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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> |
31 | <a href="#sec4">Tomatoes</a> |
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> |
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43 | |
44 | |
45 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
46 | Ingredients</h2> |
47 | |
48 | <ul> |
49 | <li>1 cup dried chick peas</li> |
50 | <li>1/4 cup liquid from chick peas</li> |
51 | <li>6 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li> |
52 | <li>2 sun dried tomatoes (dry; not stored in oil)</li> |
53 | <li>2 tsp smoked paprika</li> |
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> |
57 | <li>4 tbsp tahini</li> |
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 |
69 | of water. Drain them and throw them into a pot with a dash of salt and |
70 | enough water to just more than cover them (an extra half an inch or so |
71 | seems to be good). Bring everything to a boil uncovered, and then cut |
72 | the heat back to simmer for about an hour or an hour and a half (when |
73 | the skins split easily they have a good texture).</p> |
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> |
80 | Tomatoes</h3> |
81 | |
82 | <p class="first">Boil the sun dried tomatoes in one cup of water with a dash of salt |
83 | for ten minutes, drain, and cut into a few pieces to make it blend |
84 | more easily. It adds an interesting flavor if you use a bit of the |
85 | leftover water instead of chickpea water (I just do a 50/50 split |
86 | usually).</p> |
87 | |
88 | |
89 | <h3><a name="sec5" id="sec5"></a> |
90 | And Now for the Actual Hummus</h3> |
91 | |
92 | <ol> |
93 | <li>Prepare the beans (or be lame and use canned beans)</li> |
94 | <li>Throw everything together in a blender or food processor and blend |
95 | until it is smooth</li> |
96 | <li>Put whatever frilly garnish to make it look better on it if you must</li> |
97 | <li>Take to a gathering of some sort</li> |
98 | <li>Goodbye hummus</li> |
99 | </ol> |
100 | |
101 | |
102 | |
103 | <h2><a name="sec6" id="sec6"></a> |
104 | Notes</h2> |
105 | |
106 | <p class="first">One time I decided to make hummus for folks and alas! I forgot to soak |
107 | beans the night before. My strange friend came to the rescue with the |
108 | equivalent amount of home prepared white beans and it was a good |
109 | substitute (slightly different flavor, but the spices here really |
110 | dominate). I used the water from boiling the dried tomatoes as there |
111 | was no fresh chickpea water on hand and it was delightful.</p> |
112 | |
113 | <p>I just use a blender to mix everything (use what you have eh). There's |
114 | no real need to use a fancy food processor if you don't have one; |
115 | anyone who thinks the texture is better from that is dumb and probably |
116 | just sucks at cooking the beans or is a pretentious jerk. Obviously if |
117 | you have a food processor you may as well use it because it's a bit |
118 | less annoying I'm told.</p> |
119 | |
120 | <p>When using a blender you have to use a spoon to mix it manually |
121 | occasionally whenever an air pocket forms over the blades. At least in |
122 | my blender getting everything into the initial paste requires blending |
123 | for a second, mixing the solid beans into the bean paste below it, and |
124 | repeating until it is all paste. Then I just blend it on a fairly low |
125 | speed stopping and popping air pockets whenever they form until |
126 | everything is consistent, and then throwing the blender up to full |
127 | throttle for a little bit to blend out the chunks.</p> |
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160 | </p> |
161 | <p class="cke-timestamp">Last Modified: |
162 | January 26, 2009</p> |
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