{"id":7539,"date":"2014-04-05T10:32:44","date_gmt":"2014-04-05T08:32:44","guid":{"rendered":"http:\/\/gourmandelle.com\/?p=7539"},"modified":"2026-06-21T19:21:43","modified_gmt":"2026-06-21T17:21:43","slug":"humus-cu-leurda","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/humus-cu-leurda\/","title":{"rendered":"Humus cu leurda"},"content":{"rendered":"\n

Humusul cu leurda este o variant\u0103 prim\u0103v\u0103ratic\u0103 a clasicului humus: n\u0103ut cremos, tahini \u0219i ulei de m\u0103sline, plus leurd\u0103 proasp\u0103t\u0103 care \u00eei d\u0103 o culoare verde superb\u0103 \u0219i o arom\u0103 fin\u0103 de usturoi s\u0103lbatic. Se face \u00eentr-un singur vas, la robotul de buc\u0103t\u0103rie, \u0219i e gata \u00een doar 5 minute. Este o re\u021bet\u0103 100% vegan\u0103, perfect\u0103 ca dip, ca topping pe p\u00e2ine sau ca baz\u0103 pentru sandvi\u0219uri.<\/p>\n\n\n\n

\"humus<\/figure>\n\n\n\n

Ador leurda! Leurda, unti\u0219orul \u0219i spanacul t\u00e2n\u0103r sunt doar c\u00e2teva dintre verde\u021burile mele preferate de sezon. A\u0219a c\u0103 am decis s\u0103 combin re\u021beta mea preferat\u0103 de humus cu leurd\u0103, iar a\u0219a a ie\u0219it acest humus cu iz prim\u0103v\u0103ratic. Doar at\u00e2t mi-a luat s\u0103-l fac! Are o culoare proasp\u0103t\u0103, iar aroma u\u0219oar\u0103 de usturoi s\u0103lbatic este extraordinar\u0103.<\/p>\n\n\n\n

Ce este leurda \u0219i cum o folose\u0219ti<\/h2>\n\n\n\n

Leurda (usturoiul s\u0103lbatic) este o verdea\u021b\u0103 de prim\u0103var\u0103 cu frunze late, verzi \u0219i o arom\u0103 bl\u00e2nd\u0103 de usturoi. Apare \u00een p\u0103duri pentru o perioad\u0103 scurt\u0103, de obicei din martie p\u00e2n\u0103 la \u00eenceputul lunii mai, a\u0219a c\u0103 merit\u0103 profitat de sezon. Pentru humus folose\u0219ti doar frunzele, m\u0103run\u021bite. Spal\u0103-le bine \u0219i usuc\u0103-le, fiindc\u0103 umezeala \u00een plus poate \u00eenmuia textura humusului. Dac\u0103 vrei o arom\u0103 mai intens\u0103 de usturoi s\u0103lbatic, adaug\u0103 mai mult\u0103 leurd\u0103; dac\u0103 o vrei mai discret\u0103, porne\u0219te de la o can\u0103 \u0219i gust\u0103 pe parcurs.<\/p>\n\n\n\n

Ingredientele \u0219i de ce conteaz\u0103 fiecare<\/h2>\n\n\n\n

Lista este scurt\u0103, dar fiecare ingredient \u00ee\u0219i are rolul lui. N\u0103utul<\/strong> d\u0103 cremozitatea \u0219i corpul humusului. Eu folosesc n\u0103ut la conserv\u0103, scurs \u0219i cl\u0103tit bine sub jet de ap\u0103 rece, ca s\u0103 scapi de lichidul s\u0103rat \u0219i de spuma de la conservare. Tahini-ul<\/strong> (pasta de susan) aduce acea catifelare \u0219i gustul rotund, u\u0219or am\u0103rui, specific humusului. Sucul de l\u0103m\u00e2ie<\/strong> echilibreaz\u0103 totul cu o not\u0103 acr\u0103 \u0219i lumineaz\u0103 culoarea. Uleiul de m\u0103sline extravirgin<\/strong> emulsioneaz\u0103 pasta \u0219i o face mai fin\u0103, iar sarea<\/strong> scoate \u00een eviden\u021b\u0103 toate aromele. Leurda este vedeta, dar tahini-ul \u0219i l\u0103m\u00e2ia sunt cele care fac diferen\u021ba \u00eentre un humus bun \u0219i unul plat.<\/p>\n\n\n\n

