PP Hummus
by Editorial Staff
The tasty and satisfying PP hummus is perfect for a full meal or as a snack. Such a dish can be made in advance and stored in the refrigerator for 2-3 days. It can also be served with breakfast, like a pate.
Cook: 19 hour
Servings: 3-4
Ingredients
- Chickpea – 150 Grams
- Lemon juice – 0.5 Teaspoons
- Olive oil – 2 tbsp
- Water – 1 Liter
- Bay leaf – 2-3 pieces
- Salt – 0.5 Teaspoons
- Dried Thyme – 2 Pinches
- Ground garlic – 3 Pinches (dried)
- Ground black pepper – 1 Pinch
Directions
- Prepare the indicated ingredients. Remember that chickpeas increase 3-4 times, so with 150 grams of dry peas you will get about 450-500 grams of swollen chickpeas.
- Pour the chickpeas into a deep container and cover with warm water, leave it in this form for at least 4-6 hours, and even better – overnight.
- After the specified time, drain the water, pour the swollen chickpeas into a saucepan or cauldron, add bay leaves, pour boiling water and boil for 1-1.5 hours.
- Pour the boiled chickpeas into the bowl of a blender, food processor, or deep container if you will purée with a hand blender. Do not pour out the water – pour in about 4-5 tablespoon. into the bowl.
-
Add salt, ground black pepper and ground dried garlic.
- Pour in the olive oil and simmer the entire contents for about 3-5 minutes until almost smooth. If the mass is too thick, add more broth.
- Put the prepared PP hummus in a bowl or on a dish, spoon into depressions in it and pour over with olive oil, sprinkle with ground dried thyme or ground sweet paprika, turmeric. Serve to the table.
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