<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 (or two cans; if using cans, try to find "no
salt added" to avoid making things too salty)</li>
-<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
-<li>
8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></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 tsp ground cumin</li>
-<li>1/2 tsp table salt</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>2 tbsp extra virgin olive oil (if you can get your hands on it,
+<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>
<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 a
-little oil and pop it into a 400°F (205°C) oven, until the pieces
-are tender and slightly browned, about 35 minutes.</p>
+<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>Conveniently, this is the same temperature garlic is roasted at, so
-you can roast both at the same time.</p>
+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>
<ol>
<li>Prepare the beans (or open canned beans).</li>
-<li>Add beans, roasted garlic, and chickpea water to food processor work
-bowl; process for two minutes.</li>
-<li>Add lemon juice; process for one minute</li>
-<li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
-for one minute.</li>
-<li>Drizzle olive oil in while processing for three minutes.</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 for example).</li>
+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>
<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>
+
+
+
<!-- Page published by Emacs Muse ends here -->
</a>
</p>
-<p class="cke-footer">Jessie: i thought your beard took the oxygen from the air and made it
- breathable for you
+<p class="cke-footer"><emag> http://www.etonline.com/celebrities/news/38722/
+<Leebert> emag: I don't see any other source claiming she's dead,
+ just collapsed.
+<tim_m> what's wrong with et online?
+<ascii_phil> It keeps trying to use Skype to phone home.
</p>
<p class="cke-timestamp">Last Modified:
- December 5, 2019</p>
+ October 29, 2023</p>
</body>
</html>
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