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The Chickpeas:

  • Chickpeas, boiled, drained 1.5 kg
  • Flour 200 g
  • Sumac 20 g
  • Zaatar mix, dried 20 g
  • Garlic, powder 20 g
  • Frying oil 2 l

For the Harissa Dip:

  1. The Chickpeas:

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

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