This dish originally comes from the East, but we adapted the recipe to the Siberian seasonal cuisine. It turned out delicious and nutritious. Try it too, and share your impressions!
Green buckwheat – 250 g
Garlic – 4 cloves
Tahini (sesame paste) – 1 tsp
¼ lemon juice
Olive oil – 2 tbsp.
Fresh or frozen greens (parsley, tarragon, basil) – a bunch
Vegetable broth – 150 ml
A handful of pitted green olives
- Rinse the buckwheat, bring to a boil and cook a little longer than indicated on the package. Cool slightly.
- Put the boiled buckwheat, garlic, tahini, greens, lemon juice, oil and ½ part of the broth in a blender, mix until smooth. If the consistency is thick, add more broth until the consistency is pasty.
- Finely chop the olives, add to the hummus, season with pepper and mix.