Hummus

Name: Hummus
Total time: 20 min
Yield: 6 log
Ingredients: Chane 400g (pake hue, chhane hue); Tahini 120g (achhi tarah hilayi hui); Lemon juice 3 tbsp; lehsan 1 chhota clove; Barf wala pani 4 se 6 tbsp; Olive oil 2 tbsp (aur serve ke liye zyada); Namak 1 tsp; zeera 1/2 tsp (optional); Serve ke liye paprika; parsley; Serve ke liye garam pitta roti

20 minute · 6 log · Duniya Ke Khane · Middle East

Olive oil, chane aur herbs ke sath naram hummus ka piyala

Achha hummus texture ke bare mein hai, silky, halka aur whipped, kabhi dana daar ya bhari nahi. Ye Levant se hai, jahan chane, tahini, lemon aur lehsan ko barf wale pani ke sath blend kiya jata hai jab tak dip halki aur fluffy na ho jaye, phir olive oil, paprika aur poore chane ke sath finish kiya jata hai. Raaz hai tahini ko pehle, akele blend karna, jab tak poori tarah naram na ho jaye, aur sab se naram nateeje ke liye garam chane, ya chilke utaare hue chane use karna. Mezze spread ke hisse ke tor par serve karein, garam pitta, zaitoon aur salad ke sath, aur har koi scoop kar ke baant le.

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Ajza

Chane 400g (pake hue, chhane hue)
Tahini 120g (achhi tarah hilayi hui)
Lemon juice 3 tbsp
lehsan 1 chhota clove
Barf wala pani 4 se 6 tbsp
Olive oil 2 tbsp (aur serve ke liye zyada)
Namak 1 tsp
zeera 1/2 tsp (optional)
Serve ke liye paprika
parsley
Serve ke liye garam pitta roti

Banane Ka Tareeqa

Agar tin wale chane use kar rahe hon to unhein apne liquid mein 5 minute garam karein, chhanein, aur thora liquid bacha lein. Waqt ho to dheele chilke utaar lein.
Tahini, lemon juice, lehsan aur namak ko 2 minute blend karein jab tak bohat naram, halki aur halki fluffy na ho jaye.
Garam chane daalein aur 3 se 4 minute blend karein, kinaron ko khurachte hue, jab tak poori tarah naram na ho jaye.
Barf wala pani aik chamach kar ke daalein, har dafa blend karte hue, jab tak hummus halka, whipped aur scoop karne ke qabil naram na ho jaye.
Chakhein aur lemon, namak aur lehsan ko theek karein. Wo roshan aur namkeen hona chahiye, tahini ke zaiqe ke sath, tez nahi.
Uthle piyale mein daalein, upar chamach ke peeche se ghumayein, aur olive oil daalein.
Upar chand poore chane, chutki bhar paprika aur kati hui parsley daalein.
Room temperature par garam pitta, sabzi ki sticks aur zaitoon ke sath serve karein.

Chef ki tip

Tahini ko pehle blend karein, chane se pehle. Akele blend ki hui tahini halki aur creamy ho jati hai, aur yehi hummus ko silky banata hai.

Serve Karna

6 logon ke liye hai, mezze spread ke hisse ke tor par, garam pitta, zaitoon, achar, salad aur dosri dip ke sath. Hummus ko chaudi uthli piyale mein serve karein, ghumao mein olive oil jama hua, aur har koi pitta phaad kar scoop kare. Sandwich spread, roasted sabzi ki base, ya grilled gosht aur falafel ke saath side ke tor par bhi behtareen hai.

Store Aur Dobara Garam Karna

Hummus fridge mein airtight dabbe mein 4 din tak rehti hai, upar olive oil ki patli teh ke sath. Serve karne se pehle room temperature par le aayein, aur achhi tarah hilayein. 3 mahine tak achhi tarah freeze hoti hai, fridge mein raat bhar rakh kar thaw karein, phir dobara naram phentein. 2 ghante se zyada room temperature par na chorain.

Ajza Ke Notes

Tahini ki quality sab se zyada ahm hai. Chhilke utaare hue til se bani behne wali, achhi tarah hilayi hui tahini use karein. Moti, khushk tahini se bhari hummus banti hai.
Barf wala pani hummus mein hawa phenta hai aur oil daale baghair dheela karta hai. Aahista daalein, warna hummus behne lagti hai.
Lehsan chhota aur taaza hona chahiye. Aik bara kachha clove poore piyale par haawi ho sakta hai, is liye kam se shuru karein.
Garam chane thande chanon se zyada naram blend hote hain, kyunke un ka starch naram hota hai. Thande chane use karein to pehle garam karein.

Variations

Roasted laal mirch hummus: 1 roasted laal mirch blend karein, aur lemon thora kam karein.
Chukandar hummus: rang aur mithaas ke liye 1 chhota paka hua chukandar blend karein, khoobsurat gulabi version.
Spicy hummus: tahini ke sath 1 tsp harissa ya chilli paste daalein, aur upar chilli oil daalein.

Aam Ghaltiyan

Sab kuch aik sath blend karna. Tahini kabhi naram nahi hoti, is liye pehle akele blend karein.
Thande, khushk chane use karna. Wo dana daar blend hote hain, is liye garam karein aur barf wala pani aahista daalein.
Zyada lehsan daalna. Kachha lehsan hummus ke baithne par tez ho jata hai, is liye kam use karein aur chakhein.
Seedha fridge se serve karna. Thandi hummus sakht aur pheeki hoti hai, is liye pehle garam hone dein.

Aksar Puche Jane Wale Sawal

Kya sookhe chane use kar sakta hoon?

Ji haan. Raat bhar bhigoyein, chutki bhar bicarbonate of soda ke sath bohat naram hone tak pakayein, aur garam use karein. Wo sab se naram hummus dete hain.

Meri hummus dana daar kyun hai?

Tahini pehle blend nahi hui, chane thande thay, ya chilke reh gaye. Zyada der blend karein aur barf wala pani daalein.

Kya tahini ke baghair hummus bana sakta hoon?

Bana sakte hain, extra olive oil aur thore sesame oil ke sath, lekin wo classic hummus jaisa zaiqa nahi dega. Tahini dish ka dil hai.

Kya hummus sehatmand hai?

Ye chane, tahini, lemon aur olive oil se banti hai, yahan koi number nahi diye gaye. Oil aur namak wo hisse hain jin par nazar rakhein, is liye sabzi aur pitta ke sath serve karein.

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