Hummus Soup


  • 2 cups boiled chickpeas
  • 6 glasses of water
  • 5 cloves of garlic
  • 1 onion
  • 1 celery
  • 1 carrot
  • 1 teaspoon cumin
  • 1 tablespoon of flour
  • 1 bay leaf
  • juice of 2 lemons
  • 3 tablespoons of sunflower oil
  • 2 spoonful butter
  • Salt
  • black peppercorns
  • diced white cheese

Soak the chickpeas the night before and boil them with 4 glasses of water the next day. Reserve the water for use.

Take the sunflower oil and butter in the pan, sauté the diced onion. Add garlic and continue sautéing. Add the celery and carrot and fry for another 5 minutes.

Sprinkle the flour on it and mix it and add 6 glasses of hot water together with the chickpea juice. After the water boils with the vegetables, add the spices and boiled chickpeas. Add bay leaf and spices. When the rice is cooked, add the lemon juice and serve with diced white cheese and black pepper.

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