{"id":181215,"title":"Hummus de sfecl\u0103 f\u0103r\u0103 n\u0103ut","modified":"2026-10-03T05:43:44+02:00","plain":"Un hummus de sfecl\u0103 f\u0103r\u0103 n\u0103ut: sfecl\u0103 fiart\u0103 \u0219i r\u0103d\u0103cin\u0103 de \u021belin\u0103 crud\u0103, tahini \u0219i past\u0103 de migdale, l\u0103m\u00e2ie \u0219i condimente cu arome calde.\n\n\n\nCu nuan\u021ba sa roz-fucsia \u0219i aroma de l\u0103m\u00e2ie proasp\u0103t\u0103, acest hummus de sfecl\u0103 atrage privirea \u00eenainte de prima \u00eembuc\u0103tur\u0103. Baza sa combin\u0103 sfecla fiart\u0103 cu r\u0103d\u0103cina de \u021belin\u0103 crud\u0103. Tahini \u0219i pasta de migdale \u00eei confer\u0103 cremozitate, iar chimenul, chimionul, coriandrul, menta \u0219i l\u0103m\u00e2ia \u00eei intensific\u0103 gustul. Prepararea dureaz\u0103 10 minute, cu un robot de buc\u0103t\u0103rie mic sau un blender vertical, iar fiecare por\u021bie are aproximativ 97 kcal. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 al\u0103turi de sosurile \u0219i dipurile mele keto.\n\n\n\nCe \u00eenseamn\u0103 aici \"hummus\"\n\n\n\nAici, cuv\u00e2ntul \"hummus\" se refer\u0103 la modul de servire: un preparat cremos, de luat cu lingura, de \u00eentins pe o frunz\u0103 de andiv\u0103 sau de a\u0219ezat \u00een centrul unui platou de aperitive. Men\u021biunea \"f\u0103r\u0103 n\u0103ut\" indic\u0103 faptul c\u0103 baza nu con\u021bine leguminoase. Textura se bazeaz\u0103 pe sfecl\u0103 \u0219i r\u0103d\u0103cin\u0103 de \u021belin\u0103, dar r\u0103m\u00e2ne fidel\u0103 ideii unei paste tartinabile cremoase \u0219i aromate.\n\n\n\nSfecla fiart\u0103 aduce dulcea\u021b\u0103, suculen\u021b\u0103 \u0219i culoare vie. R\u0103d\u0103cina de \u021belin\u0103 crud\u0103, ras\u0103 fin, adaug\u0103 consisten\u021b\u0103 \u0219i prospe\u021bime vegetal\u0103. Tahini \u0219i pasta de migdale furnizeaz\u0103 gr\u0103simea care leag\u0103 totul \u0219i \u00eempiedic\u0103 preparatul s\u0103 devin\u0103 apos. L\u0103m\u00e2ia \u0219i menta contrabalanseaz\u0103 dulcea\u021ba sfeclei; chimenul, chimionul \u0219i coriandrul adaug\u0103 note calde, iar sarea potrive\u0219te gustul. Scopul este o past\u0103 fin\u0103, u\u0219or de \u00eentins, dulceag\u0103, cu arom\u0103 de l\u0103m\u00e2ie \u0219i proasp\u0103t\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Sos rapid de usturoi cu maionez\u0103.\n\n\n\nDe ce aceast\u0103 variant\u0103 f\u0103r\u0103 n\u0103ut\n\n\n\nHummusul de sfecl\u0103 obi\u0219nuit p\u0103streaz\u0103 adesea baza de n\u0103ut mixat cu tahini, l\u0103m\u00e2ie \u0219i sfecl\u0103. Aceast\u0103 variant\u0103 func\u021bioneaz\u0103 altfel: sfecla fiart\u0103 ofer\u0103 culoare \u0219i o dulcea\u021b\u0103 pl\u0103cut\u0103, iar r\u0103d\u0103cina de \u021belin\u0103 crud\u0103, ras\u0103, aduce consisten\u021b\u0103 f\u0103r\u0103 a recurge la leguminoase.\n\n\n\nTahini \u0219i pasta de migdale compenseaz\u0103 lipsa n\u0103utului printr-o textur\u0103 fin\u0103 \u0219i cremoas\u0103. Condimentele, chimenul, chimionul \u0219i coriandrul, aduc note calde, echilibrate de sucul de l\u0103m\u00e2ie \u0219i de ment\u0103. Re\u021beta este potrivit\u0103 pentru cei care doresc s\u0103 evite leguminoasele f\u0103r\u0103 s\u0103 renun\u021be la o past\u0103 tartinabil\u0103 cremoas\u0103 pentru aperitiv.\n\n\n\nIngredientele principale\n\n\n\nSfecla ro\u0219ie fiart\u0103, 200 g, formeaz\u0103 baza, cu gustul s\u0103u dulceag \u0219i p\u0103m\u00e2ntiu \u0219i nuan\u021ba fucsia. R\u0103d\u0103cina de \u021belin\u0103, 75 g crud\u0103 \u0219i ras\u0103 fin, se \u00eencorporeaz\u0103 u\u0219or \u0219i ofer\u0103 consisten\u021b\u0103 \u0219i prospe\u021bime. Tahini (past\u0103 de susan) \u0219i pasta de migdale, c\u00e2te 1 lingur\u0103 din fiecare, leag\u0103 compozi\u021bia \u0219i \u00eei confer\u0103 cremozitate, cu o not\u0103 de susan \u0219i o arom\u0103 u\u0219or pralinat\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Compot de rubarb\u0103 f\u0103r\u0103 zah\u0103r.