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<a href="#sec3">Preparing the Beans</a>
</dt>
<dt>
-<a href="#sec4">Tomatoes</a>
+<a href="#sec4">Bell Pepper</a>
</dt>
<dt>
<a href="#sec5">And Now for the Actual Hummus</a>
<dt>
<a href="#sec6">Notes</a>
</dt>
+<dd>
+<dl>
+<dt>
+<a href="#sec7">America's Test Kitchen Method</a>
+</dt>
+<dt>
+<a href="#sec8">Dry Beans</a>
+</dt>
+<dd>
+<dl>
+<dt>
+<a href="#sec9">Attempt 2: 2020.06.07</a>
+</dt>
+</dl>
+</dd>
+</dl>
+</dd>
</dl>
</div>
<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
Ingredients</h2>
+<p class="first">Yields around one quart</p>
+
<ul>
-<li>1 cup dried chick peas</li>
-<li>1/4 cup liquid from chick peas</li>
-<li>6 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
-<li>2 sun dried tomatoes (dry; not stored in oil)</li>
-<li>2 tsp smoked paprika</li>
-<li>5 tbsp lemon juice (fresh if possible)</li>
-<li>2 tbsp olive oil (middle eastern if possible; the cultivars taste
-different!)</li>
-<li>4 tbsp tahini</li>
-<li>1/2 tsp kosher salt</li>
+<li>1 cup dried chick peas (or two cans; if using cans, try to find "no
+salt added" to avoid making things too salty)</li>
+<li>1/2 cup liquid from chick peas</li>
+<li>One head (~8 cloves) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
+<li>Medium red bell pepper, roasted</li>
+<li>2 tsp paprika</li>
+<li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
+not required)</li>
+<li>1 tbsp ground cumin</li>
+<li>1 tsp fine grained sea salt</li>
+<li>5 tbsp (~1 lemon) fresh lemon juice</li>
+<li>3 tbsp extra virgin olive oil (if you can get your hands on it,
+<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
+<li>5 tbsp tahini</li>
</ul>
Preparing the Beans</h3>
<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
-of water. Drain them and throw them into a pot with a dash of salt and
-enough water to just more than cover them (an extra half an inch or so
-seems to be good). Bring everything to a boil uncovered, and then cut
-the heat back to simmer for about an hour or an hour and a half (when
-the skins split easily they have a good texture).</p>
+of water. Drain them and throw them into a pot with enough water to
+just more than cover them (an extra inch or so seems to be
+good). Bring everything to a boil uncovered, and then cut the heat
+back to simmer partially covered for about an hour or an hour and a
+half (when the skins split easily they have a good texture).</p>
<p>When you drain them save the liquid and use that when blending the
hummus.</p>
<h3><a name="sec4" id="sec4"></a>
-Tomatoes</h3>
+Bell Pepper</h3>
+
+<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
+(optional — I leave the skins on and notice no difference), and then
+<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
+
+<blockquote>
+<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with
+about two tablespoons of oil and pop it into a 400°F (205°C) oven,
+stirring every 15 minutes, until the pieces are tender and
+slightly blackened on the edges, about 45 minutes.</p>
+</blockquote>
-<p class="first">Boil the sun dried tomatoes in one cup of water with a dash of salt
-for ten minutes, drain, and cut into a few pieces to make it blend
-more easily. It adds an interesting flavor if you use a bit of the
-leftover water instead of chickpea water (I just do a 50/50 split
-usually).</p>
+<p>Conveniently, this is the same temperature garlic is roasted at, so
+you can roast both at the same time. I like mine a little blackened on
+the edges, but you don't want to go <em>too</em> far, as bell pepper can pass
+from roasted with just a touch of char to burnt and sad pretty easily.</p>
<h3><a name="sec5" id="sec5"></a>
And Now for the Actual Hummus</h3>
<ol>
-<li>Prepare the beans (or be lame and use canned beans)</li>
-<li>Throw everything together in a blender or food processor and blend
-until it is smooth</li>
-<li>Put whatever frilly garnish to make it look better on it if you must</li>
-<li>Take to a gathering of some sort</li>
-<li>Goodbye hummus</li>
+<li>Prepare the beans (or open canned beans).</li>
+<li>Mix lemon juice and chickpea water</li>
+<li>Whisk tahini and olive oil together</li>
+<li>Add beans, roasted garlic, roasted pepper, and spices to food
+processor work bowl; process for around 15 seconds</li>
+<li>Process for 60 seconds while drizzling in chickpea water and lemon
+juice mixture</li>
+<li>Process additional 60 seconds</li>
+<li>Process for two minutes, drizzling in olive oil and tahini mixture</li>
+<li>Process additional three minutes</li>
+<li>Garnish if you desire (minced garlic, capers, coarsely ground
