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Print Recipe
Hummus "Palette of Flavors" Recipe
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.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For tahinia:
For hummus:
Additionally:
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For tahinia:
For hummus:
Additionally:
Instructions
  1. 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.
    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.
  2. For tahina (sesame paste): in a dry pan, dry and lightly gilt the sesame, stirring constantly.
    For tahina (sesame paste): in a dry pan, dry and lightly gilt the sesame, stirring constantly.
  3. In a blender, mix sesame and olive oil. The mixture should be homogeneous, fluid, consistency as condensed milk.
    In a blender, mix sesame and olive oil. The mixture should be homogeneous, fluid, consistency as condensed milk.
  4. 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.
    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.
  5. 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.
    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.
  6. 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 green: put the parsley leaves and 1/4 of the base hummus into the blender. Grind until smooth, adding the necessary broth and salt.
  7. 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.
    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.
  8. 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.
    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.

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