\n\n\n\nSucul unei l\u0103m\u00e2i echilibreaz\u0103 sfecla \u0219i pune \u00een valoare condimentele. Menta, 1 linguri\u021b\u0103 uscat\u0103 sau c\u00e2teva frunze proaspete, \u00eemprosp\u0103teaz\u0103 preparatul. Chimionul, chimenul \u0219i coriandrul m\u0103cinate, c\u00e2te 1 linguri\u021b\u0103 din fiecare, adaug\u0103 c\u0103ldur\u0103, o not\u0103 de anason \u0219i prospe\u021bime citric\u0103; un praf de sare potrive\u0219te gustul. Op\u021bional, coaja ras\u0103 de la o jum\u0103tate de l\u0103m\u00e2ie intensific\u0103 aroma, doi c\u0103\u021bei de usturoi dau profunzime gustului, iar fulgii de ardei iute, p\u00e2n\u0103 la 2 linguri\u021be, aduc o not\u0103 picant\u0103 (de omis \u00eentr-o alimenta\u021bie f\u0103r\u0103 solanacee).\n\n\n\nCum ob\u021bine\u021bi textura potrivit\u0103, servi\u021bi \u0219i p\u0103stra\u021bi preparatul\n\n\n\nPentru un preparat omogen, rade\u021bi fin r\u0103d\u0103cina de \u021belin\u0103 \u0219i amesteca\u021bi tahini \u0219i pasta de migdale \u00een borcanele lor \u00eenainte de folosire, mai ales dac\u0103 uleiul s-a ridicat la suprafa\u021b\u0103. Mixa\u021bi sfecla t\u0103iat\u0103 \u00een buc\u0103\u021bi mari \u00eempreun\u0103 cu ingredientele pentru asezonare p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103 \u0219i supl\u0103, r\u0103zuind pere\u021bii vasului la nevoie. Evita\u021bi s\u0103 ad\u0103uga\u021bi zeama sfeclei deja fierte, care face pasta tartinabil\u0103 prea fluid\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Harissa de cas\u0103 cu ardei cop\u021bi.\n\n\n\nLa final, sunt suficiente un strop de ulei de m\u0103sline extravirgin, c\u00e2teva semin\u021be de susan \u0219i frunze de ment\u0103. Pasta tartinabil\u0103 se serve\u0219te bine r\u0103cit\u0103, cu frunze de andiv\u0103, rondele de castravete sau ridichi. Pune\u021bi-o c\u00e2t mai repede la frigider \u00eentr-un recipient curat \u0219i \u00eenchis \u0219i folosi\u021bi o ustensil\u0103 curat\u0103 pentru servire. Alergeni: \u021belin\u0103, susan, migdale.\n\n\n\nAlte preparate de acela\u0219i tip se g\u0103sesc printre re\u021betele mele cu con\u021binut redus de carbohidra\u021bi.\n\n\n\n\n\n\tHummus de sfecl\u0103 f\u0103r\u0103 n\u0103ut\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g de sfecl\u0103 ro\u0219ie (g\u0103tit\u0103)75 g de r\u0103d\u0103cin\u0103 de \u021belin\u01031 linguri\u021b\u0103 de semin\u021be de chimen (chimen de c\u00e2mp) m\u0103cinate1 linguri\u021b\u0103 de semin\u021be de chimion m\u0103cinate1 linguri\u021b\u0103 de semin\u021be de coriandru m\u0103cinate1 linguri\u021b\u0103 de ment\u0103 uscat\u0103 (sau c\u00e2teva frunze de ment\u0103 proasp\u0103t\u0103)1 lingur\u0103 de tahini (past\u0103 de susan)1 lingur\u0103 de past\u0103 de migdale1 l\u0103m\u00e2ie l\u0103m\u00e2ie (sucul)un praf de sare (de mare celtic\u0103 sau roz de Himalaya)Op\u021bional0.5 l\u0103m\u00e2ie l\u0103m\u00e2ie (coaja ras\u0103)2 c\u0103\u021bei de usturoi2 linguri\u021be de fulgi de ardei iute (nu sunt strict paleo \u0219i nici \"f\u0103r\u0103\" solanacee)\t\n\t\n\t\tT\u0103ia\u021bi sfecla \u00een buc\u0103\u021bi mari.Rade\u021bi r\u0103d\u0103cina de \u021belin\u0103. Poate r\u0103m\u00e2ne crud\u0103.Sp\u0103la\u021bi l\u0103m\u00e2ia \u0219i rade\u021bi coaja. Folosi\u021bi cea mai fin\u0103 r\u0103z\u0103toare disponibil\u0103. Ave\u021bi grij\u0103 s\u0103 nu rade\u021bi partea alb\u0103. Coaja de la aproximativ jum\u0103tate de l\u0103m\u00e2ie este suficient\u0103.Stoarce\u021bi apoi l\u0103m\u00e2ia \u00eentr-un recipient separat. Astfel, nu va trebui s\u0103 scoate\u021bi ulterior s\u00e2mburii din hummus.Pune\u021bi totul \u00een robotul de buc\u0103t\u0103rie \u0219i mixa\u021bi.Orna\u021bi cu c\u00e2teva semin\u021be de susan, ment\u0103 \u0219i \u00eenc\u0103 un strop de ulei de m\u0103sline extravirgin.\t\n\t\n\t\tUstensile: robot de buc\u0103t\u0103rie (mic) sau blender vertical, cu\u021bit, bol mic.\n\t\n\t\n\t\tAp\u00e9ritifFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=181215"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181215\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178659"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}