Buckwheat Hummus with Lemon-Garlic Oil

Rinse the buckwheat thoroughly under cold water.

Bring 300 ml of water to a boil in a saucepan and add a pinch of salt.

Add the buckwheat, reduce the heat to low, cover with a lid, and cook for 15–20 minutes until completely tender.

Let it cool down to room temperature.

Heat 1 tbsp of olive oil in a small skillet.

Add the finely minced garlic and sauté for 1–2 minutes until golden (take care not to burn it!).

Remove from the heat and let it cool.

Place the cooked buckwheat, tahini, lemon juice, sautéed garlic with its oil, cumin, coriander, and salt into a blender cup.

Blend for 2–3 minutes, gradually adding water (1–2 tbsp at a time) until you reach a smooth, creamy consistency.