As soon as Amazon starts offering cloned internet celebrities I'm ordering the Fresh P. Your spouse is very lucky, you have it all. Thanks for another great recipe. I am a hummus kind of guy.
Yes, right now he has big foot status. We have heard him, we've heard about him, and Ive seen a glimpse of him in one shot, but so far no concrete proof he actually exists.
That is the most smooth hummus I have seen I have not eaten any authentic hummus and I have been trying to make my hummus recipe better but recently my brother visited Kuwait and he says that my hummus is better than theirs but I know I am missing something in my recipe and hopefully your video can make the missing part complete thanks
3 года назад+2
Hi! I'd like to be friends ...... I just discovered my family to be of " arabaic descent "......that's why I was drawn to this hummus, to you, and Ottolengi's books and food recipes! I prepared this hummus, paired with "sauteed vegetables"! YUMMM! Thanks....
My sis is an Expat living & teaching in Abu Dhabi, she's on a 21 day Daniel fast I will send her this and your tofu vid then from there I'm sure she will check out your other vid. Another great vid as usual.
FRESH PRINCESS welcome for your reply .. even though I eat meat but I don't take any dairy products and refined sugar for my Acidity issues .. so I am always into Vegan ideas .. your recipe is very good .. 😀
I've got the cheap stuff and the good stuff, the cheap stuff goes into sauces where other flavours dominate, the good stuff is for hummus and tahinia. Google zahavs hummus with tahinia, it's another game changer.
Wonderful recipe. I had one from the Lebanese Chef Kamal that is very similar to the one you are sharing. Thank you so much for sharing. It's very helpful and inspiring. I would like to get the flat bread recipe. Thank you.
Thank you Doll. Its on my list. We're traveling through Mexico, but when we get to a place where I can have a fire and settle down I'll try to get the flatbread video up.
Another winner! Hey, even Ina's hubby Richard makes it into her shows now and then. We want to see GP diving into a bowl of hummus! BTW...girls night soon...and this hummus will be served!
Holy moly guacamole.. What incredible photography ! Thank you so much for sharing .. I recently got a camera and am beginning my own photography. What inspiring pictures! Hood river here I come ;)
made your shake this morning, wow! SOO delish.. mmmm!!! I sent your friend's link to my friends and family.. everyone is in total amazement! Have a great day P!
Very nice. There are so many ways to make Hummus. Just remember your way is certainly wonderful. I would encourage everyone to create their own special offering. This is a great item to experiment with. Don't be intimidated or discouraged folks. ( I start mine from scratch by soaking the beans o/night and skip the baking soda.) Big Smiles Charles Jensen
I just found your channel and have been loving it! You are a dose of sunshine! The baking soda tip is very helpful, as well as sautéing the chickpeas. I am going to try it today. I would love a video on the flat bread. I found your No Knead bread video very interesting. Just need to get a dutch oven. Thanks for the education!
What a wonderful comment to read. Thank YOU! Flat breads are in the list. I made the no knead bread as free formed loaves last night and they turned out beautiful!! So after it proofs in the bowl, free it onto a floured piece of parchment. With floured hands, very gently. Roll the edges under creating a slightly tighter ball. Place it into the oven and bake for 30 to 45 minutes or until deeply browned. Perfect, w/o the Dutch oven! Thanks for commenting.
I will have to give this one a try. By the way I made cornbread from your recipe and it was awesome. I had a few people over and they ate the whole pan and was looking for more.
It's that kind of cornbread. Thanks for sharing that, wonderful. I only post delicious tried and true recipes, so you don't have to do the work of finding the good ones. Thanks for being here.
thank you for the recipes. the naan bread sounds pretty simple and I've never made it but I'm a lover of yeast breads so I should be able to make that ok. and hummus... I love hummus so much. This recipe sounds amazing and I might just have to make some again. and follow your method. yum!
Thanks for putting this wonderful video together! Can you tell me why cooking the chickpeas too long is bad. I’m new to making hummus and there are so many videos out there. I look forward to trying your version very soon!
