Diagram French Bikini Wax

tomato sauce Hummus (chickpea and sesame paste) Deconstruction of bread



delicious Humus is a chickpea paste of Arab origin, which can be used for spreading on bread or as an accompaniment of many dishes.

soon as I tried some time ago, I wanted to do. The ingredients are all very normal, except the sesame paste, we can buy in a store of exotic products.

The problem that I have found is that there is no clear ratio of ingredients, but each does it his way. There seems to be some experimentation to find the right spot. For example, the one I did yesterday was a slightly stronger taste of garlic. I put two cloves of garlic, but next time I'll just put one.

Edit: The other day I did it again, and this proportion seems to me perfect: 250 gr. cooked chickpeas, juice of two lemons 1 clove garlic, salt, three or four tablespoons of tahini (to taste) and water to achieve the right texture. Tip: you can use the same water in which we cooked chickpeas.

Ingredients:

- cooked chickpeas
- tahini (sesame paste)
- garlic
-
lemon juice - salt
- water

optional ingredients (I've done it with cumin):
-
cumin - chili
-
parsley - olive oil

Preparation:

preparation could not be more simple. Boil a quarter of a kilo and half kilo of chickpeas. If the beans are fresh, it is better to have them the night before soaking in cold water. The mix with the juice of one or two lemons and one or two cloves of garlic and whisk well with a whisk. If the mixture is somewhat dry (it will) add water careful not to go.

When we have a homogeneous mixture (it must be like a pate), is the time to taste. To do this we must add tahini (sesame paste) and salt to taste. We can also add other spices like cumin or parsley. Until we tested our taste and mix well with a spoon. If we do well, we will be a smooth paste with a strong spicy flavor, but fresh and light at the same time. I for one still investigating.

The humus can be used to spread on bread. También podemos acompañar un plato de carne o de verduras. Lo más típico es comerlo con pan árabe(la masa fina que se usa para hacer el dürum kebab ).

Edito: me fijo que en la foto, debido al flash, la pasta parece más líquida de lo que es en realidad. No nos tiene que quedar algo tipo puré de verduras, sino más bien de crema seca. ¡Así que cuidado con el agua!