How to make chickpea cream: on this page you will find therecipeof the infamouschickpea creamHummus is the recipe for the classic chickpea soup with variations.
How to make chickpea cream: hummus
L'Hummusit's a chickpea creamvery simple to prepare, it is of Middle Eastern origin and from Arab countries it quickly reached southern Italy, in fact theHummusit is very popular in Sicilian cuisine, so much so that there are typically Sicilian variants.
L'Hummusand thechickpea creamwhich can be enjoyed on bread, crackers, canapés or croutons. It is widely used as a condiment or cream to accompany main courses or appetizers. L'Hummusit is served at room temperature and its preparation does not require special culinary skills. Herehow to make hummus!
- a cup of chickpeas (or a box of 400g of precooked chickpeas)
- 2-3 tablespoons of olive oil mixed with 1 crushed clove of garlic
- 1-2 tablespoons of sesame cream
- the juice of one lemon
- salt as required
- a bunch of parsley
- curry, turmeric and cumin
How to proceed for the preparation of Hummus chickpea cream
Who wantsprepare the hummus chickpea creamas soon as possible, it should start with pre-cooked canned chickpeas, however we suggest cooking it starting with large dried chickpeas.
Leave the dried chickpeas to soak overnight, so as to soften and re-hydrate them at least in part. Cook the chickpeas, boil them until they become soft, then drain thechickpeasand let them cool.
In a fairly large pan, heat some extra virgin olive oil and fry two cloves of garlic together with the flavors (a tablespoon or two of curry, a little turmeric and a tablespoon of cumin) and finally add the chickpeas. . Cook the chickpeas in the sauce for just 2 minutes.
Pour the chickpeas, garlic and spices into the mixer and add the lemon juice. In the mixer theclear tahini(the sesame cream) in the quantities you prefer. Just turn on the mixer to get onechickpea creamdense, full-bodied and delicious: theHummus. If the cream seems too thick, you can make it more viscous by adding more lemon juice or a drizzle of oil. Conversely, if the chickpea cream is too liquid, add more chickpeas to the mixer.
You can serve theHummuswith fresh parsley or garnished with paprika or pepper.
Italian chickpea cream, the traditional cream
Therevelvety chickpea creamit is a dish of Tuscan origin to be enjoyed according to tradition or with the tastiest variations (such as the one that includes the addition of prawns, for example!). If it is not theHummusyou were looking for but your intention is to prepare a simple onechickpea creamItalian, we recommend that you follow the recipe indicated in the articleCream of chickpeas.