Jellied ham
2020-08-13 / test@t
Green buckwheat hummus
The recipe in which East meets North. From the Middle East, we take the very principle of a fragrant, finely ground paste called hummus. But classic Israeli hummus is made only from chickpeas. We will adapt northern buckwheat for him. It is green, tender, a little starchy, it is the closest in texture to peas. We select spices individually, like an evening dress - olives, tarragon and lemon juice match buckwheat.
Ingredients
- 250 g green buckwheat
- 4 cloves of garlic
- 1 tsp tahini paste
- zest of 1 lemon
- 1/4 lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 bunch of parsley and tarragon
- 150 ml vegetable broth
- a handful of pitted green olives
- freshly ground black pepper
- dark whole grain bread
STEP-BY-STEP COOKING RECIPE
Step 1
Pour buckwheat with cold water in a ratio of 1: 2, bring to a boil and cook for a couple of minutes longer than indicated on the package (about 18-20 minutes) so that the buckwheat is boiled.
Step 2
Transfer the cereal to the mixer bowl, add the garlic, tahini, lemon zest and juice, coarsely chopped herbs, butter and a quarter of the broth. Grind until smooth, salt and pepper and add a little more broth.
Step 3
Add the broth, stirring, until the mixture becomes a paste. Add the chopped olives at the very end and stir. Serve hummus on cereal bread with sun-dried tomatoes.
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