Add roasted jalapeno, serrano, or poblano peppers for a super hot hummus. Also I roast my garlic. Supper recipe - all hail the Princess! I would vote you Queen of the kitchen. I'm lucky and have a major Middle Eastern market in Houston so I don't have to make hummus except for special guests. I still keep it in my fridge and eat it almost daily in one form or another. Try it on tortillas(whole wheat or corn) with goat cheese, nopales and chorizos and eggs for breakfast.
Nopales, oh your post is lulling into my southwestern love affair. I adore the foods down your way. Chili sauce, roasted chilis, fresh tortillas, masa, mmm.
Now perhaps a follow up with some Tabbouleh and stuffed grape leaves!.. (though I prefer lamb in mine and I'm starting to think you may prefer vegetarian.)
What are your thoughts on "painstakingly" removing the husk before processing? I've never done it, but wondering if it's just not necessary when processing while hot as opposed to cold from a can.
I've never tried it with dried chickpeas and both recipe videos I've watched left them on. I don't think there's a thin skinned chickpea option when you use a can, and I prefer my hummous nice and smooth. I may need a better processor. The one I have was a gift and I'm not a fan of getting kitchen gadgets as gifts. They're never exactly what you need. I'll have to try it from dry first and see how it goes. Thanks.
+jimbo jones if I loaned you my blender you'd go out and get one asap, it's a hummus game changer. I like it criminally smooth. Do you whip your tahini first? It makes a really big difference. Google the recipe for zahavs tahinia it's pretty much the best thing ever.
I tried re-watching the video to ascertain the brand but couldn't. What is it? Ha... Criminally smooth. Yeah, that's what I'm looking for. I do have to mix the container of tahini to mix up the pasty parts with the oilier parts, but I've never combined it with the other ingredients and mixed it as per the Zahav recipe. I'll have to try that. I've always thought yogurt helped make it smooth, but now I'm leaning toward just using hot cooked chickpeas being enough. Sounds like the ice cold water is essential when using hot peas as well. There's a Lebanese restaurant a few blocks away that makes my favourite and they won't share tips. It's velvety smooth and seasoned well. It's always whiter than mine, and I'm beginning think that has to do with me using olive oil in the processing steps, and nothing to do with yogurt. I'm basically on a mission to replicate theirs or match it enough to keep me from spending money on their appetizer hummous. I'll give the Zahav one a shot and experiment from there. Thank you.
Hi Fresh P, any chance you can post the dough recipe you use for the flat bread? My dough recipes are much more complicated than what you mentioned and I'm always looking for delicious simple recipes.
You're so welcome. I'm happy you found this recipe, it's delicious. And once you make it a time or two you can do it with your eyes closed. Do you cook now or are you learning?
+FRESH PRINCESS I'm learning..first I was curious what are the ingredients ☺and I'm glad it's easy to get from the shelf.( planning to start with a canned garbanzos/chickpeas 😉😉😉).
Beautiful platter Fresh P! I adore hummus, I love adding toasted sesame seeds into and on top if it. I've actually never made it with tahini, does it give a big difference in taste? Thanks :)
Huge, not only in taste, but in texture. When you add lemon to tahini it fluffs up and becomes a thick foam like texture, but then you add water to it, it thins. It's an interesting reaction, but the tahini, despite it's thick nature, transforms into a lightening ingredient. Not to mention balances the beans with a sweet nuttiness. I've never had hummus w/o it! I also make a tahini dressing that's basically hummus w/o garbanzos.
I was looking for a good hummus recipe Because I’m going to attempt to make fresh falafels , do you have a video on that?Anyways thanks for the Recipe, going to the it ASAP
YES ! At last. This is working persons soul food, can eat it every day. Although personally I prefer my Hummus not so finely blended, but with small bits of chickpeas, called locally hummus garoos or "crushed" Place an order for "Hummus complet im beitza" you get 250g dish of hummus, a hard boiled egg, 3 falafel, fresh salad, dip, pickles, plate of chips & 2 pitta. 32NIS or US$ 7 Hello from Israel
I'll try this recipe, I notice you don't add oil while the market hummus seems to contain, can I replace the water with oil? If so, how much oil should I add?
the reason market hummus has or is packed with oil is to preserve them for a long shelf date. I usually add enough oil by eye to get the texture you desire.
