Traditional recipes

Humus recipe

Humus recipe

Humus recipe We soak the chickpeas for 12 hours and then let them boil in the pressure cooker for 40 minutes.

After it boils, we strain it and leave it to cool a little, then we rub it a little with our hands until we get rid of the shells.

In the food processor we add the boiled and cleaned chickpeas, the ingredients and a little juice from the water in which it boiled then we mix until we obtain a creamy paste (we add as much juice as we think is enough for the paste to come out creamy; and we add the ingredients to taste)

In a bowl, place the hummus and decorate it with paprika, sesame seeds and then sprinkle with olive oil and lemon juice.

When we are done with the hummus, we prepare the glues.

In a larger bowl knead a slightly harder dough consisting of: flour, a little salt, a tablespoon of sugar, fresh yeast (dissolved in warm water), oil and water.

Let the dough rest for 10 minutes and then divide it into 6-7 balls.

On a table lined with flour we spread the balls in turn with a spatula until we get some thin sheets (like homemade noodles).

We put these sheets one by one to bake in a pan (without oil).

When we have finished making the glues, we serve them together with the hummus made earlier ..... Good appetite! :)



Simple humus

I am absolutely in love with hummus! I could eat it at breakfast, lunch, dinner and snack, all on the same day! And although I've shared with you many hummus recipes in the past, this simple, classic and never-failing hummus recipe is still my favorite.

I believe that perfecting your hummus preparation technique is an absolutely necessary skill for anyone, but especially for passionate fans of this preparation, as I am. But! If you use my recipe below, you will get an extremely creamy and fragrant hummus every time. This is a promise! & # 128578

Humus is a basic appetizer that contains very few ingredients, which means that each element is very important. Each ingredient is very important in a good hummus! And, over time, I've discovered some really good tricks that help me get a perfect hummus every time. And today I will share all these secrets with you! You are ready? & # 128521

I will tell you from the beginning: There is NO need to peel the skins off chickpeas. Who has time for such a thing ?! Although other people offer this advice and I have tested it several times, I realized that it only consumes time without any noticeable results.

What can you do instead? Simple: the trick is to boil the canned chickpeas (which are already cooked) for another 15 minutes in a saucepan. So simple!

And yes, I use canned chickpeas when I make hummus. There is nothing wrong with canned chickpeas, just read the label and make sure it contains only boiled chickpeas, water and salt. Some also contain ascorbic acid, which means vitamin C, so it's perfectly ok.

TAHINI (SUSAN PASTA)

It is very important to use quality tahini and in the right quantity depending on how much humus we want to obtain. No worries, because the recipe below contains all the quantities you need. For example, I add approx. 150g of tahini for 800g of chickpeas, sometimes even more, around 200g. I recommend either the tahini from Lidl, which is both cheap and good, or the one from Darinne that I use most often.

Another very important tip: do not add tahini paste from the beginning! The first time you have to blend the chickpeas for 5 minutes and only after this step you can add the tahini. Why? Because excessive mixing of tahini can sometimes give it a bitter taste. So, if you add it from the beginning to the food processor, it means that you mix it for 10 whole minutes, which is too much. We don't want a humus with a bitter taste, do we?

OLIVE OIL

Let's also talk about olive oil. I know that most recipes on the net mention adding olive oil when mixing the rest of the ingredients, but I don't do that. I only add it at the end, on top, when the hummus is ready to be placed in the bowl. Believe me, it works great!

I recently discovered a premium olive oil from Mega Image, the one with the blue label and 0.3% acidity (it is written on the label). It has a good price and I recommend it. It's very fragrant.

ICE CUBES

Why do I use ice in my recipe? Good question! Ice cubes & ldquoajuta & rdquo freshly boiled chickpeas to cool faster. I discovered this trick in a Reels earlier and said I would try it. It really is useful!

KITCHEN ROBOT VS BLENDER

I prepare the hummus in the food processor. I have a Philips robot that does an excellent job, I recommend it. If you use a blender, the process will be a bit more complicated because you have to blend small amounts. It will not work to blend with 800g of chickpeas from the first you will have to halve the amount and put more liquid.

And another important tip: it is important to be gentle enough. The more you process, the finer the hummus will be!

