Hummus with Tomatoes “Balsamic” Recipe
The first time I tried hummus six months ago at a party, I bought it. He’s been bothering me ever since. Today I finally did it. How delicious! The greens I added to the hummus are parsley and coriander.
Servings Prep Time
4 5minutes
Cook Time
90minutes
Servings Prep Time
4 5minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Soak the chickpeas in cold water for 6-8 hours, or overnight.
  2. 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.
  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.
  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 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.
  6. Ready-made hummus.
  7. 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.
  8. 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.
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