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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> | |
cd5c4311 CE |
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 | 65 | Ingredients</h2> |
66 | ||
2bd5698f | 67 | <p class="first">Yields around one quart</p> |
774ac582 | 68 | |
3cb3fdfc | 69 | <ul> |
98266870 CE |
70 | <li>1 cup dried chick peas (or two cans; if using cans, try to find "no |
71 | salt added" to avoid making things too salty)</li> | |
8dec68f5 CE |
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> |
774ac582 CE |
76 | <li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but |
77 | not 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> | |
88 | Directions</h2> | |
89 | ||
90 | <h3><a name="sec3" id="sec3"></a> | |
91 | Preparing the Beans</h3> | |
92 | ||
93 | <p class="first">Just soak a cup of dried beans at least overnight in a couple of cups | |
3c59982c | 94 | of water. Drain them and throw them into a pot with enough water to |
95 | just more than cover them (an extra inch or so seems to be | |
96 | good). Bring everything to a boil uncovered, and then cut the heat | |
97 | back to simmer partially covered for about an hour or an hour and a | |
98 | half (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 | |
101 | hummus.</p> | |
102 | ||
103 | ||
104 | <h3><a name="sec4" id="sec4"></a> | |
3c59982c | 105 | Bell Pepper</h3> |
3cb3fdfc | 106 | |
98266870 CE |
107 | <p class="first">Scorch the skin off of the bell pepper over flame or under a broiler |
108 | (optional — 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> | |
8dec68f5 CE |
112 | <p class="quoted">To roast the pepper, put the cut pieces in a baking dish with |
113 | about two tablespoons of oil and pop it into a 400°F (205°C) oven, | |
114 | stirring every 15 minutes, until the pieces are tender and | |
115 | slightly 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 |
8dec68f5 CE |
119 | you can roast both at the same time. I like mine a little blackened on |
120 | the edges, but you don't want to go <em>too</em> far, as bell pepper can pass | |
121 | from 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> | |
125 | And Now for the Actual Hummus</h3> | |
126 | ||
127 | <ol> | |
11f9bd69 | 128 | <li>Prepare the beans (or open canned beans).</li> |
8dec68f5 CE |
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 | |
132 | processor work bowl; process for around 15 seconds</li> | |
133 | <li>Process for 60 seconds while drizzling in chickpea water and lemon | |
134 | juice 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 |
8dec68f5 CE |
139 | black pepper, and olive oil with a whole olive or three in the |
140 | center for example).</li> | |
98266870 CE |
141 | <li>Take to a gathering of some sort.</li> |
142 | <li>Watch the hummus evaporate.</li> | |
3cb3fdfc | 143 | </ol> |
144 | ||
8dec68f5 CE |
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> | |
150 | Notes</h2> | |
151 | ||
152 | <p class="first">One time I decided to make hummus for folks and alas! I forgot to soak | |
153 | beans the night before. My strange friend came to the rescue with the | |
154 | equivalent amount of home prepared white beans and it was a good | |
155 | substitute (slightly different flavor, but the spices here really | |
98266870 CE |
156 | dominate). I used water from boiling dried tomatoes (slightly |
157 | different recipe) as there was no fresh chickpea water on hand and it | |
158 | was delightful.</p> | |
3cb3fdfc | 159 | |
3c59982c | 160 | <p>I've used cheap blenders, decent food processors, and a |
11f9bd69 CE |
161 | super-expensive blender to make this. It comes out adequately with |
162 | most any equipment. You can just blend everything together at a | |
163 | moderate speed until the consistency is whatever you consider | |
164 | reasonably smooth, but processing in steps with a good food processor | |
165 | results in a slightly better texture.</p> | |
166 | ||
167 | <p>I've done this with and without removing the skins, and I personally | |
e59991eb | 168 | don't think it's worth the effort to remove the skins.</p> |
3cb3fdfc | 169 | |
cd5c4311 CE |
170 | <h3><a name="sec7" id="sec7"></a> |
171 | America's Test Kitchen Method</h3> | |
172 | ||
173 | <p class="first">ATK suggests making an emulsion in several steps instead of throwing | |
174 | everything into the blender all at once. I ultimately integrated a | |
175 | modified versions of this into the recipe since it does result in an | |
176 | improved 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 | |
183 | use 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 | |
194 | for ~15 seconds</li> | |
195 | <li>With food processor on, blend in lemon and chickpea liquid over | |
196 | around 30s</li> | |
197 | <li>Process additional minute</li> | |
198 | <li>With food processor on, blend in olive oil and tahini over the | |
199 | course of around a minute. Process an additional three minutes.</li> | |
200 | </ol> | |
201 | ||
202 | ||
203 | <h3><a name="sec8" id="sec8"></a> | |
204 | Dry Beans</h3> | |
205 | ||
206 | <p class="first">Trying 1 cup dry to sub for 2 cans. Should work fine since that's what | |
207 | I 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 | |
212 | 150g 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 | |
217 | should be 250g, so I might only be 50g short. Felt like I was shorter | |
218 | though... next time do 1.5 cups dried beans and weigh everything | |
219 | again.</p> | |
220 | ||
221 | <h4><a name="sec9" id="sec9"></a> | |
222 | Attempt 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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cd5c4311 CE |
255 | <p class="cke-footer"><emag> http://www.etonline.com/celebrities/news/38722/ |
256 | <Leebert> emag: I don't see any other source claiming she's dead, | |
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3cb3fdfc | 260 | </p> |
261 | <p class="cke-timestamp">Last Modified: | |
cd5c4311 | 262 | October 29, 2023</p> |
3cb3fdfc | 263 | </body> |
264 | </html> |