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 </dl>
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  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 &quot;no
  52 salt added&quot; 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 &mdash; 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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