{"id":193837,"title":"Hummus de cas\u0103","modified":"2026-10-29T19:45:15+01:00","plain":"Hummus bi tahini levantin, preparat cu n\u0103ut uscat, tahini, l\u0103m\u00e2ie \u0219i usturoi, servit cu un fir de ulei de m\u0103sline.\n\n\n\nUn bol de hummus a\u0219ezat \u00een mijlocul mesei, iar m\u00e2inile se \u00eentind \u00eenainte ca toat\u0103 lumea s\u0103 se a\u0219eze. Rupi o bucat\u0103 de p\u00e2ine ar\u0103beasc\u0103 \u00eenc\u0103 fierbinte, o treci prin ad\u00e2ncitura \u00een care str\u0103luce\u0219te uleiul de m\u0103sline \u0219i gu\u0219ti crema de n\u0103ut, c\u0103ldu\u021b\u0103, \u00eenviorat\u0103 de l\u0103m\u00e2ie \u0219i catifelat\u0103 de susan. \n\n\n\nBoiaua coloreaz\u0103 marginile, p\u0103trunjelul aduce o pat\u0103 de verde, iar usturoiul se simte imediat dup\u0103. Odat\u0103 ce ai gustat un hummus de cas\u0103 at\u00e2t de fin, cel din supermarket pare de-a dreptul greoi.\n\n\n\nAl\u0103turi de hummus, falafel fierbinte\n\n\n\nCe este hummusul?\n\n\n\nHummusul este un piure de n\u0103ut fiert, mixat cu tahini (past\u0103 de susan), suc de l\u0103m\u00e2ie, usturoi \u0219i pu\u021bin chimion. Din Liban p\u00e2n\u0103 \u00een Palestina, trec\u00e2nd prin Siria \u0219i Iordania, se serve\u0219te \u00eentins pe o farfurie plat\u0103 \u0219i stropit cu ulei de m\u0103sline, al\u0103turi de alte aperitive mezze: legume crude, m\u0103sline, mur\u0103turi, falafel sau mici pateuri pr\u0103jite asem\u0103n\u0103toare cu samosa.\n\n\n\nNumele s\u0103u complet, hummus bi tahini, \u00eenseamn\u0103 \u201en\u0103ut cu tahini\u201d \u00een arab\u0103: hummus \u00eenseamn\u0103 pur \u0219i simplu n\u0103ut. Ortografia variaz\u0103 \u00een func\u021bie de \u021bar\u0103 \u0219i de limb\u0103: houmous, hoummous sau hummus.\n\n\n\nUn alt aperitiv mezze tartinabil, baba ganoush cu vinete\n\n\n\nDe la ora\u0219ul Cairo medieval la aperitivele mezze libaneze\n\n\n\nN\u0103utul se cultiv\u0103 \u00een Orientul Apropiat de aproximativ 10 000 de ani, iar susanul este presat pentru ulei \u00eenc\u0103 din Antichitate. Primele re\u021bete scrise care seam\u0103n\u0103 cu hummusul dateaz\u0103 din secolul al XIII-lea \u0219i apar \u00een c\u0103r\u021bi de bucate din Cairo \u0219i Alep. \u00cen ele, piureul de n\u0103ut este asezonat cu o\u021bet, verde\u021buri, mirodenii \u0219i fructe uscate, departe de varianta simpl\u0103 de ast\u0103zi.\n\n\n\nRe\u021beta actual\u0103 apare \u00een 1885 \u00eentr-o carte de bucate libanez\u0103 a lui Khalil Sarkis: n\u0103ut fiert, tahini, l\u0103m\u00e2ie \u0219i usturoi, \u00eentinse pe o farfurie, cu ulei de m\u0103sline \u0219i p\u0103trunjel tocat deasupra. Sunt acelea\u0219i ingrediente de baz\u0103 ca \u00een hummusul din aceast\u0103 re\u021bet\u0103.\n\n\n\n\u00cen Liban, Palestina sau Iordania, se m\u0103n\u00e2nc\u0103 at\u00e2t la micul dejun, c\u00e2t \u0219i la pr\u00e2nz, adesea al\u0103turi de falafel. Se ia cu p\u00e2ine, rareori cu lingura.\n\n\n\nAi poft\u0103 de culoare? \u00cencearc\u0103 hummusul de sfecl\u0103 ro\u0219ie\n\n\n\nIngredientele principale pentru hummus\n\n\n\n\n\n\n\nTotul porne\u0219te de la n\u0103utul uscat. Are nevoie de o noapte de \u00eenmuiere, dar d\u0103 un hummus mai aromat \u0219i mai fin dec\u00e2t n\u0103utul din conserv\u0103, care r\u0103m\u00e2ne o solu\u021bie de rezerv\u0103. Bicarbonatul de sodiu ad\u0103ugat \u00een apa de \u00eenmuiere \u00eenmoaie boabele \u0219i coaja lor, la fel ca \u00een metoda cu bicarbonat folosit\u0103 pentru carne.