Bean hummus

6 servings
11 hours 15 min

Let's start by preparing the beans. To cook beans faster, pour boiling water over it overnight (so that the legumes cover the entire water). Drain the cold water in the morning and pour the beans again with boiling water already in the dish for further preparation (Kazan, saucepan), add soda at the tip of the knife. She will soften the coarse shell of legumes. Since boiling, cook the beans for 20 minutes, then remove from the heat and drain the water. While the beans cook, make the sesame paste: grind the sesame in a blender with 20ml of olive oil added. Place the beans in a saucepan again, add the bay leaves, salt and pour over the boiling water. Place on heat and cook for a further 30 minutes until cooked. Remove the fragrant bay leaves from the already finished beans and drain the water. Since next you will need to make a mash, leave a small amount of water in the beans (about 100ml). Place the legumes with the water in the blender bowl. Add the spices (dried garlic and greens), sesame paste and 20ml olive oil there. Start the mechanism and turn all the ingredients into mash, adding bean water as needed. Hummus is ready! Spread the dish into your favourite pials, garnish with fresh parsley and turmeric-mixed remaining olive oil. For the real atmosphere of the Middle East, serve hummus with a traditional tortilla - pita.