שלום אלי
"אין הנחתום מעיד על עיסתו"= the baker is not trustee sayings how much his bred is good, (This is up to the costumer to say!) I can't say that I am a good cook other should say it!
Look at this thread
https://www.backyardchickens.com/threads/ask-a-chef.1090656/
I cook EVERYTHING (everthing kosher that is!), I like to eat so try to cook the things I like, and in any cooking style existing.
For good hoomus: it is a fare amount not to big,( because no preservatives
is added it can't stay long in the fridge)
Ingredients:
1.250 gram of dry chickpeas (try to find the smallest! As small it is the beter it tast )
2. 100-150 grams of good Tehina.
3. Garlic
4. Parsley (not obligatory )
5. Fresh Lemon juice
6. Cummin powder.
7. Salt
M.O
Soack the chickpeas over night in plenty of cold water.
In the morning strains the chickpeas put them in a large pot cover them with a lot of cold water add 1 tbs of baking soda to the water, and bring to boil on high flame. Afther it came yo boiling reduce the flame to minimum and cook until you can crash a chickpeas between your finger to smooth past.
Strain the cooked chickpeas, and save aside a glass of the cooking water.
Put the cooked chickpeas in a food processor put the Thina inside, some salt, parsley, garlick ,lemon juice and the cummin ,start to process the mas with puls action, if it is to dry and hard, put inside some of the coocing water. When you have reached the wanted consistency
Tast and adjust seasoning, and NEVER forget to pore on your humus plate extra virgin Olive oil just befor eating it!
It can stay good for 3-5 days in the fridge.
You can Chang the chickpeas with mung been, lentils and almost any other legume out there!
Thank you for the recipe, Benny! I did NOT forget to put plenty of olive oil on it, too! Sprinkled fresh parsley on top, too!
