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Cremiger Bärlauch-Hummus mit knusprig gerösteten Fladenbrot Sticks (17)

Creamy wild garlic hummus with crispy toasted pita sticks

A quick and easy recipe for a creamy wild garlic hummus with crispy toasted faldenbrot sticks.

Gericht After Work Cooking, easy recipe, Glutenfree, Mezze, Quick & Easy, vegan, vegetarian
Länder & Regionen Cross Kitchen, Fusion Food, Levante
Keyword Creamy wild garlic hummus with crispy toasted pita sticks.
Vorbereitungszeit 10 Minuten
Zubereitungszeit 15 Minuten
Portionen 8 Personen
Autor Labsalliebe

Zutaten

INGREDIENTS WILD GARLIC HUMMUS

  • 500 g chickpeas  
  • 1 bunch wild garlic finely chopped
  • 3 tbsp tahini (sesame paste)
  • 2 lemons juice and zest
  • 1/2 tsp cumin
  • 1 tsp salt
  • 3 ice cubes
  • Olive oil to drizzle

INGREDIENTS TOASTED PITA STICKS

  • 4 Arabic breads 
  • 1 lemon grated
  • Chili flakes
  • salt flakes
  • 4 tbsp olive oil

Anleitungen

Preparation Wild Garlic Hummus

  1. Roast the cumin in a pan without oil and grind in a mortar.

  2. Grate the peels of the lemons with a grater*, set aside and squeeze the lemons.

  3. Drain chickpeas in a colander and rinse with clean water. Set aside some chickpeas for decoration and blend all ingredients except olive oil in a blender*.

  4. Add ice cubes one at a time. 

  5. Place wild garlic hummus in a bowl, with the back of a spoon draw circles in the hummus and drizzle with olive oil.

  6. Garnish with chickpeas and lemon zest. 

PREPARATION TOASTED PITA STICKS 

  1. Preheat oven to 220°.

  2. Cut the Arabic bread in half and cut into strips. 

  3. Mix well olive oil, salt, chili flakes and grated lemon. Brush on the bread strips. 

  4. Place on a baking sheet lined with parchment paper and bake in the oven for 12 -15 minutes until crispy. Keep an eye on it so you will do not burn the bread strips.