Click Gastronómico: Hummus de Garbanzos
HUMMUS DE GARBANZOS
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Ingredientes
Garbanzos cocidos: 400 g (puede ser 1 lata o garbanzos naturales ya hervidos)
Ajo: 1 diente chico (sin el brote central para que no repita)
Jugo de limón: 2 o 3 cucharadas (a gusto)
Aceite de oliva virgen extra: 4 cucharadas
Comino en polvo: 1/2 cucharadita
Sal: 1 pizca
Agua fría: 2 a 4 cucharadas (según la consistencia que busques)
Preparación
El toque de suavidad: Si usás garbanzos de lata, enjuagalos bien bajo el chorro de agua fría. Un truco opcional para que quede ultra cremoso es quitarles la piel exterior, aunque si tenés una buena procesadora o licuadora, no es estrictamente necesario.
Procesar la base: Colocá en el vaso de la procesadora o licuadora los garbanzos, el diente de ajo, el jugo de limón, el comino, la sal y el aceite de oliva.
Lograr la textura: Empezá a procesar todo. Si notás que la pasta queda demasiado densa o compacta, agregá el agua fría de a una cucharada a la vez y seguí licuando hasta lograr una crema homogénea, suave y untuosa.
Presentación: Pasá el hummus a un bol. Con el dorso de una cuchara, hacé un pequeño surco en el centro en forma de espiral.
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