Et lille m\u00e5ltid i sig selv.<\/p>\n\n\n\n
1 hoved hjertesalat skylles og snittes.<\/p>\n\n\n\n
1 k\u00e6mpestor, fuldmoden b\u00f8ftomat snittes i mindre stykker.<\/p>\n\n\n\n
Nogle skefulde humus (se nedenfor) arrangeres i skr\u00e5striber med tomaten.<\/p>\n\n\n\n
1 fed hvidl\u00f8g snittes i sm\u00e5 tern.<\/p>\n\n\n\n
1 drys flagesalt.<\/p>\n\n\n\n
400 g kik\u00e6rter (1 posefuld) stilles i bl\u00f8d natten over.<\/p>\n\n\n\n
Kik\u00e6rterne koges en times tid.<\/p>\n\n\n\n
Kogevandet h\u00e6ldes over i en anden sk\u00e5l.<\/p>\n\n\n\n
3\/4 dl tahin tils\u00e6ttes. <\/p>\n\n\n\n
1 dl yoghurt.<\/p>\n\n\n\n
1 dl kogevand tils\u00e6ttes.<\/p>\n\n\n\n
1\/4 lille l\u00f8g fintsnittes.<\/p>\n\n\n\n
1-2 tsk groftmalet spidskommen tils\u00e6ttes.<\/p>\n\n\n\n
1 h\u00e5ndfuld frisk salvie og rosmarin finthakkes.<\/p>\n\n\n\n
1-3 fed hvidl\u00f8g finthakkes.<\/p>\n\n\n\n
1 tsk fint salt.<\/p>\n\n\n\n
1\/2 dl olivenolie.<\/p>\n\n\n\n
1 dl fl\u00f8de.<\/p>\n\n\n\n
Det hele blendes godt med en stavblender til der er en lind masse uden hele kik\u00e6rter. Jeg foretr\u00e6kker den en smule grov, s\u00e5 helt lind skal den ikke blendes.<\/p>\n\n\n\n
Tils\u00e6t mere kogevand til massen lige akkurat kan danne toppe og holde dem.<\/p>\n\n\n\n
1 dl sesamfr\u00f8 ristes i en gryde under l\u00e5g til de er poppet lidt.<\/p>\n\n\n\n
Ryst rundt underfejes, ellers br\u00e6nder de p\u00e5.<\/p>\n\n\n\n
Blend dem tilsidst.<\/p>\n\n\n\n
Tils\u00e6t et drys salt hvis den ikke skal bruges direkte i humussen.<\/p>\n","protected":false},"excerpt":{"rendered":"
Et lille m\u00e5ltid i sig selv. Opskrift 1 hoved hjertesalat skylles og snittes. 1 k\u00e6mpestor, fuldmoden b\u00f8ftomat snittes i mindre stykker. Nogle skefulde humus (se nedenfor) arrangeres i skr\u00e5striber med tomaten. 1 fed hvidl\u00f8g snittes i sm\u00e5 tern. 1 drys flagesalt. Humus 400 g kik\u00e6rter (1 posefuld) stilles i bl\u00f8d natten over. Kik\u00e6rterne koges en…<\/p>\n","protected":false},"author":2,"featured_media":180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[82,79,10,15],"tags":[142],"class_list":["post-179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-humus","category-hvidloeg","category-salt","category-tomat","tag-salat"],"_links":{"self":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":1,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":181,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions\/181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/media\/180"}],"wp:attachment":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}