Nostalgia Taco Tuesday TTTCSB10BR Instrucciones Y Recetas página 6

HUMMUS
• 1 clove garlic
• 1 can garbanzos/
chickpeas
• 1/2 teaspoon cumin
• 1/2 tablespoon
lemon juice
• 1 teaspoon olive/
canola oil
• 1 teaspoon salt
• 1 cup water
PESTO
• 1 large garlic clove
• 1 1/2 cups
basil leaves
• 1/2 cup parsley
• 2 tablespoon
pine nuts
• 1/4 cup Parmigiano
Reggiano
• 1/4 cup Pecorino
Romano
• 1/4-1/2 cup olive oil
• Salt and pepper
Place the garlic in the mortar and pestle and
crush into a paste. The skin should come
off by itself, which you can pick out.
Place the garbanzos, cumin, lemon juice,
oil and salt into a mixing bowl.
Add in half of the water and mix in.
Keep adding water until you reach the desired consistency.
Place hummus into salsa bowl and serve!
Roughly chop garlic clove and add to a
mixing bowl. Sprinkle with salt and mash
the garlic until it becomes a paste.
Roughly chop basil and parsley and add in small batches
to the bowl. Once each batch is broken down, add a little
more. Continue until all of the leaves are broken down.
Add pine nuts and continue to grind the mixture together.
Add romano cheese and mix until it's
incorporated into the other ingredients.
Add half of your olive oil and combine.
Add parmesan cheese and grind the mixture together.
Add more of your remaining oil until the
sauce is the consistency you like.
Serve immediately or freeze for a later time!
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