| Prep Time | 10 minutes |
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 200 gram Chickpea
- 100 gram olive oil
- 2 tablespoons Lemon juice
- 50 gram Sesame
- 2 cloves garlic
- 1 teaspoon Seasoning
- 1 teaspoon Salt
- 4 pieces Tomatoes
- 1 tablespoon Sesame oil
- 1 tablespoon Dill
- 0,5 teaspoon Honey
- 50 gram Black olives
- 1 bunch Herbs
Ingredients
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Instructions
- Soak chickpeas in cold water for 6-8 hours, you can at night.
- Cook in enough water over low heat for an hour. Let the peas cool down a bit, do not pour the broth! I do not clean ready chickpeas, I do not want to deprive the dish of useful fiber.
- Sesame pierce in a hot pan without oil for 1-2 minutes until Golden brown with spices: a pinch of cumin, coriander, paprika, savory, marjoram, cumin, oregano.
- Grind the sesame seeds with spices. This will be a replacement tahini (sesame paste), which is used in the classic recipe.
- When I first cooked hummus according to the classic recipe, frankly speaking, it did not impress me, it is too fat and sour for me. Therefore, in my version, I use less oil and lemon juice, and the density of hummus is regulated by a decoction of chickpea.Load into the bowl of the blender oil, warm chickpeas, crushed garlic, ground sesame, a spoon of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas. Making mashed.
- The finished hummus.
- For salads "balsamic" you need to mix fragrant olive oil, balsamic vinegar, half a teaspoon of honey, crushed garlic clove, a spoon of finely chopped dill, a little black pepper and salt.
- Cut the tomato, put it on a dish, fill with dressing from the heart. Lay out the hummus using a pastry bag. Decorate with onions, olives and paprika. Bon appetit!
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