\"reteta<\/figure>\n\n\n\n

Secretul unui humus cremos<\/h2>\n\n\n\n

Cheia este s\u0103 la\u0219i robotul s\u0103 lucreze. Pune toate ingredientele deodat\u0103 \u0219i porne\u0219te-l pe vitez\u0103 maxim\u0103, apoi ai r\u0103bdare: un humus cu adev\u0103rat cremos se ob\u021bine dup\u0103 c\u00e2teva minute de mixare continu\u0103, nu dup\u0103 20 de secunde. Dac\u0103 pasta r\u0103m\u00e2ne prea groas\u0103 sau \u021bi se urc\u0103 pe pere\u021bii vasului, adaug\u0103 ap\u0103 rece, c\u00e2te o lingur\u0103 pe r\u00e2nd, p\u00e2n\u0103 ajungi la textura dorit\u0103. Apa este trucul care transform\u0103 o past\u0103 dens\u0103 \u00eentr-una m\u0103t\u0103soas\u0103, f\u0103r\u0103 s\u0103 diluezi aroma. Gust\u0103 la final \u0219i ajusteaz\u0103 sarea \u0219i l\u0103m\u00e2ia dup\u0103 preferin\u021b\u0103, fiindc\u0103 intensitatea leurdei variaz\u0103 de la un buchet la altul.<\/p>\n\n\n\n

Cum \u00eel serve\u0219ti<\/h2>\n\n\n\n

Eu am mai pres\u0103rat peste ni\u0219te boia dulce, susan negru \u0219i c\u00e2teva frunze de leurd\u0103 proasp\u0103t\u0103, plus un fir de ulei de m\u0103sline. Humusul cu leurd\u0103 merge minunat \u00eentins pe p\u00e2ine pr\u0103jit\u0103, ca dip pentru legume crude (morcov, castravete, ardei, \u021belin\u0103) sau al\u0103turi de lipii \u0219i crackers. Dac\u0103 \u00ee\u021bi place ideea de humus \u00een alte combina\u021bii, \u00eencearc\u0103 \u0219i humusul simplu<\/a>, humusul cu rucola<\/a> sau humusul cu pesto de busuioc<\/a>. \u0218i dac\u0103 tot ai leurd\u0103 proasp\u0103t\u0103 \u00een cas\u0103, merg de minune \u0219i ace\u0219ti gnocchi f\u0103r\u0103 gluten cu leurd\u0103<\/a>.<\/p>\n\n\n\n

\"humus<\/figure>\n\n\n\n

Cum \u00eel p\u0103strezi<\/h2>\n\n\n\n

Humusul cu leurd\u0103 se p\u0103streaz\u0103 la frigider, \u00eentr-un recipient \u00eenchis ermetic, 3-4 zile. Un strat sub\u021bire de ulei de m\u0103sline deasupra ajut\u0103 s\u0103-\u0219i men\u021bin\u0103 prospe\u021bimea \u0219i culoarea. Cu timpul aroma de leurd\u0103 se mai domole\u0219te, a\u0219a c\u0103, dac\u0103 \u00eel faci dinainte, po\u021bi pres\u0103ra frunze proaspete chiar \u00eenainte de servire. Nu recomand congelarea, fiindc\u0103 textura cremoas\u0103 are de suferit la dezghe\u021bare. Dac\u0103 vrei \u0219i varianta de baz\u0103 pe care s\u0103 o transformi cum pofte\u0219ti, vezi cum s\u0103 faci humus de la 0<\/a>.<\/p>\n\n\n\n

Dac\u0103 \u00eencerci humusul cu leurd\u0103 c\u00e2t e sezonul, las\u0103-mi un comentariu cu c\u00e2t de intens\u0103 \u021bi-a ie\u0219it aroma de usturoi s\u0103lbatic \u0219i nu uita s\u0103 acorzi re\u021betei o not\u0103 cu stelu\u021be. Mi-ar pl\u0103cea s\u0103 \u0219tiu cu ce ai decorat tu farfuria!<\/p>\n\n\n

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