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Hummus Golden Autumn

"Golden Autumn" Hummus

A vegetarian spread painted in a palette of flavors. Hummus owes its health benefits to the unique combination of its ingredients — and this spread has no cholesterol at all. It's very filling and easy to satisfy a hunger with, yet it's considered exceptionally healthy food. The benefits are especially worthwhile for vegetarians, since hummus is rich in plant protein and iron, which help keep the body in balance.

Galina

Recipe author

Composition / ingredients

Servings:

Chickpeas

450

Chickpea cooking liquid

Garlic

Lemon juice

Tahini

Soy sauce

Salt

Ground black pepper

Sesame seeds

Olive oil

Bell pepper (red)

Paprika (sweet smoked)

Turmeric

Parsley (leaves only, 1 bunch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 13 % 6 g

Carbohydrates 67 % 30 g

209 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients you'll need.
Step 2:

Rinse the chickpeas and soak them in plenty of water for 10–12 hours (overnight is best). Drain, cover the chickpeas with fresh cold water at a 1:5 ratio, and cook for 10 minutes over medium heat, then over low heat until tender, 1–1.5 hours (depending on the chickpeas). It's best to salt at the end. Drain off the cooking liquid into a separate bowl and let the chickpeas cool. If you like, you can slip the skins off the plumped chickpeas for a smoother, silkier hummus.
Step 3:

Make the tahini: toast the sesame seeds in a dry pan, stirring constantly so they don't burn — just until lightly golden. Tip them into a blender, add the olive oil, and blend until smooth.
Step 4:

Now for the main event: put the chickpeas in the blender and add the garlic, lemon juice, soy sauce, salt, pepper, and tahini. Blend it all, adding the cooking liquid until it reaches the consistency you want. Divide the finished hummus base into 4 portions and move on to coloring it.
Step 5:

For green: blend 1 portion of the hummus with the parsley leaves. Add salt if needed.
Step 6:

For red: blend another portion with the chopped red bell pepper and the smoked paprika. Taste and adjust the seasoning.
Step 7:

For yellow: blend another portion with the turmeric. Leave the last portion its original color.
Step 8:

Spoon your colorful, delicious hummus into prepared jars in layers, pressing gently so there are no air pockets.
Step 9:

I ended up with four 200 ml jars. Refrigerate for a few hours. Hummus isn't just a great snack on its own — it's also a handy ingredient in other dishes. Enjoy this taste of autumn!