Hummus with Tomatoes “Balsamic” Recipe
Where East meets West. A new interpretation of the Middle Eastern classics. Less calories, more flavor! Cooking this hummus is a pleasure. eating is doubly enjoyable. You can prepare this snack for a festive table, it will look great.
Servings Prep Time
4 10minutes
Cook Time
80minutes
Servings Prep Time
4 10minutes
Cook Time
80minutes
Ingredients
Instructions
  1. Soak the chickpeas in cold water for 6-8 hours, or overnight.
  2. Cook in enough 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.
  4. Grind sesame seeds with spices. This will be a replacement for tahini (sesame paste), which is used in the classic recipe.
  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 my version, I use less oil and lemon juice, and I regulate 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. Cooking mashed potatoes.
  6. Ready-made hummus.
  7. For balsamic salads, 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 it with a dressing from the heart. Lay out the hummus with a pastry bag. Garnish with onions, olives and paprika. Enjoy your meal!
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