Hummus with vegetable salad
Salads
- 250 g chickpeas
- 1/4 onion
- 1 small carrot
- 1 tsp coriander seed
- 1/2 tsp ground zira (cumin)
- 1 small bunch of cilantro
- 4 tbsp. l. fragrant sesame oil
- salt
- 500 g sweet tomatoes
- 2 celery stalks
- 1 red onion
- 4 tbsp. l. olive oil
- salt pepper
- Georgian lavash
- 4-5 celery stalks
- 2 carrots
Recipe for hummus with vegetable salad
1. Soak chickpeas in cold water for 20-25 minutes. Then change the water, add the peeled quarter of the onion, chopped carrots to the chickpeas and set to boil over medium heat. Boil chickpeas for 40-50 minutes until tender.
2. Meanwhile, in a dry frying pan, toast the coriander seeds for 3-4 minutes, stirring occasionally. Add zira (cumin) and remove spices from heat.
3. Drain the water after the chickpeas and save. Put the chickpeas in a blender bowl, add spices, cilantro, sesame oil, salt and half the water in which the chickpeas were boiled. Grind. If the mass is too thick, add more water from the chickpeas. Set aside the resulting hummus.
4. Prepare the salad. Cut the tomatoes into small slices or slices, also cut the celery stalks. Cut the red onion into strips. Mix all the vegetables, salt, pepper, season with olive oil.
5. Put the pita bread in an oven preheated to 180 C for 5-10 minutes so that it dries out a little. Cut celery and carrots into small sticks.
6. Serve hummus with vegetable salad, warm bread, carrots and celery.
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