[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>

<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 to remove the skins.</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>
	49
	50	<ul>
98266870 CE	51	<li>1 cup dried chick peas (or two cans; if using cans, try to find "no
98266870 CE	52	salt added" to avoid making things too salty)</li>
3c59982c	53	<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
98266870 CE	54	<li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
98266870 CE	55	<li>Medium red bell pepper, roasted</li>
3c59982c	56	<li>2 tsp paprika</li>
98266870 CE	57	<li>1 tsp ground cumin</li>
	58	<li>1/2 tsp table salt</li>
	59	<li>5 tbsp (~1 lemon) fresh lemon juice</li>
	60	<li>2 tbsp extra virgin olive oil (if you can get your hands on it,
	61	<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
3c59982c	62	<li>5 tbsp tahini</li>
3cb3fdfc	63	</ul>
	64
	65
	66	<h2><a name="sec2" id="sec2"></a>
	67	Directions</h2>
	68
	69	<h3><a name="sec3" id="sec3"></a>
	70	Preparing the Beans</h3>
	71
	72	<p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
3c59982c	73	of water. Drain them and throw them into a pot with enough water to
	74	just more than cover them (an extra inch or so seems to be
	75	good). Bring everything to a boil uncovered, and then cut the heat
	76	back to simmer partially covered for about an hour or an hour and a
	77	half (when the skins split easily they have a good texture).</p>
3cb3fdfc	78
	79	<p>When you drain them save the liquid and use that when blending the
	80	hummus.</p>
	81
	82
	83	<h3><a name="sec4" id="sec4"></a>
3c59982c	84	Bell Pepper</h3>
3cb3fdfc	85
98266870 CE	86	<p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
	87	(optional — I leave the skins on and notice no difference), and then
	88	<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
3c59982c	89
	90	<blockquote>
	91	<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
	92	little oil and pop it into a 400°F (205°C) oven, until the pieces
98266870	93	are tender and slightly browned, about 35 minutes.</p>
3c59982c	94	</blockquote>
3cb3fdfc	95
98266870 CE	96	<p>Conveniently, this is the same temperature garlic is roasted at, so
	97	you can roast both at the same time.</p>
	98
3cb3fdfc	99
	100	<h3><a name="sec5" id="sec5"></a>
	101	And Now for the Actual Hummus</h3>
	102
	103	<ol>
11f9bd69 CE	104	<li>Prepare the beans (or open canned beans).</li>
	105	<li>Add beans, roasted garlic, and chickpea water to food processor work
	106	bowl; process for two minutes.</li>
98266870 CE	107	<li>Add lemon juice; process for one minute</li>
98266870 CE	108	<li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
11f9bd69	109	for one minute.</li>
98266870	110	<li>Drizzle olive oil in while processing for three minutes.</li>
11f9bd69 CE	111	<li>Garnish if you desire (minced garlic, capers, coarsely ground
11f9bd69 CE	112	black pepper, and olive oil for example).</li>
98266870 CE	113	<li>Take to a gathering of some sort.</li>
98266870 CE	114	<li>Watch the hummus evaporate.</li>
3cb3fdfc	115	</ol>
	116
	117
	118
	119	<h2><a name="sec6" id="sec6"></a>
	120	Notes</h2>
	121
	122	<p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
	123	beans the night before. My strange friend came to the rescue with the
	124	equivalent amount of home prepared white beans and it was a good
	125	substitute (slightly different flavor, but the spices here really
98266870 CE	126	dominate). I used water from boiling dried tomatoes (slightly
	127	different recipe) as there was no fresh chickpea water on hand and it
	128	was delightful.</p>
3cb3fdfc	129
3c59982c	130	<p>I've used cheap blenders, decent food processors, and a
11f9bd69 CE	131	super-expensive blender to make this. It comes out adequately with
	132	most any equipment. You can just blend everything together at a
	133	moderate speed until the consistency is whatever you consider
	134	reasonably smooth, but processing in steps with a good food processor
	135	results in a slightly better texture.</p>
	136
	137	<p>I've done this with and without removing the skins, and I personally
e59991eb	138	don't think it's worth the effort to remove the skins.</p>
3cb3fdfc	139
	140
	141	<!-- Page published by Emacs Muse ends here -->
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	166
e59991eb CE	167	<p class="cke-footer">Jessie: i thought your beard took the oxygen from the air and made it
e59991eb CE	168	breathable for you
3cb3fdfc	169	</p>
3cb3fdfc	170	<p class="cke-timestamp">Last Modified:
e59991eb	171	December 5, 2019</p>
3cb3fdfc	172	</body>
3cb3fdfc	173	</html>