Easy Home Made Hummus حمص نخود

Hummus حمص means Chickpeas in Arabic language and ‘nokhodنخود ’ in Farsi language. Hummus is a creamy and rich chickpeas dip which is made with mashed chickpeas, tahini, garlic, lemon juice, … Hummus served cold.

It is high in protein and You can use it instead of mustard or mayonnaise sauce. You can make spread it on a flat naan bread and make a delicious and rich sandwich. Hummus goes well with all veggies like carrots, bell peppers, celery, cucumber, tomatoes. Hummus is a great choice for vegetarians and vegans.

Hummus

  • 250 g canned chick peas or cooked chick peas
  • 1-2 cloves garlic, grated
  • 1 large lemon juice
  • 60 ml tahini (sesame seeds puree or paste)
  • 3 tbsp Olive oil
  • ½ tsp cumin powder
  • 7-8 tbsp water
  • Salt to taste
  1. Remove the chickpeas skin. Then Drain and thoroughly rinse the chickpeas in a colander under cold water.



  2. Add tahini paste and lemon juice into a bowl



  3. and blend for 1-2 minutes, until you have a thick and creamy paste like.



  4. Next, add in grated garlic, olive oil,



  5. salt and cumin and mix them with a fork.



  6. Finally, add chickpeas and blend again for 1-2 minutes until you have a thick paste.



  7. Add 7-8 tbsp water to the hummus, a little at a time, if it looks too much thick and mix until hummus is smooth.



  8. Transfer the hummus to a plate and drizzle olive oil and sprinkle with smoked paprkia and serve it with flat naan bread.



حمص نخود

نخود در زبان عربی حمص و در انگلیسی به چیک پی یا گاربانزو گفته میشه. حمص خوراکی هست که از ترکیب

نخود پوره شده با ارده سیر رنده شده لیمو ترش درست میشه.

حمص/ هوموس به صورت سرد سرو میشه و منبع غنی پروتئین هست. حمص یک گزینه ی بسیار خوشمزه و مناسب برای افراد وگان و گیاهخوار هست. از حمص میشه بجای سس مایونز یا سس خردل هم استفاده کرد. میشه مثل کره روی نان پخش کرد و به صورت لقمه یا ساندویج درست کرد. حمص با بیشتر سبزیجات مثل کرفس و هویج خرد شده زیتونخیار و گوجه‌فرنگی و فلقل دلمه بسیار خوشمزه میشه.

مواد لازم

دویست پنجاه گرم نخود کنسروی یا پخته شده

یکی دو حبه سیرخام رنده شده

شصت میلی لیتر تهینیی یا همون ارده

سه ق غ روغن زبتون

نصف ق چ پودر زیره

هفتهشت ق غ آب

نمک به میزان لازم

طرز تهیه حمص نخود

پوست نخودهارا جدا می کنیم. البته می‌توان پوست را هم نگه داشت ولی اگر دوست دارید که بافت حمص یک‌دست و روان شود بهتر است پوست نخودها گرفته شوند.

نخود کنسروی را داخل آبکش ریخته و زیر آب شیر میگیریم تا شسته شود

داخل یک‌کاسه تهینی و لیمو ترش را می‌ریزیم و با چنگال 2-1 دقیقه هم می‌زنیم تا به صورت خامه مانند با بافتی سفت در اید. سپس سیر رنده شده – روغن زیتوننمک و زیره را به مخلوط تهینی افزوده و هم می زنیم.

در انتها نخود ها را به این مواد افزوده و با همزن برقی برای 2-1 دقیقه مواد را با هم مخلوط می‌کنیم تا به صورت یک خمیر یکدستی در آید. در این مرحله حمص مقداری غلیظ و سفت هست و برای روان و رقیق تر کردن حمص 8–7 ق غ آب سرد را کم کم به حمص افزوده و سس را هم می‌زنیم تا غلظت مورد نظرتان بدست آید.

حمص نباید خیلی آبکی و روان باشد و نباید خیلی سفت و غلیظ شود.

حمص ما حالا حاضر هست و داخل ظرف مورد نظر سرو میکنیم و روی آن مقداری روغن زیتون ریخته و کمی پودر پاپایریکای دودی روی آن می پاشیم.

حمص با نان لواشتافتون و یا بربری عالی میشود.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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