Description
Vegetable appetizer with a creamy texture, colorized with the palette of flavors. Fun and spring-bright dish!
Ingredients
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Sesame
60 g
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Olive oil
20 ml
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Chickpeas
450 g
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Garlic
3 tooth
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Lemon
1 piece
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The broth
2 cup
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Paste tahini
3 Tbsp
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Salt
-
Black pepper
-
Soy sauce
4 Tbsp
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Pepper
1 piece
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Paprika sweet
1 tsp
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Parsley
1 coup
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Turmeric
1 tsp
Cooking
Soak the chickpeas in a large pot in cold water overnight. Water should be 5 times more than chickpeas. For the night, he will greatly increase. In the morning, fill it with chickpeas fresh portion of cold water (1:5), bring to a boil and leave to stew on low heat for one hour. At the end of cooking add salt to taste. Then let the chickpeas cool completely. A decoction save.
For the tahini (aka tahini or sesame paste): on a dry pan dry and SLIGHTLY gilding the sesame seeds, stirring constantly.
In a blender, combine the sesame and olive oil. The mixture should be homogeneous, fluid, the consistency like condensed milk.
For the hummus: place in a blender the garlic, chickpeas, lemon juice, soy sauce, salt, pepper, and mayonnaise and pour a little broth. Grind, gradually adding the broth, chickpeas, achieving the desired density.
And now, adding flavour! Divide the hummus into 4 parts. For red: in a blender put the chopped bell pepper, add the smoked paprika and 1/4 of the basic hummus. Blend everything until smooth, adding the broth and salt.
For green: in a blender put the parsley leaves and 1/4 of the basic hummus. Blend until smooth, adding the broth and salt.
For yellow: mix in a blender 1/4 of a base of hummus, and turmeric. The last part of the hummus will leave as is.
Hummus place in layers in glass dish. Let cool completely in the refrigerator and serve.
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