+RJ Villa you've never been to the Middle East. Supermarket hummus is an American creation. The oil is traditional throughout the hummus eating East, what's not traditional is refrigeration. In Israel and Egypt hummus is eaten the day it's made. The pure virgin olive oil is not a preservative, but rather an accompaniment to balance the pasty quality of the hummus, showcase the oil and moisten the bread. It's not stirred in for texture.
Oh ok gotcha. I thought you were meaning here in the states lol. I've been to the middle east. I've stayed with families and we did make hummus that is marbled with oil.
Ah wonderful. I've spent time in Egypt, so I got to taste the real stuff. LOVE it. I do love pitas. Maybe I'll make those one of these days. It's nothing like standing in line on a dust street getting them hot out of the oven from a man whose spent his life making them; but I'll take a crack at them once in a while. Thanks for commenting.
Do the chick pea husks get pulverized in the food processor ? If so is it still important to do the baking soda part? I'm gonna make the FP Hummus, YUM!
The baking soda step is important to me, it makes for a smoother silkier hummus AND it shaves about 45 minutes off your cooking time. A food processor does pulverize, but not as well as one might think. It's totally worth it, since it's such a tiny step for a big effect.
Would you please do an episode on the Naan bread. There are a lot of recipes out there, all a little different. I would love to know which recipe you use and have the additional aide of watching it being made. I really enjoy your videos. Thank you.
Yum! Hummus is one of my favorite snacks/sides! I often use it on sandwiches in place of mayonnaise and mustard as well. My favorite is at Nicholas restaurant(s) in the Portland, OR area, it is DELICIOUS! I think they have four locations. They also have amazing fresh, hot flatbread as soon as you sit down.
+Melissa Caldwell I lived in Portland in 1990-92, back when they had one location. If you were a local, they'd bring you out a bread as large as the table. I love that place. I can't go to the new locations, I still have to return to the original. This hummus is better. Google Zahav's hummus tahinia recipe; it blows all other hummus' away. cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina This is the best hummus I've ever had, anywhere.
Hey! So we have enjoyed this recipe before but I cheated and used canned beans. Still very good...but today I followed the method exactly and it is in a whole different league! So creamy and delicious! Thanks!
Isn't it great! If you can find them try pedroncillo garbanzos, they are small and almost skinless. Super delich. Canned beans are great in a pinch, but they just don't compare.
We plan too! Hey quick thought, can you do a video on different cook books you use. That way we can explore some of those recipes. Also have you ever thought of doing your own book?
Bahrain? I've spent a lot of time in Bahrain, 3 deployment in the Navy. I love it over there, such an amazingly interesting culture. And of course I've always loved hummus, son of a true hippie family. Thanks love the recipe.
I love your stories! Learned this recipe from a shaman we met on a hot air balloon ride over the Himalayas on a pilgrimage to Tibet, only our recipe included kingfisher eggs lightly poached in lizard blood. you just had to be there, so funny!
love this recipe, are you going to post the recipe for the flat bread? tried to find it but can't:( thank you! just discovered your channel and i am in love!
Oh yay!!! Gina I've been such a slacker on that recipe. We're in Mexico right now. I've been waiting for a place with a fire pit as I haven't brought my grill. But yes, yes, yes. It's on my list. I could make it and cook them on a griddle in the camper, but they make such beautiful calzones. If not in Mexico, when we get home.
I do love Houmos or Hummus, I really dont know, I tryed first time in London, and loved, so i dont know Tahini ???? all the houmos have that ?? If i make in my home without Tahini can be nice ? Im live in Brazil and no idea where i can find this ''TAHINI'' Thanks, you cook with paison i love that
+Alencar Machado Can you get sesame seeds? Tahini is ground sesame seeds. No, you cannot make hummus without it, it's just bean spread, hummus is all about tahini. Order it on-line. Do you have any middle eastern grocers near you? Any middle eastern restaurants?
