Composition / ingredients
Cooking method
1. Soak the chickpeas overnight. Chickpeas – Turkish peas.
2. In the morning, boil the swollen chickpeas until tender, adding a little soda (about 35-40 minutes).
3. Meanwhile, fry the sesame seed in a frying pan. The time for frying is about 1-2 minutes (only for light browning). The frying pan should be perfectly dry, without adding oil.
4. Grind the finished sesame seeds with a blender, add olive oil in the process. At the output we get tahini paste.
5. At this stage, combine the cooked chickpeas and sesame paste, add lemon juice, cumin, garlic, a couple of sprigs of cilantro, salt, pepper and grind with a blender. Follow the consistency of the mass, bringing it to the desired with the help of chickpea broth.
6. Transfer the finished hummus into a storage container, leave for an hour or two to infuse.
7. Sprinkle the finished dish with paprika on top.
Treat your guests and eat by yourself! Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Coriander greens - 25 kcal/100g
- Baking soda - 0 kcal/100g
