Hummus with crispy salad
Very good and fresh accessory to the barbecue food, which is easy to make and suitable for both meat, fish and veggies.
Find out
Stick Mixer / Blender
Approach
Pour the water off the chickpeas and take half together with garlic, olive oil and a little water (for things to go around) in a bowl - and mix with a hand mixer to a fine puree.
Season with salt and pepper. Place a ring on a platter. Sprinkle with a little cayenne pepper.
Mix the rest of the chickpeas with diced avocado and tomatoes, finely chopped chili (without seeds) and red onion and coarsely chopped parsley. Turn in freshly squeezed lemon, olive oil, salt and pepper. Place the salad in the middle of the chickpea puree. Divide the pomegranate in half and poop with a spoon on the peel, so that the seeds are sprinkled over the salad.
Ingredients
KIKERTPURÉ
1⁄2 kg chickpeas on glass (ready cooked, pour off water and rinse)
3 cloves garlic
1⁄2 dl olive oil
1 teaspoon cayenne pepper
SALAD:
1 red chili
1 red onion
3 tomatoes
2 avocados
1 bunch parsley
1 lemon
4 tablespoons olive oil
1 pomegranate
Hummus with crispy salad
Very good and fresh accessory to the barbecue food, which is easy to make and suitable for both meat, fish and veggies.
Find out
Stick Mixer / Blender
Ingredients
KIKERTPURÉ
1⁄2 kg chickpeas on glass (ready cooked, pour off water and rinse)
3 cloves garlic
1⁄2 dl olive oil
1 teaspoon cayenne pepper
SALAD:
1 red chili
1 red onion
3 tomatoes
2 avocados
1 bunch parsley
1 lemon
4 tablespoons olive oil
1 pomegranate
Approach
Pour the water off the chickpeas and take half together with garlic, olive oil and a little water (for things to go around) in a bowl - and mix with a hand mixer to a fine puree.
Season with salt and pepper. Place a ring on a platter. Sprinkle with a little cayenne pepper.
Mix the rest of the chickpeas with diced avocado and tomatoes, finely chopped chili (without seeds) and red onion and coarsely chopped parsley. Turn in freshly squeezed lemon, olive oil, salt and pepper. Place the salad in the middle of the chickpea puree. Divide the pomegranate in half and poop with a spoon on the peel, so that the seeds are sprinkled over the salad.
