Buckwheat Hummus
Appetizers • Argentinian
Description
Boiled buckwheat has a texture somewhat similar to peas, so turning it into hummus is a great idea. You only need to add a little tahini to this hummus, just enough to highlight the nutty notes of the grain without any bitter aftertaste. However, to elevate the buckwheat hummus, you'll need quite a few ingredients—here, the flavor agents are spicy pepper sauce, olives, and smoked suluguni cheese. The result is a hummus with both Russian and a hint of Georgian flair.
Ingredients
- Buckwheat Groats 15 oz
- Chicken Broth 10 fl oz
- Meyer Lemon Juice 0 fl oz
- Garlic 0 oz
- Smoked salt 0 oz
- Tahini 5 oz
- Olive Oil 5 fl oz
- Ocean salt 0 oz
- TABASCO® 0 fl oz
- Sun-Dried Tomatoes 5 oz
- Spanish onions 0 oz
- Toasted Sesame 0 oz
- Chopped Sage Leaves 5 oz
- Ground Black Pepper 0 oz
- Cucumbers 0 oz
- Celery stalk 0 oz
- Suluguni Cheese 0 oz
- Borodinsky Bread 5 oz
- Citrus Zest Mix 0 oz
- Safflower Oil 10 fl oz
- Pitted olives 5 oz
Step-by-Step Guide
Step 1
Cook the buckwheat until fully cooked. Blend 370 grams of hot cooked buckwheat in a Thermomix with vegetable broth, lemon juice, garlic, smoked paprika, tahini, 100 ml of olive oil, 5 grams of salt, and Tabasco sauce. Set the finished hummus aside to cool completely.
Step 2
Prepare a salsa made from sun-dried tomatoes: finely chop the sun-dried tomatoes and onion. Mix with toasted pine nuts, 5 grams of chopped parsley, olive oil from the sun-dried tomatoes, 2 grams of salt, and black ground pepper.
Step 3
Prepare green parsley oil: Blend 200 g of parsley leaves with 50 ml of sunflower oil and 50 ml of olive oil in a Thermomix at 175°F for 10 minutes, then strain through cheesecloth.
Step 4
Prepare buckwheat popcorn: Dry 100 grams of cooked buckwheat until completely dry, then fry it in 200 ml of sunflower oil.
Step 5
Prepare chips from Borodinsky bread: slice the Borodinsky bread crosswise into wedges, cut them in half to form triangles, lightly salt them, drizzle with olive oil, and dry them in the oven at 140°F until completely crisp.
Step 6
Olive powder: dry the olives naturally, then blend them until they reach a powdered consistency.
Step 7
From 110 grams of hummus, shape three dumplings. Place them on a plate. Next to them, add 30 grams of sun-dried tomato salsa. Slice cucumbers and celery into thin wedges, drizzle with olive oil, and sprinkle with salt. Roll the cucumber and celery slices into tubes and place them in the space between the hummus. Top with grated suluguni cheese. Insert chips made from Borodinsky bread into the hummus dumplings in a random arrangement, then sprinkle with 40 grams of buckwheat popcorn and olive powder, and drizzle with green oil. Garnish with lemon zest and microgreens.
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