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Just very, very good if on the table, among other snacks, there is also hummus - one of the most common and easiest to prepare Middle Eastern snacks, which is made from chickpeas.
In fact, classifying this dish exclusively as an appetizer may not be entirely true. After all, hummus can quite adequately act as a breakfast. And here's what's interesting: in Uzbekistan, a dish of boiled peas - nohat-khurak - is also served for breakfast. Only if peas are ground into a homogeneous paste for hummus, then nokhat-khurak is served in the form of whole peas seasoned with salt, red pepper and thinly sliced ​​onions. Well, in Uzbekistan, peas are cooked with an obligatory piece of fatty lamb or with a marrow bone; it is believed that peas boiled simply in water are less tasty and do not boil so well.
In any case, in order for the peas to cook well, it must be soaked, and it is better to do this in advance. Sometimes fresh, recently harvested and dried peas come across, so when soaked, they swell very quickly - even an hour is enough. But more often peas are such that it takes eight or even twelve hours for them to swell properly and become ready for cooking. However, there is no need to worry: you don’t have to stand over it all this time - all that is required is to fill it in a spacious bowl with warm water, and then a couple of times to replace the cooled water with enough hot water so that your hand can hardly stand it.
Some people add baking soda when soaking, but this is really only necessary if the water is too hard. Meanwhile, for soaking peas, other legumes, and even rice, it is recommended to take the best drinking water (believe me, the taste of ready-made dishes depends on this very much!), Which simply has no right to be hard, so you can forget about soda.
After soaking, the peas must be thoroughly rinsed and boiled in double the volume of water. As soon as it boils, it would be good to remove the foam that has appeared, and then cover the pan with a lid and adjust the heat so that it does not boil too much.
When soaking peas (if needed sooner), the temperature of the water is critical. In very hot water - under 60 degrees, peas swell right before our eyes. Poured peas, the water has cooled - salt and pour again hot. Repeat the operation a couple of times - and the peas are ready for cooking.
Depending on the variety of peas, the cooking time can vary from a little over an hour to four or even six hours. Do not be afraid to overcook the chickpeas: it will be much worse if they are undercooked! By the way, try adapting a pressure cooker for peas - it seems that this is just the case when it is quite appropriate. But, in any case, you need to make sure that the water does not boil away: it is enough to burn just a few peas so that the whole pot of peas acquires a burnt smell, which you can’t get rid of
Throw the finished peas into a colander, but do not rush to pour out the water in which it was boiled - it will still come in handy.
In the course of cooking some dishes, it may be necessary to cook chickpeas not completely, but by 70-80 percent. And sometimes it is necessary to stop very accurately exactly when it is just ready, but not yet falling apart. The problem is that it is often not easy to understand whether peas are ready, just “on the tooth”. You try it, it all crunches. I tried it again in a few minutes - it was already boiled soft, but we didn’t need it. What to do?
When cooking peas, take out the pea, blow on it once, and then remove it from the skin and cut it in half. An undercooked pea will look something like a chicken egg, only in reverse. The outer, cooked part will be slightly yellower, and the inner, undercooked part will be lighter. Well, you can see that the peas are half-cooked, two-thirds, or 90% full. Accordingly, you can immediately see how long to cook ...
CONTINUED: stalic.livejournal.com/337857...
#StalicKhankishiev #Hummus