\n\n\n\nTahini aduce gustul de susan \u0219i textura cremoas\u0103. \u00cen borcan se separ\u0103, cu uleiul deasupra \u0219i semin\u021bele de susan m\u0103cinate la fund: amestec\u0103 bine pasta \u00eenainte s\u0103 o c\u00e2nt\u0103re\u0219ti \u0219i gust-o, fiindc\u0103 unele m\u0103rci sunt amare sau s\u0103rate. Sucul proasp\u0103t de l\u0103m\u00e2ie, usturoiul \u0219i pu\u021bin chimion completeaz\u0103 amestecul. Pentru o variant\u0103 mai savuroas\u0103, pu\u021bin usturoi pr\u0103jit pres\u0103rat deasupra aduce o not\u0103 crocant\u0103.\n\n\n\nUleiul de m\u0103sline extravirgin nu se pune niciodat\u0103 \u00een robotul de buc\u0103t\u0103rie, deoarece devine amar prin mixare. Se toarn\u0103 la final, \u00een ad\u00e2ncitur\u0103 \u0219i pe suprafa\u021b\u0103, al\u0103turi de pu\u021bin\u0103 boia, p\u0103trunjel \u0219i c\u00e2teva boabe \u00eentregi de n\u0103ut. P\u00e2inea ar\u0103beasc\u0103 fierbinte se folose\u0219te pentru a lua hummusul, iar o p\u00e2ine naan merge la fel de bine dac\u0103 nu g\u0103se\u0219ti p\u00e2ine ar\u0103beasc\u0103.\n\n\n\nRepere tehnice pentru un hummus foarte fin\n\n\n\nN\u0103utul trebuie s\u0103 fie foarte bine fiert, mai mult dec\u00e2t pentru o salat\u0103: un bob trebuie s\u0103 se zdrobeasc\u0103 \u00eentre dou\u0103 degete f\u0103r\u0103 nicio rezisten\u021b\u0103. Fierbe-l la foc mic aproximativ o or\u0103, dar ghideaz\u0103-te dup\u0103 c\u00e2t de moale este, nu dup\u0103 cronometru.\n\n\n\n\u00cendep\u0103rtarea cojilor este op\u021bional\u0103, dar tocmai acest pas d\u0103 textura cea mai fin\u0103. Mixeaz\u0103 n\u0103utul \u00eenc\u0103 c\u0103ldu\u021b cu usturoiul, l\u0103m\u00e2ia, chimionul \u0219i sarea, adaug\u0103 tahini, apoi apa rece, pu\u021bin c\u00e2te pu\u021bin. Amestecul se \u00eengroa\u0219\u0103 uneori c\u00e2nd tahini intr\u0103 \u00een contact cu l\u0103m\u00e2ia, este normal.\n\n\n\nO variant\u0103 mai u\u0219oar\u0103, hummusul de conopid\u0103\n\n\n\nHummusul este gata c\u00e2nd are o culoare deschis\u0103, este fin \u0219i u\u0219or lucios, iar o ad\u00e2ncitur\u0103 f\u0103cut\u0103 cu lingura \u00ee\u0219i p\u0103streaz\u0103 forma. Se \u00eengroa\u0219\u0103 la frigider: sub\u021biaz\u0103-l cu pu\u021bin\u0103 ap\u0103 rece \u00eenainte de servire \u0219i adaug\u0103 uleiul de m\u0103sline \u00een ultimul moment.\n\n\n\n\n\n\tHummus de cas\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u00cenmuierea n\u0103utului200 g n\u0103ut (uscat)1 linguri\u021b\u0103 bicarbonat de sodiuMixarea hummusului2 c\u0103\u021bei usturoi (proasp\u0103t)60 ml suc de l\u0103m\u00e2ie (proasp\u0103t)0.5 linguri\u021b\u0103 chimion (m\u0103cinat)1 linguri\u021b\u0103 sare de mare120 g tahini (bine amestecat \u00een borcan)180 ml ap\u0103 (rece)Aranjarea \u0219i servirea2 linguri ulei de m\u0103sline (extravirgin)0.25 linguri\u021b\u0103 boia ((op\u021bional))1 lingur\u0103 p\u0103trunjel (proasp\u0103t, tocat (op\u021bional))C\u00e2teva boabe de n\u0103ut (fierte, \u00eentregi (op\u021bional))p\u00e2ine ar\u0103beasc\u0103 (cald\u0103)\t\n\t\n\t\t\u00cenmuierea n\u0103utului\u00centinde n\u0103utul uscat pe o farfurie sau pe o tav\u0103.