Mamirah`s Hummus, Israeli / Austrian Inspired
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dip:
- 250 g chickpeas, cooked (possibly a little cookin liquid)
- 1 lemon (s), juice it
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon pumpkin seed oil, Styrian
- salt and pepper
- 1 pinch (s) sugar
- Cayenne pepper
Also:
- Flatbread (s)
- Tomatoes)
- Bell pepper (s), red and green
Print Recipe
Pin Recipe Instructions
- Put the chickpeas together with the remaining ingredients in a mixer / blender and mix to a thick, creamy mass. If the mass becomes too thick, either add a little cooking liquid or a little more of the specified oil.
- Be careful not to take too much of the pumpkin seed oil, otherwise the taste could become too nutty.
- We like to eat this crispy dish on Shabbat evening, together with freshly baked flatbread and eighthed tomatoes, red and green pepper strips.
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