HUMMUS

Sastojci:

125 g suhog slanutka

1 limun

½ šalice maslinovog ulja + 2 žlice za pirjanje+ 1 žlica za serviranje

1 mladi luk

½ žličice mljevenog kima

½ žličice kajenskog papra ili čilija

3 stišnjena češnja češnjaka

2 žlice tahini paste

2 žlice svježe cijeđenog soka od limuna

Sol, papar

Priprema:

Slanutak namočite u dvostrukoj količini vode i ostavite preko noći na sobnoj temperaturi. U vrč vode narežite cijeli limun i ostavite preko noći.

Kad slanutak nabubri, kuhajte ga dok ne omekša, otprilike sat vremena, a zatim dobro ocijedite i vratite u lonac. Dodajte 2 žlice maslinovog ulja, nasjeckani mladi luk, papar i kim. Stavite na jaku vatru minutu-dvije, neprestano miješajući. To će poboljšati okuse i pomoći da se bolje prožmu. Sad smjesu stavite u blender. Posolite, popaprite, dodajte češnjak i maslinovo ulje. Dobro usitnite povremeno lopaticom skudajući smjesu sa stranica posude. Dodajte tahini pastu, svježe cjeđeni sok od limuna i po potrebi podlijevajte vodom u kojoj je odstajao narezani limun. Hummus mora biti gladak, ali ne prerijedak. Čuvajte ga u hladnjaku, u zatvorenoj posudi, do pet dana.

Servirajte uz pita kruh, krekere ili falafel,  na plitkom tanjuru, pokapanog maslinovim uljem i čili prahom.

HUMMUS

Ingredients:

125 g dry chickpeas

1 lemon

½ cup olive oil + 2 tablespoons for sautéing + 1 tablespoon for serving

1 scallion

½ teaspoon ground cumin

½ teaspoon cayenne or chili pepper

3 minced garlic cloves

2 tablespoons tahini paste

2 tablespoons freshly squeezed lemon juice

salt and pepper to taste

Method:

Put chickpeas in a stockpot with twice as much water as beans and let soak overnight at room temperature. Place a sliced lemon in a pitcher of water and let soak overnight.

When the beans are wrinkled from soaking, cook them until tender, about 1 hour, then drain them thoroughly and put back in the stockpot. Add 2 tablespoons olive oil, chopped scallion, pepper and ground cumin. Cook on high for a minute or two, stirring constantly. This will enhance the flavor. Put the beans and stock in a blender or food processor. Add salt, pepper, garlic and olive oil. Puree well, scraping the sides of the jar occasionally for a smooth consistency. Add tahini paste, freshly squeezed lemon juice and, if necessary, water in which the sliced lemon had been soaking. Hummus needs to be smooth, but not too thin. Keep it in a fridge, in a covered container, up to five days.

Arrange on a plate with pita bread, crackers of falafel. Just before serving, drizzle with olive oil and sprinkle with chili powder.