Today it will be oriental: chickpeas with hummus dip in a vegetable roulette

Without further ado, we’ll get straight to the point today: In this episode of Vegetable Roulette, it is Chickpeas in a hummus dip. An oriental, creamy aperitif treat that will impress your friends from star gastronomy. At least that’s what Noah Bachofen says. And he should know, after all he comes from there himself.

For those of you who are particularly observant, you may be thinking, “Are there no chickpeas on the roulette wheel?!” That’s right and you’re right. But, because Nico apparently knew the difference between fresh green peas and Chickpeas Chickpeas don’t know, and because according to Noah the fresh, green ones are hard to get now, there are chickpeas today. You can forgive us! And we’re sure you will too. At the latest once you have cooked the recipe and found out how fine tasteful It is!

100g chickpeas
20g olive oil
5g smoked paprika powder
2g fennel seed
2g cumin
1 clove of garlic
½ piece of chili pepper
½ lemongrass

dive
100g chickpeas
100g feta
20g tahini
1 piece of onion
1 clove of garlic
30g lemon juice + grater
5g cumin
30g walnuts
30g pine nuts

For the roasted chickpeas, all ingredients except the feta are mixed together and then roasted in the oven at 220 degrees Celsius for ten minutes.

Pine nuts and chopped walnuts are toasted for the dip. Chop the onion with the garlic and the chili pepper and fry them in olive oil. The steamed vegetables are finely mixed with the other ingredients. Before serving, divide the dip over the plate and top with the roasted chickpeas and feta.