Vegetable appetizer with a creamy texture, colorized with the palette of flavors. Fun and spring-bright dish!
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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.
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 tehina (tahini or sesame paste): 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, tahini, pour a bit of broth. Grind, gradually adding the broth, chickpeas, achieving the desired density.