Hummus with walnuts and herbs

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Ingredients for the recipe (for 4 people)

  • 70 g walnut kernels
  • 1 clove of garlic
  • 400 g chickpeas (tin)
  • 2 tablespoons of Tahina (sesame paste from the glass)
  • 2 tablespoons of orange juice
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil
  • 1 to 2 tablespoons of walnut oil
  • 1/2 handful of herbs (for example, plain parsley, mint, chervil, coriander)
  • Salt, pepper from the mill

Preparation (preparation / preparation time: about 30 minutes)

1. Preheat the oven to 180° C top and bottom heat.
2. Place walnuts on a baking tray and roast in the oven for 8 to 10 minutes. Peel and quarter the garlic. Remove the walnuts, allow to cool, chop or quarter, and set aside half.
3. Drain the chickpeas into a sieve, rinse off cold and drain.
4. Puree the chickpeas with the garlic and the remaining walnuts with the hand blender. Add Tahina, orange juice, cumin, 2 tablespoons of olive oil and walnut oil and stir until creamy. If necessary, add some orange juice or cold water.
5. Rinse the herbs and shake dry. Set some stems and leaves aside for the garnish, pluck the remaining leaves and chop finely.
6. Mix the herbs and half of the remaining walnuts and season the hummus with salt and pepper. Season hummus, fill in small bowls, sprinkle with remaining nuts, drizzle with the remaining olive oil and garnish with herbs.

Chickpeas - rich in vitamins B and C

Chickpeas Cicer arietinum

Chickpeas ripen in late summer. In the short pods stuck one to two seeds

Chickpeas (Cicer arietinum) were formerly grown in southern Germany earlier. Because the pods mature only in warm summers, one sows the one-year, one meter high plants today only as green manure. For stews or vegetable curry you take bought chickpeas. The thick seeds are also great for germination! The seedlings taste nutty-sweet and contain more vitamins than cooked or nibbled kernels.

Video Board: Zesty Walnut Hummus.

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