These were all my tricks for a simple, perfect hummus every time.

The recipe below is a basic recipe for simple hummus. After perfecting, you can add other ingredients and flavors to get a more interesting result.

Here are some hummus recipe recommendations I've tried over time that have become my favorites:

I know, the list is quite long, I just told you how much I like hummus! In case you are wondering how you can serve it, you will discover a universe of possibilities. You can eat it as an appetizer with the stick, maybe a little browned in the oven, with crackers or vegetable sticks. Or, if you're as fanatical as I am, you can make this creamy Easter recipe with hummus. It is very good! & # 128578

That being said, I hope you will use my recipe to make a perfect simple hummus from now on. I promise you will get the best simple hummus every time!


Simple humus

I am absolutely in love with hummus! I could eat it at breakfast, lunch, dinner and snack, all on the same day! And although I've shared with you many hummus recipes in the past, this simple, classic and never-failing hummus recipe is still my favorite.

I believe that perfecting your hummus preparation technique is an absolutely necessary skill for anyone, but especially for passionate fans of this preparation, as I am. But! If you use my recipe below, you will get an extremely creamy and fragrant hummus every time. This is a promise! & # 128578

Humus is a basic appetizer that contains very few ingredients, which means that each element is very important. Each ingredient is very important in a good hummus! And, over time, I've discovered some really good tricks that help me get a perfect hummus every time. And today I will share all these secrets with you! You are ready? & # 128521

I will tell you from the beginning: There is NO need to peel the skins off chickpeas. Who has time for such a thing ?! Although other people offer this advice and I have tested it several times, I realized that it only consumes time without any noticeable results.

What can you do instead? Simple: the trick is to boil the canned chickpeas (which are already cooked) for another 15 minutes in a saucepan. So simple!

And yes, I use canned chickpeas when I make hummus. There is nothing wrong with canned chickpeas, just read the label and make sure it contains only boiled chickpeas, water and salt. Some also contain ascorbic acid, which means vitamin C, so it's perfectly ok.

TAHINI (SUSAN PASTA)

It is very important to use quality tahini and in the right quantity depending on how much humus we want to obtain. No worries, because the recipe below contains all the quantities you need. For example, I add approx. 150g of tahini for 800g of chickpeas, sometimes even more, around 200g. I recommend either the tahini from Lidl, which is both cheap and good, or the one from Darinne that I use most often.

Another very important tip: do not add tahini paste from the beginning! The first time you have to blend the chickpeas for 5 minutes and only after this step you can add the tahini. Why? Because excessive mixing of tahini can sometimes give it a bitter taste. So, if you add it from the beginning to the food processor, it means that you mix it for 10 whole minutes, which is too much. We don't want a humus with a bitter taste, do we?

OLIVE OIL

Let's also talk about olive oil. I know that most recipes on the net mention adding olive oil when mixing the rest of the ingredients, but I don't do that. I only add it at the end, on top, when the hummus is ready to be placed in the bowl. Believe me, it works great!

I recently discovered a premium olive oil from Mega Image, the one with the blue label and 0.3% acidity (it is written on the label). It has a good price and I recommend it. It's very fragrant.

ICE CUBES

Why do I use ice in my recipe? Good question! Ice cubes & ldquoajuta & rdquo freshly boiled chickpeas to cool faster. I discovered this trick in a Reels earlier and said I would try it. It really is useful!

KITCHEN ROBOT VS BLENDER

I prepare the hummus in the food processor. I have a Philips robot that does an excellent job, I recommend it. If you use a blender, the process will be a bit more complicated because you have to blend small amounts. It will not work to blend with 800g of chickpeas from the first you will have to halve the amount and put more liquid.

And another important tip: it is important to be gentle enough. The more you process, the finer the hummus will be!

These were all my tricks for a simple, perfect hummus every time.

The recipe below is a basic recipe for simple hummus. After perfecting, you can add other ingredients and flavors to get a more interesting result.

