{"id":845,"date":"2016-02-22T15:56:59","date_gmt":"2016-02-22T14:56:59","guid":{"rendered":"http:\/\/www.tasteactually.com\/blog\/?post_type=recipe&p=845"},"modified":"2023-01-16T14:56:33","modified_gmt":"2023-01-16T13:56:33","slug":"humus-ze-sladkeho-bramboru","status":"publish","type":"post","link":"https:\/\/www.tasteactually.com\/blog\/2016\/02\/humus-ze-sladkeho-bramboru\/","title":{"rendered":"Humus ze sladk\u00e9ho bramboru"},"content":{"rendered":"

V\u00edm, v\u00edm…cizrna u\u017e tu byla mockr\u00e1t. Humus u\u017e tu taky byl. A hned ve dvou variant\u00e1ch<\/a>. Jen\u017ee tenhle tuning sem mus\u00edm p\u0159idat. Inspirace p\u0159i\u0161la trochu oklikou, ale hlavn\u00ed v\u011bc, \u017ee dorazila. Toti\u017e my m\u00e1me kamar\u00e1da Marka, kter\u00fd krom toho, \u017ee m\u00e1 r\u00e1d Kofily, k n\u00e1m \u010das od \u010dasu p\u0159ijede na n\u00e1v\u0161t\u011bvu. A jako ka\u017ed\u00e1 \u010desk\u00e1 \u017eena m\u00e1m pak pocit, ze ho mus\u00edm nakrmit, a\u0165 se d\u011bje, co se d\u011bje. M\u00e1 to ale jeden h\u00e1\u010dek. V\u011bt\u0161ina j\u00eddel, kter\u00fdma se r\u00e1da vytahuju p\u0159ed n\u00e1v\u0161t\u011bvama, obsahuje v\u011bt\u0161\u00ed \u010di men\u0161\u00ed mno\u017estv\u00ed koriandru, kter\u00fd tahle n\u00e1v\u0161t\u011bva v\u016fbec nej\u00ed. Tak\u017ee? Na\u0161t\u011bst\u00ed sd\u00edl\u00ed na\u0161i cizrnovou v\u00e1\u0161e\u0148. P\u0159ed \u010dasem mi od n\u011bj dorazila fotka se zpr\u00e1vou, \u017ee rozvinul jedno z j\u00eddel, kter\u00e9 u n\u00e1s jedl. Recept je sepsan\u00fd tady<\/a>. P\u0159idal do n\u011bj je\u0161t\u011b sladk\u00fd brambor. Tvrdil, \u017ee tak je to teprve dokonal\u00fd. A proto\u017ee n\u00e1\u0161 syn Oli si o Markovi mysl\u00ed, \u017ee je chyt\u0159ej\u0161\u00ed ne\u017e Google, tak na tom ur\u010dit\u011b n\u011bco mus\u00ed b\u00fdt. A je! J\u00e1 jsem tuhle chu\u0165ovou kombinaci zpracovala zas o kousek d\u00e1l. A tady je.<\/p>\n

Uva\u0159\u00edm si cizrnu. Kdy\u017e si vzpomenu, tak ji d\u00e1m den p\u0159edem nam\u00e1\u010det. Kdy\u017e si nevzpomenu, va\u0159\u00edm j\u00ed d\u00fdl (v\u00fdrazn\u011b d\u00fdl), ale uva\u0159\u00ed se taky. Sladk\u00fd brambor neboli bat\u00e1t prop\u00edch\u00e1m ostrou vidli\u010dkou (sp\u00ed\u0161 v\u00edc ne\u017e m\u00ed\u0148). Pak ho zabal\u00edm do alobalu a d\u00e1m na pek\u00e1\u010dek nebo plech do trouby p\u0159edeh\u0159\u00e1t\u00e9 na 200 stup\u0148\u016f Celsia. Pe\u010du ho \u00fapln\u011b do m\u011bkka. Testuju to v\u017edycky rukou schovanou v ch\u0148apce, abych se nepop\u00e1lila. Kdy\u017e neklade \u017e\u00e1dn\u00fd odpor, je hotov\u00fd. Pe\u010den\u00ed bude trvat kolem jedn\u00e9 hodiny.<\/p>\n