\u00cendep\u0103rteaz\u0103 pietricelele, boabele deteriorate \u0219i impurit\u0103\u021bile.Cl\u0103te\u0219te bine n\u0103utul sub jet de ap\u0103 rece.Pune n\u0103utul \u00eentr-un bol mare, deoarece \u00ee\u0219i m\u0103re\u0219te considerabil volumul la \u00eenmuiere, \u0219i acoper\u0103-l cu ap\u0103 din bel\u0219ug.Adaug\u0103 bicarbonatul de sodiu, care \u00eenmoaie boabele \u0219i cojile acestora.Las\u0103 la \u00eenmuiat 6 p\u00e2n\u0103 la 8 ore sau peste noapte.La finalul \u00eenmuierii, boabele sunt vizibil umflate \u0219i cedeaz\u0103 mai u\u0219or la ap\u0103sarea cu degetele.Fierberea n\u0103utuluiScurge n\u0103utul \u00eenmuiat \u0219i cl\u0103te\u0219te-l de mai multe ori cu ap\u0103 curat\u0103, pentru a \u00eendep\u0103rta apa de \u00eenmuiere \u0219i resturile de bicarbonat.Transfer\u0103-l \u00eentr-o crati\u021b\u0103 mare \u0219i adaug\u0103 ap\u0103 proasp\u0103t\u0103 c\u00e2t s\u0103 dep\u0103\u0219easc\u0103 boabele cu c\u00e2\u021biva centimetri.Adu la fierbere, apoi redu focul pentru a men\u021bine un clocot domol \u0219i constant.\u00cendep\u0103rteaz\u0103 spuma care se formeaz\u0103 la suprafa\u021b\u0103 la \u00eenceputul fierberii.Continu\u0103 fierberea p\u00e2n\u0103 c\u00e2nd boabele de n\u0103ut sunt foarte moi, mai moi dec\u00e2t pentru o salat\u0103: un bob fiert suficient se zdrobe\u0219te aproape complet \u00eentre dou\u0103 degete, f\u0103r\u0103 rezisten\u021b\u0103.Urm\u0103re\u0219te nivelul apei \u00een timpul fierberii \u0219i adaug\u0103 ap\u0103 fierbinte ori de c\u00e2te ori este nevoie, astfel \u00eenc\u00e2t boabele s\u0103 r\u0103m\u00e2n\u0103 acoperite.Timpul de fierbere variaz\u0103 \u00een func\u021bie de vechimea \u0219i soiul n\u0103utului: ghideaz\u0103-te dup\u0103 c\u00e2t de moi sunt boabele, nu doar dup\u0103 timp.Scurge n\u0103utul, p\u0103str\u00e2nd pu\u021bin\u0103 ap\u0103 de fierbere, pe care o po\u021bi folosi pentru a ajusta textura.Freac\u0103 boabele sau cl\u0103te\u0219te-le u\u0219or pentru a \u00eendep\u0103rta c\u00e2t mai multe dintre cojile desprinse.\u00cendep\u0103rtarea cojilor este op\u021bional\u0103, dar ofer\u0103 o textur\u0103 mai fin\u0103.Mixarea hummusuluiPune n\u0103utul \u00eenc\u0103 c\u0103ldu\u021b \u00een bolul robotului de buc\u0103t\u0103rie: c\u00e2t este c\u0103ldu\u021b, se omogenizeaz\u0103 mult mai bine cu tahini \u0219i l\u0103m\u00e2ia.Adaug\u0103 usturoiul, sucul de l\u0103m\u00e2ie, chimionul \u0219i sarea.Mixeaz\u0103 p\u00e2n\u0103 ob\u021bii o past\u0103 grosier\u0103 \u0219i omogen\u0103.Adun\u0103 compozi\u021bia de pe pere\u021bii bolului \u00een timpul mix\u0103rii, pentru ca toate boabele s\u0103 fie m\u0103run\u021bite uniform.Adaug\u0103 tahini \u0219i mixeaz\u0103 din nou.Amestecul se poate \u00eengro\u0219a temporar c\u00e2nd tahini intr\u0103 \u00een contact cu l\u0103m\u00e2ia \u0219i n\u0103utul: este normal.Las\u0103 robotul s\u0103 func\u021bioneze \u0219i toarn\u0103 apa rece treptat, niciodat\u0103 dintr-odat\u0103.Continu\u0103 s\u0103 mixezi p\u00e2n\u0103 c\u00e2nd hummusul este deschis la culoare, fin, aerat \u0219i u\u0219or de \u00eentins cu lingura.Gust\u0103 cu aten\u021bie, apoi ajusteaz\u0103: adaug\u0103 suc de l\u0103m\u00e2ie dac\u0103 \u00eei lipse\u0219te prospe\u021bimea, sare dac\u0103 gustul este fad, tahini dac\u0103 aroma de susan este prea slab\u0103, pu\u021bin\u0103 ap\u0103 rece dac\u0103 textura este prea dens\u0103.Mai mixeaz\u0103 unul p\u00e2n\u0103 la dou\u0103 minute dup\u0103 aceste ajust\u0103ri: mixarea suplimentar\u0103 face textura mai aerat\u0103 \u0219i mai fin\u0103.Aranjarea \u0219i servireaTransfer\u0103 hummusul pe un platou \u00eentins sau \u00eentr-un bol larg.