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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add salt, ground black pepper and ground dried garlic.
  6. 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.
  7. 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.
Bon appetit!

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