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| 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> |
| 33 | <a href="#sec4">Bell Pepper</a> |
| 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 | |
| 47 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
| 48 | Ingredients</h2> |
| 49 | |
| 50 | <ul> |
| 51 | <li>1 cup dried chick peas (or two cans; if using cans, try to find "no |
| 52 | salt added" to avoid making things too salty)</li> |
| 53 | <li>1/4 cup liquid from chick peas (or vegetable stock)</li> |
| 54 | <li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li> |
| 55 | <li>Medium red bell pepper, roasted</li> |
| 56 | <li>2 tsp paprika</li> |
| 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> |
| 62 | <li>5 tbsp tahini</li> |
| 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 |
| 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> |
| 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> |
| 84 | Bell Pepper</h3> |
| 85 | |
| 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> |
| 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 |
| 93 | are tender and slightly browned, about 35 minutes.</p> |
| 94 | </blockquote> |
| 95 | |
| 96 | <p>Conveniently, this is the same temperature garlic is roasted at, so |
| 97 | you can roast both at the same time.</p> |
| 98 | |
| 99 | |
| 100 | <h3><a name="sec5" id="sec5"></a> |
| 101 | And Now for the Actual Hummus</h3> |
| 102 | |
| 103 | <ol> |
| 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> |
| 107 | <li>Add lemon juice; process for one minute</li> |
| 108 | <li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process |
| 109 | for one minute.</li> |
| 110 | <li>Drizzle olive oil in while processing for three minutes.</li> |
| 111 | <li>Garnish if you desire (minced garlic, capers, coarsely ground |
| 112 | black pepper, and olive oil for example).</li> |
| 113 | <li>Take to a gathering of some sort.</li> |
| 114 | <li>Watch the hummus evaporate.</li> |
| 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 |
| 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> |
| 129 | |
| 130 | <p>I've used cheap blenders, decent food processors, and a |
| 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 |
| 138 | don't think it's worth the effort to remove the skins.</p> |
| 139 | |
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| 170 | <p class="cke-timestamp">Last Modified: |
| 171 | December 5, 2019</p> |
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