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<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
Ingredients</h2>
+<p class="first">Yields around one quart</p>
+
<ul>
<li>1 cup dried chick peas (or two cans; if using cans, try to find "no
salt added" to avoid making things too salty)</li>
-<li>1/4 cup liquid from chick peas (or vegetable stock)</li>
-<li>
8 cloves (one head) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
+<li>1/2 cup liquid from chick peas</li>
+<li>
One head (~8 cloves) of <a href="Roasted%20Garlic.html">Roasted Garlic</a></li>
<li>Medium red bell pepper, roasted</li>
<li>2 tsp paprika</li>
-<li>1 tsp ground cumin</li>
-<li>1/2 tsp table salt</li>
+<li>1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
+not required)</li>
+<li>1 tbsp ground cumin</li>
+<li>1 tsp fine grained sea salt</li>
<li>5 tbsp (~1 lemon) fresh lemon juice</li>
-<li>2 tbsp extra virgin olive oil (if you can get your hands on it,
+<li>3 tbsp extra virgin olive oil (if you can get your hands on it,
<a href="http://www.palestineoliveoil.org/">Holy Land</a> is great)</li>
<li>5 tbsp tahini</li>
</ul>
<a href="https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm">roast the pepper</a>:</p>
<blockquote>
-<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with a
-little oil and pop it into a 400°F (205°C) oven, until the pieces
-are tender and slightly browned, about 35 minutes.</p>
+<p class="quoted">To roast the pepper, put the cut pieces in a baking dish with
+about two tablespoons of oil and pop it into a 400°F (205°C) oven,
+stirring every 15 minutes, until the pieces are tender and
+slightly blackened on the edges, about 45 minutes.</p>
</blockquote>
<p>Conveniently, this is the same temperature garlic is roasted at, so
-you can roast both at the same time.</p>
+you can roast both at the same time. I like mine a little blackened on
+the edges, but you don't want to go <em>too</em> far, as bell pepper can pass
+from roasted with just a touch of char to burnt and sad pretty easily.</p>
<h3><a name="sec5" id="sec5"></a>
And Now for the Actual Hummus</h3>
<ol>
-<li>Prepare the beans (or open canned beans)</li>
-<li>Add beans, roasted garlic, and chickpea water to food process work
-bowl and process for two minutes</li>
-<li>Add lemon juice; process for one minute</li>
-<li>Add tahini, roasted bell pepper, salt, cumin, and paprika; process
-for one minute</li>
-<li>Drizzle olive oil in while processing for three minutes.</li>
-<li>Garish if you desire (minced garlic, capers, coarsely ground black
-pepper, and olive oil for example)</li>
+<li>Prepare the beans (or open canned beans).</li>
+<li>Mix lemon juice and chickpea water</li>
+<li>Whisk tahini and olive oil together</li>
+<li>Add beans, roasted garlic, roasted pepper, and spices to food
+processor work bowl; process for around 15 seconds</li>
+<li>Process for 60 seconds while drizzling in chickpea water and lemon
+juice mixture</li>
+<li>Process additional 60 seconds</li>
+<li>Process for two minutes, drizzling in olive oil and tahini mixture</li>
+<li>Process additional three minutes</li>
+<li>Garnish if you desire (minced garlic, capers, coarsely ground
+black pepper, and olive oil with a whole olive or three in the
+center for example).</li>
<li>Take to a gathering of some sort.</li>
<li>Watch the hummus evaporate.</li>
</ol>
+<p>Scrape sides of work bowl between processing runs if needed.</p>
+
<h2><a name="sec6" id="sec6"></a>
was delightful.</p>
<p>I've used cheap blenders, decent food processors, and a
-super-expensive blender to make this. It comes out about the same each
-time. You can just blend everything together at a moderate speed until
-it is whatever you consider reasonable smooth, but processing in steps
-with a good food processor results in a slightly better texture.</p>
+super-expensive blender to make this. It comes out adequately with
+most any equipment. You can just blend everything together at a
+moderate speed until the consistency is whatever you consider
+reasonably smooth, but processing in steps with a good food processor
+results in a slightly better texture.</p>
+
+<p>I've done this with and without removing the skins, and I personally
+don't think it's worth the effort to remove the skins.</p>
<!-- Page published by Emacs Muse ends here -->
</a>
</p>
-<p class="cke-footer">Ethan: i'm working on myself
-Ethan: the self is the most important thing
-Ethan: i learned this from a packet of tea
+<p class="cke-footer">Mike: I WAS NOT MICROWAVED.
</p>
<p class="cke-timestamp">Last Modified:
- December 1, 2019</p>
+ March 15, 2020</p>
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