It was first cultivated in the Middle East at least 3,000 years ago and is an important ingredient in the kitchens of India, Ethiopia, Italy, North Africa, Turkey and of course here in Israel.
Hummus is undoubtedly one of the most loved and important types of legumes in the world, but not only because of its rich taste and texture, but also because of its high nutritional values, and the ability to combine it in many different recipes.
In addition to the famous spread that bears the name of the legume and also combines tahini and lemon juice, chickpeas are an essential ingredient in the beloved falafel in its Israeli version (in the Egyptian original they use paulownia) and go well with stews, salads, meatballs, meats and spreads.
In the marketing chains you can choose between two types of hummus - regular and giant.
Therefore, when you come to choose the most suitable grain, you should know that the giant hummus is more suitable for salads and stews, while the small one cooks more quickly and therefore becomes a spread more easily.
However, both types are suitable for all types of recipes.
Just be sure to look at the expiration date.
The further the date, the shorter the cooking time.
Baking soda
helps to shorten the cooking times of the different types of hummus, by making the shell of the grains soften faster.
However, you can manage without it, just be patient.
Tip:
Many cooks shy away from cooking hummus at home, but it's actually the cheapest and best way to enjoy this great legume.
You can prepare a large amount of grains in advance, then divide into portions and keep them frozen for six months (instead of buying frozen or canned).
The three recipes below best demonstrate the diverse use that can be made in the kitchen with these wonderful grains, from a recipe for vegan and rich meatballs that are based only on hummus (without gluten, meat, cheese or eggs) and served in a sour leek sauce, through a recipe for a Thai curry stew with halibut and chard Aromas from the East to the very favorite recipe in the kitchen of the people of Tripoli, a dish of balakara, in which it is combined with meat and pumpkin.
Vegan hummus meatballs/Afik Gabai
Ingredients for the recipe
for meatballs
2 cups chickpeas soaked overnight in plenty of water
½ cup hummus flour or orange lentil flour (if needed you can add up to a cup)
½ bunch of finely chopped parsley
1 Kapitbharat (authority)
½ teaspoon salt (or more to taste)
Oil for shallow frying
for the sauce
4 tablespoons olive oil
2 medium leeks, washed well and sliced (including the green part)
½ teaspoon turmeric
3 tablespoons freshly squeezed lemon juice
2 tablespoons brown sugar
½ cup cooked hummus grains (from the grains cooked for the meatballs)
½ teaspoon salt or more to taste
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Preparation
How do you make hummus meatballs in lemon leek sauce?
1
Cook the chickpeas: filter the chickpeas from the soaking water.
Transfer to a pot, cover with cold water (3 cm above the height of the chickpeas) and bring to a boil. Partially cover the pot and cook over a medium-high flame for about 50-90 minutes or until the chickpeas are completely soft (easily crushed but not falling apart). You can add A flat teaspoon of baking soda in the cooking water at the beginning, to speed up the process, skim off the foam that rises during cooking and add water if necessary.
2
Drain the hummus from the cooking water and save it for the sauce.
If you used soda for drinking, they must be poured.
3
Prepare the sauce: heat the olive oil in a wide, flat pot.
Add the sliced leeks and fry for 5-6 minutes, stirring, until softened.
4
Pour 2 cups of water (or the hummus cooking water) and season with turmeric, lemon juice, sugar and salt, to taste.
Taste and adjust seasoning as needed - the sauce should be tart but not sour.
5
Add the cooked chickpeas, mix, cover, cook over a medium flame for 15-20 minutes and proceed to make the meatballs.
6
Making the meatballs: take two cups of cooked chickpeas and with the help of a puree masher or a fork, mash them into a rough mash.
7
Add to the puree 1/2 cup of hummus flour or orange lentil flour, the chopped parsley, mustard and salt and mix well.
Shape with a meatball spoon and check: if the texture is wet and sticky, add more hummus flour.
If it is too dry, you can add a little water.
8
Heat oil for deep frying.
Make round meatballs from the mixture with wet hands, fry them for about 2-4 minutes on each side and place them in the prepared sauce.
Cook together for another 2 minutes and serve.
9
*The leftover cooked chickpeas can be kept in the refrigerator for 4-5 days or frozen.
