Good Lifestyle

Hummus is such a wonderful thing! It has a delicious taste and is packed with fibers and protein, so it's really a perfect snack at any time. Yes, it's easy to buy it from the grocery store. But why accept unnecessary ingredients and unhealthy Conservatives when super simple to prepare a lot at home-and Taste so much better this way? There are some tips I have to make your hummus thebetter Hoummous.

First, I like to remove the skins from chickpeas before putting them in the blender. Remove the skins will produce a more silent and softer houmus. I do this by draining beans in a colander. Then, while the water is running, I shake the strainer to loosen the skins. Once they are loose, I just picked them.

My next trick is to add a tablespoon or two iced tahini water and mix this before adding it to the mixer. This will result in a hummus flying at the end.

I also call four cloves of garlic in this recipe, which may seem a lot, but I like to scratch the garlic on the mixer before it does not finish, so you do not stop biting into pieces When you go to eat. And when you scrape the pods, you do not limit yourself using all the clove because you need the lower kick to adhere it so that you do not stop grazing your tip! Overall, you really do not find yourself by about three cloves in your dish. (Use less if you want more subtlety to the flavor.)

And my final tip is to grill your paprika and your cumin for 30 seconds in a dry saucepan on the stove. This brings out the full flavor potential of your spices and really raises the dish.

I like to associate my hummus with a dry cruterous white wine, to complete the flavors. As it is a Greek-style hummus, I chose a Greek Assytiko to appear with it.This one of the Sigalas domain is about $ 20, so it's also a big shot for your money. (In fact, I love this wine so much that I planned a trip this summer to visit their cellar in Santorini, Greece! I think you will love too!)

The best hummus recipe in the world:

• 1 box of chickpeas (drained, with skins removed)
• 2 TBS Tahini (with 1-2 TBS Water of the mixed ice)
• 2 lemons (to taste)
• 4 Garlic cloves (peeled)
• Olive oil (Greek or high quality)
• Paprika (grilled)
• Cumin (grilled)
• salt and pepper to taste)
• Parsley, chopped (for filling)

Dump The chickpeas in a mixer or cuisinart. Add the tahini / ice mixer to the mixer. Press a lemon in the mixer. Grate the garlic in. Add a little salt and pepper, then drizzle of olive oil as a mixture until the desired consistency is reached. Pour into a bowl and garnish with grilled paprika, cumin and parsley. Serve with pita chips or vegetables and enjoy! And for more amazing recipes of the hot dish, checkThe best Italian pesto recipe in the world.

Shana Wall is a certified sommelier, cellar consultant and a contributory publisher forBetter life, where she hosts the video series ", the hot dish with Shana. "Follow it onInstagramor the crown in Shana @BestLifeMag.com.

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