Name: Hummus
Yield: 4
Cuisine: Lebanese
Ingredients: Chickpeas: 600 g; Sesame Seeds: 100 g; Water: 150 g; Lemon Juice: 1/2; Sesame Oil: 30 g; Sweet Paprika: 1 teaspoon; Garlic: 1 clove; Salt: to taste; Black Pepper: to taste; Parsley: 1 tuft

Features:

quodam culinae:

Lebanese

13
serves 4
easy

ingredientia

600 g fricti ciceris
precooked
100 g Sesamae semina
150 g aqua
hot
1/2 Lemon suci
30 g Sesamae oleum
1 teaspoon Dulce Paprika
1 caryophyllorum salisque allium
degustare salis
degustare Nigrum piperis
1 dei filias hominum Apium

directiones

Hodie nos mos take a trinus ut in Medio Oriente est inducere vos ad unum de optimis vegetarian mixturis notum ieiunium: hummus. Multa dici regionibus eius paternitas, hodie adhuc ignota originem, etiam tum inconperta. Hoc est signorum latissime disseminatorum illius ad seniorem, et Arabum terris in omni tempore parare over, gratias simplicitas, virtutis studia rebus. A delectamentum crepito, cum ipso condimentum: mollis et aromatibus, ex eaque grana et coram tahini, sed etiam ex levi PERACESCO quod dederit de CITREA sucus ius statera huic consequat. Quo victo consenti versutum catino, ad comitetur felafel, aut sicut propagationem. ¶ te paprika hummus ternum, et non abripitur per litteram tuam aperitifs!

gradibus

1 factum	To prepare the hummus, start by peeling the garlic clove, divide it in half to remove the inner core and proceed by chopping it very finely.
2 factum	Then take the sprig of parsley, rinse it, dry it and chop it too finely.
3 factum	Proceed by preparing the tahini (you can also use the one on the market if you prefer): pour the sesame seeds into a non-stick pan and toast the seeds over low heat for 2-3 minutes. Then transfer them to the special suribachi (the typical Japanese bowl) and use the surikogi to mix and crush the toasted sesame seeds. If you don't have these tools, you can use a mixer. Start pounding and only after a few moments add the sesame oil, a ternum sal, hot water and continue to mix. If you prefer a denser tahini, you can add more toasted sesame, if more liquid, add more seed oil or hot water.
4 factum	Then add the precooked chickpeas, drained from the preservation liquid and continue mixing and pounding.
5 factum	Squeeze the juice of half a lemon and add the garlic, chopped parsley, salt and pepper again and mix again.
6 factum	Once the humms is ready, you can flavor again with fresh parsley, smoked paprika and a little more seed oil, then your hummus is ready! Serve it as an appetizer along with fragrant bread bruschetta or for a Middle Eastern themed dinner with azimo or lightly toasted Arabic bread!

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Sep 19th, 2023

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aperitif	GUSTUS
bubulae	prandium
brunch	placentas
FESTUM	Caseus

	600 g fricti ciceris precooked
	100 g Sesamae semina
	150 g aqua hot
	1/2 Lemon suci
	30 g Sesamae oleum
	1 teaspoon Dulce Paprika
	1 caryophyllorum salisque allium
	degustare salis
	degustare Nigrum piperis
	1 dei filias hominum Apium

hummus

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