X-Git-Url: http://git.hcoop.net/clinton/website/src/unknownlamer.org.git/blobdiff_plain/09816bb918ccb189bddc1828c9e2d55b29f15e26..886477c77fc14cade5fb3f2ee14d5649260d1121:/Hummus.muse

diff --git a/Hummus.muse b/Hummus.muse
index 19eb83d..140ccbe 100644
--- a/Hummus.muse
+++ b/Hummus.muse
@@ -1,15 +1,17 @@
 * Ingredients
 
- - 1 cup dried chick peas (or two cans)
+ - 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 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
 
@@ -27,21 +29,30 @@ hummus.
 
 ** 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 process work
+    bowl and 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. Garish 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
 
@@ -49,10 +60,14 @@ 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.
+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.
+time. You can just blend everything together at a moderate speed until
+it is whatever you consider reasonable smooth, but processing in steps
+with a good food processor results in a slightly better texture.
+
+