? r?) Hummus with roasted garlic and homemade Tahina paste.
My colleague, an enthusiastic fan of England, also regularly brings hummus along with Lemon Curd from the island. I just do not get warm with the packaged chiller stuff, though I really like chickpeas!
That's why I had to run it myself and provided a delicious tuftpot here.
That's special This hummus is that the Tahina paste is touched itself and that the garlic is mixed in abundantly and especially in the roasted state.
This gives a delicious, very own taste!
For those who are too hassle to soak and cook the dry chickpeas, or who just want to spontaneously prepare hummus, I can recommend the organic chickpeas from Alnatura, then just use a 200g Aptropfgewicht jar.
250 g of dried chickpeas
50 g of sesame
good cold-pressed olive oil
1 nice big tuber (!) garlic
lemon juice of 1/2 squeezed lemon
some sprigs of smooth parsley, chopped
to taste: sumac or roasted paprika powder for garnish
The chickpeas with about Pour 1 liter of water in a saucepan and let it soak unsalted overnight.
The next day, drain the water and bring the chickpeas to a boil in fresh water and cook until soft, which takes about an hour. Then drain, collect some of the cooking water and then let it cool.
Fry the sesame in a non-fat pan until it smells.If it is too thick, add some of the cooking water or some olive oil and stir in.
Place hummus in a bowl, drizzle with olive oil and sprinkle with chopped parsley and sumac or paprika to taste.
Hummus lingers in the fridge for a few days and tastes particularly good if it's pulled through one day.
Those who like it extra garlic-heavy can heat the cut-off tuber top in the olive oil and well let it pass through and then add this garlic oil to the mixture.