Beiruti hummus with tomatoes
1 serving
60 minutes
Classic basic hummus, to which cherry tomatoes are added before serving. We advise you to carefully examine all the tomatoes that are in your stores and choose the sweeter ones - this is where they belong. Recipe from the restaurant "Abu Ghosh".
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Chickpeas: 45 g
2
In the morning, drain the water, rinse the chickpeas, and fill with clean water.
- Chickpeas: 45 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: 45 g
4
Drain the water and put the chickpeas in a colander.
- Chickpeas: 45 g
5
Put boiled chickpeas and sesame paste in a blender bowl, add salt, garlic, lemon juice, and 15 ml of cold water - blend until smooth.
- Chickpeas: 45 g
- Sesame paste (tahini): 50 ml
- Salt: 1 g
- Garlic: 2 g
- Lemon juice: 5 ml
- Olive oil: 10 ml
6
Place the prepared hummus on a plate, drizzle with olive oil, garnish with cherry tomato slices and parsley, and sprinkle with spices.
- Olive oil: 10 ml
- Cherry tomatoes: 40 g
- Parsley: 2 g
- Paprika: 2 g
- Cumin: 2 g
