(scrooll down for the recipe in English)
Kada dve devojke slučajno dobiju slobodan dan, a taj dan je tmuran i nekako nikakav, ali te devojke svejedno vole da budu zajedno i dele strast prema hrani, i provedu jutro u priči o receptima, i zbog te priče ponovo ogladne već u 11, onda one spreme nešto meko, razigrano i bogato različitim ukusima, spreme nešto poput Mocartove muzike.
„Često sam slušao da u levom delu mozga čuči dosadni izvršilac, a u desnom egzotični hipik. Mocartova muzika predstavlja ples ove dve strane u ritmu srca.“ (Nicola Gandolfi)
Recept za humus od pečene bundeve sam videla kod Gordona Remzija. Mešavina začina je marokanska Ras El Hanout, pa sam samu mešavinu malo upotpunila drugim receptima. Po receptu za humus ide i tahini, ali mi ga ne koristimo zbog alergije na susam.
Sastojci (za 4 osobe):
- 500 g očišćene bundeve
- 1 čen belog luka
- 1 cm korena đumbira
- 1 konzerva (240 g neto) kuvanih leblebija
- ½ limuna
- maslinovo ulje
za mešavinu začina:
- 1 kašičica cimeta u prahu
- 3-4 karanfilića
- 1 kašičica korijandera u prahu
- 1 kašičica semenki komorača
- ½ kašičice muškatnog oraščića u prahu
- ½ kašičice mlevenog belog bibera
- ½ kašičice kumina u prahu
- 1 kašičica slačice
- 1 kašičica slatke začinske paprike
U zagrejani, suvi tiganj stavite cimet, karanfilić, korijander, komorač, oraščić i beli biber i kratko zagrejte dok kuhinjom ne počne da se širi miris začina, oko 1 minut. Dodajte kumin i slačicu, pa nastavite da pečete dok slačica ne počne da pucketa. Sve prebacite u avan, dodajte začinsku papriku i istucajte u sitan prah.
Bundevu isecite na krupne kocke, poređajte je u pleh i pospite mešavinom začina. Beli luk i đumbir krupno isecite i pobacajte preko bundeve, posolite, poprksajte maslinovim uljem, pa sve pecite u zagrejanoj rerni na 200° C, 30 minuta. Izvadite pleh iz rerne, ostavite da se sve malo prohladi, i prebacite u blender. Dodajte leblebije, sok od limuna i kašiku-dve maslinovog ulja, i sve dobro izblendirajte. Dodajte soli po svom ukusu.
Prebacite u posudu za serviranje, pospite sa malo maslinovog ulja i slatke mlevene paprike, i poslužite uz zagrejane tortilje ili hleb.
Roasted pumpkin hummus
Ingredients (serves 4):
- 500 g pumpkin, pealed and deseeded
- 1 garlic clove
- 1 cm fresh ginger root
- 1 can (240 g net) chickpeas
- ½ lemon
- olive oil
For the spice mix:
- 1 teaspoon ground cinnamon
- 3-4 cloves
- 1 tsp ground coriander
- 1 teaspoon fennel seeds
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground white pepper
- ½ teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon sweet paprika
In warm, dry frying pan put cinnamon, cloves, coriander, fennel, nutmeg and white pepper and fry shortly until the mixture becomes fragrant, about 1 minute. Add the cumin and mustard seed, and continue to bake until mustard seeds start to pop up. Transfer in the mortar and pestle, add the sweet paprika and crush into a fine powder.
Cut the pumpkin into large cubes, put in a baking sheet and sprinkle with the spice mix. Roughly chop garlic and ginger and scatter over the pumpkin, season with some salt, sprinkle with a bit of olive oil, and bake in preheated oven at 200° C for 30 minutes. Remove the baking sheet from the oven, let cool down a bit, and transfer into a blender. Add the chickpeas, lemon juice and a tablespoon or two of olive oil, and blend well. Season with some more salt to your taste.
Transfer to a serving dish, sprinkle with a little olive oil and sweet paprika, and serve with warmed tortillas or bread.