Here are some hummus recipe recommendations I've tried over time that have become my favorites:

I know, the list is quite long, I just told you how much I like hummus! In case you are wondering how you can serve it, you will discover a universe of possibilities. You can eat it as an appetizer with the stick, maybe a little browned in the oven, with crackers or vegetable sticks. Or, if you're as fanatical as I am, you can make this creamy Easter recipe with hummus. It is very good! & # 128578

That being said, I hope you will use my recipe to make a perfect simple hummus from now on. I promise you will get the best simple hummus every time!


Simple humus

I am absolutely in love with hummus! I could eat it at breakfast, lunch, dinner and snack, all on the same day! And although I've shared with you many hummus recipes in the past, this simple, classic and never-failing hummus recipe is still my favorite.

I believe that perfecting your hummus preparation technique is an absolutely necessary skill for anyone, but especially for passionate fans of this preparation, as I am. But! If you use my recipe below, you will get an extremely creamy and fragrant hummus every time. This is a promise! & # 128578

Humus is a basic appetizer that contains very few ingredients, which means that each element is very important. Each ingredient is very important in a good hummus! And, over time, I've discovered some really good tricks that help me get a perfect hummus every time. And today I will share all these secrets with you! You are ready? & # 128521

I will tell you from the beginning: There is NO need to peel the skins off chickpeas. Who has time for such a thing ?! Although other people offer this advice and I have tested it several times, I realized that it only consumes time without any noticeable results.

What can you do instead? Simple: the trick is to boil the canned chickpeas (which are already cooked) for another 15 minutes in a saucepan. So simple!

And yes, I use canned chickpeas when I make hummus. There is nothing wrong with canned chickpeas, just read the label and make sure it contains only boiled chickpeas, water and salt. Some also contain ascorbic acid, which means vitamin C, so it's perfectly ok.

TAHINI (SUSAN PASTA)

It is very important to use quality tahini and in the right quantity depending on how much humus we want to obtain. No worries, because the recipe below contains all the quantities you need. For example, I add approx. 150g of tahini for 800g of chickpeas, sometimes even more, around 200g. I recommend either the tahini from Lidl, which is both cheap and good, or the one from Darinne that I use most often.

Another very important tip: do not add tahini paste from the beginning! The first time you have to blend the chickpeas for 5 minutes and only after this step you can add the tahini. Why? Because excessive mixing of tahini can sometimes give it a bitter taste. So, if you add it from the beginning to the food processor, it means that you mix it for 10 whole minutes, which is too much. We don't want a humus with a bitter taste, do we?

OLIVE OIL

Let's also talk about olive oil. I know that most recipes on the net mention adding olive oil when mixing the rest of the ingredients, but I don't do that. I only add it at the end, on top, when the hummus is ready to be placed in the bowl. Believe me, it works great!

I recently discovered a premium olive oil from Mega Image, the one with the blue label and 0.3% acidity (it is written on the label). It has a good price and I recommend it. It's very fragrant.

ICE CUBES

Why do I use ice in my recipe? Good question! Ice cubes & ldquoajuta & rdquo freshly boiled chickpeas to cool faster. I discovered this trick in a Reels earlier and said I would try it. It really is useful!

KITCHEN ROBOT VS BLENDER

I prepare the hummus in the food processor. I have a Philips robot that does an excellent job, I recommend it. If you use a blender, the process will be a bit more complicated because you have to blend small amounts. It will not work to blend with 800g of chickpeas from the first you will have to halve the amount and put more liquid.

And another important tip: it is important to be gentle enough. The more you process, the finer the hummus will be!

These were all my tricks for a simple, perfect hummus every time.

The recipe below is a basic recipe for simple hummus. After perfecting, you can add other ingredients and flavors to get a more interesting result.

Here are some hummus recipe recommendations I've tried over time that have become my favorites:

I know, the list is quite long, I just told you how much I like hummus! In case you are wondering how you can serve it, you will discover a universe of possibilities. You can eat it as an appetizer with the stick, maybe a little browned in the oven, with crackers or vegetable sticks. Or, if you're as fanatical as I am, you can make this creamy Easter recipe with hummus. It is very good! & # 128578

That being said, I hope you will use my recipe to make a perfect simple hummus from now on. I promise you will get the best simple hummus every time!


