An Alternative Gastronomic Product Obtained from Beans and Red Lentils: Hummus

Year 2024, Volume: 8 Issue: 2, 92 - 104

İbrahim Çekiç , Yener Oğan , Erdem Baydeniz

Abstract

Hummus, widely consumed in the Mediterranean and Middle East, is an appetizer made of chickpeas, lemon juice, tahini, garlic, olive oil, and various spices. The main ingredient of this appetizer variety is boiled chickpea, the most significant feature of which is its nutritional and filling nature. The preparation process for hummus, which involves a variety of legumes, is time-consuming and calorically rich. This study aimed to determine the sensory characteristics of hummus derivatives prepared from different legumes. In line with the objectives of this study, three different products were designed using different legumes (chickpeas, red lentils, and beans). A hedonic scale was used for sensory analysis of the prepared products, and this scale was applied to 11 panelists separately for each product. Upon examining the obtained data, it was found that hummuses made with red lentils had a greater preference. Additionally, research has revealed that products made with red lentils have certain advantages regarding time and nutrition.

Keywords

Beans, Red Lentils, Hummus, Gastronomic Product

Thanks

The study was conducted in accordance with ethical principles, and we thank the participants for their voluntary participation and contributions.

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