Lebanese hummus with spicy chicken hearts
Description
The recipe won't take much time. Hummus is a Middle Eastern classic. Nutritious, filling, and yet light, hummus pairs perfectly with many ingredients. It is served with vegetables (such as eggplants), with fish and seafood, especially shrimp, as well as with mushrooms and minced meat. It's also used as a filling for pita bread and shawarmas. Hummus with chicken hearts is one of the most popular recipes. Serve hot.
Instructions
- 1
Step 1
Soak the chickpeas in cold water overnight. Then drain the water and cook the chickpeas in fresh water over low heat until tender. Do not salt the water! Drain the cooked chickpeas in a colander, reserving one cup of the cooking liquid.
- 2
Step 2
Rinse the chicken hearts, trim off excess fat, and marinate in a mixture of finely chopped tomatoes, salt, and spices. Refrigerate for a couple of hours.
- 3
Step 3
Grind boiled chickpeas in a blender into a uniform crumb. Add tahini and squeeze in juice from half a lemon. Season with salt to taste and blend into a smooth paste, gradually adding chickpea cooking liquid.
- 4
Step 4
The consistency should be about like sour cream, although I prefer it slightly thicker.
- 5
Step 5
Heat a skillet well with a spoonful of oil and sauté the hearts until lightly browned, adding chopped garlic and fresh chili. Pour in the remaining marinade and simmer until cooked through. Remove from heat, drizzle with pomegranate juice, sprinkle with chopped cilantro, and mix well.
- 6
Step 6
When serving, place the hummus on a plate, top with the hearts, and generously sprinkle with pomegranate seeds and pine nuts.