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蘆筍鷹嘴豆泥 Asparagus Hummus

西餐专题 12th 11月 2017 佛系大厨 62


INGREDIENTS & METHOD

原料和方法

蘆筍鷹嘴豆泥 Asparagus Hummus


§ 200g asparagus 

§ 400g (drained weight) canned chickpeas, drained and rinsed 

§ 1 teaspoon ground cumin 

§ 2 cloves garlic, crushed 

§ 2 tablespoons tahini 

§ juice of 1 lemon 

§ 4 tablespoons extra-virgin olive oil 

§ 4 tablespoons cold water 

§ ½ teaspoon sumac 

§ 100g feta cheese, crumbled 

§ sea salt and freshly cracked black pepper 

 

§200g蘆筍

§400g(瀝乾物重)罐裝鷹嘴豆,排水和沖洗

§1茶匙孜然粉

§2瓣大蒜,粉碎了

§2湯匙中东芝麻醬

§一个柠檬的汁

§4湯匙特級初榨橄欖油

§4湯匙冷水

§½茶匙酸膜叶

§100g飞达羊乳酪,碎的

§海鹽和新鮮黑胡椒

Bring a large saucepan of salted water to the boil. Trim the asparagus, discarding the hard ends of the spears, then slice the asparagus into 2cm-long pieces (stems and tips). Cook the asparagus in the boiling water for about 2 minutes or until tender. Immediately drain and refresh in iced water, then leave to drain in a colander for 10 minutes.

將一大鍋鹹水燒開。修剪蘆筍,扔掉堅硬末端,然後將蘆筍切成2釐米長的部分(莖和尖)。將蘆筍放入沸水中煮約2分鐘,直至變軟。立即瀝乾並在冰水中侵泡,然後在濾鍋中瀝乾10分鐘。

Keep 6 or 7 pieces of the asparagus tips for garnish and also keep 1 tablespoon of the chickpeas for garnish; set both aside.

保留67個蘆筍的头作爲裝飾,同時也要保留一湯匙的鷹嘴豆作爲裝飾;把兩個放在一邊

Place the rest of the cooked asparagus and chickpeas, the cumin, garlic, tahini, lemon juice, 3 tablespoons of the olive oil, the water and salt and pepper in a food processor, then pulse-blend 4–5 times to make the hummus. I like my hummus to have some coarseness, which is why I pulse-blend it rather than blend until smooth, but the choice is yours. Taste and adjust the seasoning, if needed.

將剩餘的蘆筍和鷹嘴豆、孜然、大蒜、芝麻醬、檸檬汁、3湯匙橄欖油、水、鹽和胡椒放入食品加工機中,然後以4 – 5倍的速度攪拌使鷹嘴豆泥。我喜歡我的鷹嘴豆泥粗糙一些,這就是爲什麼我要攪拌它而不是打碎直到光滑,但是選擇在你。如果需要,品嚐並調整調味料。

To serve, spoon the hummus onto a large flat plate or bowl plate. Use the back of a spoon to make a shallow well in the centre, then drizzle over the rest of the oil, sprinkle over the sumac and crumble over the feta. Finally, scatter over the reserved asparagus tips and whole chickpeas to garnish. Serve with warm toasted pitta bread or breadsticks. 

服務时,把鷹嘴豆舀到一個大的平板或碗盤上。用勺子的背面在中間做一個淺井,然後灑剩下的油在其上,还有酸膜和羊乳酪碎。最後,撒上保留的蘆筍和全鷹嘴豆。用溫热的烤皮塔麪包或麪包棒服務。



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