| 450gr | dry chickpeas |
|---|---|
| 1 | chopped onion |
| 50ml | chopped fresh parsley |
| 3-5 | roasted garlic (45' 200C) |
| 1 1/2 tbsp | flour |
| 1 3/4 tsp | salt |
| 3/4 tsp | turmeric |
| 2 tsp | cumin |
| 1 tsp | ground coriander |
| 1/4 tsp | black pepper |
| 1/4 tsp | cayenne pepper |
| Pinch | ground cardamom |
Soak chickpeas o/n Drain, rinse, rough blend w/rest. 4C 1-2 hr.
Deep fry 190C 5'.
| 450gr | dry chickpeas |
|---|---|
| 300ml | tahini |
| 200ml | lemon juice |
| 120ml | olive oil |
| 6-8 | garlic |
| 2 tsk | cumin |
| ~1 msk | salt |
Soak chickpeas o/n Drain, rinse, simmer to tender (~30-60'). Drain, keep media, cool, blend until soft paste.