Hummus is very filling and fast cooking dish, if you have managed to pre-cook chickpeas or have used to buy cooked already. I usually cook full pot of chickpeas pre-soaking them night before. After boiling I pack them in plastic bags splitting in few parts and freeze for later use. It is a very good tip for fast cooking. I always have pre-cooked chickpeas, and any other bean types, stored in my freeze. Take small pack from your freeze whenever you decide to cook and keep in room temperature to unfreeze while making preparation for your cooking.
Hummus is considered to be an appetizer, but it is usually among my main dishes. I like to try different serving ways to make it more interesting and nourishing.
One of my favourite ways to cook hummus is to add oven roasted beetroot. Sometimes I take boiled beetroot if I have no option to bake it, but in this case hummus turns to be more watery.
Chickpeas - 300 g of cooked
Beetroot - 100 g of cooked
Quinoa or buckwheat flour - 2 tbsp (if needed for thicker consistency, depends on chickpeas cooking way)
Tahini - 1 tbsp
Sesame oil – 2 tsp
Lemon juice - 2 tbsp
Garlic – 1 clove
Cumin ground – 1 tsp
Coriander ground - 1 tsp
Salt - 1/2 tsp
Quinoa - 4 tbsp of uncooked
- Cook quinoa by boiling for few minutes and brewing for another 5 min. Drain if any excess liquid left.
- Place all ingredients for hummus besides flour in a bowl and blend it until smooth. Start adding flour to blended mass and stir it in with a spoon until it reaches consistency of dough.
- For making a bite, take a table spoon of hummus to your hands and make it round, place in the bowl with boiled quinoa and cover all around.
- Make the rest of bites one by one and place each in serving dish on top of any salad leaves.
- Garnish with pomegranate seeds and rye crispbread crumbs.
Bon appetite, my friends!