Soak the chickpeas in cold water for 6-8 hours at night.

Boil in sufficient amount of water on low heat for an hour. Let the peas cool slightly, broth not pour! I do not clean the finished nut, don't want to deprive the dish of fiber.

Sesame ignited in a hot pan without oil for 1-2 minutes until Golden brown with spices: a pinch of cumin (cumin), coriander, paprika, savory, marjoram, cumin, oregano (origanum).

Grind the sesame seeds with spices. This will replace the tahini (sesame paste), which is used in the classic recipe.

When I first made hummus classic recipe, then, frankly, I'm not impressed, for me it is too greasy and sour. Therefore in his version, I use less oil and lemon juice, and the density of the hummus regulate the broth of the chickpeas. Loaded it into blender the oil, warm chickpeas, crushed garlic, ground sesame seeds, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of the chickpeas broth. Make puree.

The finished hummus.

For salad dressing "balsamic" you need to mix aromatic olive oil, balsamic vinegar, half a teaspoon of honey, a crushed clove of garlic, a spoonful of finely chopped dill, a little black pepper and salt.

Slice the tomato, lay it on a dish, soul pour dressing. Put the hummus using a pastry bag. Garnish with onions, olives and paprika. Bon appetit! )))