300g dried chickpeas
1 lemon
1 clove of garlic
100 ml of olive oil
60 g tahini (sesame paste)
125g cherry tomatoes
1/2 chopped red onion
1/2 cilantro bundle
1 tsp cumin
1/2 tsp paprika (optional)
1/2 tsp soda
salt and pepper to taste
1. chickpeas to soak in cold water for 8-12 hours, then rinse, cover with cold water so that it completely covers it, add soda, bring to a boil and cook for 50 minutes. Add salt at the end of cooking.
2. 100 ml of water in which cooked chickpeas, assemble. 425 g boiled chickpeas without liquid put in the blender cup and the rest aside. Garlic clean, squeeze the juice from a lemon. Nut pyurirovat collected with 100 ml of water, garlic, cumin, 60 ml of olive oil and tahini. Add salt and pepper to taste. Everything is done again in the compact chopper in two passes, without problems.
3. Ready to put hummus in a serving bowl, making a small indentation in the center.
4. Tomatoes cut into cubes. Cilantro wash, dry, tear off the leaves. In a separate bowl, combine the remaining chickpeas with onion, tomato and cilantro, salt and pepper to taste, pour the remaining oil and stir. Salad lay on hummus, sprinkled with paprika. Serve with tortillas, dry loaves, crackers or vegetable sticks.
5. Tomatoes and onions cut into cubes. Serve with pita bread or crackers.

Bon Appetit!

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