Hummus, focaccia bread again, and MORE ICE CREAM!

We have a seminar course in our 3rd yr of pharmacy school. Every week 2 students put together a 25 min presentation each. The topic is some sort of therapeutic controversy like a new drug, or new use for an old drug, or different recommendations to previous therapy due to new research. It is supposed to teach us to evaluate clinical studies, learn to make therapeutic decisions, and learn to give professional presentations. The course is a provider of anxiety and desperation in many. Tomorrow, the last 2 students in our class will give their presentations. In honor of this, we decided to have a party after class and everyone is bringing food. I'm bringing the 3 items listed in the title of this post. So, hummus.
Who doesn't know how to make hummus? Oddly enough, a lot of my friends and family who really like hummus. It's amazing that something so simple can give so many people such trouble. So I'll try to be very descriptive in giving my recipe for hummus. In my classic style, I do make it a little more complicated, but not unnecessarily so. I add in a couple steps but, I promise you, they are worth it.
I do a roasted red pepper-type hummus. It is not necessary, but a yellow pepper is a great addition. It makes it a little sweeter. It's a good thing.
You need:
1 can chick peas, drained and rinsed
~ 1/4 of a red pepper, cut into chunks
~ 1/4 of a yellow pepper, cut into chunks
juice of 1 lemon
olive oil
tahini
pinch or two of white pepper
somewhere in the vicinity of a tsp of cumin
salt
garlic

Step one: somehow, you need some roasted peppers, roasted garlic, and some olive oil. I combine this all into 1 step. Get a small baking dish. Like, a really small one. Put in the peppers. For 1 can of chick peas use 3 or 4 cloves of garlic, depending on their size. Add a pinch of salt. Drizzle oil all over it. Enough to cover the garlic. If I had to guess, which I do since I don't measure, I'd say I use 1/2 to 2/3 cup of olive oil. Cover in foil and roast in the oven at 375F for about 30 minutes. You'll smell it when it's ready. Take it out and let it cool. On to the peas.
Step two: Place the peas in a food processor and process til fine. Transfer peas to a mixing bowl. Transfer your pepper/garlic/oil mixture to the food processor. Add the lemon juice, cumin, salt, pepper, and process. If you've got one of those cool attachments that lets you add stuff while mixing then add the tahini a little at a time til the mixture gets a good, smooth consistency. You don't want it too thick. At this point you can taste it and adjust seasoning or lemon juice as needed. Once you're ready, add the chickpeas to your tahini mix and process the hell out of it. Unless you've got a really big food processor, you aren't going to fit all the peas in there with the tahini mix. That's ok. You should be able to get the majority in there. Transfer the hummus into your mixing bowl with the rest of the processed peas and mix well. You're basically done now. If you want to get cute you can garnish with parsley, olive oil, or a pinch of paprika. I also like to serve it with apple slices. Granny smiths are great. I'd put a pic, but I'm pretty sure everybody knows what hummus looks like and I don't feel like designing a pretty little hummus plate right now.

Focaccia bread:
The recipe has been previously posted. See "Lots of food Day 2: Lasagna".


Ice cream:
Strawberry this time. Well, I also did cinnamon, but I've done that one before. Although, next time I'm going to use 1/2 a vanilla bean in the cinnamon ice cream. I think that will go nicely. The strawberry is made exactly like the vanilla ice cream except you add strawberries the last couple minutes of processing in the churner.
Small dice some strawberries and add a healthy....or, I guess, unhealthy amount of sugar to them. I also slow-low cooked some in a small pot for a few minutes and mashed them just to release the juice. Mix em up and let em marinate in that sugar while you process the vanilla ice cream. Add during the last 2-5 minutes. Voila.