Simple humus

I am absolutely in love with hummus! I could eat it at breakfast, lunch, dinner and snack, all on the same day! And although I've shared with you many hummus recipes in the past, this simple, classic and never-failing hummus recipe is still my favorite.

I believe that perfecting your hummus preparation technique is an absolutely necessary skill for anyone, but especially for passionate fans of this preparation, as I am. But! If you use my recipe below, you will get an extremely creamy and fragrant hummus every time. This is a promise! & # 128578

Humus is a basic appetizer that contains very few ingredients, which means that each element is very important. Each ingredient is very important in a good hummus! And, over time, I've discovered some really good tricks that help me get a perfect hummus every time. And today I will share all these secrets with you! You are ready? & # 128521

I will tell you from the beginning: There is NO need to peel the skins off chickpeas. Who has time for such a thing ?! Although other people offer this advice and I have tested it several times, I realized that it only consumes time without any noticeable results.

What can you do instead? Simple: the trick is to boil the canned chickpeas (which are already cooked) for another 15 minutes in a saucepan. So simple!

And yes, I use canned chickpeas when I make hummus. There is nothing wrong with canned chickpeas, just read the label and make sure it contains only boiled chickpeas, water and salt. Some also contain ascorbic acid, which means vitamin C, so it's perfectly ok.

TAHINI (SUSAN PASTA)

It is very important to use quality tahini and in the right quantity depending on how much humus we want to obtain. No worries, because the recipe below contains all the quantities you need. For example, I add approx. 150g of tahini for 800g of chickpeas, sometimes even more, around 200g. I recommend either the tahini from Lidl, which is both cheap and good, or the one from Darinne that I use most often.

Another very important tip: do not add tahini paste from the beginning! The first time you have to blend the chickpeas for 5 minutes and only after this step you can add the tahini. Why? Because excessive mixing of tahini can sometimes give it a bitter taste. So, if you add it from the beginning to the food processor, it means that you mix it for 10 whole minutes, which is too much. We don't want a humus with a bitter taste, do we?

OLIVE OIL

Let's also talk about olive oil. I know that most recipes on the net mention adding olive oil when mixing the rest of the ingredients, but I don't do that. I only add it at the end, on top, when the hummus is ready to be placed in the bowl. Believe me, it works great!

I recently discovered a premium olive oil from Mega Image, the one with the blue label and 0.3% acidity (it is written on the label). It has a good price and I recommend it. It's very fragrant.

ICE CUBES

Why do I use ice in my recipe? Good question! Ice cubes & ldquoajuta & rdquo freshly boiled chickpeas to cool faster. I discovered this trick in a Reels earlier and said I would try it. It really is useful!

KITCHEN ROBOT VS BLENDER

I prepare the hummus in the food processor. I have a Philips robot that does an excellent job, I recommend it. If you use a blender, the process will be a bit more complicated because you have to blend small amounts. It will not work to blend with 800g of chickpeas from the first you will have to halve the amount and put more liquid.

And another important tip: it is important to be gentle enough. The more you process, the finer the hummus will be!

These were all my tricks for a simple, perfect hummus every time.

The recipe below is a basic recipe for simple hummus. After perfecting, you can add other ingredients and flavors to get a more interesting result.

Here are some hummus recipe recommendations I've tried over time that have become my favorites:

I know, the list is quite long, I just told you how much I like hummus! In case you are wondering how you can serve it, you will discover a universe of possibilities. You can eat it as an appetizer with the stick, maybe a little browned in the oven, with crackers or vegetable sticks. Or, if you're as fanatical as I am, you can make this creamy Easter recipe with hummus. It is very good! & # 128578

That being said, I hope you will use my recipe to make a perfect simple hummus from now on. I promise you will get the best simple hummus every time!


The simple recipe for dandelion honey

The dandelion field is full, so if you don't know the dandelion honey recipe, find out from us.

Collect about 100 grams of dandelion flowers, wash them very well under a stream of cold water and then leave them to dry on a paper towel. This way, you make sure that they will dry out and that there will be no insects inside.

You can skip washing, especially if you are picking flowers from a clean environment, such as near a forest. Thus, you make sure that you save more from the pollen of flowers, which is beneficial for the immune system, we learn from Viorel Grosu - Radio Antena Satelor correspondent.

