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.
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.
- Green (raw) buckwheat groats: 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.
- 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.
- Vegetable broth: 100 ml
- Pitted olives: 5 piece
