Don't do, Paulina! I suppose they will know what hummus is: that paste of delicious chickpeas that is seasoned in different ways, very traditional in Arabic culture. Well, attentive to this hummus that I am going to show you today. It is a hummus recipe of the simplest, without special ingredients, but the detail of the smoked gives him such a particular and rich flavor that it is worth how to can find him in the next mince.
The best and most traditional when we talk about hummus is to serve it with pita bread (Arab bread) and not spread it, but collect the hummus directly with the bread , making a kind of palita. Well ... I see that this is very difficult to explain so they can eat with cookies like me.
In my case, what I like most about Hummus is that it is a dish that we can use almost on any occasion as an entrance. We can have it a few days in the refrigerator, and it does not matter if we are going to dinner pizza or meat, it is always there to chop something before the main dish.
About the smoked hummus recipe
Value me the redundancy
As I told you above, the only detail that different this recipe from the traditional is the smoked. Therefore, in the event that they want a hummus without smoking, they must simply ignore the passage of adding the liquid/solid smoke ingredient to the preparation.
To give the smoked flavor to hummus I used solid smoke (this phrase could be a tongue twisted). It is a powder that is permeated on food surfaces and gives the characteristic smoked flavor.
Exam Question: If the smoked is a long -standing, complex procedure, which generally carries firewood of different trees and even a very long tube underground that I once wanted to put in my mother's house and took me caring: is not politically incorrect "imitate" the taste with a dust that is to know what it has?
Ehhh, no. Actually, no. It happens that the solid (or liquid) smoke is healthier than the old smoked process, since we will not literally be eating the combustion product, something that is very harmful. Until recently, the solid smoke was alone in professional kitchens but brands began to take out lines for domestic cuisine (Aka Pibe).
For this Hummus recipe I used the solid smoke of San Giorgio, which is made with roasted carob flour. I liked the result. It is soft and allows you to dose correctly, try amounts without passing.
Profess, what if I don't have the magical powder? If you do not have you can do this hummus the same, it will be rich. It will be a humus of roasted garlic and not a smoked hummus. You will not be able to use the phrase of the redundancy, yes.
Ingredients
Those who carry a traditional hummus + smoke
- 1 cup chickpeas (it can be a can)
- 4 large or 6 small garlic cloves
- 2 tbsp. Tahini (click here to see how to do homemade tahini , is very easy and richer)
- 3 tbsp. lemon juice
- 3 tbsp. water
- 1 cdita. solid smoke powder
- Good olive oil
- Salt and pepper
- Paprika
Hummus recipe step by step
The dish with chickpeas par excellence
- To start with the recipe we will put the garlic in a baking roast, with peel. Prick them so they don't explode. Roast them over medium heat for about 15-20 minutes.
- After peeling the garlic, there will be a paste. If any part of the interior burned, which is common, to take it out. That only the garlic paste is left without burned parts to not add unwanted flavors to our homemade hummus.
- Put in the glass of the processor or mini pimmer all the ingredients except water: chickpeas, garlic, lemon juice, tahini, solid smoke, salt and pepper. Crush. Go adding the water until the desired consistency is achieved. The traditional should be a soft paste, but remember that this is at ease and can achieve a humus with the consistency they prefer.
- Rectify salt and we already have a traditional hummus ready to take to the table.
- In the event that we want a smoked hummus, you just have to add the amount of solid or liquid smoke.
- Always serve with olive oil and paprika above.
That's how my hummus remained, and I was delicious!
Yes, much of olive oil is added that way
Thanks Paulina, all your recipes come out delicious. But in this case, can it be that Tahini is to be 2 small teaspoons, instead of 2 tablespoons? Mine was very spicy.
08/ 09/2023
Very rich thank you
Paulina thanks! Thank you! Thank you! All your recipes that I have prepared, I have been rich. This hummus had "my love with you." Thanks for existing?
I do humus, boil chickpeas and after they are creamy, let them cool in the water. I put my hands in the Ollita and Restrego. Thus the peels float that I retire with a sparkling. Then I follow your process but the result is a very, very creamy paste, a delight for the palate
I put smoked cachi paprika and was MMM?
First time I do it, I put smoked paprika, I am delicious?
Thank you very much Paulina?
How much do the chickpeas cook?
I love you Paulina !!! Incredible the recipe
Thanks Paulina I adore your recipes !!!!
I really liked the recipe. I did it and it was very good !!! Thank you
Hello Paulina
please, you can tell me what is the proportion between the smoke solid powder the liquid.
Many for the answer.
Luis
Thanks Pauli, as your recipes come out perfect. Thanks, thanks !!
I did just and by God what I am going to steal with this recipeaaa I loved you
Hello good!!!!
Can it be replaced by another oil other than olive?
Hello, I am a stranger in the kitchen and with this recipe I feel Mallmann himself, easy, rich and fast.
It can be the beginning of a great adventure.
Greetings and thanks.
Can you do it with a mortar? My mixer burned hahaha
Hello Paulina, I made 400 gs a lot and I do not know how to keep it say in refrigerator 3 04 days days nothing more or you can put frazze
for fear after having used it 4 days I throw C a lot of pain I was very rich my name is Liliana…
. Thank you very much Ah ?? !! Thaini can be done with Zesamo seeds?
I just made this recipe. Flawless! Thanks Paulina.
I followed the recipe on the heart and I stay very spicy.
Buenos Diaa Pau, is it complicated with the Thaini that, can it be replaced? And with the solid smoke?
How long lasts in the refrigerator? Thank you!
I just prepared it… Exquisite !!! We liked it a lot.
Che Paulina, I like to cook, always and with you enlarges the options, I have to thank you publicly because it really cooking with you is the easiest thing in the world, you simplify things and everything goes well. Wish you all the best.
Paulina I congratulate you for your recipes, I like how you explain them, never hize humuss and I will do it, thanks for the recipe.
Hello Paulina! I always do hummus but I never tried the cooked garlic and smoke, we will have to try. What do I put some cumin! Hug!
The garlic can be done in microwave? thank you!!!!!!
Hello Genia of Life!
Is it necessary to get the crows to the chickpeas? Justify by themselves or not please ...
They taught me like this and it is the only part that I hate of hummus
I did the hummus a while ago, left supercalifragilisticospialidoso !!!!!!
Genia Paulina !!!