{"id":200,"date":"2011-05-25T10:59:00","date_gmt":"2011-05-25T10:59:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=200"},"modified":"2011-05-25T10:59:00","modified_gmt":"2011-05-25T10:59:00","slug":"garbanzos-con-humus-y-anchoas","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/05\/25\/garbanzos-con-humus-y-anchoas\/","title":{"rendered":"Garbanzos con humus y anchoas"},"content":{"rendered":"<p><IMG src='\/culinariosidad\/wp-content\/uploads\/sites\/8' id='img_0' class='imgcen'\/><\/span><\/p>\n<p><strong>Ingredientes<\/strong>:<\/p>\n<p>400 gr garbanzos cocidos.<br \/>\n40 gr Tahini.<br \/>\n8 gr anchoas en salaz\u00f3n.<br \/>\n1 diente ajo.<br \/>\nPiment\u00f3n.<br \/>\nAceite de s\u00e9samo.<br \/>\nZumo de 1\/2 lim\u00f3n.<br \/>\nSal.<br \/>\nPan de pita.<\/p>\n<p>Triturar los garbanzos con el tahini, el ajo, el aceite de s\u00e9samo, una pizca de sal y el zumo de medio lim\u00f3n, hasta que consigamos un pur\u00e9 homog\u00e9neo de humus. Lo colocamos luego sobre el pan de pita, cubri\u00e9ndolo con anchoas en salaz\u00f3n y enroll\u00e1ndolo como si fuera un canel\u00f3n, que cortamos en rodajas y espolvoreamos con piment\u00f3n y s\u00e9samo.<\/span><\/p>\n<p><object id=\"flashObj\" width=\"590\" height=\"332\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"web=externos&#038;videoId=957761793001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"wmode\" value=\"transparent\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashVars=\"web=externos&#038;videoId=957761793001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"590\" height=\"332\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowFullScreen=\"true\" allowScriptAccess=\"always\" swLiveConnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 400 gr garbanzos cocidos. 40 gr Tahini. 8 gr anchoas en salaz\u00f3n. 1 diente ajo. Piment\u00f3n. Aceite de s\u00e9samo. Zumo de 1\/2 lim\u00f3n. Sal. Pan de pita. Triturar los garbanzos con el tahini, el ajo, el aceite de s\u00e9samo, una pizca de sal y el zumo de medio lim\u00f3n, hasta que consigamos un pur\u00e9 [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[748,931,992,1218],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/200"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}