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

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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>

<p class="first">Yields around one quart</p>

<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>1/2 cup liquid from chick peas</li>
<li>One head (~8 cloves) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
<li>Medium red bell pepper, roasted</li>
<li>2 tsp paprika</li>
<li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
not required)</li>
<li>1 tbsp ground cumin</li>
<li>1 tsp fine grained sea salt</li>
<li>5 tbsp (~1 lemon) fresh lemon juice</li>
<li>3 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
about two tablespoons of oil and pop it into a 400°F (205°C) oven,
stirring every 15 minutes, until the pieces are tender and
slightly blackened on the edges, about 45 minutes.</p>
</blockquote>

<p>Conveniently, this is the same temperature garlic is roasted at, so
you can roast both at the same time. I like mine a little blackened on
the edges, but you don't want to go <em>too</em> far, as bell pepper can pass
from roasted with just a touch of char to burnt and sad pretty easily.</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>Mix lemon juice and chickpea water</li>
<li>Whisk tahini and olive oil together</li>
<li>Add beans, roasted garlic, roasted pepper, and spices to food
processor work bowl; process for around 15 seconds</li>
<li>Process for 60 seconds while drizzling in chickpea water and lemon
juice mixture</li>
<li>Process additional 60 seconds</li>
<li>Process for two minutes, drizzling in olive oil and tahini mixture</li>
<li>Process additional three minutes</li>
<li>Garnish if you desire (minced garlic, capers, coarsely ground
black pepper, and olive oil with a whole olive or three in the
center for example).</li>
<li>Take to a gathering of some sort.</li>
<li>Watch the hummus evaporate.</li>
</ol>

<p>Scrape sides of work bowl between processing runs if needed.</p>


<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 to remove the skins.</p>


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    March 15, 2020</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
e59991eb	47	<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
3cb3fdfc	48	Ingredients</h2>
3cb3fdfc	49
2bd5698f	50	<p class="first">Yields around one quart</p>
774ac582	51
3cb3fdfc	52	<ul>
98266870 CE	53	<li>1 cup dried chick peas (or two cans; if using cans, try to find "no
98266870 CE	54	salt added" to avoid making things too salty)</li>
8dec68f5 CE	55	<li>1/2 cup liquid from chick peas</li>
8dec68f5 CE	56	<li>One head (~8 cloves) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
98266870	57	<li>Medium red bell pepper, roasted</li>
3c59982c	58	<li>2 tsp paprika</li>
774ac582 CE	59	<li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
774ac582 CE	60	not required)</li>
ec90cd29	61	<li>1 tbsp ground cumin</li>
8dec68f5	62	<li>1 tsp fine grained sea salt</li>
98266870	63	<li>5 tbsp (~1 lemon) fresh lemon juice</li>
8dec68f5	64	<li>3 tbsp extra virgin olive oil (if you can get your hands on it,
98266870	65	<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
3c59982c	66	<li>5 tbsp tahini</li>
3cb3fdfc	67	</ul>
	68
	69
	70	<h2><a name="sec2" id="sec2"></a>
	71	Directions</h2>
	72
	73	<h3><a name="sec3" id="sec3"></a>
	74	Preparing the Beans</h3>
	75
	76	<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
3c59982c	77	of water. Drain them and throw them into a pot with enough water to
	78	just more than cover them (an extra inch or so seems to be
	79	good). Bring everything to a boil uncovered, and then cut the heat
	80	back to simmer partially covered for about an hour or an hour and a
	81	half (when the skins split easily they have a good texture).</p>
3cb3fdfc	82
	83	<p>When you drain them save the liquid and use that when blending the
	84	hummus.</p>
	85
	86
	87	<h3><a name="sec4" id="sec4"></a>
3c59982c	88	Bell Pepper</h3>
3cb3fdfc	89
98266870 CE	90	<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
	91	(optional — I leave the skins on and notice no difference), and then
	92	<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
3c59982c	93
3c59982c	94	<blockquote>
8dec68f5 CE	95	<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with
	96	about two tablespoons of oil and pop it into a 400°F (205°C) oven,
	97	stirring every 15 minutes, until the pieces are tender and
	98	slightly blackened on the edges, about 45 minutes.</p>
3c59982c	99	</blockquote>
3cb3fdfc	100
98266870	101	<p>Conveniently, this is the same temperature garlic is roasted at, so
8dec68f5 CE	102	you can roast both at the same time. I like mine a little blackened on
	103	the edges, but you don't want to go <em>too</em> far, as bell pepper can pass
	104	from roasted with just a touch of char to burnt and sad pretty easily.</p>
98266870	105
3cb3fdfc	106
	107	<h3><a name="sec5" id="sec5"></a>
	108	And Now for the Actual Hummus</h3>
	109
	110	<ol>
11f9bd69	111	<li>Prepare the beans (or open canned beans).</li>
8dec68f5 CE	112	<li>Mix lemon juice and chickpea water</li>
	113	<li>Whisk tahini and olive oil together</li>
	114	<li>Add beans, roasted garlic, roasted pepper, and spices to food
	115	processor work bowl; process for around 15 seconds</li>
	116	<li>Process for 60 seconds while drizzling in chickpea water and lemon
	117	juice mixture</li>
	118	<li>Process additional 60 seconds</li>
	119	<li>Process for two minutes, drizzling in olive oil and tahini mixture</li>
	120	<li>Process additional three minutes</li>
11f9bd69	121	<li>Garnish if you desire (minced garlic, capers, coarsely ground
8dec68f5 CE	122	black pepper, and olive oil with a whole olive or three in the
8dec68f5 CE	123	center for example).</li>
98266870 CE	124	<li>Take to a gathering of some sort.</li>
98266870 CE	125	<li>Watch the hummus evaporate.</li>
3cb3fdfc	126	</ol>
3cb3fdfc	127
8dec68f5 CE	128	<p>Scrape sides of work bowl between processing runs if needed.</p>
8dec68f5 CE	129
3cb3fdfc	130
	131
	132	<h2><a name="sec6" id="sec6"></a>
	133	Notes</h2>
	134
	135	<p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
	136	beans the night before. My strange friend came to the rescue with the
	137	equivalent amount of home prepared white beans and it was a good
	138	substitute (slightly different flavor, but the spices here really
98266870 CE	139	dominate). I used water from boiling dried tomatoes (slightly
	140	different recipe) as there was no fresh chickpea water on hand and it
	141	was delightful.</p>
3cb3fdfc	142
3c59982c	143	<p>I've used cheap blenders, decent food processors, and a
11f9bd69 CE	144	super-expensive blender to make this. It comes out adequately with
	145	most any equipment. You can just blend everything together at a
	146	moderate speed until the consistency is whatever you consider
	147	reasonably smooth, but processing in steps with a good food processor
	148	results in a slightly better texture.</p>
	149
	150	<p>I've done this with and without removing the skins, and I personally
e59991eb	151	don't think it's worth the effort to remove the skins.</p>
3cb3fdfc	152
	153
	154	<!-- Page published by Emacs Muse ends here -->
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	179
8dec68f5	180	<p class="cke-footer">Mike: I WAS NOT MICROWAVED.
3cb3fdfc	181	</p>
3cb3fdfc	182	<p class="cke-timestamp">Last Modified:
8dec68f5	183	March 15, 2020</p>
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