Instructions
- Soak the chickpeas in cold water for 6-8 hours, or overnight.
- 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.
- 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.
- Grind sesame seeds with spices.
- 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.
- Ready-made hummus.
- 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.
- 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.