Green Buckwheat Hummus

5 servings

25 minutes

Hummus made from green buckwheat is an original interpretation of the classic Jewish dish that adds new shades of flavor and texture. Historically, hummus is a traditional paste made from chickpeas and tahini, but using green buckwheat makes it lighter and more delicate. Buckwheat gives the dish a velvety consistency, while garlic, lemon juice, and herbs provide a bright aroma and freshness. Olive oil softens the taste, and olives added at the end bring a tangy flavor. This hummus can be served with pita, fresh vegetables or used as a spread for sandwiches. It is perfect for light snacks and healthy eating, enriching the diet with plant protein and rich Mediterranean flavors.

Energy value per serving

• Calories: 264.8
• Proteins: 7.8g
• Fats: 11.5g
• Carbohydrates: 34.7g

Ingredients

• Green buckwheat: 250 g
• Garlic: 4 clove
• Tahini: 1 tsp
• Lemon: 1 pc
• Lemon juice: 2 tsp
• Parsley: 0.5 bunch
• Tarragon leaves: 0.5 bunch
• Olive oil: 2 tbsp
• Vegetable broth: 100 ml
• Pitted olives: 5 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pour buckwheat with cold water in a 1:2 ratio, bring to a boil and cook for 18-20 minutes until the buckwheat is soft.

   Required ingredients:

   • Green buckwheat: 250 g

2. Transfer the grains to a blender bowl, add the pressed garlic, tahini, lemon zest and juice, coarsely chopped herbs, oil, and a quarter of the broth. Blend until smooth, season with salt and pepper, and add a bit more broth.

   Required ingredients:

   • Garlic: 4 cloves
   • Tahini: 1 teaspoon
   • Lemon: 1 piece
   • Lemon juice: 2 teaspoons
   • Parsley: 0.5 bunch
   • Tarragon leaves: 0.5 bunch
   • Olive oil: 2 tablespoons
   • Vegetable broth: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add broth and stir until the mixture reaches a paste consistency. At the end, add chopped olives and mix.

   Required ingredients:

   • Vegetable broth: 100 ml
   • Pitted olives: 5 piece