Making Crispy Hummus:
Ingredients:
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- 2 cups of well-cooked and drained chickpeas (canned chickpeas can be used after draining and drying them).
- 2 tablespoons of olive oil (or vegetable oil).
- 1 teaspoon of salt (or to taste).
- 1/2 teaspoon of dried red pepper (or mixed spices).
- 1/2 teaspoon of garlic powder (or cumin, turmeric, or paprika).
- 1/4 teaspoon of baking soda (optional, to improve crunchiness).طريقة التحضير:
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1. Boil the Chickpeas:
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- If using dried chickpeas, soak them in water for 8-12 hours, then boil them in water with a little salt until tender (about 45-60 minutes). Drain well.
- If using canned chickpeas, drain the liquid, wash them with water, and then dry them with a clean towel.
2. Dry the Chickpeas:
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- Spread them on a towel and let them dry completely, or use a warm oven (100°C) for 15 minutes to speed up drying.3. التتبيل:
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- In a bowl, mix the dried chickpeas with the oil, salt, and spices until well coated.
4. Roast:
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- In the oven:
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- Preheat the oven to 180°C (350°F).
- Spread the chickpeas on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, turning every 10 minutes, until golden and crispy.
- In the air fryer:==============
- Place the chickpeas in the fryer basket at 190°C for 15-20 minutes, shaking occasionally.
5. Serving:
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- Let it cool completely before serving (it will crisp up more when chilled).
- You can add flavorings such as:
* Honey and cinnamon (for a sweet taste).
* Balsamic vinegar and herbs (for a tangy flavor).
Notes:
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- The drier the chickpeas are before roasting, the crunchier the result.
- Store in an airtight container outside the refrigerator for up to a week.
- Can be used as a healthy alternative to nuts or as a salad topping.
#MakingCrunchyHummus
May God accept the reward of this work for the souls of my parents.
Please accept my sincere regards.
Prof. Dr. Sayed Awad
