Hummus with Yogurt and Salted Lemon

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ can chickpeas, approx. 400 g each
  • 5 tablespoon tahini
  • 1 lemon (s), juice it
  • 4 tablespoon yogurt, Greek
  • 1 small clove (s) garlic, chopped
  • 1 pinch cumin
  • 1 pinch coriander powder
  • 0.25 ¼ salt lemon (s), peel it
  • Pomegranate seeds
  • olive oil
Hummus with Yogurt and Salted Lemon
Hummus with Yogurt and Salted Lemon

Instructions

  1. Mix the tahini with the lemon juice, if the mixture becomes too firm, add a little water.
  2. Then add the yogurt, garlic, cumin and chopped salt lemon peel and puree again.
  3. Now add the drained chickpeas from a can and mix well.
  4. Heat the remaining chickpeas with the liquid and add the coriander.
  5. Now arrange the hummus in a ring on your plate, put the warm chickpeas in the middle and garnish everything with pomegranate seeds and olive oil.

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