Hummus

das berühmte Grundrezept

Yields1 Serving
 1 cup dry chickpeas - 2 cups soaked
 ¼ cup Tahini paste
 ½ tsp Salz
 1 Lemon
 ¼ tsp baking powder
 water as needed
1

wash the chickpeas, place in a pot, and cover double their size with water.
let soak overnight.

2

add more water if the chickpeas are not submerged.
mix in the baking powder and cook on medium heat for 2 hours.
try not to remove the foam the accumulates on the surface, as it will help to fully cook the chickpeas.
you should end up with a chickpeas "stew", set aside to cool.

3

in a mixer. add the chickpeas with its cooking water, add tahini, salt, squeeze lemon juice in and mix to a fine texture,
adjust the texture by adding more water if needed.

4

you can eat it warm or refrigerate in a contain box for up to 3 days.

Ingredients

 1 cup dry chickpeas - 2 cups soaked
 ¼ cup Tahini paste
 ½ tsp Salz
 1 Lemon
 ¼ tsp baking powder
 water as needed

Directions

1

wash the chickpeas, place in a pot, and cover double their size with water.
let soak overnight.

2

add more water if the chickpeas are not submerged.
mix in the baking powder and cook on medium heat for 2 hours.
try not to remove the foam the accumulates on the surface, as it will help to fully cook the chickpeas.
you should end up with a chickpeas "stew", set aside to cool.

3

in a mixer. add the chickpeas with its cooking water, add tahini, salt, squeeze lemon juice in and mix to a fine texture,
adjust the texture by adding more water if needed.

4

you can eat it warm or refrigerate in a contain box for up to 3 days.

Hummus

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