{"id":23696,"date":"2025-05-12T15:00:17","date_gmt":"2025-05-12T15:00:17","guid":{"rendered":"https:\/\/brasmar.com\/bacalao-con-hummus-y-pimientos"},"modified":"2025-05-12T15:01:15","modified_gmt":"2025-05-12T15:01:15","slug":"bacalao-con-hummus-y-pimientos","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/bacalao-con-hummus-y-pimientos","title":{"rendered":"Bacalao con hummus y pimientos"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb css=\u00bb.vc_custom_1639500325542{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-humus-tp.jpg?id=6900) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_empty_space height=\u00bb400px\u00bb][\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb]

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\n\t\t\t\tBacalhau com H\u00famus e Pimentos\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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30 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}\u00bb][vc_column css=\u00bb.vc_custom_1657799329617{margin-right: 18% !important;margin-left: 18% !important;}\u00bb offset=\u00bbvc_hidden-xs\u00bb][vc_separator align=\u00bbalign_left\u00bb border_width=\u00bb3″ el_width=\u00bb60″][\/vc_column][\/vc_row][vc_row content_placement=\u00bbmiddle\u00bb row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1657804346636{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_images_carousel images=\u00bb8889″ img_size=\u00bb300×300″ hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n

<\/p>\n

\n
\n
    \n
  • 300 g de bacalao congelado remojado Brasmar<\/li>\n
  • 3 dientes de ajo<\/li>\n
  • 2 pimientos rojos<\/li>\n
  • 500 g de garbanzos remojados<\/li>\n
  • 250 ml de aceite de oliva<\/li>\n
  • 2 cucharadas de tahini<\/li>\n
  • Pimienta de cayena al gusto<\/li>\n
  • Comino al gusto<\/li>\n
  • Cilantro al gusto<\/li>\n
  • Zumo de medio lim\u00f3n<\/li>\n
  • 1 yogur griego<\/li>\n
  • 2 hojas de laurel<\/li>\n
  • Sal al gusto<\/li>\n<\/ul>\n<\/div>\n

    <\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657799377349{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

    \n\t
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    \n\t\t\t\tBacalhau com H\u00famus e Pimentos\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657799377349{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_single_image image=\u00bb6900″ img_size=\u00bbfull\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657799540483{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    30 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657799377349{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_images_carousel images=\u00bb8337″ img_size=\u00bbfull\u00bb hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657799828552{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n

    <\/p>\n

    \n
    \n
      \n
    • 300 g de bacalao congelado remojado Brasmar<\/li>\n
    • 3 dientes de ajo<\/li>\n
    • 2 pimientos rojos<\/li>\n
    • 500 g de garbanzos remojados<\/li>\n
    • 250 ml de aceite de oliva<\/li>\n
    • 2 cucharadas de tahini<\/li>\n
    • Pimienta de cayena al gusto<\/li>\n
    • Comino al gusto<\/li>\n
    • Cilantro al gusto<\/li>\n
    • Zumo de medio lim\u00f3n<\/li>\n
    • 1 yogur griego<\/li>\n
    • 2 hojas de laurel<\/li>\n
    • Sal al gusto<\/li>\n<\/ul>\n<\/div>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1657804389015{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text css=\u00bb.vc_custom_1638783165719{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]
      \nHummus:<\/strong>
      – En una licuadora, a\u00f1ade los garbanzos, el cilantro, el comino, la pimienta de cayena, el tahini, el zumo de lim\u00f3n y los dientes de ajo y tritura todo.
      – Luego, a\u00f1ade el yogur griego y m\u00e9zclalo con un tenedor. Vuelve a triturar hasta obtener una mezcla homog\u00e9nea.
      – Pasa toda la mezcla por un colador para eliminar los grumos.
      – A\u00f1ade un chorrito de aceite de oliva y una pizca de sal al gusto.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″ alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]
      \nBacalao:<\/strong>
      – Retirar las espinas del lomo de bacalao y reservarlas.
      – En una sart\u00e9n muy caliente, a\u00f1adir un chorrito de aceite de oliva y una hoja de laurel y dorar el lomo de bacalao por ambos lados. Hornear a 180 \u00b0C durante 10 minutos.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]<\/p>\n

      Coulis de pimientos:<\/strong>
      \n– Colocar los pimientos enteros, previamente lavados y secos, en una bandeja de horno. A\u00f1adir un chorrito de aceite de oliva y hornear durante 15 minutos a 170 \u00b0C.
      \n– Retirar la piel y las semillas, triturar en una licuadora o procesador de alimentos y pasar por un colador.
      \n– Verter la mezcla en una botella y refrigerar.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657799843926{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text css=\u00bb.vc_custom_1638783165719{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]
      \nHummus:<\/strong>
      – En una licuadora, a\u00f1ade los garbanzos, el cilantro, el comino, la pimienta de cayena, el tahini, el zumo de lim\u00f3n y los dientes de ajo y tritura todo.
      – Luego, a\u00f1ade el yogur griego y m\u00e9zclalo con un tenedor. Vuelve a triturar hasta obtener una mezcla homog\u00e9nea.
      – Pasa toda la mezcla por un colador para eliminar los grumos.
      – A\u00f1ade un chorrito de aceite de oliva y una pizca de sal al gusto.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]
      \nBacalao:<\/strong>
      – Retirar las espinas del lomo de bacalao y reservarlas.
      – En una sart\u00e9n muy caliente, a\u00f1adir un chorrito de aceite de oliva y una hoja de laurel y dorar el lomo de bacalao por ambos lados. Hornear a 180 \u00b0C durante 10 minutos.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]<\/p>\n

      Coulis de pimientos:<\/strong>
      \n– Colocar los pimientos enteros, previamente lavados y secos, en una bandeja de horno. A\u00f1adir un chorrito de aceite de oliva y hornear durante 15 minutos a 170 \u00b0C.
      \n– Retirar la piel y las semillas, triturar en una licuadora o procesador de alimentos y pasar por un colador.
      \n– Verter la mezcla en una botella y refrigerar.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbbasicGrid_NoAnimation\u00bb grid_id=\u00bbvc_gid:1657804445715-2797957b-f777-6″ taxonomies=\u00bb95″][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657804162811{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbmasonryGrid_Default\u00bb grid_id=\u00bbvc_gid:1657804445717-fd49d528-b147-3″ taxonomies=\u00bb95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Aprende a preparar Bacalao con Hummus y Pimientos con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Aprende a preparar Bacalao con Hummus y Pimientos con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[385,313],"tags":[],"class_list":["post-23696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bacalao","category-recetas-es"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/comments?post=23696"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23696\/revisions"}],"predecessor-version":[{"id":23701,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23696\/revisions\/23701"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/12137"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}