[clinton/website/site/unknownlamer.org.git] / Hummus.html

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    <title>Hummus</title>
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    <h1>Hummus</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Directions</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec3">Preparing the Beans</a>
</dt>
<dt>
<a href="#sec4">Bell Pepper</a>
</dt>
<dt>
<a href="#sec5">And Now for the Actual Hummus</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec6">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here -->
<h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>1 cup dried chick peas (or two cans; if using cans, try to find &quot;no
salt added&quot; to avoid making things too salty)</li>
<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
<li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
<li>Medium red bell pepper, roasted</li>
<li>2 tsp paprika</li>
<li>1 tsp ground cumin</li>
<li>1/2 tsp table salt</li>
<li>5 tbsp (~1 lemon) fresh lemon juice</li>
<li>2 tbsp extra virgin olive oil (if you can get your hands on it,
<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
<li>5 tbsp tahini</li>
</ul>


<h2><a name="sec2" id="sec2"></a>
Directions</h2>

<h3><a name="sec3" id="sec3"></a>
Preparing the Beans</h3>

<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
of water. Drain them and throw them into a pot with enough water to
just more than cover them (an extra inch or so seems to be
good). Bring everything to a boil uncovered, and then cut the heat
back to simmer partially covered for about an hour or an hour and a
half (when the skins split easily they have a good texture).</p>

<p>When you drain them save the liquid and use that when blending the
hummus.</p>


<h3><a name="sec4" id="sec4"></a>
Bell Pepper</h3>

<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
(optional &mdash; I leave the skins on and notice no difference), and then
<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>

<blockquote>
<p class="quoted">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 35 minutes.</p>
</blockquote>

<p>Conveniently, this is the same temperature garlic is roasted at, so
you can roast both at the same time.</p>


<h3><a name="sec5" id="sec5"></a>
And Now for the Actual Hummus</h3>

<ol>
<li>Prepare the beans (or open canned beans).</li>
<li>Add beans, roasted garlic, and chickpea water to food processor work
bowl; process for two minutes.</li>
<li>Add lemon juice; process for one minute</li>
<li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
for one minute.</li>
<li>Drizzle olive oil in while processing for three minutes.</li>
<li>Garnish if you desire (minced garlic, capers, coarsely ground
black pepper, and olive oil for example).</li>
<li>Take to a gathering of some sort.</li>
<li>Watch the hummus evaporate.</li>
</ol>


<h2><a name="sec6" id="sec6"></a>
Notes</h2>

<p class="first">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 water from boiling dried tomatoes (slightly
different recipe) as there was no fresh chickpea water on hand and it
was delightful.</p>

<p>I've used cheap blenders, decent food processors, and a
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.</p>

<p>I've done this with and without removing the skins, and I personally
don't think it's worth the effort.</p>


