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16 <h1>Hummus</h1>
17 <div class="contents">
18<dl>
19<dt>
20<a href="#sec1">Ingredients</a>
21</dt>
22<dt>
23<a href="#sec2">Directions</a>
24</dt>
25<dd>
26<dl>
27<dt>
28<a href="#sec3">Preparing the Beans</a>
29</dt>
30<dt>
3c59982c 31<a href="#sec4">Bell Pepper</a>
3cb3fdfc 32</dt>
33<dt>
34<a href="#sec5">And Now for the Actual Hummus</a>
35</dt>
36</dl>
37</dd>
38<dt>
39<a href="#sec6">Notes</a>
40</dt>
41</dl>
42</div>
43
44
45<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
46Ingredients</h2>
47
48<ul>
3c59982c 49<li>1 cup dried chick peas (or two cans)</li>
50<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
51<li>8 cloves of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
52<li>Medium red bell pepper</li>
53<li>2 tsp paprika</li>
3cb3fdfc 54<li>5 tbsp lemon juice (fresh if possible)</li>
55<li>2 tbsp olive oil (middle eastern if possible; the cultivars taste
56different!)</li>
3c59982c 57<li>5 tbsp tahini</li>
3cb3fdfc 58<li>1/2 tsp kosher salt</li>
59</ul>
60
61
62<h2><a name="sec2" id="sec2"></a>
63Directions</h2>
64
65<h3><a name="sec3" id="sec3"></a>
66Preparing the Beans</h3>
67
68<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
3c59982c 69of water. Drain them and throw them into a pot with enough water to
70just more than cover them (an extra inch or so seems to be
71good). Bring everything to a boil uncovered, and then cut the heat
72back to simmer partially covered for about an hour or an hour and a
73half (when the skins split easily they have a good texture).</p>
3cb3fdfc 74
75<p>When you drain them save the liquid and use that when blending the
76hummus.</p>
77
78
79<h3><a name="sec4" id="sec4"></a>
3c59982c 80Bell Pepper</h3>
3cb3fdfc 81
3c59982c 82<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler,
83and then <a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
84
85<blockquote>
86<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
87little oil and pop it into a 400°F (205°C) oven, until the pieces
88are tender and slightly browned, about 25 to 30 minutes.</p>
89</blockquote>
3cb3fdfc 90
91
92<h3><a name="sec5" id="sec5"></a>
93And Now for the Actual Hummus</h3>
94
95<ol>
96<li>Prepare the beans (or be lame and use canned beans)</li>
97<li>Throw everything together in a blender or food processor and blend
98until it is smooth</li>
99<li>Put whatever frilly garnish to make it look better on it if you must</li>
100<li>Take to a gathering of some sort</li>
101<li>Goodbye hummus</li>
102</ol>
103
104
105
106<h2><a name="sec6" id="sec6"></a>
107Notes</h2>
108
109<p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
110beans the night before. My strange friend came to the rescue with the
111equivalent amount of home prepared white beans and it was a good
112substitute (slightly different flavor, but the spices here really
113dominate). I used the water from boiling the dried tomatoes as there
114was no fresh chickpea water on hand and it was delightful.</p>
115
3c59982c 116<p>I've used cheap blenders, decent food processors, and a
117super-expensive blender to make this. It comes out about the same each
118time. Just blend everything together at a moderate speed until it is
119whatever you consider reasonable smooth.</p>
3cb3fdfc 120
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3c59982c 148<p class="cke-footer"> (1) _Of course_ we made sure it was actually too slow before making
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151<p class="cke-timestamp">Last Modified:
3c59982c 152 May 9, 2019</p>
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