Libanski krem od leblebija (Lebanese chickpea cream)

Hummus

Sastojci: 250 g kuvanih leblebija, 50 ml svežeg limunovog soka, 60 ml tahini, 1 mali čen belog luka, mlevenog, 2 kašike ekstra devičanskog maslinovog ulja, plus još za serviranje, ½ kašičice mlevenog kumina, prstohvat soli, 2 do 3 kašike hladne vode.

Potrebno: procesorza hranu - multipraktik ili blender velike snage.

Priprema:

0. Skuvati leblebije.

1. U procesoru za hranu ili blenderu pomešajte tahini i limunov sok i blendajte 1 minut. Ostružite stranice i dno posude, a zatim blendajte još 30 sekundi, dok ne postane glatko i kremasto.

2. Dodajte maslinovo ulje, mleveni beli luk, kumin i so u tahini. Blendirajte 30 sekundi, ostružite stranice i dno posude, a zatim blendajte još 30 sekundi ili dok se dobro ne sjedini.

3. Dodajte polovinu leblebija u blender i blendajte 1 minut. Ostružite stranice i dno posude, zatim dodajte preostale leblebije i blendirajte ih dok ne postanu gusto i relativno glatko, 1 do 2 minuta.

Biće mrvica leblebija.

4. Polako dodajte 2 do 3 kašike hladne vode u processor hrane ili blender dok ne postignete željenu konzistenciju.

5. Poprskajte sa malo maslinovog ulja i posluziti.

Napomene: 

• Humus čuvajte u hermetički zatvorenoj posudi i frižideru do 5 dana.
• Ako i dalje nije kremast, dodajte 1 kašiku maslinovog ulja. Zatim blendirajte.
• Ako i dalje nije kremast, dodajte 1 kašiku hladne vode i blendirajte.

Ingredients: 250 g cooked chickpeas, 50 ml fresh lemon juice, 60 ml tahini, 1 small garlic clove, minced, 2 tablespoons extra-virgin olive oil, plus more for serving, ½ teaspoon ground cumin, pinch of salt, 2 to 3 tablespoons of water.

Needed: food processor or high power blender.

Preparation:

0. Cook chickpeas.

1. In a food processor or blender combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more, until smooth and creamy.

2. Add the olive oil, minced garlic, cumin and salt to tahini. Blend for 30 seconds, scrape the sides and bottom of the bowl, and then blend for another 30 seconds or until well blended.

3. Add half of the chickpeas to the food processor or blender and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and blend them until thick and relatively smooth, 1 to 2 minutes.

There will be crumbles of chickpeas.

4. Slowly add 2 to 3 tablespoons of cold water to the food processor or blender until you reach the perfect consistency.

5. Serve with a drizzle of olive oil.

Notes: 

• Store hummus in an airtight container and refrigerate for up to 5 days. 
• If still not creamy add 1 tablespoon of olive oil. Then blend.
• If still not creamy add 1 tablespoon of cold water and blend.