Ingredients
For hummus:
- 450 gram Chickpeas
- 3 cloves Garlic
- 1 piece Lemon juice
- 2 glass Broth after boiled chickpeas
- 3 tablespoons Tahini paste
- 4 tablespoons Soy sauce
- Salt
- Black pepper
Additionally:
- 1 piece Bulgarian pepper red
- 1 teaspoon Paprika sweet
- 1 bunch Parsley
- 1 teaspoon Turmeric
Instructions
- Soak the chickpeas in a large bowl in cold water overnight. There should be 5 times more water than in chickpeas. It will increase significantly overnight. 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. Then let the chickpeas cool completely. Keep the broth for yourself.
- For tahini (sesame paste): in a dry frying pan, dry and lightly brown the sesame seeds, stirring constantly.
- In a blender, mix sesame and olive oil. The mixture should be homogeneous, fluid, with the consistency of condensed milk.
- For hummus: grind garlic, chickpeas, lemon juice, soy sauce, salt, pepper, tahini in a blender, pour in 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 the red color: chop coarsely chopped bell pepper in a blender, add smoked paprika and 1/4 part of the hummus base. Grind everything until smooth, adding the necessary broth and salt.
- For the greens: Put the parsley leaves and 1/4 of the hummus base in a blender. Grind until smooth, adding the necessary broth and salt.
- To prepare the yellow: Mix 1/4 of the hummus base and turmeric in a blender. We will leave the last part of hummus as it is.
- Place the hummus in layers in a glass bowl. Let cool completely in the refrigerator and serve. Traditionally, hummus is served with lavash, pita or bread.