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Hummus mit Joghurt

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.

Hummus with yogurt – homemade!

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)

800 g of chickpeas (from the jar or tin)
drain in a colander, put some chickpeas aside as a decoration, puree the rest with a blender
50 g Tahin (sesame paste)
200 g (Greek) yogurt
50 ml of lemon juice
salt
add and process to a smooth paste
2-3 tomatoes
quarter, core, dice small, dab with kitchen paper or drain in a sieve
½ bunch of smooth parsley
chop
2-3 garlic cloves
chop very finely
mix the tomatoes, parsley and garlic into the chickpea puree and place in a bowl
1-2 TS olive oil
drizzle over the chickpea paste, decorate with chickpeas and parsley

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