Hummus.html

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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">Bell Pepper</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 (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>
  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>5 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 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>
  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 Bell Pepper</h3>
  81
  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>
  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
 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>
 120
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 151 <p class="cke-timestamp">Last Modified:
 152     May  9, 2019</p>
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