Hummus with Figs
2 servings
60 minutes
This is how hummus is prepared at the Moscow hummusia "Abu Ghosh". Hummus with figs has a sweet, spicy and tangy taste at the same time. Take fresh figs, chop them very finely, having removed the skin from them first, and then mix them into hummus . Do the same with ginger. Together they give a noticeable taste of freshness, juiciness and sweetness, but this sweetness is light, not dessert-like. This hummus does not have to be eaten hot
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Chickpeas: 45 g
- Water: 15 ml
2
In the morning, drain the water, rinse the chickpeas, and cover with fresh water.
- Chickpeas: 45 g
- Water: 15 ml
3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are fully soft (about 30-40 minutes).
- Chickpeas: 45 g
- Water: 15 ml
4
Drain the water and place the chickpeas in a strainer.
- Chickpeas: 45 g
5
Put boiled chickpeas and tahini in a blender bowl, add salt, garlic, lemon juice, and cold water - blend until smooth paste.
- Chickpeas: 45 g
- Tahini: 50 g
- Garlic: 2 g
- Lemon juice: 5 ml
- Water: 15 ml
6
Finely chop the figs and ginger, and mix them into the prepared hummus with a spoon.
- Fig: 40 g
- Fresh ginger: 3 g
7
Spread the hummus on a plate, drizzle with olive oil, sprinkle with curry and ground walnuts, and garnish with fig slices.
- Olive oil: 10 ml
- Curry powder: 2 g
- Walnuts: 10 g
- Fig: 40 g
