Ingredients
400 ml Chickpeas (boiled)
30 grams Onion
1 tsp Sesame paste
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Ridged ceramic mortar — grinds sesame, miso paste, kinome
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Toast for nutty depth — tahini, gomashio, garnish, bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ridged ceramic mortar — grinds sesame, miso paste, kinome
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Toast for nutty depth — tahini, gomashio, garnish, bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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peel the thin skin off of the chickpeas and boil for 5 minutes. chop the onion. dry the chickpeas well. combine the chickpeas, onion, and "a" ingredients until it becomes a paste. place into a container with a lid and let cool. spread it out onto a plate and garnish with some chickpeas, paprika and parsley. i had this with tortillas.. this is the hummus that my friend made! i accompanied it with some appetizers that i had at a turkish restaurant.