with or without skins or olive oil. I made it with the magimix once at a friends house and let it run for 10 minutes and it was incredible 😮😳. It looked just like yours. So people can try this method but if they don’t have the right FP they will never get this consistency 😩.

  8. Oh I’ve been doing it all wrong😂😂will definitely try your method although my old kitchen mixer is not the best. Thanks for sharing😍

  9. I use Ottolenghi and @mikesolomonov recipes for hummus. Totally agree on your points. For me, ice water while you blitz makes it extra silky!

  10. This looks divine. My first introduction to Hummus this awesome was in Israel about 36 years ago when I worked on Kibbutz Sdot Yam! Going to make it for sure!

  11. Hi🙋‍♀️ I soaked and cooked my Ch peas then chucked into a collunder pouring cold water shushing them up with my hands yes it was a bit of a phaff but I reckon I got all the skins off I got an incredibly smooth Hommus garlic salt lemon juice tahini oil YUM I will follow your idea of putting garlic cloves whilst i boil the peas ( I put garlic cloves in with potatos when I’m doing MASH YUMBo 🤷‍♀️🥰🙋‍♀️

  12. I used to use a recipe from the Best of Bridge Cookbooks but then I tried one from Milk Street and sounds similar to what you describe above and I agree, it is heavenly!

  13. Love ❤️. Have to admit I use canned chickpeas to make mine. I am just too lazy to do the whole soaking thing! Yours looks 💯

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