Hummus is always made with Tahina (Tahini) Tahina is sesame seed paste. It usually comes as a very heavy thick paste in a plastic tub 250 to 300ml. Look for middle eastern shops, also Indian, Iranian & Ethiopian. After first opening the tub, important to mix the oil on the top back into the rest of the tahina. Bone appetite regards from Israel.
You guys use a small chickpea much like the ones I use. The peels on them are thinner than the large garbanzo beans. If you use the soda trick many of the skins float to the surface with a little gentle hand rubbing. You can flush them with cold water and get many of them off.
Hello! About the cooking itself, don't you need to cook the peas for (much) longer than 50 minutes? Closer to 2 and a half or 3 hours, otherwise they're not soft enough. I didn't read the book, but 20-40 minutes really does not sound like enough in my experience. Have you tried cooking them longer? Also, I don't know if they mention this in the book, but the traditional Jerusalem style has very finely chopped/crushed green chilies and parsley (and maybe other herbs, maybe za'atar) mixed into it.
+noamto green chilies might be a family or regional recipe, I've never came across that ingredient in my research. 3-4 hours is sufficient if NOT using soda.
Other than the naturally occurring sesame oil in the tahini, no. I wish we could get the unrefined cloudy sesame oil like you get throughout the middle east. I've only been able to get the highly refined stuff in the states.
+MrCurry I don't have that information on me, but I am boiling chickpeas right now. If you subscribe I'll weight them out tonight as I make the hummus and get that info to you ;)
+FRESH k thank you! I wasn't expecting such service, but in fact I already subscribed to your channel after watching this video. Your videos are very professionally made and I trust the quality of the information you're providing.
If you can find it, google Zahav hummus recipe. It's my new favorite. He uses a commercial technique for blending garlic and lemon together and his treatment of the tahini is really excellent. I know what you mean, w/o some sort of qualifier it's hard to know if a recipe will be worth it. My hummus technique generally errs on more tahini than you think.
LOL oh brother!! I guess its because you made it, it looks delicous, but I don't know, not sure what it would taste like? Fantastic vid anyway Fresh P. Keep up the good work.
![Pro Tips for Growing Organic Fruit: Tree Pruning & Spray [Permaculture] | Fresh P](http://i.ytimg.com/vi/yXrOLDUvZQE/mqdefault.jpg)
Definite YES on the flatbread recipe. I love camping and backpacking and it sounds like that would be perfect for it.
As soon as Amazon starts offering cloned internet celebrities I'm ordering the Fresh P. Your spouse is very lucky, you have it all. Thanks for another great recipe. I am a hummus kind of guy.
Sweet Joe! Thank you. We're both lucky. You guys haven't met him yet, but he's wonderful. You're going to LOVE this hummus.
Yes, right now he has big foot status. We have heard him, we've heard about him, and Ive seen a glimpse of him in one shot, but so far no concrete proof he actually exists.
That is the most smooth hummus I have seen I have not eaten any authentic hummus and I have been trying to make my hummus recipe better but recently my brother visited Kuwait and he says that my hummus is better than theirs but I know I am missing something in my recipe and hopefully your video can make the missing part complete thanks
Hi! I'd like to be friends ...... I just discovered my family to be of " arabaic descent "......that's why I was drawn to this hummus, to you, and Ottolengi's books and food recipes! I prepared this hummus, paired with "sauteed vegetables"! YUMMM! Thanks....
My sis is an Expat living & teaching in Abu Dhabi, she's on a 21 day Daniel fast I will send her this and your tofu vid then from there I'm sure she will check out your other vid. Another great vid as usual.
Ah Judah, thank you for spreading the love. Hello to your sister.
My sister actually got me to try hummus this summer, it isn't bad. I was surprised, I really enjoy the garlic and olive oil with pita chips.
It's good, especially the good stuff.
This is the by far best recipe .. you have explained the processing minutely ... Good show. .
Thanks!
FRESH PRINCESS welcome for your reply .. even though I eat meat but I don't take any dairy products and refined sugar for my Acidity issues .. so I am always into Vegan ideas .. your recipe is very good .. 😀
This is one of my favorite cookbooks of all time. You should try the Turkey meatballs with cumin & mint. They are divine
Pickled onions? How do you pickle them. Sounds good. Also would like to know how you make your naan.
