Green buckwheat hummus

Photo by Bakd&Raw by Karolin Baitinger on Unsplash

250 g green buckwheat
4 cloves of garlic
1 tsp tahini pastes

1 lemon peel
1/4 lemon juice
2 tbsp. extra virgin olive oil
1/2 bunch parsley and tarragon
150 ml vegetable broth
a handful of green pitted olives
freshly ground black pepper
For submission:
dark whole-grain bread

  1. Pour the buckwheat with cold water in a 1: 2 ratio, bring to a boil and cook for a couple of minutes longer than indicated on the package (approximately 18–20 minutes) to boil the buckwheat.
  2. Transfer the cereal into the mixer bowl, add garlic, tahini, lemon zest and lemon juice, coarsely chopped greens, butter, and a quarter of the broth. Crush until smooth, salt and pepper, and add a little more broth.
  3. Pour broth, stirring, so that the mixture will get the consistency of the paste. At the very end, add the chopped olives and mix. Serve the hummus on grain bread with dried tomatoes.

1 thought on “Green buckwheat hummus”

  1. Pingback: Hummus for healthy diet: low-calorie diet recipes - For Health

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