X-Git-Url: http://git.hcoop.net/clinton/website/site/unknownlamer.org.git/blobdiff_plain/2eca3a7b9c255fd29c54a6075085bff1bcf00f5d..eb8b3e31353562e3d1976c7e6adf6ba3fc0c8ce6:/Hummus.muse

diff --git a/Hummus.muse b/Hummus.muse
index 499765f..b178cfd 100644
--- a/Hummus.muse
+++ b/Hummus.muse
@@ -1,15 +1,19 @@
 * Ingredients
 
+Yields around one quart
+
  - 1 cup dried chick peas (or two cans; if using cans, try to find "no
    salt added" to avoid making things too salty)
- - 1/4 cup liquid from chick peas (or vegetable stock)
- - 8 cloves (one head) of [[Roasted Garlic]]
+ - 1/2 cup liquid from chick peas
+ - One head (~8 cloves) of [[Roasted Garlic]]
  - Medium red bell pepper, roasted
  - 2 tsp paprika
- - 1 tsp ground cumin
- - 1/2 tsp table salt
+ - 1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
+   not required)
+ - 1 tbsp ground cumin
+ - 1 tsp fine grained sea salt
  - 5 tbsp (~1 lemon) fresh lemon juice
- - 2 tbsp extra virgin olive oil (if you can get your hands on it,
+ - 3 tbsp extra virgin olive oil (if you can get your hands on it,
    [[http://www.palestineoliveoil.org/][Holy Land]] is great)
  - 5 tbsp tahini
 
@@ -33,27 +37,36 @@ 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
 [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
 
-    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.
+    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.
 
 Conveniently, this is the same temperature garlic is roasted at, so
-you can roast both at the same time.
+you can roast both at the same time. I like mine a little blackened on
+the edges, but you don't want to go *too* far, as bell pepper can pass
+from roasted with just a touch of char to burnt and sad pretty easily.
 
 ** And Now for the Actual Hummus
 
  1. Prepare the beans (or open canned beans).
- 1. Add beans, roasted garlic, and chickpea water to food processor work
-    bowl; process for two minutes.
- 1. Add lemon juice; process for one minute
- 1. Add tahini, roasted bell pepper, salt, cumin, and paprika; process
-    for one minute.
- 1. Drizzle olive oil in while processing for three minutes.
+ 1. Mix lemon juice and chickpea water
+ 1. Whisk tahini and olive oil together
+ 1. Add beans, roasted garlic, roasted pepper, and spices to food
+    processor work bowl; process for around 15 seconds
+ 1. Process for 60 seconds while drizzling in chickpea water and lemon
+    juice mixture
+ 1. Process additional 60 seconds
+ 1. Process for two minutes, drizzling in olive oil and tahini mixture
+ 1. Process additional three minutes
  1. Garnish if you desire (minced garlic, capers, coarsely ground
-    black pepper, and olive oil for example).
+    black pepper, and olive oil with a whole olive or three in the
+    center for example).
  1. Take to a gathering of some sort.
  1. Watch the hummus evaporate.
 
+Scrape sides of work bowl between processing runs if needed.
+
 * Notes
 
 One time I decided to make hummus for folks and alas! I forgot to soak
@@ -72,6 +85,6 @@ reasonably smooth, but processing in steps with a good food processor
 results in a slightly better texture.
 
 I've done this with and without removing the skins, and I personally
-don't think it's worth the effort.
+don't think it's worth the effort to remove the skins.