2020-08-13 / test@t

Lebanese hummus with spicy chicken hearts

Classic hummus in Lebanon is made from chickpea puree with the addition of tahini (sesame) paste, olive oil, garlic and lemon juice. In addition to the traditional Lebanese hummus, the chef of the 15/17 Bar & Grill restaurant prepares more than five different variations of this appetizer - hummus with lentils, shakshuka, eggplant, champignons, spicy shrimps and calamari fried over a fire, chopped veal. And one of the most popular is hummus with chicken hearts.

Lebanese hummus with spicy chicken hearts
Ingredients
  • dry chickpeas - 250 g
  • tahini paste - 200 g
  • lemon juice - 1/2 lemon
  • chicken hearts - 400 g
  • ground red pepper - 15 g
  • ground paprika - 15 g
  • cover - 15 g
  • cardamom - 15 g
  • tomatoes - 1pc
  • garlic - 1 clove
  • quince - 15 g
  • narsharab - 10 ml
  • grenade grains - 15 g
  • fresh chili pepper - 2 g
  • salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1
Soak the chickpeas for 5-6 hours in cold water. Then drain, pour water again in a ratio of 1: 2 and after boiling, cook over low heat until soft, 2-3 hours. Throw in a colander, save water from cooking.
Step 2
Grind the chickpeas with a blender. Add a little cooking water and grind again - you should get the consistency of thick sour cream. Add salt, lemon juice and tahini paste.
Step 3
Before cooking, marinate the hearts in a mixture of finely chopped tomato with red ground pepper, sweet paprika, cardamom and cinnamon. Leave in the refrigerator for a couple of hours.
Step 4
Heat the pan very strongly and fry the hearts for 4-5 minutes with the addition of finely chopped garlic and chili pepper. Remove from heat, season with chopped cilantro, narsharab and add pomegranate seeds. Mix everything and put on hummus.
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