Hummus with Peas and Roasted Bell Peppers
Appetizers | Kazakhstani cuisine
⏳ Time
45 minutes + 12 hours
🥕 Ingredients
24
🍽️ Servings
8
Description
Bell peppers are an important ingredient in this hummus. In the recipe, the hummus is served with roasted vegetables, but enjoying it simply with a piece of bread is also a great joy. Recipe by John Smith, chef of a popular American restaurant.
Ingredients
- Chickpea - 19.4 oz
- Activated Baking Soda - 0.2 oz
- Water - 71 fl oz
- Onion - 7.1 oz
- Black Cumin (Cumin) - 0.7 oz
- Tahini - 7.1 oz
- Garlic - 0.6 oz
- Sweet Pepper - 21.2 oz
- Honey - 4.4 oz
- Soy Sauce - 0 fl oz
- Broccoli - 25 pieces
- Courgette - 0.9 oz
- Asparagus - 0.5 oz
- Chicken Broth - 0 fl oz
- Green Peas - 0.4 oz
- Mint - 2 pieces
- Quinoa - 0.7 oz
- Chervil - 0.1 oz
- Champagne Vinegar - 1 fl oz
- Balsamic Vinegar - 0 fl oz
- Vegetable Oil - 17 fl oz
- Olive Oil - 0 fl oz
- Ground Black Pepper - 0.1 oz
- Salt - 0.9 oz
Step by Step guide
Step 1
Soak the chickpeas in water with baking soda for 12 hours. Rinse and cook them until tender in 2 liters of water along with an onion. Remove the onion at the end of cooking.
Step 2
Drizzle the bell pepper with olive oil and roast it in the oven. Peel off the skin from the pepper.
Step 3
Blend the cooked chickpeas, tahini, garlic, roasted peppers, water, and olive oil in a mixer. If the mixture is too thick, add the juice from the roasted peppers. Chill the prepared hummus.
Step 4
Prepare the vinaigrette with honey and soy sauce. Thoroughly mix together honey, soy sauce, 0.5 liters of vegetable oil, white wine vinegar, and balsamic vinegar.
Step 5
Prepare the asparagus: peel it, season with salt, sprinkle with pepper, vacuum seal it, and cook for 15 minutes at a temperature of 163°F.
Step 6
Sauté the broccoli florets, zucchini, and asparagus in vegetable oil. Add broth, quinoa, and peas. Dress with vinaigrette, mint, salt, and pepper.
Step 7
Place the vegetables on top of the hummus.
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