| 1 | * Ingredients |
| 2 | |
| 3 | - 1 cup dried chick peas (or two cans; if using cans, try to find "no |
| 4 | salt added" to avoid making things too salty) |
| 5 | - 1/4 cup liquid from chick peas (or vegetable stock) |
| 6 | - 8 cloves (one head) of [[Roasted Garlic]] |
| 7 | - Medium red bell pepper, roasted |
| 8 | - 2 tsp paprika |
| 9 | - 1 tsp ground cumin |
| 10 | - 1/2 tsp table salt |
| 11 | - 5 tbsp (~1 lemon) fresh lemon juice |
| 12 | - 2 tbsp extra virgin olive oil (if you can get your hands on it, |
| 13 | [[http://www.palestineoliveoil.org/][Holy Land]] is great) |
| 14 | - 5 tbsp tahini |
| 15 | |
| 16 | * Directions |
| 17 | |
| 18 | ** Preparing the Beans |
| 19 | |
| 20 | Just soak a cup of dried beans at least overnight in a couple of cups |
| 21 | of water. Drain them and throw them into a pot with enough water to |
| 22 | just more than cover them (an extra inch or so seems to be |
| 23 | good). Bring everything to a boil uncovered, and then cut the heat |
| 24 | back to simmer partially covered for about an hour or an hour and a |
| 25 | half (when the skins split easily they have a good texture). |
| 26 | |
| 27 | When you drain them save the liquid and use that when blending the |
| 28 | hummus. |
| 29 | |
| 30 | ** Bell Pepper |
| 31 | |
| 32 | Scorch the skin off of the bell pepper over flame or under a broiler |
| 33 | (optional -- I leave the skins on and notice no difference), and then |
| 34 | [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]: |
| 35 | |
| 36 | To roast the pepper, put the cut pieces in a baking dish with a |
| 37 | little oil and pop it into a 400°F (205°C) oven, until the pieces |
| 38 | are tender and slightly browned, about 35 minutes. |
| 39 | |
| 40 | Conveniently, this is the same temperature garlic is roasted at, so |
| 41 | you can roast both at the same time. |
| 42 | |
| 43 | ** And Now for the Actual Hummus |
| 44 | |
| 45 | 1. Prepare the beans (or open canned beans) |
| 46 | 1. Add beans, roasted garlic, and chickpea water to food process work |
| 47 | bowl and process for two minutes |
| 48 | 1. Add lemon juice; process for one minute |
| 49 | 1. Add tahini, roasted bell pepper, salt, cumin, and paprika; process |
| 50 | for one minute |
| 51 | 1. Drizzle olive oil in while processing for three minutes. |
| 52 | 1. Garish if you desire (minced garlic, capers, coarsely ground black |
| 53 | pepper, and olive oil for example) |
| 54 | 1. Take to a gathering of some sort. |
| 55 | 1. Watch the hummus evaporate. |
| 56 | |
| 57 | * Notes |
| 58 | |
| 59 | One time I decided to make hummus for folks and alas! I forgot to soak |
| 60 | beans the night before. My strange friend came to the rescue with the |
| 61 | equivalent amount of home prepared white beans and it was a good |
| 62 | substitute (slightly different flavor, but the spices here really |
| 63 | dominate). I used water from boiling dried tomatoes (slightly |
| 64 | different recipe) as there was no fresh chickpea water on hand and it |
| 65 | was delightful. |
| 66 | |
| 67 | I've used cheap blenders, decent food processors, and a |
| 68 | super-expensive blender to make this. It comes out about the same each |
| 69 | time. You can just blend everything together at a moderate speed until |
| 70 | it is whatever you consider reasonable smooth, but processing in steps |
| 71 | with a good food processor results in a slightly better texture. |
| 72 | |
| 73 | |