Golden Autumn Hummus

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients

2. Step 2:

   

   Chickpeas need to be washed and soaked in plenty of water for 10-12 hours (preferably overnight). Drain the water, pour the chickpeas with clean cold water in a volume of 1:5 and cook for 10 minutes on medium heat, then on low heat until ready 1-1.5 hours (depending on the chickpeas). It is better to salt at the end of cooking. Drain the broth in a separate bowl, cool the chickpeas. If desired, the swollen chickpeas can be peeled from the husk, then the hummus will turn out homogeneous and more tender.

3. Step 3:

   

   Cooking tahini paste: dry sesame seeds in a dry pan, stirring constantly, make sure that they do not burn, light golden is enough. Pour into a blender, add olive oil and grind until smooth.

4. Step 4:

   

   Go to the most important thing: pour chickpeas into the blender, add garlic, lemon juice, soy sauce, salt, pepper, tahini. Mix everything, adding the broth to the desired density. We divide the finished pate into 4 parts and proceed to coloring.

5. Step 5:

   

   For the green color: in a blender, mix 1 part of the pate and parsley leaves. If necessary, add salt.

7. Step 6:

   

   For red: in a blender, mix another 1 part of the pate, chopped red bell pepper and smoked paprika. We're trying. We adjust the taste.

8. Step 7:

   

   For yellow: in a blender, mix another 1 part of the pate and turmeric. We leave the last part of the pate of the original color.

9. Step 8:

   

   In the prepared jars we spread our beauty and deliciousness in layers, slightly compacting so that there is no emptiness.

10. Step 9:

    

    I got 4 jars of 200 ml each. We put it in the refrigerator for a few hours. Hummus can be not only an independent snack, but also one of the ingredients of your dishes. Have a nice autumn appetite!