* Ingredients
- - 1 cup dried chick peas (or two cans)
+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 of [[Roasted Garlic]]
- - Medium red bell pepper
+ - 8 cloves (one head) of [[Roasted Garlic]]
+ - Medium red bell pepper, roasted
- 2 tsp paprika
- - 5 tbsp lemon juice (fresh if possible)
- - 2 tbsp olive oil (middle eastern if possible; the cultivars taste
- different!)
+ - 1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
+ not required)
+ - 1 tsp ground cumin
+ - 1/2 tsp table salt
+ - 5 tbsp (~1 lemon) fresh lemon juice
+ - 2 tbsp extra virgin olive oil (if you can get your hands on it,
+ [[http://www.palestineoliveoil.org/][Holy Land]] is great)
- 5 tbsp tahini
- - 1/2 tsp kosher salt
* Directions
** Bell Pepper
-Scorch the skin off of the bell pepper over flame or under a broiler,
-and then [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
+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 25 to 30 minutes.
+ are tender and slightly browned, about 35 minutes.
+
+Conveniently, this is the same temperature garlic is roasted at, so
+you can roast both at the same time.
** 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
+ 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. Garnish if you desire (minced garlic, capers, coarsely ground
+ black pepper, and olive oil for example).
+ 1. Take to a gathering of some sort.
+ 1. Watch the hummus evaporate.
* Notes
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.
+dominate). I used water from boiling dried tomatoes (slightly
+different recipe) as there was no fresh chickpea water on hand and it
+was delightful.
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.
+super-expensive blender to make this. It comes out adequately with
+most any equipment. You can just blend everything together at a
+moderate speed until the consistency is whatever you consider
+reasonably smooth, but processing in steps with a good food processor
+results in a slightly better texture.
+
+I've done this with and without removing the skins, and I personally
+don't think it's worth the effort to remove the skins.
+
+
HCoop / clinton / website / src / unknownlamer.org.git / blobdiff