\u00centinde-l spre margini cu dosul unei linguri \u0219i formeaz\u0103 o mic\u0103 ad\u00e2ncitur\u0103 \u00een centru.Toarn\u0103 uleiul de m\u0103sline extravirgin \u00een ad\u00e2ncitur\u0103 \u0219i pe suprafa\u021b\u0103.Decoreaz\u0103 cu boia, p\u0103trunjel \u0219i c\u00e2teva boabe \u00eentregi de n\u0103ut.Serve\u0219te cu p\u00e2ine ar\u0103beasc\u0103 cald\u0103.A\u0219az\u0103 platoul \u00een centrul mesei, al\u0103turi de legume proaspete, m\u0103sline, mur\u0103turi, falafel \u0219i alte mezze.\t\n\t\n\t\tUn hummus bi tahini \u00een tradi\u021bia palestinian\u0103 \u0219i levantin\u0103: n\u0103ut uscat \u00een loc de n\u0103ut la conserv\u0103, \u00eenmuiere peste noapte, fierbere p\u00e2n\u0103 c\u00e2nd boabele sunt foarte moi, cojile \u00eendep\u0103rtate, tahini fluid, care se poate turna, \u0219i ulei de m\u0103sline ad\u0103ugat la servire, nu ca gr\u0103sime \u00een timpul mix\u0103rii.\nTahini se separ\u0103 \u00een borcan: amestec\u0103-l bine \u00eenainte de a-l c\u00e2nt\u0103ri, deoarece partea solid\u0103 de susan se depune la fund. Gust\u0103-l \u0219i \u00eenainte de utilizare, deoarece gradul de am\u0103real\u0103 \u0219i de s\u0103rare difer\u0103 mult de la o marc\u0103 la alta. Dac\u0103 tahini este s\u0103rat, \u00eencepe cu mai pu\u021bin\u0103 sare \u0219i ajusteaz\u0103 dup\u0103 mixare. Stoarce l\u0103m\u00e2ia cu pu\u021bin timp \u00eenainte de preparare.\nHummusul este gata c\u00e2nd nu se mai simte granulos, suprafa\u021ba este neted\u0103 \u0219i u\u0219or lucioas\u0103, iar o ad\u00e2ncitur\u0103 f\u0103cut\u0103 cu lingura \u00ee\u0219i p\u0103streaz\u0103 forma, f\u0103r\u0103 ca amestecul s\u0103 curg\u0103. Dac\u0103 un bob r\u0103m\u00e2ne ferm \u00eentre degete \u00eenainte de mixare, mai trebuie fiert.\nDac\u0103 folose\u0219ti n\u0103ut la conserv\u0103, cl\u0103te\u0219te-l bine \u0219i, de preferin\u021b\u0103, fierbe-l 15 p\u00e2n\u0103 la 20 de minute \u00een ap\u0103 proasp\u0103t\u0103 \u00eenainte de mixare. Pentru un gust mai discret de usturoi, pune doar un c\u0103\u021bel.\nP\u0103streaz\u0103 hummusul la frigider, \u00eentr-un recipient curat \u0219i etan\u0219, \u0219i consum\u0103-l de preferin\u021b\u0103 \u00een 4 zile. Se \u00eengroa\u0219\u0103 pe m\u0103sur\u0103 ce se r\u0103ce\u0219te: sub\u021biaz\u0103-l cu pu\u021bin\u0103 ap\u0103 rece \u0219i amestec\u0103. Adaug\u0103 uleiul de m\u0103sline \u0219i ingredientele pentru decor chiar \u00eenainte de servire.\n\t\n\t\n\t\tAp\u00e9ritifMoyen-orientale","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193837","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=193837"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193837\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193478"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=193837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=193837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=193837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}