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3cb3fdfc | 1 | <?xml version="1.0" encoding="utf-8" ?> |
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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> | |
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 | ||
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 |
54 | salt added" to avoid making things too salty)</li> | |
3c59982c | 55 | <li>1/4 cup liquid from chick peas (or vegetable stock)</li> |
98266870 CE |
56 | <li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li> |
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 |
60 | not required)</li> | |
98266870 CE |
61 | <li>1 tsp ground cumin</li> |
62 | <li>1/2 tsp table salt</li> | |
63 | <li>5 tbsp (~1 lemon) fresh lemon juice</li> | |
64 | <li>2 tbsp extra virgin olive oil (if you can get your hands on it, | |
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 | |
94 | <blockquote> | |
95 | <p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a | |
96 | little oil and pop it into a 400°F (205°C) oven, until the pieces | |
98266870 | 97 | are tender and slightly browned, about 35 minutes.</p> |
3c59982c | 98 | </blockquote> |
3cb3fdfc | 99 | |
98266870 CE |
100 | <p>Conveniently, this is the same temperature garlic is roasted at, so |
101 | you can roast both at the same time.</p> | |
102 | ||
3cb3fdfc | 103 | |
104 | <h3><a name="sec5" id="sec5"></a> | |
105 | And Now for the Actual Hummus</h3> | |
106 | ||
107 | <ol> | |
11f9bd69 CE |
108 | <li>Prepare the beans (or open canned beans).</li> |
109 | <li>Add beans, roasted garlic, and chickpea water to food processor work | |
110 | bowl; process for two minutes.</li> | |
98266870 CE |
111 | <li>Add lemon juice; process for one minute</li> |
112 | <li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process | |
11f9bd69 | 113 | for one minute.</li> |
98266870 | 114 | <li>Drizzle olive oil in while processing for three minutes.</li> |
11f9bd69 CE |
115 | <li>Garnish if you desire (minced garlic, capers, coarsely ground |
116 | black pepper, and olive oil for example).</li> | |
98266870 CE |
117 | <li>Take to a gathering of some sort.</li> |
118 | <li>Watch the hummus evaporate.</li> | |
3cb3fdfc | 119 | </ol> |
120 | ||
121 | ||
122 | ||
123 | <h2><a name="sec6" id="sec6"></a> | |
124 | Notes</h2> | |
125 | ||
126 | <p class="first">One time I decided to make hummus for folks and alas! I forgot to soak | |
127 | beans the night before. My strange friend came to the rescue with the | |
128 | equivalent amount of home prepared white beans and it was a good | |
129 | substitute (slightly different flavor, but the spices here really | |
98266870 CE |
130 | dominate). I used water from boiling dried tomatoes (slightly |
131 | different recipe) as there was no fresh chickpea water on hand and it | |
132 | was delightful.</p> | |
3cb3fdfc | 133 | |
3c59982c | 134 | <p>I've used cheap blenders, decent food processors, and a |
11f9bd69 CE |
135 | super-expensive blender to make this. It comes out adequately with |
136 | most any equipment. You can just blend everything together at a | |
137 | moderate speed until the consistency is whatever you consider | |
138 | reasonably smooth, but processing in steps with a good food processor | |
139 | results in a slightly better texture.</p> | |
140 | ||
141 | <p>I've done this with and without removing the skins, and I personally | |
e59991eb | 142 | don't think it's worth the effort to remove the skins.</p> |
3cb3fdfc | 143 | |
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3cb3fdfc | 173 | </p> |
174 | <p class="cke-timestamp">Last Modified: | |
774ac582 | 175 | December 12, 2019</p> |
3cb3fdfc | 176 | </body> |
177 | </html> |