| 1 | * Ingredients |
| 2 | |
| 3 | Yields around one quart |
| 4 | |
| 5 | - 1 cup dried chick peas (or two cans; if using cans, try to find "no |
| 6 | salt added" to avoid making things too salty) |
| 7 | - 1/2 cup liquid from chick peas |
| 8 | - One head (~8 cloves) of [[Roasted Garlic]] |
| 9 | - Medium red bell pepper, roasted |
| 10 | - 2 tsp paprika |
| 11 | - 1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but |
| 12 | not required) |
| 13 | - 1 tbsp ground cumin |
| 14 | - 1 tsp fine grained sea salt |
| 15 | - 5 tbsp (~1 lemon) fresh lemon juice |
| 16 | - 3 tbsp extra virgin olive oil (if you can get your hands on it, |
| 17 | [[http://www.palestineoliveoil.org/][Holy Land]] is great) |
| 18 | - 5 tbsp tahini |
| 19 | |
| 20 | * Directions |
| 21 | |
| 22 | ** Preparing the Beans |
| 23 | |
| 24 | Just soak a cup of dried beans at least overnight in a couple of cups |
| 25 | of water. Drain them and throw them into a pot with enough water to |
| 26 | just more than cover them (an extra inch or so seems to be |
| 27 | good). Bring everything to a boil uncovered, and then cut the heat |
| 28 | back to simmer partially covered for about an hour or an hour and a |
| 29 | half (when the skins split easily they have a good texture). |
| 30 | |
| 31 | When you drain them save the liquid and use that when blending the |
| 32 | hummus. |
| 33 | |
| 34 | ** Bell Pepper |
| 35 | |
| 36 | Scorch the skin off of the bell pepper over flame or under a broiler |
| 37 | (optional -- I leave the skins on and notice no difference), and then |
| 38 | [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]: |
| 39 | |
| 40 | To roast the pepper, put the cut pieces in a baking dish with |
| 41 | about two tablespoons of oil and pop it into a 400°F (205°C) oven, |
| 42 | stirring every 15 minutes, until the pieces are tender and |
| 43 | slightly blackened on the edges, about 45 minutes. |
| 44 | |
| 45 | Conveniently, this is the same temperature garlic is roasted at, so |
| 46 | you can roast both at the same time. I like mine a little blackened on |
| 47 | the edges, but you don't want to go *too* far, as bell pepper can pass |
| 48 | from roasted with just a touch of char to burnt and sad pretty easily. |
| 49 | |
| 50 | ** And Now for the Actual Hummus |
| 51 | |
| 52 | 1. Prepare the beans (or open canned beans). |
| 53 | 1. Mix lemon juice and chickpea water |
| 54 | 1. Whisk tahini and olive oil together |
| 55 | 1. Add beans, roasted garlic, roasted pepper, and spices to food |
| 56 | processor work bowl; process for around 15 seconds |
| 57 | 1. Process for 60 seconds while drizzling in chickpea water and lemon |
| 58 | juice mixture |
| 59 | 1. Process additional 60 seconds |
| 60 | 1. Process for two minutes, drizzling in olive oil and tahini mixture |
| 61 | 1. Process additional three minutes |
| 62 | 1. Garnish if you desire (minced garlic, capers, coarsely ground |
| 63 | black pepper, and olive oil with a whole olive or three in the |
| 64 | center for example). |
| 65 | 1. Take to a gathering of some sort. |
| 66 | 1. Watch the hummus evaporate. |
| 67 | |
| 68 | Scrape sides of work bowl between processing runs if needed. |
| 69 | |
| 70 | * Notes |
| 71 | |
| 72 | One time I decided to make hummus for folks and alas! I forgot to soak |
| 73 | beans the night before. My strange friend came to the rescue with the |
| 74 | equivalent amount of home prepared white beans and it was a good |
| 75 | substitute (slightly different flavor, but the spices here really |
| 76 | dominate). I used water from boiling dried tomatoes (slightly |
| 77 | different recipe) as there was no fresh chickpea water on hand and it |
| 78 | was delightful. |
| 79 | |
| 80 | I've used cheap blenders, decent food processors, and a |
| 81 | super-expensive blender to make this. It comes out adequately with |
| 82 | most any equipment. You can just blend everything together at a |
| 83 | moderate speed until the consistency is whatever you consider |
| 84 | reasonably smooth, but processing in steps with a good food processor |
| 85 | results in a slightly better texture. |
| 86 | |
| 87 | I've done this with and without removing the skins, and I personally |
| 88 | don't think it's worth the effort to remove the skins. |
| 89 | |
| 90 | ** America's Test Kitchen Method |
| 91 | |
| 92 | ATK suggests making an emulsion in several steps instead of throwing |
| 93 | everything into the blender all at once. I ultimately integrated a |
| 94 | modified versions of this into the recipe since it does result in an |
| 95 | improved texture. |
| 96 | |
| 97 | - mix chickpea liquid and lemon juice |
| 98 | - ATK using 1/4 cup water per can of chickpeas, do that here and |
| 99 | use 1/2 cup |
| 100 | - mix tahini and olive oil |
| 101 | - atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now. |
| 102 | |
| 103 | 1. Process all dry ingredients + roasted garlic and roasted peppres |
| 104 | for ~15 seconds |
| 105 | 1. With food processor on, blend in lemon and chickpea liquid over |
| 106 | around 30s |
| 107 | 1. Process additional minute |
| 108 | 1. With food processor on, blend in olive oil and tahini over the |
| 109 | course of around a minute. Process an additional three minutes. |
| 110 | |
| 111 | ** Dry Beans |
| 112 | |
| 113 | Trying 1 cup dry to sub for 2 cans. Should work fine since that's what |
| 114 | I used to use a decade ago before I got lazy. |
| 115 | |
| 116 | 190g dry = 393g soaked = 447g cooked |
| 117 | |
| 118 | Made a bit less hummus than two cans, if I had to guess I need another |
| 119 | 150g cooked. Definitely need to measure drained can weight. |
| 120 | |
| 121 | 1 can drained = ? g |
| 122 | |
| 123 | https://www.nigella.com/ask/using-dried-chickpeas says one can drained |
| 124 | should be 250g, so I might only be 50g short. Felt like I was shorter |
| 125 | though... next time do 1.5 cups dried beans and weigh everything |
| 126 | again. |
| 127 | |
| 128 | *** Attempt 2: 2020.06.07 |
| 129 | |
| 130 | 300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained |