[clinton/website/src/unknownlamer.org.git] / Hummus.muse

* Ingredients

 - 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
 - 5 tbsp lemon juice (fresh if possible)
 - 2 tbsp olive oil (middle eastern if possible; the cultivars taste
   different!)
 - 4 tbsp tahini
 - 1/2 tsp kosher salt

* Directions

** Preparing the Beans

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).

When you drain them save the liquid and use that when blending the
hummus.

** Tomatoes

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).

** And Now for the Actual Hummus

 1. Prepare the beans (or be lame and use canned beans)
 2. Throw everything together in a blender or food processor and blend
    until it is smooth
 3. Put whatever frilly garnish to make it look better on it if you must
 4. Take to a gathering of some sort
 5. Goodbye hummus

* Notes

One time I decided to make hummus for folks and alas! I forgot to soak
beans the night before. My strange friend came to the rescue with the
equivalent amount of home prepared white beans and it was a good
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.
Commit	Line	Data
ba5275a0	1	* Ingredients
	2
	3	- 1 cup dried chick peas
	4	- 1/4 cup liquid from chick peas
	5	- 6 cloves of [[Roasted Garlic]]
	6	- 2 sun dried tomatoes (dry; not stored in oil)
	7	- 2 tsp smoked paprika
	8	- 5 tbsp lemon juice (fresh if possible)
	9	- 2 tbsp olive oil (middle eastern if possible; the cultivars taste
	10	different!)
	11	- 4 tbsp tahini
	12	- 1/2 tsp kosher salt
	13
	14	* Directions
	15
	16	** Preparing the Beans
	17
	18	Just soak a cup of dried beans at least overnight in a couple of cups
	19	of water. Drain them and throw them into a pot with a dash of salt and
	20	enough water to just more than cover them (an extra half an inch or so
	21	seems to be good). Bring everything to a boil uncovered, and then cut
	22	the heat back to simmer for about an hour or an hour and a half (when
	23	the skins split easily they have a good texture).
	24
	25	When you drain them save the liquid and use that when blending the
	26	hummus.
	27
	28	** Tomatoes
	29
	30	Boil the sun dried tomatoes in one cup of water with a dash of salt
	31	for ten minutes, drain, and cut into a few pieces to make it blend
	32	more easily. It adds an interesting flavor if you use a bit of the
	33	leftover water instead of chickpea water (I just do a 50/50 split
	34	usually).
	35
	36	** And Now for the Actual Hummus
	37
	38	1. Prepare the beans (or be lame and use canned beans)
	39	2. Throw everything together in a blender or food processor and blend
	40	until it is smooth
	41	3. Put whatever frilly garnish to make it look better on it if you must
	42	4. Take to a gathering of some sort
	43	5. Goodbye hummus
	44
	45	* Notes
	46
	47	One time I decided to make hummus for folks and alas! I forgot to soak
	48	beans the night before. My strange friend came to the rescue with the
	49	equivalent amount of home prepared white beans and it was a good
	50	substitute (slightly different flavor, but the spices here really
	51	dominate). I used the water from boiling the dried tomatoes as there
	52	was no fresh chickpea water on hand and it was delightful.
	53
	54	I just use a blender to mix everything (use what you have eh). There's
	55	no real need to use a fancy food processor if you don't have one;
	56	anyone who thinks the texture is better from that is dumb and probably
	57	just sucks at cooking the beans or is a pretentious jerk. Obviously if
	58	you have a food processor you may as well use it because it's a bit
	59	less annoying I'm told.
	60
	61	When using a blender you have to use a spoon to mix it manually
	62	occasionally whenever an air pocket forms over the blades. At least in
	63	my blender getting everything into the initial paste requires blending
	64	for a second, mixing the solid beans into the bean paste below it, and
65	repeating until it is all paste. Then I just blend it on a fairly low
66	speed stopping and popping air pockets whenever they form until
67	everything is consistent, and then throwing the blender up to full
68	throttle for a little bit to blend out the chunks.