Hummus.html

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  16     <h1>Hummus</h1>
  17    <div class="contents">
  18 <dl>
  19 <dt>
  20 <a href="#sec1">Ingredients</a>
  21 </dt>
  22 <dt>
  23 <a href="#sec2">Directions</a>
  24 </dt>
  25 <dd>
  26 <dl>
  27 <dt>
  28 <a href="#sec3">Preparing the Beans</a>
  29 </dt>
  30 <dt>
  31 <a href="#sec4">Bell Pepper</a>
  32 </dt>
  33 <dt>
  34 <a href="#sec5">And Now for the Actual Hummus</a>
  35 </dt>
  36 </dl>
  37 </dd>
  38 <dt>
  39 <a href="#sec6">Notes</a>
  40 </dt>
  41 </dl>
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  43
  44
  45 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  46 Ingredients</h2>
  47
  48 <ul>
  49 <li>1 cup dried chick peas (or two cans; if using cans, try to find &quot;no
  50 salt added&quot; to avoid making things too salty)</li>
  51 <li>1/4 cup liquid from chick peas (or vegetable stock)</li>
  52 <li>8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
  53 <li>Medium red bell pepper, roasted</li>
  54 <li>2 tsp paprika</li>
  55 <li>1 tsp ground cumin</li>
  56 <li>1/2 tsp table salt</li>
  57 <li>5 tbsp (~1 lemon) fresh lemon juice</li>
  58 <li>2 tbsp extra virgin olive oil (if you can get your hands on it,
  59 <a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
  60 <li>5 tbsp tahini</li>
  61 </ul>
  62
  63
  64 <h2><a name="sec2" id="sec2"></a>
  65 Directions</h2>
  66
  67 <h3><a name="sec3" id="sec3"></a>
  68 Preparing the Beans</h3>
  69
  70 <p class="first">Just soak a cup of dried beans at least overnight in a couple of cups
  71 of water. Drain them and throw them into a pot with enough water to
  72 just more than cover them (an extra inch or so seems to be
  73 good). Bring everything to a boil uncovered, and then cut the heat
  74 back to simmer partially covered for about an hour or an hour and a
  75 half (when the skins split easily they have a good texture).</p>
  76
  77 <p>When you drain them save the liquid and use that when blending the
  78 hummus.</p>
  79
  80
  81 <h3><a name="sec4" id="sec4"></a>
  82 Bell Pepper</h3>
  83
  84 <p class="first">Scorch the skin off of the bell pepper over flame or under a broiler
  85 (optional &mdash; I leave the skins on and notice no difference), and then
  86 <a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
  87
  88 <blockquote>
  89 <p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
  90 little oil and pop it into a 400°F (205°C) oven, until the pieces
  91 are tender and slightly browned, about 35 minutes.</p>
  92 </blockquote>
  93
  94 <p>Conveniently, this is the same temperature garlic is roasted at, so
  95 you can roast both at the same time.</p>
  96
  97
  98 <h3><a name="sec5" id="sec5"></a>
  99 And Now for the Actual Hummus</h3>
 100
 101 <ol>
 102 <li>Prepare the beans (or open canned beans)</li>
 103 <li>Add beans, roasted garlic, and chickpea water to food process work
 104 bowl and process for two minutes</li>
 105 <li>Add lemon juice; process for one minute</li>
 106 <li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
 107 for one minute</li>
 108 <li>Drizzle olive oil in while processing for three minutes.</li>
 109 <li>Garish if you desire (minced garlic, capers, coarsely ground black
 110 pepper, and olive oil for example)</li>
 111 <li>Take to a gathering of some sort.</li>
 112 <li>Watch the hummus evaporate.</li>
 113 </ol>
 114
 115
 116
 117 <h2><a name="sec6" id="sec6"></a>
 118 Notes</h2>
 119
 120 <p class="first">One time I decided to make hummus for folks and alas! I forgot to soak
 121 beans the night before. My strange friend came to the rescue with the
 122 equivalent amount of home prepared white beans and it was a good
 123 substitute (slightly different flavor, but the spices here really
 124 dominate). I used water from boiling dried tomatoes (slightly
 125 different recipe) as there was no fresh chickpea water on hand and it
 126 was delightful.</p>
 127
 128 <p>I've used cheap blenders, decent food processors, and a
 129 super-expensive blender to make this. It comes out about the same each
 130 time. You can just blend everything together at a moderate speed until
 131 it is whatever you consider reasonable smooth, but processing in steps
 132 with a good food processor results in a slightly better texture.</p>
 133
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