Then collect the petals, because that green base is full of a white liquid, a little bitter, then, for a portion you need: 100 grams of dandelion flowers, 1 kg of sugar and a lemon.

Put the petals in a pot, over which you add a liter of water. Put the pot on the fire and let it boil for about 30 seconds. After that, take it off the heat, cover it and let it sit like this overnight.

Preferably in a cool place or put it in the refrigerator.

The next day, you have to strain the contents, through a gauze, with the help of which you press and remove as much water from the petals as possible.

The liquid you obtained is put in a pot over which another kilogram of white sugar or brown sugar is added. You can also add a little honey, but you must also add the juice of a lemon, because it prevents crystallization and gives a sour taste.

Put the pot on low heat and occasionally mix the contents. After about an hour, the syrup should be ready. If you want to get a dandelion syrup with a higher consistency, then you need to leave it on the fire longer.

After it has cooled a bit, put it in a jar or bottle, and then store it in the refrigerator.


Simple humus

I am absolutely in love with hummus! I could eat it at breakfast, lunch, dinner and snack, all on the same day! And although I've shared with you many hummus recipes in the past, this simple, classic and never-failing hummus recipe is still my favorite.

I believe that perfecting your hummus preparation technique is an absolutely necessary skill for anyone, but especially for passionate fans of this preparation, as I am. But! If you use my recipe below, you will get an extremely creamy and fragrant hummus every time. This is a promise! & # 128578

Humus is a basic appetizer that contains very few ingredients, which means that each element is very important. Each ingredient is very important in a good hummus! And, over time, I've discovered some really good tricks that help me get a perfect hummus every time. And today I will share all these secrets with you! You are ready? & # 128521

I will tell you from the beginning: There is NO need to peel the skins off chickpeas. Who has time for such a thing ?! Although other people offer this advice and I have tested it several times, I realized that it only consumes time without any noticeable results.

What can you do instead? Simple: the trick is to boil the canned chickpeas (which are already cooked) for another 15 minutes in a saucepan. So simple!

And yes, I use canned chickpeas when I make hummus. There is nothing wrong with canned chickpeas, just read the label and make sure it contains only boiled chickpeas, water and salt. Some also contain ascorbic acid, which means vitamin C, so it's perfectly ok.

TAHINI (SUSAN PASTA)

It is very important to use quality tahini and in the right quantity depending on how much humus we want to obtain. No worries, because the recipe below contains all the quantities you need. For example, I add approx. 150g of tahini for 800g of chickpeas, sometimes even more, around 200g. I recommend either the tahini from Lidl, which is both cheap and good, or the one from Darinne that I use most often.

Another very important tip: do not add tahini paste from the beginning! The first time you have to blend the chickpeas for 5 minutes and only after this step you can add the tahini. Why? Because excessive mixing of tahini can sometimes give it a bitter taste. So, if you add it from the beginning to the food processor, it means that you mix it for 10 whole minutes, which is too much. We don't want a humus with a bitter taste, do we?

OLIVE OIL

Let's also talk about olive oil. I know that most recipes on the net mention adding olive oil when mixing the rest of the ingredients, but I don't do that. I only add it at the end, on top, when the hummus is ready to be placed in the bowl. Believe me, it works great!

I recently discovered a premium olive oil from Mega Image, the one with the blue label and 0.3% acidity (it is written on the label). It has a good price and I recommend it. It's very fragrant.

ICE CUBES

Why do I use ice in my recipe? Good question! Ice cubes & ldquoajuta & rdquo freshly boiled chickpeas to cool faster. I discovered this trick in a Reels earlier and said I would try it. It really is useful!

KITCHEN ROBOT VS BLENDER

I prepare the hummus in the food processor. I have a Philips robot that does an excellent job, I recommend it. If you use a blender, the process will be a bit more complicated because you have to blend small amounts. It will not work to blend with 800g of chickpeas from the first you will have to halve the amount and put more liquid.

And another important tip: it is important to be gentle enough. The more you process, the finer the hummus will be!

These were all my tricks for a simple, perfect hummus every time.

The recipe below is a basic recipe for simple hummus. After perfecting, you can add other ingredients and flavors to get a more interesting result.

