Hummus Amba
1 serving
60 minutes
This is how hummus is prepared in the Moscow hummusia "Abu Ghosh". For this dish you need yellow mango, its aroma and taste are more appropriate here: it is sweeter than other varieties. The mango needs to be cut into small cubes and mixed into the hummus. But that's not all: so that the chickpeas and tahini do not overpower its fresh taste, you will also need to pour amba sauce, which is made from mango, on top of the hummus. This will finally secure the union of fruit and hummus. This dish can be considered a dessert. And if you eat it with our thin unleavened wheat flatbreads , it is also a very satisfying dessert, almost like a pie
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Water: 10 ml
2
In the morning, drain the water, rinse the chickpeas, and cover with clean water, reserving a few peas for decoration.
- Water: 10 ml
- Chickpeas: 40 g
3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely soft (about 30-40 minutes).
- Chickpeas: 40 g
4
Drain the water and put the chickpeas in a colander.
- Chickpeas: 40 g
5
Put boiled chickpeas, mango, and tahini in a blender bowl, add chili pepper, coriander, turmeric, salt, lemon juice, and 10 ml of cold water - blend until a smooth paste.
- Chickpeas: 40 g
- Mango: 50 g
- Tahini: 40 g
- Chili pepper: 5 g
- Ground coriander: 2 g
- Turmeric: 2 g
- Salt: 5 g
- Lemon juice: 5 ml
- Water: 10 ml
6
Place hummus on a plate, drizzle with olive oil and Amba sauce, and sprinkle with turmeric.
- Olive oil: 10 ml
- Amba (pickled mango sauce): 15 g
- Turmeric: 2 g
7
Fry a few chickpeas with cumin and smoked paprika in vegetable oil and place them on the prepared hummus.
- Chickpeas: 40 g
- Cumin (zira): 2 g
- Smoked paprika (pimenton): 2 g
- Vegetable oil: 10 ml
