-
-
- 1 cup dried chick peas -
- 1/4 cup liquid from chick peas -
- 6 cloves of Roasted Garlic -
- 2 sun dried tomatoes (dry; not stored in oil) -
- 2 tsp smoked paprika +
- 1 cup dried chick peas (or two cans) +
- 1/4 cup liquid from chick peas (or vegetable stock) +
- 8 cloves of Roasted Garlic +
- Medium red bell pepper +
- 2 tsp paprika
- 5 tbsp lemon juice (fresh if possible)
- 2 tbsp olive oil (middle eastern if possible; the cultivars taste different!) -
- 4 tbsp tahini +
- 5 tbsp tahini
- 1/2 tsp kosher salt
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).
+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).When you drain them save the liquid and use that when blending the hummus.
-Tomatoes
+Bell Pepper -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).
+Scorch the skin off of the bell pepper over flame or under a broiler, +and then 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 25 to 30 minutes.
+
@@ -110,54 +113,42 @@ 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. -
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.
- -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.
+I've used cheap blenders, decent food processors, and a +super-expensive blender to make this. It comes out about the same each +time. Just blend everything together at a moderate speed until it is +whatever you consider reasonable smooth.
- + May 9, 2019![[ Viewable With Any Browser
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