| 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. |