Hummus in Mokrinsky style
12 servings
180 minutes
Mokrin-style hummus is an exquisite version of classic hummus with a rich texture and deep flavor. Its roots trace back to Jewish cuisine, where chickpea pastes have long held a prestigious place. This recipe combines traditional cooking techniques with small accents that add a special sophistication. The creamy base of chickpea puree is enriched with aromatic tahini, fresh lemon juice, and olive oil, creating a harmonious balance. Pine nuts add delicate nutty notes while paprika provides a subtle spiciness. Hummus is perfect as a snack, spread on bread, or as an accompaniment to vegetables. Its smoothness and richness make it versatile, while the presentation with oil, spices, and nuts turns it into a true gastronomic delight.
1
Soak the chickpeas overnight in water, ensuring a larger container as they absorb water quickly. Without changing the water, place them on the heat and add more water. Cook the chickpeas for about 2 hours and 30 minutes over medium heat; check with a spoon to ensure they crumble when pressed but are not mushy.
- Chickpeas: 500 g
2
Remove from heat, blend the chickpeas into a puree with a blender, adding olive oil. At the same time, in a pan (or pot), add sesame seeds, fry until golden, then grind them; I used a regular coffee grinder.
- Olive oil: 30 ml
- Sesame seeds: 50 g
3
Add crushed sesame seeds (the tahini) to the crushed chickpeas, add lemon juice and olive oil (important! the mixture should be moist, not dry).
- Sesame seeds: 50 g
- Lemon juice: 20 ml
- Olive oil: 30 ml
4
Then we add spices, blend again, add pine nuts, chop, and mix.
- Ground cumin (zira): to taste
- Pine nuts: 50 g
5
Final stage - decoration: Place the hummus in a transparent container, pour oil over it, and decorate with paprika and pine nuts!
- Olive oil: 30 ml
- Paprika: to taste
- Pine nuts: 50 g