Roasted Garlic and Parsley Hummus
Suroviny
3 garlic cloves
10 grams parsley
150 grams tahini
1 garlic clove
2 lemon
2 tin tinned chickpeas
100 grams olive oil
1 pinch salt
150 grams boiling water
Pokyny
KROK 1/4
Destem the parsley.
Peel and roughly chop the garlic from Ingredients 2.
Juice the lemons.
Drain the chickpeas.
KROK 2/4
Pre heat the oven to 190°C
Connect the Triblade attachment to the hand blender.
KROK 3/4
Add the first of Ingredients 1 (garlic) onto a baking tray.
Roast for 50 minutes at 190°C.
Squeeze the inside of the cloves out into the chopper attachment.
Add the last of Ingredients 1 (parsley) into the chopper attachment.
Pulse until everything is chopped and combined.
KROK 4/4
Add Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the beaker.
Use the Turbo function to process mixture until smooth.
Add the garlic and parsley mixture into the bowl.
Stir through until combined.
Serve.
Roasted Garlic and Parsley Hummus
Suroviny
3 garlic cloves
10 grams parsley
150 grams tahini
1 garlic clove
2 lemon
2 tin tinned chickpeas
100 grams olive oil
1 pinch salt
150 grams boiling water
Pokyny
KROK 1/4
Destem the parsley.
Peel and roughly chop the garlic from Ingredients 2.
Juice the lemons.
Drain the chickpeas.
KROK 2/4
Pre heat the oven to 190°C
Connect the Triblade attachment to the hand blender.
KROK 3/4
Add the first of Ingredients 1 (garlic) onto a baking tray.
Roast for 50 minutes at 190°C.
Squeeze the inside of the cloves out into the chopper attachment.
Add the last of Ingredients 1 (parsley) into the chopper attachment.
Pulse until everything is chopped and combined.
KROK 4/4
Add Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the beaker.
Use the Turbo function to process mixture until smooth.
Add the garlic and parsley mixture into the bowl.
Stir through until combined.
Serve.