WILD GARLIC HUMMUS
225 g chickpeas [cooked]
50 g wild garlic
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tahini
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
_ wash wild garlic and pad dry
_ chop into rough pieces
_ drain and wash chickpeas
_ add all ingredients to a blender and puree into a smooth paste
_ serve drizzled with additional olive oil
Bärlauchhummus
225 g Kichererbsen [gekocht]
50 g Bärlauch
1 1/2 Esslöffel Zitronensaft
2 Esslöffel Olivenöl
2 Esslöffel Tahin
1 Teelöffel Kreuzkümmel
1/4 Teelöffel Salz
1/4 Teelöffel schwarzer Pfeffer
