Lenten appetizer with a creamy texture, painted with a palette of flavors. Cooking is easy. Fun and spring-bright dish! Looks great on the holiday table. Try to cook this snack and surprise your guests.
Chickpeas soak in a large bowl in cold water at night. Water should be 5 times more than chickpea. For the night, he will greatly increase. In the morning, pour the chickpeas with a fresh portion of cold water (1:5), bring to a boil and leave to simmer for an hour. At the end of cooking, add salt to taste. Next, let the chickpeas cool completely. Keep the broth.
For tahina (sesame paste): in a dry pan, dry and lightly gilt the sesame, stirring constantly.
In a blender, mix sesame and olive oil. The mixture should be homogeneous, fluid, consistency as condensed milk.
For hummus: put in a blender garlic, chickpeas, lemon juice, soy sauce, salt, pepper, tahini, pour a little broth. Grind, gradually adding a decoction of chickpeas, achieving the desired density.
Now let's add some flavor! Divide the resulting hummus into 4 parts. For red color: put coarsely chopped bell pepper in a blender, add smoked paprika and 1/4 part of the base hummus. Grind everything until smooth, adding the necessary broth and salt.
For green: put the parsley leaves and 1/4 of the base hummus into the blender. Grind until smooth, adding the necessary broth and salt.
For yellow: mix 1/4 of the base hummus and turmeric in a blender. We'll leave the last part of hummus as it is.
Hummus lay out layers in a glass bowl. Let cool completely in the fridge and serve. Traditionally, hummus is served with lavash, pita or bread.