Humus a'la YndigeYrsa

Name: Humus a'la YndigeYrsa
Yield: 6
Ingredients: ½ tsp Chili flakes; ½ tsp Korriander; ½ tsp Cumin seeds; 1 tbsp Oil from the sundried tomatoes; 1 tsp Salt; 2 tbsp Lemon juice; 2 clove Garlic; 2 tbsp Boil-water from the chickpeas; 2 Soltrørrede tomatoes; 3 tbsp Cheasy cream 6%; 3 tbsp Sesame seeds; 400 ml Cooked chickpeas

Various

Cook time: 0 min.
Servings: 6

Ingredients for Humus a'la YndigeYrsa

½	tsp	Chili flakes
½	tsp	Korriander
½	tsp	Cumin seeds
1	tbsp	Oil from the sundried tomatoes
1	tsp	Salt
2	tbsp	Lemon juice
2	clove	Garlic
2	tbsp	Boil-water from the chickpeas
2		Soltrørrede tomatoes
3	tbsp	Cheasy cream 6%
3	tbsp	Sesame seeds
400	ml	Cooked chickpeas

Instructions for Humus a'la YndigeYrsa

To prepare the Humus a'la YndigeYrsa recipe, please follow these instructions:

When making humus, the easiest shortcut is chickpeas on canned. But I thought the dried ones are the best, even though the preparation is getting longer.

Put the dried chickpeas in soft water for 24 hours.

Pour the water and cook the chickpeas in unsalted water for approx. 1 hour.

The chickpeas can then be frozen in suitable portions, so you always have chickpeas ready if you suddenly want to make humus. Remember to store some of the water from boiling.

Run all the ingredients together in a minihakker (or use a rod blender) Humussen must have a smooth and lime consistency. Use if necessary. Some of the boiling water, if humus is too heavy.

Serving suggestions:
Servers for raw vegetable bars.
For good bread. Or as an option for hot dishes.

Humus a'la YndigeYrsa

Ingredients for Humus a'la YndigeYrsa

Instructions for Humus a'la YndigeYrsa

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