The meatballs and sauce are kept refrigerated for 4-5 days.
Curry stew with Swiss chard and chickpeas/Afik Gabai
Ingredients for the recipe
-
2 tablespoons coconut oil or olive oil
1 small sweet potato (about 600 grams), peeled and cut into medium-sized cubes
1 small purple onion, thinly sliced
3 peeled and chopped garlic cloves
Fresh ginger (a small piece, peeled and chopped)
1 chard chards
1 tablespoon red curry or green curry paste
½ teaspoon turmeric
2 tablespoons soy sauce
1 cup of chickpeas (soaked overnight in a lot of water)
1 coconut cream
salt to taste
Lemon juice to taste
Conversion calculator
Preparation
How do you make a curry stew with Swiss chard and chickpeas?
1
Cook the chickpeas: filter the chickpeas from the soaking water.
Transfer to a pot, cover with cold water (3 cm above the height of the chickpeas) and bring to a boil. Partially cover the pot and cook over a medium-high flame for about 50-90 minutes, or until the chickpeas are completely soft (easily crushed but not falling apart). Add a flat teaspoon of baking soda to the cooking water at the beginning, to speed up the process. Skim off the foam that rises during cooking and add water if necessary.
2
Separate the white chard stems from the green leaves.
The white part is chopped into small cubes and the leaves are sliced about 2 cm thick.
3
In a wide, flat pot, heat a tablespoon of oil and fry the dalori over a high flame, while stirring, for about 5 minutes.
4
Pour 1/2 cup of water and close the lid.
Cook over medium heat for 10-15 minutes or until the acorn is soft but not completely.
5
Add the chopped chard stalks (the white part), the onion, ginger and garlic and cook together with the dill for 2-3 minutes.
6
Using a wooden spoon, move the contents of the pot aside, pour another tablespoon of oil and add the curry paste and turmeric.
Fry for about half a minute in order to open the flavors, then add the soy sauce, chickpeas and coconut cream.
Mix well and bring to a boil.
7
Add the chard leaves (the green part) and cook until their volume decreases, but their color remains green and beautiful (about a minute).
If the stew is too thick, you can add 1/4 cup of water at this stage.
8
Taste and season with salt and lemon juice to taste (you can add a little brown sugar, if it is missing).
Serve with rice.
9
The stew is kept in the refrigerator for up to 4 days.
Tabacha Belkra: Tripoltai/Afik Gabai meat stew
Ingredients for the recipe
-
⅓ cup of olive oil
750 grams of fresh meat for the stew (recommended ribs or shoulder), cut into large cubes
10 thinly sliced garlic cloves
1 tablespoon hot paprika
1 tablespoon sweet paprika
2 crushed tomatoes
1 cup of chickpeas (soaked in a bowl with water for 8 hours)
½ teaspoon ground cinnamon or cinnamon stick
700 grams pumpkin or gourd, peeled and cut into large cubes
salt to taste
Black pepper to taste
A handful of cilantro leaves to serve
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Preparation
How do you prepare a dish in Rakera?
1
Heat the oil in a wide, flat pot, add the meat cubes and brown over a medium flame for about 2 minutes on each side.
take out
2
Add the garlic to the oil in which the meat was seared and stir-fry for half a minute.
3
Pour 1/2 cup of water into the pot with the garlic cloves, add the tomato paste, both types of paprika, chickpeas, pumpkin and cinnamon and mix well.
Season with salt and pepper.
4
Return the meat to the pot, pour water almost to cover and bring to a boil.
5
Cover and cook over a low flame for about two hours or until the meat is tender.
If you see that there is a lack of liquid, add more water.
Taste and if necessary adjust seasoning to taste.
6
Before serving, sprinkle fresh cilantro leaves and serve alongside couscous or rice.
More meat recipes
Tripolitan wheat soup
Hummus meatballs in lemon leek sauce
Curry stew with Swiss chard and chickpeas
Meat goulash with mushrooms and dumplings
Untriv and Freaky Stew
Beef stew and fresh beans
Freaky meatball sofrito
Jerusalem artichoke goulash
Borax filled with meat
Beef shoulder with green beans and green garlic
Beef Bourguignon
Oxtail pot
Osoboco a la Romana
Paquila
Eaz Telam, in collaboration with Sogat
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