From 3c4041279882d174023aaf1d1b7e1f36f6ee3005 Mon Sep 17 00:00:00 2001 From: Clinton Ebadi Date: Sun, 15 Mar 2020 16:24:07 -0400 Subject: [PATCH] Cooking: Improved hummus recipe, better roasted garlic Now that I've dusted this old recipe off and have been making it regularly again, I've been experimenting with a few changes. More chickpea water and oil, using good sea salt, and a slightly different processing regime improve the texture noticeably (not that it was bad before). I also re-evaluated how I roast garlic, and this new method has a distinctly improved flavor over my old method. The old method didn't damage the garlic's cell walls, so it didn't develop a strong garlicky flavor. --- Hummus.muse | 39 ++++++++++++++++++++++++--------------- Roasted Garlic.muse | 10 +++++----- 2 files changed, 29 insertions(+), 20 deletions(-) diff --git a/Hummus.muse b/Hummus.muse index d17ca0d..b178cfd 100644 --- a/Hummus.muse +++ b/Hummus.muse @@ -4,16 +4,16 @@ 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 tbsp dried flaked maras biberi or aleppo pepper (recommended, but not required) - 1 tbsp ground cumin - - 1/2 tsp table salt + - 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 @@ -37,27 +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 diff --git a/Roasted Garlic.muse b/Roasted Garlic.muse index 2f5e630..894ccbc 100644 --- a/Roasted Garlic.muse +++ b/Roasted Garlic.muse @@ -6,11 +6,11 @@ * Directions 1. Preheat oven to 400°F - 1. Separate the cloves of the garlic heads; leave the skin on the - individual cloves (only removing lose bits of skin). - 1. Put onto a piece of aluminum foil and throw a tablesoon of olive - oil on top of the cloves. - 1. Rub the olive oil over the cloves + 1. Remove papery skin, keeping head intact + 1. Chop tops of cloves off (to ensure cell walls are damaged and + garlic flavor can develop) + 1. Put onto a piece of aluminum foil and drizzle a tablesoon of olive + oil on top of the cloves, making sure it soaks into cut 1. Turn the foil into a pouch and roast in a preheated 400°F oven for an hour -- 2.20.1