How to made: Humus

 HUMUS RECIPE

Materials:

• 2 and a half cups of boiled chickpeas,

• Half tea cup tahini,

•  2 lemon juice or 3 tablespoon lemon juice ready,

•  1 tea spoon salt,

•   2 cloves of garlic,

•  Half a teaspoon cumin.
•  Half a teaspoon of water                                                                                                   

• Peel the peeled boiled chick peas and put in the rondo. (I used the chickpeas I had previously boiled and frosted).

• Once Rondoda has crumbled, the lid opens.

• Add lemon juice, tahini, garlic rind, water, salt and cumin on it until it reaches the creamy consistency again.

• The prepared humus mixture is taken to the serving tray.

• 1 tablespoon of olive oil is sprinkled on top and red pepper is sprinkled with sumac.

• Prepared humus with parsley and pickles can be served at the service.

• Humus can be placed in a non-humidified container and stored in the refrigerator for 2 weeks.

• Note; I used the chickpeas I had previously boiled and put in the freezer. You can boil the chickpeas in large quantities and put the freezer, you can easily remove it when you want.

• You can adjust the amount of salt and lemon according to taste. If you want to get a more liquid humus, you can add to the amount of water.