Hummus of beans is a delicious legume paste, insanely popular in the countries of Near Asia.
Ingredients
White beans – 300 g
Sesame – 50 g
Olive oil – 50 ml
Salt – 3 pinch
Curcuma – 2 pinch
Dried herbs – 0,5 tsp.
Bay leaf – 2 pcs.
Dried garlic – 2 pinch
Soda – on the tip of the knife
- 259 kCal
- 3 hours 20 minutes
Cooking process
Hummus of beans is a delicious legume paste, which can be served as a separate dish, and as an addition or aperitif to meat or fish dishes. Excellent combination of hummus and fresh vegetables: cucumbers, tomatoes, radishes, etc. The only minus of snacks is the duration of cooking, because dried beans need to be cooked for about 2 hours, before softening their shell. To reduce the time of preparation of beans, pour it in a deep container with boiling water and leave overnight. By the morning the beans will swell, completely absorb all the juice and will increase three-fold.
After that, swell the swollen beans into a cauldron or a saucepan. Pour hot water and sprinkle soda at the tip of the knife. Place the container on the stove and bring its contents to a boil. Boil for 20 minutes, then pour the beans into a colander and rinse with warm water. If you continue to cook beans in soda – the dish will get a bitter taste, as soda is used only to soften the hard shell of legumes during cooking.
While the bean is brewed, mix the sesame seeds in a coffee grinder or on a blender and mix them with 20 ml of olive oil, turning it into “Tahini” pasta.
Pour the beans with hot water, pour in salt, bay leaves and boil until ready – another 30 minutes. After this, drain the water, leaving 100 ml for scouring, and remove the bay leaves.
Pour the boiled beans into a deep bowl, pour in sesame paste, pour dried garlic, dried greens, which must include thyme. Pour in 20 ml of vegetable oil, leaving 10 ml for decorating the dish. Purge the contents of the container in the paste with a submerged blender, neatly pouring the remaining liquid from the bean.
Finished hummus of beans put in pialas or kremanki.
Mix 10 ml of olive oil and turmeric, pour the hummus when serving and decorate with fresh herbs.
Pleasant to you!
Hummus of beans
Hummus of beans is a delicious legume paste, insanely popular in the countries of Near Asia.
Ingredients
White beans – 300 g
Sesame – 50 g
Olive oil – 50 ml
Salt – 3 pinch
Curcuma – 2 pinch
Dried herbs – 0,5 tsp.
Bay leaf – 2 pcs.
Dried garlic – 2 pinch
Soda – on the tip of the knife
Cooking process
Hummus of beans is a delicious legume paste, which can be served as a separate dish, and as an addition or aperitif to meat or fish dishes. Excellent combination of hummus and fresh vegetables: cucumbers, tomatoes, radishes, etc. The only minus of snacks is the duration of cooking, because dried beans need to be cooked for about 2 hours, before softening their shell. To reduce the time of preparation of beans, pour it in a deep container with boiling water and leave overnight. By the morning the beans will swell, completely absorb all the juice and will increase three-fold.
After that, swell the swollen beans into a cauldron or a saucepan. Pour hot water and sprinkle soda at the tip of the knife. Place the container on the stove and bring its contents to a boil. Boil for 20 minutes, then pour the beans into a colander and rinse with warm water. If you continue to cook beans in soda – the dish will get a bitter taste, as soda is used only to soften the hard shell of legumes during cooking.
While the bean is brewed, mix the sesame seeds in a coffee grinder or on a blender and mix them with 20 ml of olive oil, turning it into “Tahini” pasta.
Pour the beans with hot water, pour in salt, bay leaves and boil until ready – another 30 minutes. After this, drain the water, leaving 100 ml for scouring, and remove the bay leaves.
Pour the boiled beans into a deep bowl, pour in sesame paste, pour dried garlic, dried greens, which must include thyme. Pour in 20 ml of vegetable oil, leaving 10 ml for decorating the dish. Purge the contents of the container in the paste with a submerged blender, neatly pouring the remaining liquid from the bean.
Finished hummus of beans put in pialas or kremanki.
Mix 10 ml of olive oil and turmeric, pour the hummus when serving and decorate with fresh herbs.
Pleasant to you!