+black pepper, and olive oil with a whole olive or three in the
+center for example).</li>
+<li>Take to a gathering of some sort.</li>
+<li>Watch the hummus evaporate.</li>
</ol>
+<p>Scrape sides of work bowl between processing runs if needed.</p>
+
<h2><a name="sec6" id="sec6"></a>
beans the night before. My strange friend came to the rescue with the
equivalent amount of home prepared white beans and it was a good
substitute (slightly different flavor, but the spices here really
-dominate). I used the water from boiling the dried tomatoes as there
-was no fresh chickpea water on hand and it was delightful.</p>
-
-<p>I just use a blender to mix everything (use what you have eh). There's
-no real need to use a fancy food processor if you don't have one;
-anyone who thinks the texture is better from that is dumb and probably
-just sucks at cooking the beans or is a pretentious jerk. Obviously if
-you have a food processor you may as well use it because it's a bit
-less annoying I'm told.</p>
-
-<p>When using a blender you have to use a spoon to mix it manually
-occasionally whenever an air pocket forms over the blades. At least in
-my blender getting everything into the initial paste requires blending
-for a second, mixing the solid beans into the bean paste below it, and
-repeating until it is all paste. Then I just blend it on a fairly low
-speed stopping and popping air pockets whenever they form until
-everything is consistent, and then throwing the blender up to full
-throttle for a little bit to blend out the chunks.</p>
+dominate). I used water from boiling dried tomatoes (slightly
+different recipe) as there was no fresh chickpea water on hand and it
+was delightful.</p>
+
+<p>I've used cheap blenders, decent food processors, and a
+super-expensive blender to make this. It comes out adequately with
+most any equipment. You can just blend everything together at a
+moderate speed until the consistency is whatever you consider
+reasonably smooth, but processing in steps with a good food processor
+results in a slightly better texture.</p>
+
+<p>I've done this with and without removing the skins, and I personally
+don't think it's worth the effort to remove the skins.</p>
+
+<h3><a name="sec7" id="sec7"></a>
+America's Test Kitchen Method</h3>
+
+<p class="first">ATK suggests making an emulsion in several steps instead of throwing
+everything into the blender all at once. I ultimately integrated a
+modified versions of this into the recipe since it does result in an
+improved texture.</p>
+
+<ul>
+<li>mix chickpea liquid and lemon juice
+
+<ul>
+<li>ATK using 1/4 cup water per can of chickpeas, do that here and
+use 1/2 cup</li>
+</ul></li>
+<li>mix tahini and olive oil
+
+<ul>
+<li>atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now.</li>
+</ul></li>
+</ul>
+
+<ol>
+<li>Process all dry ingredients + roasted garlic and roasted peppres
+for ~15 seconds</li>
+<li>With food processor on, blend in lemon and chickpea liquid over
+around 30s</li>
+<li>Process additional minute</li>
+<li>With food processor on, blend in olive oil and tahini over the
+course of around a minute. Process an additional three minutes.</li>
+</ol>
+
+
+<h3><a name="sec8" id="sec8"></a>
+Dry Beans</h3>
+
+<p class="first">Trying 1 cup dry to sub for 2 cans. Should work fine since that's what
+I used to use a decade ago before I got lazy.</p>
+
+<p>190g dry = 393g soaked = 447g cooked</p>
+
+<p>Made a bit less hummus than two cans, if I had to guess I need another
+150g cooked. Definitely need to measure drained can weight.</p>
+
+<p>1 can drained = ? g</p>
+
+<p><a href="https://www.nigella.com/ask/using-dried-chickpeas">https://www.nigella.com/ask/using-dried-chickpeas</a> says one can drained
+should be 250g, so I might only be 50g short. Felt like I was shorter
+though... next time do 1.5 cups dried beans and weigh everything
+again.</p>
+
+<h4><a name="sec9" id="sec9"></a>
+Attempt 2: 2020.06.07</h4>
+
+<p class="first">300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained</p>
+
+
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-<p class="cke-footer"><Morty_md> My mind boggled.
-* tim_m shakes morty's mind, hoping for a different combination of letters
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+<p class="cke-footer"><emag> http://www.etonline.com/celebrities/news/38722/
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<p class="cke-timestamp">Last Modified:
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+ October 29, 2023</p>
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