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Vasconia

Garbanza Costrinis

Name: Garbanza Costrinis
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Libanesa
Ingredients: 500 grams chickpea; 1 pinch salt; 2 cloves garlic, squeezed; 3/4 cups tahini sauce, or sesame sauce; 1/2 cups lemon juice; 1 baguette bread; black olives, optional; dehydrated tomatoes, optional; 4 tablespoons olive oil, optional; 1/2 teaspoons sweet paprika; 1 tablespoon parsley, finely chopped

40 mins

Low

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Hummus or garbanza is an extremely nutritious dish because it contains carbohydrates, proteins, vitamins, minerals, fiber and healthy fats. Iron is better absorbed thanks to the vitamin C provided by the lemon.

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Ingredients

8 portions

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Preparation

Soak the chickpeas in water from the previous night or at least 4 hours in advance. Drain and place in the Express® Pressure Cooker with 2 liters of water and a teaspoon of salt.

Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, reduce the flame to medium and cook for 40 minutes. Remove the pot from the heat, let it cool, remove the pressure regulator, open the Express® Pressure Cooker and that's it!

Uncover, remove the chickpeas with a slotted spoon and reserve the cooking water. Remove the skin of the chickpeas and reserve 10 for decoration.

Blend remaining chickpeas with half of the cooking juice and garlic cloves to obtain a thick consistency. Go to a container and reserve.

Blend the sesame sauce with 1/2 cup of warm water and the lemon juice. Add this sauce with the ground chickpeas, mix until completely integrated and season with salt to taste.

Slice the bread baguette and put it in the oven to brown lightly. Spread each costrini with a little garbanza and decorate to taste with black olives or dehydrated tomatoes.