Commit | Line | Data |
---|---|---|
ba5275a0 | 1 | * Ingredients |
2 | ||
886477c7 CE |
3 | - 1 cup dried chick peas (or two cans; if using cans, try to find "no |
4 | salt added" to avoid making things too salty) | |
09816bb9 | 5 | - 1/4 cup liquid from chick peas (or vegetable stock) |
886477c7 CE |
6 | - 8 cloves (one head) of [[Roasted Garlic]] |
7 | - Medium red bell pepper, roasted | |
09816bb9 | 8 | - 2 tsp paprika |
886477c7 CE |
9 | - 1 tsp ground cumin |
10 | - 1/2 tsp table salt | |
11 | - 5 tbsp (~1 lemon) fresh lemon juice | |
12 | - 2 tbsp extra virgin olive oil (if you can get your hands on it, | |
13 | [[http://www.palestineoliveoil.org/][Holy Land]] is great) | |
09816bb9 | 14 | - 5 tbsp tahini |
ba5275a0 | 15 | |
16 | * Directions | |
17 | ||
18 | ** Preparing the Beans | |
19 | ||
20 | Just soak a cup of dried beans at least overnight in a couple of cups | |
09816bb9 | 21 | of water. Drain them and throw them into a pot with enough water to |
22 | just more than cover them (an extra inch or so seems to be | |
23 | good). Bring everything to a boil uncovered, and then cut the heat | |
24 | back to simmer partially covered for about an hour or an hour and a | |
25 | half (when the skins split easily they have a good texture). | |
ba5275a0 | 26 | |
27 | When you drain them save the liquid and use that when blending the | |
28 | hummus. | |
29 | ||
09816bb9 | 30 | ** Bell Pepper |
ba5275a0 | 31 | |
886477c7 CE |
32 | Scorch the skin off of the bell pepper over flame or under a broiler |
33 | (optional -- I leave the skins on and notice no difference), and then | |
34 | [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]: | |
09816bb9 | 35 | |
36 | To roast the pepper, put the cut pieces in a baking dish with a | |
37 | little oil and pop it into a 400°F (205°C) oven, until the pieces | |
886477c7 CE |
38 | are tender and slightly browned, about 35 minutes. |
39 | ||
40 | Conveniently, this is the same temperature garlic is roasted at, so | |
41 | you can roast both at the same time. | |
ba5275a0 | 42 | |
43 | ** And Now for the Actual Hummus | |
44 | ||
9245be70 CE |
45 | 1. Prepare the beans (or open canned beans). |
46 | 1. Add beans, roasted garlic, and chickpea water to food processor work | |
47 | bowl; process for two minutes. | |
886477c7 CE |
48 | 1. Add lemon juice; process for one minute |
49 | 1. Add tahini, roasted bell pepper, salt, cumin, and paprika; process | |
9245be70 | 50 | for one minute. |
886477c7 | 51 | 1. Drizzle olive oil in while processing for three minutes. |
9245be70 CE |
52 | 1. Garnish if you desire (minced garlic, capers, coarsely ground |
53 | black pepper, and olive oil for example). | |
886477c7 CE |
54 | 1. Take to a gathering of some sort. |
55 | 1. Watch the hummus evaporate. | |
ba5275a0 | 56 | |
57 | * Notes | |
58 | ||
59 | One time I decided to make hummus for folks and alas! I forgot to soak | |
60 | beans the night before. My strange friend came to the rescue with the | |
61 | equivalent amount of home prepared white beans and it was a good | |
62 | substitute (slightly different flavor, but the spices here really | |
886477c7 CE |
63 | dominate). I used water from boiling dried tomatoes (slightly |
64 | different recipe) as there was no fresh chickpea water on hand and it | |
65 | was delightful. | |
ba5275a0 | 66 | |
09816bb9 | 67 | I've used cheap blenders, decent food processors, and a |
9245be70 CE |
68 | super-expensive blender to make this. It comes out adequately with |
69 | most any equipment. You can just blend everything together at a | |
70 | moderate speed until the consistency is whatever you consider | |
71 | reasonably smooth, but processing in steps with a good food processor | |
72 | results in a slightly better texture. | |
73 | ||
74 | I've done this with and without removing the skins, and I personally | |
75 | don't think it's worth the effort. | |
886477c7 CE |
76 | |
77 |