Houmous

A classic of the aperitif. Recipe from the book I treat almost everything with the Mediterranean diet.

Germination time : about 3 days (until small germs appear)

Preparation time : 10 minutes

Cooking time : 15 minutes

Rest : 1 night

Ingredients for 4 to 6 people

200 g dry chickpeas
1 onion
2 tsp. to s. extra virgin olive oil
1 lemon juice and its pulp (to be adapted to your convenience)
1 garlic clove
½ tsp. to c. dried
½ tsp. to c. of dried turmeric
½ tsp. to c. of dry chives
½ tsp. to c. sweet paprika
¼ tsp. to c. salt

Preparation

Graddle the chickpeas, beforehand. In a skillet, sauté 5 minutes, over low heat and covered, 1 tsp. to s. olive oil with the onion cut into pieces, then continue cooking with the germinated chickpeas, turmeric, pepper, and a little water for 10 to 15 minutes. Let cool.

Then add the rest of the olive oil, lemon juice, grated garlic clove, cumin, chives, paprika, salt, and pepper. Mix the whole and let cool for ½ day.

Noticed

You can decorate your houmous with edible flowers, oilseeds such as gables, crushed almonds …