Hummus

For hummus, soak chickpeas overnight. Cook in the soaking water for about an hour. Strain and set aside some of the liquid.

Puree chickpeas with the tahini (sesame paste) and sliced garlic in a blender. Add the lemon juice and the liquid if necessary. Instead of the cooking water, you could use yogurt to thin it. The puree should get a creamy consistency. Salt. If necessary, season the hummus with cumin and pepper. Allow to infuse.

Preparation Tip:

With olive oil and parsley on top, hummus is served as an appetizer with pita bread or as a spread.

Related Recipes:

Soy Chicken in Paprika StyleFor the soy cutlets, it is best to soak the soy cutlets overnight in half a liter of vegetable soup. If... Broccoli and Feta Cheese MousseFor the Broccoli and Sheep Cheese Mousse, line a 250 ml terrine dish with plastic wrap. Divide broccoli and... Leg Meat Ravioli with Bell Pepper Cream and FennelFor the dough, knead all ingredients well until a smooth dough is formed. Cover and let rest in the... Miso Soup with Vegetables and ShrimpFor the miso soup, mix the miso with some vegetable soup until smooth and set the mixed paste aside. Bring the... Broccoli Noodles with Pork TenderloinFor the broccoli noodles with pork tenderloin, first clean the broccoli, wash and divide into florets. Clean... Paella ViCut sausage into slices and cut off pork. Peel skin from chicken and cut meat into small pieces. Cut garlic... Caramelized Melanzani with Tortilla ChipsFor caramelized melanzani with tortilla chips, first wash melanzani and cut into cubes. Slowly fry onions in... Saddle of Veal with Hokkaido & Poppy NoodlesFor the Saddle of Veal with Hokkaido & Poppy Noodles, first sauté the garlic clove and pecans with olive... Pear Cake in GlassCover the raisins with pear brandy (or rum) and soak them. This can be done the day before so that they soak... Veal Tongue Salad with BeansFor the broth, coarsely dice the vegetables and boil them together with the aromatics in salted water. Put in...