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Print Recipe
Pate Hummus Recipe
I tried it for the first time in an Arabic restaurant. Since he did not find peace until I teach myself to cook. Interesting taste, like both adults and children. And besides - also very useful-solid vegetable protein! Feel free to cook and spread on bread.
Instructions
  1. Chickpeas soak in cold water and leave to infuse for a long time (preferably at night). Pour the water, fill with fresh water and put to cook until ready. During the boiling process, constantly add water to not boil away. When cooked, at the bottom of the pan should remain about 2 cm of water.
    Chickpeas soak in cold water and leave to infuse for a long time (preferably at night).
Pour the water, fill with fresh water and put to cook until ready. During the boiling process, constantly add water to not boil away.
When cooked, at the bottom of the pan should remain about 2 cm of water.
  2. In the electric grinder, add the cooked chickpeas (still warm) together with the remains of water,purified garlic, lemon juice, olive and sesame oil, grated coriander and grind until a solid paste is formed. Salt to taste. If the mass is too thick and it will be bad to grind, add more olive oil or water - should not remain lumps. Can be whipped in a blender. Ready hummus put in a container and put in refrigerator to cool. Bon appetit!
    In the electric grinder, add the cooked chickpeas (still warm) together with the remains of water,purified garlic, lemon juice, olive and sesame oil, grated coriander and grind until a solid paste is formed. Salt to taste.
If the mass is too thick and it will be bad to grind, add more olive oil or water - should not remain lumps.
Can be whipped in a blender. Ready hummus put in a container and put in refrigerator to cool.
Bon appetit!

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