Hummus.html

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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 &quot;no
  71 salt added&quot; 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 &mdash; 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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