Hummus with Cumin

Hummus with Cumin


1 tin chickpeas

Olive oil 3.5 tablespoons
Cumin (cumin) 1 teaspoon
1 clove garlic
Sesame paste 3 tablespoons
1 teaspoon salt
Lemons 1 piece
Pine nuts 1 tablespoon
A pinch of cayenne pepper
Herbs in taste
Pita 1 piece


1. From the banks with chickpeas drained – it is still useful. Himself chickpeas and rinse well to shift into a bowl (a few peas leave for decoration). Squeeze with a juicer or a small lemon hands. In a mortar and pound into powder cumin, garlic, finely chopped
2. In the bowl of a blender pour chickpeas, add three tablespoons of olive oil, cumin, lemon juice, garlic, salt and a few tablespoons of liquid from the jar with chickpeas. Mix it all in a blender until a thick smooth
3. tahini sesame paste mix well: it happens that the pasta in the pot on top of thinner than the bottom. Add three tablespoons of tahini hummus almost ready to again beat. Try, if necessary, add the tahini, and if the mixture is dryish – chick-pea water. The result is an hour away, and the best two in the fridge: hummus should be cool and present
4. Fry on hot dry pan pine nuts – about a minute. Then put in their place, too, Pete and lightly fried to make it crispy. Share hummus in a bowl in which it will be applied, add half a tablespoon of oil and garnish with pine nuts and chickpeas left
5. Sprinkle a pinch of cayenne pepper hummus and chopped greens. Serve with pita bread, olives, tomatoes, cucumbers and other vegetables and herbs that will need to dip in hummus

Hummus with Cumin. Recipe:

Posted in Snacks
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