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Print Recipe
Hummus with Tomatoes "Balsamic" Recipe
The first time tried hummus half a year ago at a party, purchased. Since then, he me did not give rest. I finally made it today. How delicious! The herbs I added to the hummus - parsley and coriander.
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Soak the chickpeas in cold water for 6-8 hours, you can at night.
    Soak the chickpeas in cold water for 6-8 hours, you can at night.
  2. Cook in enough water over low heat for an hour. Let the peas cool a little, do not pour the broth! I do not clean ready chickpeas, I do not want to deprive the dish of useful fiber.
    Cook in enough water over low heat for an hour. Let the peas cool a little, do not pour the broth! I do not clean ready chickpeas, I do not want to deprive the dish of useful fiber.
  3. Sesame pierce in a hot pan without oil for 1-2 minutes until Golden brown with spices: a pinch of Zira (cumin), coriander, paprika, savory, marjoram, cumin, oregano (oregano).
    Sesame pierce in a hot pan without oil for 1-2 minutes until Golden brown with spices: a pinch of Zira (cumin), coriander, paprika, savory, marjoram, cumin, oregano (oregano).
  4. Grind the sesame seeds with spices.
    Grind the sesame seeds with spices.
  5. 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 his version, I use less oil and lemon juice, and the density of the hummus regulate the broth of the chickpeas. Load in a bowl of blender oil, warm chickpeas, crushed garlic, ground sesame, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas. Make mashed.
    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 his version, I use less oil and lemon juice, and the density of the hummus regulate the broth of the chickpeas.
Load in a bowl of blender oil, warm chickpeas, crushed garlic, ground sesame, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas. Make mashed.
  6. The finished hummus.
    The finished hummus.
  7. For salad dressing "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.
    For salad dressing "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.
  8. Cut the tomato, put it on a dish, fill it with dressing. Lay out the hummus using a pastry bag. Garnish with onions, olives and paprika.
    Cut the tomato, put it on a dish, fill it with dressing. Lay out the hummus using a pastry bag. Garnish with onions, olives and paprika.

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