Hummus.muse

   1 * Ingredients
   2
   3  - 1 cup dried chick peas (or two cans)
   4  - 1/4 cup liquid from chick peas (or vegetable stock)
   5  - 8 cloves of [[Roasted Garlic]]
   6  - Medium red bell pepper
   7  - 2 tsp paprika
   8  - 5 tbsp lemon juice (fresh if possible)
   9  - 2 tbsp olive oil (middle eastern if possible; the cultivars taste
  10    different!)
  11  - 5 tbsp tahini
  12  - 1/2 tsp kosher salt
  13
  14 * Directions
  15
  16 ** Preparing the Beans
  17
  18 Just soak a cup of dried beans at least overnight in a couple of cups
  19 of water. Drain them and throw them into a pot with enough water to
  20 just more than cover them (an extra inch or so seems to be
  21 good). Bring everything to a boil uncovered, and then cut the heat
  22 back to simmer partially covered for about an hour or an hour and a
  23 half (when the skins split easily they have a good texture).
  24
  25 When you drain them save the liquid and use that when blending the
  26 hummus.
  27
  28 ** Bell Pepper
  29
  30 Scorch the skin off of the bell pepper over flame or under a broiler,
  31 and then [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
  32
  33     To roast the pepper, put the cut pieces in a baking dish with a
  34     little oil and pop it into a 400°F (205°C) oven, until the pieces
  35     are tender and slightly browned, about 25 to 30 minutes.
  36
  37 ** And Now for the Actual Hummus
  38
  39  1. Prepare the beans (or be lame and use canned beans)
  40  2. Throw everything together in a blender or food processor and blend
  41     until it is smooth
  42  3. Put whatever frilly garnish to make it look better on it if you must
  43  4. Take to a gathering of some sort
  44  5. Goodbye hummus
  45
  46 * Notes
  47
  48 One time I decided to make hummus for folks and alas! I forgot to soak
  49 beans the night before. My strange friend came to the rescue with the
  50 equivalent amount of home prepared white beans and it was a good
  51 substitute (slightly different flavor, but the spices here really
  52 dominate). I used the water from boiling the dried tomatoes as there
  53 was no fresh chickpea water on hand and it was delightful.
  54
  55 I've used cheap blenders, decent food processors, and a
  56 super-expensive blender to make this. It comes out about the same each
  57 time. Just blend everything together at a moderate speed until it is
  58 whatever you consider reasonable smooth.