What is Lebanon's hummus?
At the most basic level, Lebanese hummus is immersion or spread made of chickpeas, tahini , garlic, lemon juices and some spices that were together for a fine paste. Initially, Lebanon's hummus may seem very similar to other types of hummus from the Middle East, although the inspection suggests that its texture and presentation are slightly different. Unlike some Israeli hummus, Lebanese humm tends to be a thinner mixture with the addition of more tahini and with a greater emphasis on chickpeas than other spices such as garlic, red peppers or cumin that can re -evaluate food. The chickpeas is also cooked longer and the earth is much softer, so the finished texture is silky. Despite minor differences, Lebanese hummus is still presented in a bowl, sometimes with olive oil drizzle and consume pieces of Pita or vegetables. Whether they are made of dried chickpeas or soaked canned chickpeas are boiled in water before use, so they are cooked through. At a certain moment during the processThe softened chickpeas wipe together in the pot to help stimulate the skin to come out, so that the final texture is smoother than if they stayed.
As soon as chickpeas completes cooking, they are placed in a kitchen robot, mortar and thickness or food mills and disintegrate until they create a smooth paste. Another ingredient is tahini, which is a paste made of sesame seeds and a little olive oil. Tahini and chickpeas mix together until the color of the mixture is easy.
At this point, different recipes for Lebanon hummus require different ingredients. Garlic and a small pinch of caraway are most often added to the mixture. Other times pepper, salt, pepper or even hot chili powder can be added. Fresh lemon juice is important for the overall taste and is mixed at the end, although the amount depends on how much lemon taste is desirable in the final bowl. If the mixture becomes too strong, the water remains for cooking foreignrny to thin it to the desired consistency.
When Lebanese hummus is usually placed in a shallow, wide bowl and drizzled with olive oil, so it sits on the surface of immersion. At the top you can also place fresh twigs of parsley, mint or coriander. Traditionally, it is served with pieces of Pita bread, which are used to charge hummus from the bowl, although it can also be used with vegetables. Some recipes even use hummus as a meat sauce such as baked lamb.