Nostalgia Products Taco Tuesday TTCHP2RD Instrucciones Y Recetas página 11

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
9
Place the garlic in the chop 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 the chopper and chop into a paste.
Add in half of the water and mix in with the chopper.
Keep adding water until you reach the desired consistency.
Roughly chop garlic clove and add to the chopper.
Sprinkle with salt and chop the garlic
until it becomes a paste.
Roughly chop basil and parsley and add in small batches to
the chopper. 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 chop the mixture together.
Add romano cheese and chop until it's
incorporated into the other ingredients.
Add half of your olive oil and combine.
Add parmesan cheese and chop 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!