Recipe of the week
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Preparation: 1.Cover with water the chickpeas and the garlic and add a bit of salt. Leave it until the garl [...] |
COMPASS ANCHOVIES
Preparation time:30 minutos
| Ingredient | Amount |
|---|---|
| humus chtoura garden | 250 g |
| Limón | 1 |
| Bote de garbanzos | 250 g |
| Ajos | 2 |
| Anchoas la Brújula | |
| Tomate de ensalada | |
| Alfafa | |
| Sal | |
| Aceite de oliva virgen extra |
Elaboration
1.Cover with water the chickpeas and the garlic and add a bit of salt. Leave it until the garlic will be really soft. Let it cool and keep the cooking water for later 2.Mix the lemon with 3 oil spoons and a half of the chickpeas and garlic 3.Put it in a mixer or a potato masher until you get an homogeneous cream 4.Go on adding the chickpeas to the cream and add some of the cooking water if needed, until you get an homogeneous texture cream 5.Add the salt, the pepper and the cumin as you please 6.Put it in bowl. Add one olive oil spoon by drawing a spiral and add some chilli pepper as you please 7.Put the anchovy on the top of the chickpeas cream with a round slice of salad tomato and ready to eat!
