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 Hummus with Tomatoes "Balsamic" Recipe
The first time I tried hummus six months ago at a party, I bought it. He's been bothering me ever since. Today I finally did it. How delicious! The greens I added to the hummus are parsley and coriander.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Jewish Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Jewish Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Soak the chickpeas in cold water for 6-8 hours, or overnight.
    Soak the chickpeas in cold water for 6-8 hours, or overnight.
  2. Cook in sufficient water over low heat for an hour. Let the peas cool down a little, do not pour out the broth! I don't clean the finished chickpeas, I don't want to deprive the dish of useful fiber.
    Cook in sufficient water over low heat for an hour. Let the peas cool down a little, do not pour out the broth! I don't clean the finished chickpeas, I don't want to deprive the dish of useful fiber.
  3. Fry sesame seeds in a hot frying pan without oil for 1-2 minutes until golden brown with spices: a pinch of cumin, coriander, paprika, savory, marjoram, cumin, oregano.
    Fry sesame seeds in a hot frying pan without oil for 1-2 minutes until golden brown with spices: a pinch of cumin, coriander, paprika, savory, marjoram, cumin, oregano.
  4. Grind sesame seeds with spices.
    Grind sesame seeds with spices.
  5. When I first cooked hummus according to the classic recipe, to be honest, I was not impressed with it, it was too greasy and sour for me. Therefore, in his version, I use less oil and lemon juice, and adjust the density of hummus with a decoction of chickpeas. Put butter, warm chickpeas, crushed garlic, ground sesame seeds, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas in a blender bowl. Make a puree.
    When I first cooked hummus according to the classic recipe, to be honest, I was not impressed with it, it was too greasy and sour for me. Therefore, in his version, I use less oil and lemon juice, and adjust the density of hummus with a decoction of chickpeas. Put butter, warm chickpeas, crushed garlic, ground sesame seeds, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas in a blender bowl. Make a puree.
  6. Ready-made hummus.
    Ready-made hummus.
  7. To dress the salad "balsamic" you need to mix fragrant olive oil, balsamic vinegar, half a teaspoon of honey, crushed garlic clove, a spoonful of finely chopped dill, a little black pepper and salt.
    To dress the salad "balsamic" you need to mix fragrant olive oil, balsamic vinegar, half a teaspoon of honey, crushed garlic clove, a spoonful of finely chopped dill, a little black pepper and salt.
  8. Slice the tomato, put it on a platter, fill with dressing. Lay out the hummus with a pastry bag. Garnish with onions, olives and paprika.
    Slice the tomato, put it on a platter, fill with dressing. Lay out the hummus with a pastry bag. Garnish with onions, olives and paprika.
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