translated from Spanish: Very rich and very easy hummus

which does not love the hummus that cast the first stone. The key for me is to use a good tahini. When I called to make the letter from a local Armenian and I had to search for the best tahini in Buenos Aires. It is, without a doubt, the Zeenny. Now, if you have no tahini, witn hummus without tahini, equals rich, works the same way. AH! You can also replace it with peanut butter. Another secret of a good hummus is the texture (gives it the addition of cold water on thread, a little) and the balance between salt, lemon and tahini. This taste is very personal and you’ll have to go find yours. Depends on what tahini buy, how acid you like hummus, etc. My sister always say: “Tell me you like hummus and I’ll tell you who you are”. In a restaurant it boiled chickpeas until they are very soft and then peel them. This is only a question of texture. You can use chickpeas canned, nothing happens. INGREDIENTES1 Tin of chickpeas from 250 g 90 g of tahini 80ml of juice of lemon salt c/n half garlic without germ 110ml of water cold 1. Put the drained chickpeas, tahini, lemon juice, garlic and salt in a licuadora.2. Have the cold water in a glass. Turn on the blender and pour water into thread: you’re going to go see how starts putting more white, is what you pasar.3. Put water until you have the desired texture, always slowly to not spend it and make it not aqueous. Test and, if necessary, add more salt, more lemon, to the point that you like most. This is a eye, so jugar.4 can be. Once reached the perfect hummus, save and set aside in the refrigerator. In this note:

Original source in Spanish