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Chickpeas:

  • Chickpeas, boiled, drained 1.5 kg
  • Flour 200.0 g
  • Sumac 20.0 g
  • Zaatar mix, dried 20.0 g
  • Garlic, powder 20.0 g
  • Frying oil 2.0 l

Harissa Dip:

  • Harissa, paste 50.0 g
  1. Chickpeas:

    • Mix all spices together and dip chickpeas.
    • Deep fry until crisps.
  2. Harissa Dip:

    • Mix Knorr Hollandaise Sauce and harissa paste together and serve with fried chickpeas.