{"id":302,"date":"2018-01-26T21:25:40","date_gmt":"2018-01-26T19:25:40","guid":{"rendered":"http:\/\/andrestover.com\/?p=302"},"modified":"2022-10-02T19:46:33","modified_gmt":"2022-10-02T16:46:33","slug":"hummus-ahjuaedviljadega","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/hummus-ahjuaedviljadega\/","title":{"rendered":"Hummus ahjuaedviljadega"},"content":{"rendered":"

Hummus on Levanti regiooni toit, mida valmistatakse kikerhernestest, sesamiseemnetest, maitsestatakse k\u00fc\u00fcslaugu ja sidruniga. Hummuse ajalugu ulatub 13 sajandi Egiptusse, kus seda mainitakse selasetes kokaraamatutes. Polulaarne L\u00e4his-Ida k\u00f6\u00f6gis ja levinud ning saanud tuntuks ka Euroopas. M\u00f5nus toit aedviljadipina, aga ka lihtsalt toiduk\u00f5rvasena.<\/p>\n

See retsept valmis spontaanselt t\u00f6\u00f6juures l\u00f5unas\u00f6\u00f6giks. Radi valmistas hummuse, temalt ka see retsept. Ma olen kindel, et ma ise ei suuda seda nii h\u00e4sti ja matsvalt valmistada, siis on selles retseptis loomulik t\u00f6\u00f6jaotus – minu tehtud on aedviljad. Aedviljade osas on vaja kasutada vaid fantaasiat ja natuke kogemust, mis millega kokku tasub panna, p\u00f5him\u00f5tteliselt ei ole piire. Siin retseptis on kasutatud ainult mahep\u00f5llunduse tooteid – tavalisi oran\u017ee porgandeid, lillasid porgandeid, peeti ja pastinaaki. Maitsestatud rosmariini, musta pipra, tavalise Santa Maria pizzamaitseaine ja soolaga ning korraliku koguse oliivi\u00f5liga k\u00fcpsetatuna 250 kraadi juures 25-30 min kuni aedvili sai m\u00f5nusalt kr\u00f5mpsuv.
\nAga hummuse retsept on siin:<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 10-15 min<\/span>
\n Tase: v\u00e4ga lihtne<\/span>
\n Kogus: neljale<\/span><\/p>\n

Koostisosad<\/span>
\n1 purk kikerherneid
\n50 g jahvatatud seesamiseemneid. Enne jahvatamist v\u00f5ib seemneid r\u00f5stida kuival pannil 5 min, maitse saab p\u00e4hklisem.
\n1-2 peenekshakitud k\u00fc\u00fcslauguk\u00fc\u00fcnt
\nPoole keskmise sidruni mahl<\/p>\n

Maitsestaa t\u0161illi (soovi korral) ja soolaga.
\nServeerimiseks k\u00fclmpressi oliivi\u00f5li, must pipar ja suitsupaprika (soovi korral), hakitud peterselli<\/p>\n

Valmistamine<\/span>
\n1. Purusta seesamiseemned v\u00f5i r\u00f6sti 5 min kuival pannil ja purusta
\n2. Pane toiduprotsessorisse n\u00f5rutatud kikerherned, purustatud seesamiseemned, sidrunimahl, k\u00fc\u00fcslauk ja purusta \u00fchtlaseks massiks. Juhul kui hummus on liiga paks, lisa natuke vett.
\n3. Maitsesta soola ja soovi korral t\u0161illiga
\n4. Serveeri taldrikul, piserda \u00fcle oliivi\u00f5li, musta pipra ja suitsupaprikaga
\n5. Paku juurde ahjuaedvilju v\u00f5i kasuta lihtsalt dipikastmena
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Hummus on Levanti regiooni toit, mida valmistatakse kikerhernestest, sesamiseemnetest, maitsestatakse k\u00fc\u00fcslaugu ja sidruniga. Hummuse ajalugu ulatub 13 sajandi Egiptusse, kus seda mainitakse selasetes kokaraamatutes. Polulaarne L\u00e4his-Ida k\u00f6\u00f6gis ja levinud ning saanud tuntuks ka Euroopas. M\u00f5nus toit aedviljadipina, aga ka lihtsalt toiduk\u00f5rvasena. See retsept valmis spontaanselt t\u00f6\u00f6juures l\u00f5unas\u00f6\u00f6giks. Radi valmistas hummuse, temalt ka see retsept. Ma […]<\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,76,22],"tags":[115,394,474,546,453],"class_list":["post-302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluteenivabad","category-korvalroad","category-taimetoidud","tag-vahemeremaad","tag-national-dishes","tag-sesame-seeds","tag-chickpeas","tag-gluten-free","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/302\/revisions"}],"predecessor-version":[{"id":403,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/302\/revisions\/403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/307"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}