Hummus "Palette of flavors"

Description

Vegetable appetizer with a creamy texture, colorized with the palette of flavors. Fun and spring-bright dish!

Ingredients

Sesame

60 г
Olive oil

20 мл
Chickpeas

450 г
Garlic

3 зуб.
Lemon

1 шт
The broth

2 стак.
Paste tahini

3 ст. л.
Salt
Black pepper
Soy sauce

4 ст. л.
Pepper

1 шт
Paprika sweet

1 ч. л.
Parsley

1 пуч.
Turmeric

1 ч. л.

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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