Hummus with yogurt – homemade!
May 18th, 2019 | side dishes
Hummus is one of the tastiest and healthiest dips I can imagine. Perfect on the BBQ buffet, but also great for your veggie day with a colorful salad and flatbread. How to make the delicious oriental cream of chickpeas and sesame, I tell you in my today’s post.
If you want to do the hummus from scratch, I’m afraid it takes you a little time. You must soak the chickpeas in water at least overnight and cook them the next day in fresh water for about two hours. With a soaking time of 24 hours, the cooking time is reduced to about one hour. From my point of view, there is nothing wrong with using chickpeas from canning or glass. Then the hummus is ready in no time.
And now the best hummus recipe ever:
Hummus with yogurt
(serves 4)
Tags: Leave me a message
Red cabbage as a winter stock
Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.
read more
Vanilla hollandaise with asparagus
At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.
read more
Hamburg Franzbrötchen
Hamburg without Franzbrötchen? Unthinkable! 1,000 secret recipes and each tastes a little different. But they all taste like Hamburg. Shore leave without Franzbrötchen is no shoreleave. For those who do not have Hamburg in their schedules, here you get the best Franzbrötchen recipe ever.
read more