Sastojci (za 2-3 porcije): 100 g suncokretovih semenki (potopiti 2–3h), 1 kašika maslinovog ulja, 1 čen belog luka ili ¼ kasicice belog luka u prahu, sok od pola limuna, 1/3 kašičice soli, prstohvat (1/8 kašičice) bibera, 1/4 kašičice kurkume u prahu, 1 puna kašika lista peršuna (sitno seckanog), 3–5 kašika vode (postepeno).
Priprema:
1. Potopljene suncokretove semenke procediti i isprati.
2. Staviti u blender zajedno sa maslinovim uljem, belim lukom, limunovim sokom, solju, biberom i kurkumom. Blendati uz postepeno dodavanje vode dok se ne dobije glatka, kremasta tekstura.
3. Na kraju dodati list peršuna i kratko izmiksati ili umešati ručno. 4. Po potrebi prilagoditi gustinu sa još malo vode i ukus dodatkom soli ili limuna.
5. Cuvati u zatvorenoj staklenoj posudi do 3 dana u frižideru.
Ingredients (for 2-3 servings): 100 g of sunflower seeds (soak for 2–3 hours), 1 tablespoon of olive oil, 1 clove of garlic or ¼ teaspoon of garlic powder, juice of half a lemon, 1/3 teaspoon of salt, a pinch (1/8 teaspoon) of pepper, 1/4 teaspoon of turmeric powder, 1 tablespoon of parsley leaves (finely chopped), 3–5 tablespoons of water (add gradually).
Preparation:
1. Strain and rinse the soaked sunflower seeds.
2. Put in a blender together with olive oil, garlic, lemon juice, salt, pepper and turmeric. Blend while gradually adding water until a smooth, creamy texture is obtained.
3. At the end, add a leaf of parsley and mix briefly or mix by hand.
4. If necessary, adjust the thickness with a little more water and add salt or lemon to taste.
5. Store in a closed glass container for up to 3 days in the refrigerator.
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