Hummus in Argentina


  • 1 can of chickpeas
  • 1 large clove of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Parsley leaves (quite)
  • Preparation

    Bring the contents of the can of chickpeas to a boil for about 15 minutes.

    Remove from the heat and remove half of the liquid. let cool.

    Stepping on the head of garlic (there can be up to two depending on the taste of each one, but no more because it is very spicy). unite all the ingredients and mix (process until a paste remains). Place the pasta in a container and serve.

    As a presentation you can add paprika and parsley leaves.(Each one can add more olive oil if they like).

    Watch out! this paste should not be squeaky but rather of a firm consistency to be allowed to spread on Arabic breads.

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