Description
Zepter maybe all) Even cook simultaneously and in a bowl the chickpeas, eggs and asparagus for a couple
Ingredients
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Chicken egg
3 piece
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Chickpeas
150 g
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Sesame
20 g
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Garlic
2 tooth
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Zira
0.5 tsp
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Lemon juice
3 Tbsp
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Olive oil
1 Tbsp
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Yogurt
1 Tbsp
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Adjika
0.5 tsp
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Spices
-
Asparagus
100 g
Cooking
Here our products. Chickpeas must be soaked overnight. Will also need a saucepan and steamer Zepter.
In the morning rinse the chickpeas, put in a Zepter pot and fill with water ratio 1:2. Do not add salt!
In a saucepan, put a steamer, put the eggs, which should be previously washed with soap and water. I also decided to cook the asparagus, which was subsequently filed with prepared hummus as a snack. Asparagus drizzle with a little lemon juice.
Close the lid and put on medium heat. Cook 15 minutes, the arrow on the controller must not go beyond the green fields.
Meanwhile, on a dry pan fry the sesame seeds until Golden, grind in a coffee grinder*. Cumin is also heated on the pan until the appearance of a bright smell and grind. *The number of sesame seeds varies from 20 to 50 grams. I don't like the strong taste of roasted sesame seeds, so I got low standards.
Put the sesame seeds in a blender, add the garlic cloves, some olive oil, salt and grind to a fine paste.
Remove the steamer, cover the pot with the chickpeas, cover and leave it to prepare under the lid, about 25-30 minutes. Early turn off the heat and leave the chickpeas to reach under the lid for another 15 minutes. Eggs dipped in cold water.
Ready nut portions to add to the sesame paste and grind into a homogeneous mass*. Periodically pour chickpeas broth (I took about 150 ml). Add salt to taste and lemon juice. *If the chickpeas to remove the skins, the hummus will be more smooth and homogeneous structure.
The hummus is the consistency like thick cream.
Eggs cut in half, separate whites and yolks to the yolks add the yogurt and seasoning, mash with a fork.
Add 1 tbsp of prepared hummus, mix well. To taste it needs more salt. Half of the eggs to stuff the resulting mass, slightly drizzle with olive oil, sprinkle with paprika or spicy pepper. Separately serve the asparagus and hummus.
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