From Encar's kitchen in Spain.

Originally published on Cookpad Spain as Ajoblanco de chufa, with US measurements.

Ajoblanco de Chufa

Name: Ajoblanco de Chufa
Total time: 600 s
Yield: 4 1/4 cups (1 liter)
Ingredients: 1 2/3 cups dried tiger nuts (about 250 grams); 4 1/4 cups water (1 liter); 2 garlic cloves; 1 tablespoon extra virgin olive oil; 1 tablespoon vinegar; Salt, to taste

Encar @encar_bm

Valencia

A long time ago, I saw this recipe on a regional TV cooking show and it caught my attention. I kept it in mind, and finally made it today.
It's delicious (not to take away from the classic Andalusian version). While the most common version uses almonds, in some cities in Andalusia, it's made with other ingredients too (I’ve also shared the Granada version, which my mother and grandmother made with fava bean flour).
I made this with a blender, but you can also use a food processor.

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Ingredients

10 minutes plus soaking time

4 1/4 cups (1 liter)

1 2/3 cupsdried tiger nuts (about 250 grams)
4 1/4 cupswater (1 liter)
2garlic cloves
1 tablespoonextra virgin olive oil
1 tablespoonvinegar
Salt, to taste

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Steps

10 minutes plus soaking time

1

Soak the tiger nuts in water for 24 hours, changing the water every 8 hours.
2

Rinse well, drain, place in a blender jar, and blend for 1 minute.
3

Add 2 cups water (about 1/2 liter) and blend for another minute.
4

Strain through a fine mesh strainer and return the liquid to the blender jar.
5

Add the remaining 2 1/4 cups water (about 1/2 liter), a splash of olive oil, vinegar and salt to taste, and the peeled garlic cloves with the germ removed. Blend again for 1 minute.
6

Adjust salt and vinegar to taste, then chill in the refrigerator until very cold. Stir before serving.
7

Enjoy!

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Cooksnaps

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Encar @encar_bm

Published in the US on August 13, 2025 14:01

Valencia

Me gusta cocinar, aprender, improvisar con lo que tengo en la nevera, probar nuevas recetas, y me encanta disfrutar con el resultado.Gracias a Cookpad y sus retos, me siento más motivada en la cocina y en la creación de nuevos platos, aunque básicamente me gusta preparar recetas sencillas y con ingredientes que podemos tener en casa en el día a día.Soy valenciana, de sangre "100% granaína", pero me encanta la gastronomía de cualquier sitio, ya sea de mi país o de cualquier otro.Espero que os gusten mis recetas, y si os atrevéis a probar alguna, me encantará ver vuestras cooksnaps.