Usually a popular snack is served with unleavened tortillas or simply eaten with spoons. Hummus according to this recipe turns out to be very spicy, so it should be spread on bread or crackers with a very thin layer. The yellow color of the dish is given by a fragrant curry.
Ingredients
- Chickpeas (dry) – 2 glasses
- Hot red pepper - 4 pod
- Garlic - 2 cloves
- Tahini - 5 tbsp.l .
- Lemon juice - 3 art.l.
- Olive oil - 2 tbsp.l.
- Curry - to taste
- Salt - to taste
Step-by-step cooking recipe
Pre-soak chickpeas for 10-12 hours.
Change the water and cook for 2 hours on very low heat.
Flip the chickpeas into a colander, and then spread them out to dry on a towel.
Wash the hot pepper, cut in half and peel off the seeds.
Grind red pepper and peeled garlic cloves in a blender.
Add chickpeas, olive oil, curry and tahini. Continue working with the blender until the mass becomes homogeneous.
Mix the finished hummus with lemon juice and salt.
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