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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 | <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> |
| 60 | </dl> |
| 61 | </div> |
| 62 | |
| 63 | |
| 64 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
| 65 | Ingredients</h2> |
| 66 | |
| 67 | <p class="first">Yields around one quart</p> |
| 68 | |
| 69 | <ul> |
| 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> |
| 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> |
| 74 | <li>Medium red bell pepper, roasted</li> |
| 75 | <li>2 tsp paprika</li> |
| 76 | <li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but |
| 77 | not required)</li> |
| 78 | <li>1 tbsp ground cumin</li> |
| 79 | <li>1 tsp fine grained sea salt</li> |
| 80 | <li>5 tbsp (~1 lemon) fresh lemon juice</li> |
| 81 | <li>3 tbsp extra virgin olive oil (if you can get your hands on it, |
| 82 | <a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li> |
| 83 | <li>5 tbsp tahini</li> |
| 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 |
| 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> |
| 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> |
| 105 | Bell Pepper</h3> |
| 106 | |
| 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> |
| 110 | |
| 111 | <blockquote> |
| 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> |
| 116 | </blockquote> |
| 117 | |
| 118 | <p>Conveniently, this is the same temperature garlic is roasted at, so |
| 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> |
| 122 | |
| 123 | |
| 124 | <h3><a name="sec5" id="sec5"></a> |
| 125 | And Now for the Actual Hummus</h3> |
| 126 | |
| 127 | <ol> |
| 128 | <li>Prepare the beans (or open canned beans).</li> |
| 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> |
| 138 | <li>Garnish if you desire (minced garlic, capers, coarsely ground |
| 139 | black pepper, and olive oil with a whole olive or three in the |
| 140 | center for example).</li> |
| 141 | <li>Take to a gathering of some sort.</li> |
| 142 | <li>Watch the hummus evaporate.</li> |
| 143 | </ol> |
| 144 | |
| 145 | <p>Scrape sides of work bowl between processing runs if needed.</p> |
| 146 | |
| 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 |
| 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> |
| 159 | |
| 160 | <p>I've used cheap blenders, decent food processors, and a |
| 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 |
| 168 | don't think it's worth the effort to remove the skins.</p> |
| 169 | |
| 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 | |
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| 261 | <p class="cke-timestamp">Last Modified: |
| 262 | October 29, 2023</p> |
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