Hummus with grilled quail, pomegranate molasses and parsley salsa

dinner · ⏱ 45 min · 4 portions · 40.0 g carbs / portion · allergens: egg, gluten, milk, soy

v6 · rb0e705f985 20260727Z1751 73.9 ml olive oil 22.2 ml lemon zest 3.5 pieces garlic clove sea salt to taste black pepper to taste 4 pieces quail 10 g parsley leaves 1 tbsp lemon juice 300 g chickpeas 100 g greek-style yoghurt lemon zest to taste pomegranate molasses to taste 🌀 mix the marinade base ⏳ marinate the quail for two hours at room temperature thread the quail onto the skewers (two breasts and two legs/thighs on each skewer) 🍳 grill the quail on the griddle for five minutes on each side, until crisp and golden brown ⏳ rest the grilled quail for five minutes 🔪 chop the parsley for the salsa 🌀 mix the parsley salsa 🔪 blitz chickpeas with garlic, lemon zest, lemon juice, olive oil, yoghurt, and salt until smooth 🍳 heat the hummus with remaining whole chickpeas for a few minutes, until warm 🌀 stir in the remaining yoghurt to make streaks 🍽 assemble hummus with quail and spoon over salsa 🍽 drizzle pomegranate molasses to finish Hummus Quail 🎉 1½ tsp ground allspice 1½ tbsp pomegranate molasses 1½ tbsp soy sauce 1 tsp maple syrup 2 pieces thyme sprig 30 ml 5 ml 2 pieces 1 piece 30 ml 7 ml ½ tbsp 200 g 0.5 pieces 10 ml ½ tbsp 15 ml 80 g 100 g 20 g greek-style yoghurt pomegranate molasses
http://flowcooking.food/en-us/recipe/675/hummus-with-grilled-quail-pomegranate-molasses-and-parsley-salsa/