Tak, m\u00e1m uva\u0159enou cizrnu. Te\u010f ji mus\u00edm oloupat. Ned\u011bl\u00e1m si srandu. Je to „vopruz“, ale m\u00e1 to vliv na kone\u010dnou chu\u0165 i texturu. Nejsnadn\u011bji jde loupat cizrnu, kdy\u017e je je\u0161t\u011b vla\u017en\u00e1. Nech\u00e1v\u00e1m ji ve vod\u011b, ve kter\u00e9 se va\u0159ila, a rovnou z n\u00ed kuli\u010dky vyndav\u00e1m a loupu. Taky je dobr\u00fd si na pomoc p\u0159ivolat n\u011bkoho, kdo je zrovna po ruce, a zapnout si film nebo n\u011bco, to pak se to \u0161\u00edlenstv\u00ed l\u00edp sn\u00e1\u0161\u00ed. My jsme u toho v\u010dera koukali na „Cimmrmany“ a pomohlo to. Je\u0161t\u011b ke v\u0161emu z toho lep\u00ed prsty. No jo, no.<\/p>\n

Sladk\u00fd brambor u\u017e je m\u011bkk\u00fd, tak ho vynd\u00e1m z trouby a nech\u00e1m ho vychladnout. Je\u0161t\u011b vla\u017en\u00fd ho oloupu. Norm\u00e1ln\u011b jenom prstama, jde to \u00fapln\u011b samo, narozd\u00edl od t\u00fd cizrny. Brambor s cizrnou rozmixuju. Sna\u017e\u00edm se co nejv\u00edc do hladka. P\u0159i mixov\u00e1n\u00ed p\u0159il\u00edv\u00e1m vodu a citronovou \u0161\u0165\u00e1vu. Humus nesm\u00ed t\u00e9ct, ale taky nesm\u00ed b\u00fdt moc tuh\u00fd. I mixov\u00e1n\u00ed jde l\u00edp, kdy\u017e se \u0159ed\u00ed. A\u017e se dostanu na optim\u00e1ln\u00ed konzistenci, je \u010das na dochucen\u00ed a na p\u0159il\u00e9v\u00e1n\u00ed olivov\u00e9ho oleje. Dochut\u00edm sol\u00ed, \u010derstv\u011b mlet\u00fdm pep\u0159em a uzenou paprikou. Po\u0159\u00e1d ochutn\u00e1v\u00e1m, i kdy\u017e p\u0159id\u00e1v\u00e1m citronovou \u0161\u0165\u00e1vu. Nakonec pomalu p\u0159il\u00edv\u00e1m olej a je\u0161t\u011b d\u00e1l mixuju. Tenhle humus nech\u00e1v\u00e1m sp\u00ed\u0161 slad\u0161\u00ed, lehce provon\u011bn\u00fd uzenou paprikou. Citr\u00f3n v n\u011bm nedominuje. M\u00e1 velmi jemnou chu\u0165 i texturu. P\u0159ed pod\u00e1v\u00e1n\u00edm ho poliju olivov\u00fdm olejem a jako t\u0159e\u0161ni\u010dku na dortu ho ozdob\u00edm lehce ope\u010den\u00fdm chorizem. Hotovo.<\/p>\n

Dipuju, ma\u017eu na toast, d\u00e1v\u00e1m do sendvi\u010d\u016f, j\u00edm ho jen tak. U\u017e se t\u011b\u0161\u00edm, jak ho p\u0159edvedu Markovi, a\u017e doraz\u00ed na n\u00e1v\u0161t\u011bvu.

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\"Humus<\/div>\n<\/div>\n

Humus ze sladk\u00e9ho bramboru<\/h2>\n
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Cizrna, sladk\u00fd brambor, uzen\u00e1 paprika, to je m\u016fj humus v oran\u017eov\u00e9.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Course <\/span>Hlavn\u00ed j\u00eddlo \/ Main Dish, P\u0159edkrm \/ Appetizer<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> osoby<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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