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
Print Recipe
Pin Recipe Instructions
- Mix the tahini with the lemon juice, if the mixture becomes too firm, add a little water.
- Then add the yogurt, garlic, cumin and chopped salt lemon peel and puree again.
- Now add the drained chickpeas from a can and mix well.
- Heat the remaining chickpeas with the liquid and add the coriander.
- 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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