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6 <title>Hummus</title>
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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>
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43<dd>
44<dl>
45<dt>
46<a href="#sec7">America's Test Kitchen Method</a>
47</dt>
48<dt>
49<a href="#sec8">Dry Beans</a>
50</dt>
51<dd>
52<dl>
53<dt>
54<a href="#sec9">Attempt 2: 2020.06.07</a>
55</dt>
56</dl>
57</dd>
58</dl>
59</dd>
3cb3fdfc 60</dl>
61</div>
62
63
e59991eb 64<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
3cb3fdfc 65Ingredients</h2>
66
2bd5698f 67<p class="first">Yields around one quart</p>
774ac582 68
3cb3fdfc 69<ul>
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70<li>1 cup dried chick peas (or two cans; if using cans, try to find &quot;no
71salt added&quot; to avoid making things too salty)</li>
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72<li>1/2 cup liquid from chick peas</li>
73<li>One head (~8 cloves) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
98266870 74<li>Medium red bell pepper, roasted</li>
3c59982c 75<li>2 tsp paprika</li>
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76<li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
77not required)</li>
ec90cd29 78<li>1 tbsp ground cumin</li>
8dec68f5 79<li>1 tsp fine grained sea salt</li>
98266870 80<li>5 tbsp (~1 lemon) fresh lemon juice</li>
8dec68f5 81<li>3 tbsp extra virgin olive oil (if you can get your hands on it,
98266870 82<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
3c59982c 83<li>5 tbsp tahini</li>
3cb3fdfc 84</ul>
85
86
87<h2><a name="sec2" id="sec2"></a>
88Directions</h2>
89
90<h3><a name="sec3" id="sec3"></a>
91Preparing the Beans</h3>
92
93<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
3c59982c 94of water. Drain them and throw them into a pot with enough water to
95just more than cover them (an extra inch or so seems to be
96good). Bring everything to a boil uncovered, and then cut the heat
97back to simmer partially covered for about an hour or an hour and a
98half (when the skins split easily they have a good texture).</p>
3cb3fdfc 99
100<p>When you drain them save the liquid and use that when blending the
101hummus.</p>
102
103
104<h3><a name="sec4" id="sec4"></a>
3c59982c 105Bell Pepper</h3>
3cb3fdfc 106
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107<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
108(optional &mdash; I leave the skins on and notice no difference), and then
109<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
3c59982c 110
111<blockquote>
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112<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with
113about two tablespoons of oil and pop it into a 400°F (205°C) oven,
114stirring every 15 minutes, until the pieces are tender and
115slightly blackened on the edges, about 45 minutes.</p>
3c59982c 116</blockquote>
3cb3fdfc 117
98266870 118<p>Conveniently, this is the same temperature garlic is roasted at, so
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119you can roast both at the same time. I like mine a little blackened on
120the edges, but you don't want to go <em>too</em> far, as bell pepper can pass
121from roasted with just a touch of char to burnt and sad pretty easily.</p>
98266870 122
3cb3fdfc 123
124<h3><a name="sec5" id="sec5"></a>
125And Now for the Actual Hummus</h3>
126
127<ol>
11f9bd69 128<li>Prepare the beans (or open canned beans).</li>
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129<li>Mix lemon juice and chickpea water</li>
130<li>Whisk tahini and olive oil together</li>
131<li>Add beans, roasted garlic, roasted pepper, and spices to food
132processor work bowl; process for around 15 seconds</li>
133<li>Process for 60 seconds while drizzling in chickpea water and lemon
134juice mixture</li>
135<li>Process additional 60 seconds</li>
136<li>Process for two minutes, drizzling in olive oil and tahini mixture</li>
137<li>Process additional three minutes</li>
11f9bd69 138<li>Garnish if you desire (minced garlic, capers, coarsely ground
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139black pepper, and olive oil with a whole olive or three in the
140center for example).</li>
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141<li>Take to a gathering of some sort.</li>
142<li>Watch the hummus evaporate.</li>
3cb3fdfc 143</ol>
144
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145<p>Scrape sides of work bowl between processing runs if needed.</p>
146
3cb3fdfc 147
148
149<h2><a name="sec6" id="sec6"></a>
150Notes</h2>
151
152<p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
153beans the night before. My strange friend came to the rescue with the
154equivalent amount of home prepared white beans and it was a good
155substitute (slightly different flavor, but the spices here really
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156dominate). I used water from boiling dried tomatoes (slightly
157different recipe) as there was no fresh chickpea water on hand and it
158was delightful.</p>
3cb3fdfc 159
3c59982c 160<p>I've used cheap blenders, decent food processors, and a
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161super-expensive blender to make this. It comes out adequately with
162most any equipment. You can just blend everything together at a
163moderate speed until the consistency is whatever you consider
164reasonably smooth, but processing in steps with a good food processor
165results in a slightly better texture.</p>
166
167<p>I've done this with and without removing the skins, and I personally
e59991eb 168don't think it's worth the effort to remove the skins.</p>
3cb3fdfc 169
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170<h3><a name="sec7" id="sec7"></a>
171America's Test Kitchen Method</h3>
172
173<p class="first">ATK suggests making an emulsion in several steps instead of throwing
174everything into the blender all at once. I ultimately integrated a
175modified versions of this into the recipe since it does result in an
176improved texture.</p>
177
178<ul>
179<li>mix chickpea liquid and lemon juice
180
181<ul>
182<li>ATK using 1/4 cup water per can of chickpeas, do that here and
183use 1/2 cup</li>
184</ul></li>
185<li>mix tahini and olive oil
186
187<ul>
188<li>atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now.</li>
189</ul></li>
190</ul>
191
192<ol>
193<li>Process all dry ingredients + roasted garlic and roasted peppres
194for ~15 seconds</li>
195<li>With food processor on, blend in lemon and chickpea liquid over
196around 30s</li>
197<li>Process additional minute</li>
198<li>With food processor on, blend in olive oil and tahini over the
199course of around a minute. Process an additional three minutes.</li>
200</ol>
201
202
203<h3><a name="sec8" id="sec8"></a>
204Dry Beans</h3>
205
206<p class="first">Trying 1 cup dry to sub for 2 cans. Should work fine since that's what
207I used to use a decade ago before I got lazy.</p>
208
209<p>190g dry = 393g soaked = 447g cooked</p>
210
211<p>Made a bit less hummus than two cans, if I had to guess I need another
212150g cooked. Definitely need to measure drained can weight.</p>
213
214<p>1 can drained = ? g</p>
215
216<p><a href="https://www.nigella.com/ask/using-dried-chickpeas">https://www.nigella.com/ask/using-dried-chickpeas</a> says one can drained
217should be 250g, so I might only be 50g short. Felt like I was shorter
218though... next time do 1.5 cups dried beans and weigh everything
219again.</p>
220
221<h4><a name="sec9" id="sec9"></a>
222Attempt 2: 2020.06.07</h4>
223
224<p class="first">300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained</p>
225
226
227
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