Where the East meets the West. A new interpretation of middle Eastern classics. Less calories,more flavor! Preparing this hummus is a pleasure. eat-in doubly pleased. It is possible to prepare this snack on a festive table, will look great.
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!