Hummus — vegan recipes
Difficulty — low
Preparation time: 10 minutes
Ingredients for 6 servings:
- 1 cup dried chickpeas
- 3 tablespoons tahini or sesame paste
- 2 cloves garlic
- 6 Tablespoons extra virgin olive oil
- juice of 1 lemon
- 1/2 teaspoon cumin
- 1 tsp paprika
- a couple of sprigs of cilantro
Canned chickpeas and tahini paste ready make cooking a couple of minutes in the case of hummus, but I we have never met neither. And if you also failed tofind these products, take a glass of plain chickpeas, soak it overnight, then change the water and boil until perfect softness, and to paste tahini spread in the mortar slightly roasted sesame seeds and mix with olive oil to a consistence of dense sour cream. Well, if you prepare hummus from canned chickpeas, drainliquid (do not pour out!), measure the 400 g of chickpeas and rinse in water.
Join in the Blender whole chickpeas (leaving a few whole cloves to decorate the hummus), tahini, garlic, olive oil, lemon juice, cumin and salt, and punch to homogeneity. In the process of rate the consistency of hummus, and if it is too thick, add a little water, which was cooked chickpeas (or one that was in the potwith canned chickpeas). When the hummus will acquire the desired density and viscosity, try it and, if necessary, balance the flavor by adding a little more lemon juice or salt.
If you can find the strength to stay, put the hummus in a suitable size Bowl, sprinkle with olive oil, add the chopped coriander and sprinkling ground paprika desired sharpness. Serve hummus with PITA or other bread, fresh vegetables or use of more sophisticated dishes.
This recipe perfectly complement any meat or vegetable dish, for example, Lemon Herb Chicken