Hummus.muse

   1 * Ingredients
   2
   3 Yields around one quart
   4
   5  - 1 cup dried chick peas (or two cans; if using cans, try to find "no
   6    salt added" to avoid making things too salty)
   7  - 1/2 cup liquid from chick peas
   8  - One head (~8 cloves) of [[Roasted Garlic]]
   9  - Medium red bell pepper, roasted
  10  - 2 tsp paprika
  11  - 1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
  12    not required)
  13  - 1 tbsp ground cumin
  14  - 1 tsp fine grained sea salt
  15  - 5 tbsp (~1 lemon) fresh lemon juice
  16  - 3 tbsp extra virgin olive oil (if you can get your hands on it,
  17    [[http://www.palestineoliveoil.org/][Holy Land]] is great)
  18  - 5 tbsp tahini
  19
  20 * Directions
  21
  22 ** Preparing the Beans
  23
  24 Just soak a cup of dried beans at least overnight in a couple of cups
  25 of water. Drain them and throw them into a pot with enough water to
  26 just more than cover them (an extra inch or so seems to be
  27 good). Bring everything to a boil uncovered, and then cut the heat
  28 back to simmer partially covered for about an hour or an hour and a
  29 half (when the skins split easily they have a good texture).
  30
  31 When you drain them save the liquid and use that when blending the
  32 hummus.
  33
  34 ** Bell Pepper
  35
  36 Scorch the skin off of the bell pepper over flame or under a broiler
  37 (optional -- I leave the skins on and notice no difference), and then
  38 [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
  39
  40     To roast the pepper, put the cut pieces in a baking dish with
  41     about two tablespoons of oil and pop it into a 400°F (205°C) oven,
  42     stirring every 15 minutes, until the pieces are tender and
  43     slightly blackened on the edges, about 45 minutes.
  44
  45 Conveniently, this is the same temperature garlic is roasted at, so
  46 you can roast both at the same time. I like mine a little blackened on
  47 the edges, but you don't want to go *too* far, as bell pepper can pass
  48 from roasted with just a touch of char to burnt and sad pretty easily.
  49
  50 ** And Now for the Actual Hummus
  51
  52  1. Prepare the beans (or open canned beans).
  53  1. Mix lemon juice and chickpea water
  54  1. Whisk tahini and olive oil together
  55  1. Add beans, roasted garlic, roasted pepper, and spices to food
  56     processor work bowl; process for around 15 seconds
  57  1. Process for 60 seconds while drizzling in chickpea water and lemon
  58     juice mixture
  59  1. Process additional 60 seconds
  60  1. Process for two minutes, drizzling in olive oil and tahini mixture
  61  1. Process additional three minutes
  62  1. Garnish if you desire (minced garlic, capers, coarsely ground
  63     black pepper, and olive oil with a whole olive or three in the
  64     center for example).
  65  1. Take to a gathering of some sort.
  66  1. Watch the hummus evaporate.
  67
  68 Scrape sides of work bowl between processing runs if needed.
  69
  70 * Notes
  71
  72 One time I decided to make hummus for folks and alas! I forgot to soak
  73 beans the night before. My strange friend came to the rescue with the
  74 equivalent amount of home prepared white beans and it was a good
  75 substitute (slightly different flavor, but the spices here really
  76 dominate). I used water from boiling dried tomatoes (slightly
  77 different recipe) as there was no fresh chickpea water on hand and it
  78 was delightful.
  79
  80 I've used cheap blenders, decent food processors, and a
  81 super-expensive blender to make this. It comes out adequately with
  82 most any equipment. You can just blend everything together at a
  83 moderate speed until the consistency is whatever you consider
  84 reasonably smooth, but processing in steps with a good food processor
  85 results in a slightly better texture.
  86
  87 I've done this with and without removing the skins, and I personally
  88 don't think it's worth the effort to remove the skins.
  89
  90 ** America's Test Kitchen Method
  91
  92 ATK suggests making an emulsion in several steps instead of throwing
  93 everything into the blender all at once. I ultimately integrated a
  94 modified versions of this into the recipe since it does result in an
  95 improved texture.
  96
  97  - mix chickpea liquid and lemon juice
  98    - ATK using 1/4 cup water per can of chickpeas, do that here and
  99      use 1/2 cup
 100  - mix tahini and olive oil
 101    - atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now.
 102
 103  1. Process all dry ingredients + roasted garlic and roasted peppres
 104     for ~15 seconds
 105  1. With food processor on, blend in lemon and chickpea liquid over
 106     around 30s
 107  1. Process additional minute
 108  1. With food processor on, blend in olive oil and tahini over the
 109     course of around a minute. Process an additional three minutes.
 110
 111 ** Dry Beans
 112
 113 Trying 1 cup dry to sub for 2 cans. Should work fine since that's what
 114 I used to use a decade ago before I got lazy.
 115
 116 190g dry = 393g soaked = 447g cooked
 117
 118 Made a bit less hummus than two cans, if I had to guess I need another
 119 150g cooked. Definitely need to measure drained can weight.
 120
 121 1 can drained = ? g
 122
 123 https://www.nigella.com/ask/using-dried-chickpeas says one can drained
 124 should be 250g, so I might only be 50g short. Felt like I was shorter
 125 though... next time do 1.5 cups dried beans and weigh everything
 126 again.
 127
 128 *** Attempt 2: 2020.06.07
 129
 130 300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained