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16 | <h1>Hummus</h1> |
17 | <div class="contents"> |
18 | <dl> |
19 | <dt> |
20 | <a href="#sec1">Ingredients</a> |
21 | </dt> |
22 | <dt> |
23 | <a href="#sec2">Directions</a> |
24 | </dt> |
25 | <dd> |
26 | <dl> |
27 | <dt> |
28 | <a href="#sec3">Preparing the Beans</a> |
29 | </dt> |
30 | <dt> |
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31 | <a href="#sec4">Bell Pepper</a> |
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32 | </dt> |
33 | <dt> |
34 | <a href="#sec5">And Now for the Actual Hummus</a> |
35 | </dt> |
36 | </dl> |
37 | </dd> |
38 | <dt> |
39 | <a href="#sec6">Notes</a> |
40 | </dt> |
41 | </dl> |
42 | </div> |
43 | |
44 | |
45 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
46 | Ingredients</h2> |
47 | |
48 | <ul> |
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49 | <li>1 cup dried chick peas (or two cans)</li> |
50 | <li>1/4 cup liquid from chick peas (or vegetable stock)</li> |
51 | <li>8 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li> |
52 | <li>Medium red bell pepper</li> |
53 | <li>2 tsp paprika</li> |
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54 | <li>5 tbsp lemon juice (fresh if possible)</li> |
55 | <li>2 tbsp olive oil (middle eastern if possible; the cultivars taste |
56 | different!)</li> |
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57 | <li>5 tbsp tahini</li> |
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58 | <li>1/2 tsp kosher salt</li> |
59 | </ul> |
60 | |
61 | |
62 | <h2><a name="sec2" id="sec2"></a> |
63 | Directions</h2> |
64 | |
65 | <h3><a name="sec3" id="sec3"></a> |
66 | Preparing the Beans</h3> |
67 | |
68 | <p class="first">Just soak a cup of dried beans at least overnight in a couple of cups |
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69 | of water. Drain them and throw them into a pot with enough water to |
70 | just more than cover them (an extra inch or so seems to be |
71 | good). Bring everything to a boil uncovered, and then cut the heat |
72 | back to simmer partially covered for about an hour or an hour and a |
73 | half (when the skins split easily they have a good texture).</p> |
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74 | |
75 | <p>When you drain them save the liquid and use that when blending the |
76 | hummus.</p> |
77 | |
78 | |
79 | <h3><a name="sec4" id="sec4"></a> |
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80 | Bell Pepper</h3> |
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81 | |
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82 | <p class="first">Scorch the skin off of the bell pepper over flame or under a broiler, |
83 | and then <a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p> |
84 | |
85 | <blockquote> |
86 | <p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a |
87 | little oil and pop it into a 400°F (205°C) oven, until the pieces |
88 | are tender and slightly browned, about 25 to 30 minutes.</p> |
89 | </blockquote> |
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90 | |
91 | |
92 | <h3><a name="sec5" id="sec5"></a> |
93 | And Now for the Actual Hummus</h3> |
94 | |
95 | <ol> |
96 | <li>Prepare the beans (or be lame and use canned beans)</li> |
97 | <li>Throw everything together in a blender or food processor and blend |
98 | until it is smooth</li> |
99 | <li>Put whatever frilly garnish to make it look better on it if you must</li> |
100 | <li>Take to a gathering of some sort</li> |
101 | <li>Goodbye hummus</li> |
102 | </ol> |
103 | |
104 | |
105 | |
106 | <h2><a name="sec6" id="sec6"></a> |
107 | Notes</h2> |
108 | |
109 | <p class="first">One time I decided to make hummus for folks and alas! I forgot to soak |
110 | beans the night before. My strange friend came to the rescue with the |
111 | equivalent amount of home prepared white beans and it was a good |
112 | substitute (slightly different flavor, but the spices here really |
113 | dominate). I used the water from boiling the dried tomatoes as there |
114 | was no fresh chickpea water on hand and it was delightful.</p> |
115 | |
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116 | <p>I've used cheap blenders, decent food processors, and a |
117 | super-expensive blender to make this. It comes out about the same each |
118 | time. Just blend everything together at a moderate speed until it is |
119 | whatever you consider reasonable smooth.</p> |
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120 | |
121 | |
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148 | <p class="cke-footer"> (1) _Of course_ we made sure it was actually too slow before making |
149 | the ugly optimization. |
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150 | </p> |
151 | <p class="cke-timestamp">Last Modified: |
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152 | May 9, 2019</p> |
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