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<p class="cke-footer">* jeffcovey becomes too groggy to read the directions and becomes
  the year's first nasal spray overdose fatality.
</p>
<p class="cke-timestamp">Last Modified:
    December  2, 2019</p>
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Commit	Line	Data
3cb3fdfc	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Hummus</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
11f9bd69 CE	11	content="width=device-width, initial-scale=1.0" />
3c59982c	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
3cb3fdfc	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
	18	<h1>Hummus</h1>
	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Ingredients</a>
	23	</dt>
	24	<dt>
	25	<a href="#sec2">Directions</a>
	26	</dt>
	27	<dd>
	28	<dl>
	29	<dt>
	30	<a href="#sec3">Preparing the Beans</a>
	31	</dt>
	32	<dt>
3c59982c	33	<a href="#sec4">Bell Pepper</a>
3cb3fdfc	34	</dt>
	35	<dt>
	36	<a href="#sec5">And Now for the Actual Hummus</a>
	37	</dt>
	38	</dl>
	39	</dd>
	40	<dt>
	41	<a href="#sec6">Notes</a>
	42	</dt>
	43	</dl>
	44	</div>
	45
	46
11f9bd69 CE	47	<!-- Page published by Emacs Muse begins here -->
11f9bd69 CE	48	<h2><a name="sec1" id="sec1"></a>
3cb3fdfc	49	Ingredients</h2>
	50
	51	<ul>
98266870 CE	52	<li>1 cup dried chick peas (or two cans; if using cans, try to find "no
98266870 CE	53	salt added" to avoid making things too salty)</li>
3c59982c	54	<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
98266870 CE	55	<li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
98266870 CE	56	<li>Medium red bell pepper, roasted</li>
3c59982c	57	<li>2 tsp paprika</li>
98266870 CE	58	<li>1 tsp ground cumin</li>
	59	<li>1/2 tsp table salt</li>
	60	<li>5 tbsp (~1 lemon) fresh lemon juice</li>
	61	<li>2 tbsp extra virgin olive oil (if you can get your hands on it,
	62	<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
3c59982c	63	<li>5 tbsp tahini</li>
3cb3fdfc	64	</ul>
	65
	66
	67	<h2><a name="sec2" id="sec2"></a>
	68	Directions</h2>
	69
	70	<h3><a name="sec3" id="sec3"></a>
	71	Preparing the Beans</h3>
	72
	73	<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
3c59982c	74	of water. Drain them and throw them into a pot with enough water to
	75	just more than cover them (an extra inch or so seems to be
	76	good). Bring everything to a boil uncovered, and then cut the heat
	77	back to simmer partially covered for about an hour or an hour and a
	78	half (when the skins split easily they have a good texture).</p>
3cb3fdfc	79
	80	<p>When you drain them save the liquid and use that when blending the
	81	hummus.</p>
	82
	83
	84	<h3><a name="sec4" id="sec4"></a>
3c59982c	85	Bell Pepper</h3>
3cb3fdfc	86
98266870 CE	87	<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
	88	(optional — I leave the skins on and notice no difference), and then
	89	<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
3c59982c	90
	91	<blockquote>
	92	<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
	93	little oil and pop it into a 400°F (205°C) oven, until the pieces
98266870	94	are tender and slightly browned, about 35 minutes.</p>
3c59982c	95	</blockquote>
3cb3fdfc	96
98266870 CE	97	<p>Conveniently, this is the same temperature garlic is roasted at, so
	98	you can roast both at the same time.</p>
	99
3cb3fdfc	100
	101	<h3><a name="sec5" id="sec5"></a>
	102	And Now for the Actual Hummus</h3>
	103
	104	<ol>
11f9bd69 CE	105	<li>Prepare the beans (or open canned beans).</li>
	106	<li>Add beans, roasted garlic, and chickpea water to food processor work
	107	bowl; process for two minutes.</li>
98266870 CE	108	<li>Add lemon juice; process for one minute</li>
98266870 CE	109	<li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
11f9bd69	110	for one minute.</li>
98266870	111	<li>Drizzle olive oil in while processing for three minutes.</li>
11f9bd69 CE	112	<li>Garnish if you desire (minced garlic, capers, coarsely ground
11f9bd69 CE	113	black pepper, and olive oil for example).</li>
98266870 CE	114	<li>Take to a gathering of some sort.</li>
98266870 CE	115	<li>Watch the hummus evaporate.</li>
3cb3fdfc	116	</ol>
	117
	118
	119
	120	<h2><a name="sec6" id="sec6"></a>
	121	Notes</h2>
	122
	123	<p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
	124	beans the night before. My strange friend came to the rescue with the
	125	equivalent amount of home prepared white beans and it was a good
	126	substitute (slightly different flavor, but the spices here really
98266870 CE	127	dominate). I used water from boiling dried tomatoes (slightly
	128	different recipe) as there was no fresh chickpea water on hand and it
	129	was delightful.</p>
3cb3fdfc	130
3c59982c	131	<p>I've used cheap blenders, decent food processors, and a
11f9bd69 CE	132	super-expensive blender to make this. It comes out adequately with
	133	most any equipment. You can just blend everything together at a
	134	moderate speed until the consistency is whatever you consider
	135	reasonably smooth, but processing in steps with a good food processor
	136	results in a slightly better texture.</p>
	137
	138	<p>I've done this with and without removing the skins, and I personally
	139	don't think it's worth the effort.</p>
3cb3fdfc	140
	141
	142	<!-- Page published by Emacs Muse ends here -->
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	144	<p class="cke-buttons">
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	164	alt="[ FSF Associate Member ]" />
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	166	</p>
	167
11f9bd69 CE	168	<p class="cke-footer">* jeffcovey becomes too groggy to read the directions and becomes
11f9bd69 CE	169	the year's first nasal spray overdose fatality.
3cb3fdfc	170	</p>
3cb3fdfc	171	<p class="cke-timestamp">Last Modified:
11f9bd69	172	December 2, 2019</p>
3cb3fdfc	173	</body>
3cb3fdfc	174	</html>