No reason to buy: On Independence Day, the chickpeas are made at home - Walla! Food

2021-04-13T09:08:10.123Z

Instead of bringing purchased spreads to the Independence Day BBQ, make them at home. In the following guide you will get all the tips and secrets for perfect spreads, from winning chickpeas to bean salad

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No reason to buy: On Independence Day, the chickpeas are made at home

This year, instead of bringing purchased spreads to Independence Day BBQ, make them at home.

In the following guide you will get all the tips and secrets for perfect spreads, from winning chickpeas to a white bean salad with a velvety texture

Nuclear Secrets: This is how you make the perfect chickpeas

To the full article

All the legumes go.

Fire beans (Photo: Nimrod Saunders)

1. All legumes go

Each type of legume is suitable for making spreads: from chickpeas (recommended from the myrtle or Bulgarian variety), through lentils and beans in a variety of colors, to beans, mash and even peas.

Large legumes - like chickpeas and beans, it is recommended to soak in plenty of water the night before preparation in order to shorten cooking times.

Some people change the soaking water once or even twice in order to shorten the cooking time even further.

Chickpeas of a restaurant.

It can also be prepared at home (Photo: Walla! NEWS system, Dror Einav)

2. How to cook

The legumes are cooked in a pot with a lot of boiling water - they should be soft but not falling apart, and each legume has a different cooking time depending on its size and thickness.

Adding a small amount of baking soda (a flat teaspoon to a large pot) to cook beans and chickpeas helps their skins soften significantly faster (and no, it's not dangerous or problematic in any way).

It is worthwhile and even advisable to cook legumes for a large amount of spread, for example, 1 kg at a time. The cooked legumes can be divided into small boxes and kept in the freezer for up to four months (so you do not have to cook every time from the beginning). In chickpeas and mini beans), because it prolongs cooking times.

Lentil and cumin spread (Photo: Nimrod Saunders)

Cooking times are estimated

To control cooking times, it is important to taste several times while cooking.

Orange lentils

: 15-20 minutes.

Green, mottled and black lentils

: 30-45 minutes.

Green and yellow peas

: 45-60 minutes.

Chickpeas

: One to two hours.

Red, black or white beans

: one to two hours

Herbs.

Make the difference (Photo: ShutterStock)

3. The toppings and seasoning

Legume spread can be very basic, i.e. ground legume, salt and pepper, and can get toppings like raw tahini, various spices, various herbs and roasted vegetables.

In short, anything that can be mixed with tehini, can be mixed with the chickpeas.

Grind only after it has cooled (Photo: Nimrod Saunders)

4. Tools and tips for preparation:

For a particularly smooth texture, it is recommended to use a food processor or blender to create your legume spread, and you can also place the legumes in a tall glass and then grind with a hand blender.

For a coarse-textured spread (also known as masbaha, mashosha or malutah), mash the beans in a bowl with a mashed potato masher, until some of them are completely crushed but have not become a uniform and smooth puree.

Then stir in the toppings.

It is important to let the legumes cool completely before grinding.

A spread made from hot beans is kept less time in the refrigerator and also tends to develop a less attractive crust.

If the texture of the spread comes out too thick, it can be diluted with a little water.

It is important to taste at the end of the preparation and season with salt, pepper or lemon juice to taste.

Legumes.

It is not recommended to freeze them as a spread (Photo: ShutterStock)

5. Preparation in advance

Legume spreads are kept in the refrigerator for three to four days, but are at their peak in the hours after preparation and grinding.

It is less recommended to freeze legume spreads.

If you use a cooled spread, you should stir it well to make it easier to apply and operate.

White bean stew

And here are five recipes for great legume spreads that can be prepared for Independence Day:

Chef Yoav Beliman prepares a dish with a twist: a sweet bean paste from white beans served with tehini, pitas and roasted chickens.

White bean stew

Chickpeas with a secret spice (Photo: Nimrod Saunders)

For days when there is no desire to leave the house, Orly Plai Bronstein prepares homemade hummus with a secret and aromatic spice that gives it a unique taste.

Until you try - you will not understand how simple it is.

Chickpeas with a secret spice

Chickpeas with pumpkin (Photo: Dror Einav)

On the country’s birthday, chickpeas also deserve variety.

Orly Plai decides to upgrade it with a roasted pumpkin that adds a slightly lighter texture and a sweet and addictive taste.

Chickpeas with Pumpkin by Orly Plai Bronstein

Mexican Fiesta (Photo: Afik Gabay)

A Mexican meal is a wonderful way to celebrate at home.

Make chili con carne, friholes, scented rice and guacamole and place on the table next to a pile of warm tortillas.

Everyone rolls their own tortilla and those who want to invest a little more can also add a spicy tomato salad and a bowl with sour cream.

Mexican black bean spread

Duhol's hummus (Photo: Boaz Lavie)

Chef Duhol Safdi from his mythical "Diana" restaurant in Nazareth, gives a winning recipe for a portion of chickpeas, but turns it into a main course with the help of lamb.

Homemade chickpeas with lamb from Duhol Spadi

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Source: walla

All life articles on 2021-04-13