Here are some hummus recipe recommendations I've tried over time that have become my favorites:

I know, the list is quite long, I just told you how much I like hummus! In case you are wondering how you can serve it, you will discover a universe of possibilities. You can eat it as an appetizer with the stick, maybe a little browned in the oven, with crackers or vegetable sticks. Or, if you're as fanatical as I am, you can make this creamy Easter recipe with hummus. It is very good! & # 128578

That being said, I hope you will use my recipe to make a perfect simple hummus from now on. I promise you will get the best simple hummus every time!


Humus recipe video

Humus is a dish of oriental origin that is very well known in our country. The hummus recipe is a very simple one, with just a few ingredients we will prepare a delicious breakfast or a quick lunch. We can eat the hummus with glue or with vegetables - carrots, cucumbers, peppers, beet slices (if we want to stick to our figure). The hummus consists of a paste prepared from chickpeas and tahini (sesame paste), eaten with glue, especially for breakfast. The popularity of hummus derives not only from its delicious taste, but also from many important health properties. Even though it is a rich source of protein, it does not contain saturated fats or cholesterol, which makes it highly appreciated by people who adopt a diet or a vegetarian diet. I invite you to try this hummus recipe!

  • 400 g chickpeas
  • 3 cloves of garlic
  • the juice of half a lemon
  • 3 teaspoons olive oil
  • 2 teaspoons of tahini
  • salt
  • sweet Boya.

Cooking Hummus Recipe Video:

You can use canned chickpeas, ready boiled or dried chickpeas that you boil. Chickpeas, like beans, must be left in water or overnight for a few hours before being boiled. After standing in water, simmer for about 1 hour and a half over medium heat in a covered pot.

In the blender bowl put the drained chickpeas, tahini, garlic, water, salt. Pass well and if it is too thick, add a little water (or the juice in which the chickpeas were boiled). Until we get a fine paste, not too thick but in no case not flowing. Finally add the lemon juice. If you prefer, sprinkle with paprika.

We put the hummus in a bowl, we make some channels in it with a spoon, we put the olive oil and we sprinkle the sweet paprika. Serve with stick or toast.

If you want to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Humus

The chickpeas are left to soak overnight, then boiled in water for 1-1.5 hours. If you have patience you can clean the berries after they have boiled (a faster method would be to rub the berries in the palm of your hand).

Keep a cup of water in which the chickpeas were boiled. Put in a blender the chickpeas, tahini, garlic, lemon juice. Add oil and water to obtain a fine cream. Add salt and mix well.

Depending on your taste, you can also add tahini, garlic or lemon juice. Pour the composition into a bowl, level so as to form a ditch in the shape of a circle, in which a little olive oil is poured. Sprinkle the paprika over the hummus.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


  • 720 g boiled chickpeas (3 boxes)
  • 5 tablespoons tahini (sesame paste& # 8211 click for recipe)
  • 4-5 cloves of garlic
  • the juice of a large lemon
  • 5 tablespoons olive oil
  • 100 ml water
  • salt
  • pepper

Drain the chickpeas and put it in a bowl where we also add the sesame paste, oil, lemon juice, garlic cloves, water, salt and pepper.

We pass with a vertical mixer until we obtain a consistent paste or we put everything in the robot and we mix until the composition looks like a puree.

Transfer the hummus obtained in individual bowls and decorate with paprika, olive oil, chopped parsley and cumin seeds. Serve with glue. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 720 g boiled chickpeas (3 boxes)
  • 5 tablespoons tahini (sesame paste& # 8211 click for recipe)
  • 4-5 cloves of garlic
  • the juice of a large lemon
  • 5 tablespoons olive oil
  • 100 ml water
  • salt
  • pepper

Drain the chickpeas and put it in a bowl where we also add the sesame paste, oil, lemon juice, garlic cloves, water, salt and pepper.

We pass with a vertical mixer until we obtain a consistent paste or we put everything in the robot and we mix until the composition looks like a puree.

Transfer the hummus obtained in individual bowls and decorate with paprika, olive oil, chopped parsley and cumin seeds. Serve with glue. Delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Φαλάφελ. Άκης Πετρετζίκης (January 2022).