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19 <div class=
"contents">
22 <a href=
"#sec1">Ingredients
</a>
25 <a href=
"#sec2">Directions
</a>
30 <a href=
"#sec3">Preparing the Beans
</a>
33 <a href=
"#sec4">Bell Pepper
</a>
36 <a href=
"#sec5">And Now for the Actual Hummus
</a>
41 <a href=
"#sec6">Notes
</a>
47 <!-- Page published by Emacs Muse begins here --><h2><a name=
"sec1" id=
"sec1"></a>
50 <p class=
"first">Yields around one quart
</p>
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>
55 <li>1/
4 cup liquid from chick peas (or vegetable stock)
</li>
56 <li>8 cloves (one head) of
<a href=
"Roasted%20Garlic.html">Roasted Garlic
</a></li>
57 <li>Medium red bell pepper, roasted
</li>
58 <li>2 tsp paprika
</li>
59 <li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
61 <li>1 tbsp 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>
66 <li>5 tbsp tahini
</li>
70 <h2><a name=
"sec2" id=
"sec2"></a>
73 <h3><a name=
"sec3" id=
"sec3"></a>
74 Preparing the Beans
</h3>
76 <p class=
"first">Just soak a cup of dried beans at least overnight in a couple of cups
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>
83 <p>When you drain them save the liquid and use that when blending the
87 <h3><a name=
"sec4" id=
"sec4"></a>
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>
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
97 are tender and slightly browned, about
35 minutes.
</p>
100 <p>Conveniently, this is the same temperature garlic is roasted at, so
101 you can roast both at the same time.
</p>
104 <h3><a name=
"sec5" id=
"sec5"></a>
105 And Now for the Actual Hummus
</h3>
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>
111 <li>Add lemon juice; process for one minute
</li>
112 <li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
114 <li>Drizzle olive oil in while processing for three minutes.
</li>
115 <li>Garnish if you desire (minced garlic, capers, coarsely ground
116 black pepper, and olive oil for example).
</li>
117 <li>Take to a gathering of some sort.
</li>
118 <li>Watch the hummus evaporate.
</li>
123 <h2><a name=
"sec6" id=
"sec6"></a>
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
130 dominate). I used water from boiling dried tomatoes (slightly
131 different recipe) as there was no fresh chickpea water on hand and it
134 <p>I've used cheap blenders, decent food processors, and a
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>
141 <p>I've done this with and without removing the skins, and I personally
142 don't think it's worth the effort to remove the skins.
</p>
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