Chick-pea - hummus

D he chickpea itself is incredibly versatile. A few cans in stock and everything is great. Of course, you can also soak, drain, rinse, cook, and rinse and drain the little ones. I'm scary for doing it myself, but I do not fool myself. Cooking chickpeas for yourself is something you can try for fun - if you just have a few hours left. Otherwise, one engages with the legume to organic preserves - and invest his time rather in the preparation of fresh vegetables (or dessert).

If the chickpea is still a bit scary, the best way to start with a lightning recipe: Kichererbsenmus. Tastes like dipping, spreads, vegetables, rice, barbecue, antipasti ...

Here's how it works:

Drain 1 can of chickpeas , collecting 2 - 3 tablespoons of liquid . Rinse the chickpeas in a colander and drain. Place in a tall mixing bowl together with the repealed liquid.

1 tbsp Tahin (sesame paste from the Turkish greengrocer or asiatic store),
1 dash of lemon juice , salt , pepper , some chili powder and 1 pinch of ground cumin to the chickpeas.

Add 1 sip of soy cream or 1 - 2 tablespoons of sour cream and process everything with the blender to make it smooth.

In a pretty Serve the bowl.