* Ingredients
- - 1 cup dried chick peas (or two cans)
- - 1/4 cup liquid from chick peas (or vegetable stock)
- - 8 cloves of [[Roasted Garlic]]
- - Medium red bell pepper
+Yields around one quart
+
+ - 1 cup dried chick peas (or two cans; if using cans, try to find "no
+ salt added" to avoid making things too salty)
+ - 1/2 cup liquid from chick peas
+ - One head (~8 cloves) of [[Roasted Garlic]]
+ - Medium red bell pepper, roasted
- 2 tsp paprika
- - 5 tbsp lemon juice (fresh if possible)
- - 2 tbsp olive oil (middle eastern if possible; the cultivars taste
- different!)
+ - 1 tbsp dried flaked maras biberi or aleppo pepper (recommended, but
+ not required)
+ - 1 tbsp ground cumin
+ - 1 tsp fine grained sea salt
+ - 5 tbsp (~1 lemon) fresh lemon juice
+ - 3 tbsp extra virgin olive oil (if you can get your hands on it,
+ [[http://www.palestineoliveoil.org/][Holy Land]] is great)
- 5 tbsp tahini
- - 1/2 tsp kosher salt
* Directions
** Bell Pepper
-Scorch the skin off of the bell pepper over flame or under a broiler,
-and then [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
+Scorch the skin off of the bell pepper over flame or under a broiler
+(optional -- I leave the skins on and notice no difference), and then
+[[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
+
+ 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.
- 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 25 to 30 minutes.
+Conveniently, this is the same temperature garlic is roasted at, so
+you can roast both at the same time. I like mine a little blackened on
+the edges, but you don't want to go *too* far, as bell pepper can pass
+from roasted with just a touch of char to burnt and sad pretty easily.
** And Now for the Actual Hummus
- 1. Prepare the beans (or be lame and use canned beans)
- 2. Throw everything together in a blender or food processor and blend
- until it is smooth
- 3. Put whatever frilly garnish to make it look better on it if you must
- 4. Take to a gathering of some sort
- 5. Goodbye hummus
+ 1. Prepare the beans (or open canned beans).
+ 1. Mix lemon juice and chickpea water
+ 1. Whisk tahini and olive oil together
+ 1. Add beans, roasted garlic, roasted pepper, and spices to food
+ processor work bowl; process for around 15 seconds
+ 1. Process for 60 seconds while drizzling in chickpea water and lemon
+ juice mixture
+ 1. Process additional 60 seconds
+ 1. Process for two minutes, drizzling in olive oil and tahini mixture
+ 1. Process additional three minutes
+ 1. 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).
+ 1. Take to a gathering of some sort.
+ 1. Watch the hummus evaporate.
+
+Scrape sides of work bowl between processing runs if needed.
* Notes
beans the night before. My strange friend came to the rescue with the
equivalent amount of home prepared white beans and it was a good
substitute (slightly different flavor, but the spices here really
-dominate). I used the water from boiling the dried tomatoes as there
-was no fresh chickpea water on hand and it was delightful.
+dominate). I used water from boiling dried tomatoes (slightly
+different recipe) as there was no fresh chickpea water on hand and it
+was delightful.
I've used cheap blenders, decent food processors, and a
-super-expensive blender to make this. It comes out about the same each
-time. Just blend everything together at a moderate speed until it is
-whatever you consider reasonable smooth.
+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.
+
+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.
+
+** America's Test Kitchen Method
+
+ATK suggests making an emulsion in several steps instead of throwing
+everything into the blender all at once. I ultimately integrated a
+modified versions of this into the recipe since it does result in an
+improved texture.
+
+ - mix chickpea liquid and lemon juice
+ - ATK using 1/4 cup water per can of chickpeas, do that here and
+ use 1/2 cup
+ - mix tahini and olive oil
+ - atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now.
+
+ 1. Process all dry ingredients + roasted garlic and roasted peppres
+ for ~15 seconds
+ 1. With food processor on, blend in lemon and chickpea liquid over
+ around 30s
+ 1. Process additional minute
+ 1. With food processor on, blend in olive oil and tahini over the
+ course of around a minute. Process an additional three minutes.
+
+** Dry Beans
+
+Trying 1 cup dry to sub for 2 cans. Should work fine since that's what
+I used to use a decade ago before I got lazy.
+
+190g dry = 393g soaked = 447g cooked
+
+Made a bit less hummus than two cans, if I had to guess I need another
+150g cooked. Definitely need to measure drained can weight.
+
+1 can drained = ? g
+
+https://www.nigella.com/ask/using-dried-chickpeas says one can drained
+should be 250g, so I might only be 50g short. Felt like I was shorter
+though... next time do 1.5 cups dried beans and weigh everything
+again.
+
+*** Attempt 2: 2020.06.07
+
+300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained
HCoop / clinton / website / src / unknownlamer.org.git / blobdiff