Place the chickpeas in food processor together with garlic, lemon juice, tahini, cumin powder, olive oil, salt. Once the chickpeas are ready, drain, rinse and leave them to cool down.
While you waiting for chickpeas to be cooked, roast the garlic, I do it on the pan, just on its own without oil until golden. Place them in saucepan and cover with cold water, add bicarbonate of soda.īring to a boil and let it simmer for about 30 minutes, until they break down (they become mushy). 3 PL tahini (najlepsi ked je krémový, nie moc tuhy).Mozete servirovat aj vo wrape s cerstvou zeleninkou, ako mrkva, salatove listy, paprika, salatova uhorka alebo ina zelenina. A este jeden tip, cesnak ked si opeciete, zrazu nebude mat taku silnu chut a tak budete citit aj ostatne ingrediencie. Jemnucku konzistenciu ziskate ak si ho povarite uplne do makka a s pridanim sody bikarbony. Tu je recept ako si ho pripravit aby bol chutny a zaroven aj jemnucky. Milujem, keď je kozistencia uplne krémová. Hummus som vyskúšala velakrat, velmi chutny v reštauráciách, aj zo supermarketov a tiez domaci. You can also serve in a wrap with some fresh veggies, like carrot, salad leaves, pepper, cucumber or other veggies.Įxistuje veľa spôsobov, ako si pripravit hummus. And one more tip, if you roast the garlic, it won't be so strong in the hummus and you will feel other ingredients in the hummus instead. The creaminess you will achieve from cooking the chickpeas until almost mushy and by adding the bicarbonate of soda. I tried hummus many times, really nice in restaurants, from supermarkets and homemade. There is many ways you can make the hummus.
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