HUMMUS & ANATOLIAN LANDSCAPE

HUMMUS

• 300 gr Cooked Chickpeas (check the recipe below)
• 75 ml Double Roasted Tahini
• 69 ml Lemon Juice
• 1,2 gr Ground Cumin
• 1,2 gr Sweet Red Paprika
• 0,6 gr Black pepper
• 1,2 gr Garlic Puree
• 3 gr Salt
• 30 ml- 4 ice cubes

Method –
• Use a powerful robot like Thermomix or Robot Coupe.
• Take all chickpeas and liquid ingredients to Thermomix. Add rest of the ingredients and mix until you reach a smooth texture. Make sure the mixture is not over heated.

COOKED CHICKPEAS

• 150 gr Chickpea (wait overnight in water)
• 300 ml Water
• 1,2 gr Baking Soda

Method –
• Sieve the chickpeas and boil them until soft. Add the baking soda after water starts to boil. (Baking Soda will help skin to come out easily.)

Note – Chickpeas will soak and double their amount.

• Dry Porcini Mushroom
• Dry Tarragon
• Dry Mint

– Ground in spice grinder.

• Dried Peas
• Dried Fresh Tarragon
• Dried Beetroot
• Dried Purple Cabbage
• Dried Parsley
• Cumin
• Turmeric

– Blanch 30 second in boiling water, dry in dehydrator then ground in grinder.

CUBED BEETROOT

• 75 gr beetroot

Method –

• Wrap beetroot in aluminum foil with salt, pepper and olive oil cook for 40 mins at 200 degrees. Slice and dice in same cubes.

PLATE

• Hummus
• Powders
• 5 cubes of oven baked beetroots
• 5 leaves of Curly Parsley
• 5 piece of Dill
• 5 piece of Parsley
• 3 small piece of thinly slice sourdough bread
• 1 sunny-side up Quail Egg