Hummus with Vinaigrette Sauce
Appetizers • Kazakhstani
Description
This recipe was shared by Chef John Smith from a popular American restaurant.
Ingredients
- Chickpea 5 oz
- Onion 1 head
- Black Cumin (Cumin) 0 oz
- Tahini 0 oz
- Garlic 1 clove
- Vegetable Oil 0 fl oz
- Sweet Pepper 10 oz
- Honey 0 oz
- Champagne Vinegar to taste
- Soy Sauce 0 fl oz
- Balsamic Vinegar 0 fl oz
- Broccoli 5 oz
- Courgette 5 oz
- Asparagus 0 oz
- Chicken Broth 0 fl oz
- Green Peas 0 oz
- Mint 8 pieces
- Quinoa 5 oz
- Chervil 0 oz
Step-by-Step Guide
Step 1
Prepare the chickpeas: rinse the grains, then cover them with water and soak for 12 hours. After that, place the beans in a pot, add water in a 1:4 ratio, and include a whole onion. Cook for about 40 minutes. At the end of cooking, remove the onion from the chickpeas.
Step 2
Spray the bell pepper with olive oil and roast it in the oven at 390°F for 30 minutes. Peel the skin off the pepper.
Step 3
Blend the cooked chickpeas in a Thermomix with bell pepper, cumin, tahini, garlic, and vegetable oil, adding a little water, and season with salt and pepper. If the mixture is too thick, add more water. Chill the finished hummus.
Step 4
Prepare the vinaigrette with honey and soy sauce: in a bowl, mix honey, soy sauce, and vegetable oil, adding a splash of wine vinegar and balsamic vinegar.
Step 5
Separate the florets from the broccoli. Peel the asparagus, season with salt and pepper, vacuum seal, and cook for 15 minutes at 165°F. Afterward, chop finely. Slice the zucchini into rounds and then cut the rounds in half.
Step 6
Prepare the quinoa: place the quinoa in a saucepan, add water in a 1:2 ratio, bring to a boil, then reduce the heat and simmer for 15-18 minutes.
Step 7
Pour vegetable oil into the skillet, sauté the broccoli florets, zucchini, and asparagus, then add broth, quinoa, mint, and peas. Dress with vinaigrette, add more mint, and season with salt and pepper.
Step 8
Spread the hummus on a plate and top it with vegetables.
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