Hummus Zahra with Cauliflower
1 serving
60 minutes
This is a classic hummus, which is served with fried cauliflower. It is served warm. Take firm florets of fresh cauliflower, fry them in sunflower oil until a nice golden crust appears. The finished cabbage will need to be finely chopped into pieces and mixed into the hummus. And put one fried inflorescence on top in a plate - it tastes better. It is important to make sure that the cabbage does not turn sour and does not become too soft during frying. It is interesting when its pieces crunch slightly in hummus. This is how hummus is prepared in the Moscow hummusia "Abu Ghosh".
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Chickpeas: 35 g
- Water: 15 ml
2
In the morning, drain the water, rinse, and fill with fresh water.
- Water: 15 ml
3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely soft for 30-40 minutes.
- Chickpeas: 35 g
4
Drain the water and strain the chickpeas.
- Chickpeas: 35 g
5
Put boiled chickpeas, tahini, and garlic in a blender bowl, add salt, lemon juice, 15 ml of cold water and puree until smooth.
- Chickpeas: 35 g
- Tahini: 40 g
- Garlic: 2 g
- Salt: 1 g
- Lemon juice: 5 ml
- Water: 15 ml
6
Fry the cauliflower florets in vegetable oil in a pan until cooked — they should be slightly crispy.
- Cauliflower: 90 g
- Vegetable oil: 10 ml
7
Mix finely chopped fried cabbage into the prepared hummus with a spoon, leaving one flower for decoration.
- Cauliflower: 90 g
8
Place the hummus on a plate.
9
Cut cucumbers and tomatoes into small cubes and place them next to the hummus. Place one floret of roasted cauliflower nearby.
- Cucumbers: 20 g
- Tomatoes: 20 g
- Cauliflower: 90 g
10
Drizzle with olive oil on top and sprinkle with sumac.
- Olive oil: 10 ml
- Sumac: 1 g