Beirut-Style Hummus with Tomatoes
Breakfasts • Arabian
Description
A classic basic hummus topped with cherry tomatoes before serving. We recommend closely examining all the tomatoes available in your stores and choosing the sweetest ones, as they are the best fit for this dish. Recipe from a popular American restaurant.
Ingredients
- Toasted Sesame 0 fl oz
- Chickpea 0 oz
- Meyer Lemon Juice 0 fl oz
- Garlic 0 oz
- Olive Oil 0 fl oz
- Salt 0 oz
- Marinated cherries 0 oz
- Paprika 0 oz
- Black Cumin (Cumin) 0 oz
- Parsley 0 oz
Step-by-Step Guide
Step 1
Soak the chickpeas in plenty of cold water and let them sit overnight.
Step 2
In the morning, drain the water, rinse the chickpeas, and cover them with fresh water.
Step 3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely tender (about 30–40 minutes).
Step 4
Drain the water and transfer the chickpeas to a colander.
Step 5
Place the cooked chickpeas and tahini in a blender bowl, add salt, garlic, lemon juice, and 15 ml of cold water — blend until smooth and creamy.
Step 6
Transfer the prepared hummus to a plate, drizzle with olive oil, garnish with cherry tomato halves and parsley, and sprinkle with spices.
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