Buckwheat Blinis with Spirulina Hummus

Ingredients

• 0.5 cube Yeast
• 0.5 tsp honey
• 200 ml milk (3.5% fat) (lukewarm)
• 3 eggs
• 30 g liquid butter
• Salt
• 125 g spelt whole‑grain flour
• 125 g buckwheat flour
• 3 tbsp olive oil
• 200 g canned chickpeas (drained weight)
• 2 Garlic cloves
• 4 sprigs Parsley
• 2 tsp spirulina powder
• 30 g tahini (2 tbsp; sesame paste)
• 2 tbsp lemon juice
• Pepper
• 1 pinch ground cumin
• 1 pinch cayenne pepper
• 10 g sesame seeds (1 tbsp)

Instructions

1. 1.

   For the blinis, crumble yeast and dissolve in honey with milk. Separate eggs (reserve one yolk for another use). Whisk two yolks with the milk. Mix liquid butter, salt, yeast‑egg‑milk mixture, and flours thoroughly. Add enough water until a thick batter forms. Let the batter rise for 1 hour.

2. 2.

   Meanwhile, rinse chickpeas in a sieve and drain. Peel garlic and chop roughly. Wash parsley, pat dry, set aside a few leaves for garnish; finely chop remaining leaves.

3. 3.

   Blend chickpeas with 3–4 tbsp water, garlic, and parsley until smooth. Stir in spirulina powder, tahini, lemon juice, and 1 tbsp olive oil, whisking to a creamy consistency; add cold water if needed. Season hummus with salt, pepper, cumin, and cayenne. Chill.

4. 4.

   Beat egg whites with a pinch of salt until stiff peaks form. Fold batter through the whipped whites. Bake blinis in portions—about 12 total—using 1 tsp oil per pan. Drop 3–4 spoonfuls of batter into a hot skillet; cook each side for about 3–4 minutes until golden brown. Use remaining batter similarly.

5. 5.

   Spread hummus onto each blini, sprinkle with sesame seeds, and garnish with reserved parsley leaves.