-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>
+
+
HCoop / clinton / website / site / unknownlamer.org.git / blobdiff