Homus

For the chickpea cabbage

Components

• 1 and 1/3 cups (tea) of chickpeas
• One teaspoon of baking soda
• 4 cups of tea water

Mode of preparation

1. In a large bowl, add the chickpeas, cover them with water, and stir in the baking soda. Cover the bowl with a plate and let it soak for at least 8 hours—this helps reduce cooking time and allows the chickpeas to cook more evenly. If you like, you can soak them overnight before cooking.

for the homus

Components

• all soaked chickpeas
• Two garlic cloves
• 4 cups of hot water
• 6 tablespoons of tahini (sesame paste)
• 6 tablespoons of lemon broth (approximately 2 lemons)
• salt according to your preference
• oil for seasoning and serving
• paprika, as desired, for serving (optional)
• crispy chickpeas for serving, optional to taste

Setup phase

1. After soaking, drain the water and move the grains to the pressure cooker. Use the side of a knife blade to crush and peel the garlic cloves. Add them to the chickpeas, pour in water, cover, and cook over medium to low heat.

1. Once the pan starts heating, reduce the heat and let it cook for 15 minutes. Turn off the heat and wait until all the pressure has released before removing the lid.
2. Reserve 3/4 cup (tea) of the cooking liquid and strain the rest through a sieve. Allow the boiled chickpeas to rest for about 10 minutes before mashing — the warm chickpeas mash more easily, resulting in a smoother hummus.
3. Place the warm beans (including the cooked garlic cloves), lemon broth, tahini, reserved cooking water, and salt into the blender. Blend for approximately 3 minutes until the mixture is smooth and creamy. If needed, stop the blender and scrape down the sides with a spatula to ensure even blending.
4. Place the hummus in a bowl, cover it, and refrigerate to chill (if desired, you can prepare it the day before; the hummus will keep in the fridge for up to 5 days). When ready to serve, spread the hummus on a plate, drizzle with olive oil, and sprinkle with paprika and crispy chickpeas.

Grão-de-bico crocante

Place 1 can of boiled chickpeas (1½ cups) in a sieve to drain. Spread them on a baking tray, then season with 1½ teaspoons of cumin, salt to taste, and 1½ tablespoons of olive oil. Mix thoroughly and bake in a preheated oven at 200 °C (moderate heat) for approximately 30 minutes, until the chickpeas turn golden—shake the tray halfway through cooking. Allow to cool before serving.

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Measure the grains according to the recipe. To cook them in a regular pot, cover the grains with 3 liters of water and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about an hour until the grains become very tender.

Purchase only what is necessary.

Store

Tigela de vidro, Etna

Set includes three stainless steel pots from Zwilling J.A. Henckels.

Set containing 6 cups, Acervo Paninha