Wow that looks delicious. Thanks for sharing
The BEST homemade hummus I have ever eaten! Thanks again Fresh P, you never disappoint.
Woohoo, life just got better! 💋
It sure did! The recipe called for a lot of (expensive) tahini, but now I know why. I can't go back to making it any other way now!
I've got the cheap stuff and the good stuff, the cheap stuff goes into sauces where other flavours dominate, the good stuff is for hummus and tahinia. Google zahavs hummus with tahinia, it's another game changer.
Love your recipes and how you present the videos. I also appreciate the recipe being in the description as well.
Thank you Love, that's so sweet of you to say. I appreciate your feedback.
Wonderful recipe. I had one from the Lebanese Chef Kamal that is very similar to the one you are sharing. Thank you so much for sharing. It's very helpful and inspiring. I would like to get the flat bread recipe. Thank you.
Thank you Doll. Its on my list. We're traveling through Mexico, but when we get to a place where I can have a fire and settle down I'll try to get the flatbread video up.
Another winner! Hey, even Ina's hubby Richard makes it into her shows now and then. We want to see GP diving into a bowl of hummus! BTW...girls night soon...and this hummus will be served!
Oh yay! I LOVE seeing you here. Yes, GP is due for his debut. I think he's letting the suspense build. You are going to LOVE this hummus.
WOW, I made this a moment ago, it’s the best Hummus I have ever eaten, I will never buy again.
Thanks very much it’s appreciated
I’m so glad. Thank you for sharing your experience here.
Nan and hummous ! brings back certain memories
This was my first time making and tasting hummus. It was fantastic.
Yes! now you can NEVER go back. Happy hummusing.
Holy moly guacamole.. What incredible photography ! Thank you so much for sharing .. I recently got a camera and am beginning my own photography. What inspiring pictures! Hood river here I come ;)
He's amazing!
made your shake this morning, wow! SOO delish.. mmmm!!! I sent your friend's link to my friends and family.. everyone is in total
amazement! Have a great day P!
Amanda Hawkins Awesome. I'll let him know.
Very nice. There are so many ways to make Hummus. Just remember your way is certainly wonderful. I would encourage everyone to create their own special offering. This is a great item to experiment with. Don't be intimidated or discouraged folks. ( I start mine from scratch by soaking the beans o/night and skip the baking soda.) Big Smiles Charles Jensen
I just found your channel and have been loving it! You are a dose of sunshine!
The baking soda tip is very helpful, as well as sautéing the chickpeas. I am going to try it today.
I would love a video on the flat bread. I found your No Knead bread video very interesting. Just need to get a dutch oven.
Thanks for the education!
What a wonderful comment to read. Thank YOU! Flat breads are in the list. I made the no knead bread as free formed loaves last night and they turned out beautiful!! So after it proofs in the bowl, free it onto a floured piece of parchment. With floured hands, very gently. Roll the edges under creating a slightly tighter ball. Place it into the oven and bake for 30 to 45 minutes or until deeply browned. Perfect, w/o the Dutch oven! Thanks for commenting.
I will have to give this one a try. By the way I made cornbread from your recipe and it was awesome. I had a few people over and they ate the whole pan and was looking for more.
It's that kind of cornbread. Thanks for sharing that, wonderful. I only post delicious tried and true recipes, so you don't have to do the work of finding the good ones. Thanks for being here.
Thank you and I will be waiting for more to try.
Excellent video, a very thoroughly and nicely explained authentic recipe, loved it, thanks a lot!
+Rafaqat Ali I'm so pleased. You're welcome.
thank you for the recipes. the naan bread sounds pretty simple and I've never made it but I'm a lover of yeast breads so I should be able to make that ok. and hummus... I love hummus so much. This recipe sounds amazing and I might just have to make some again. and follow your method.
yum!
+Sharon Pearson the recipe is delicious. I've yet to do a video on naan, but it's high on my list. Maybe I'll make it from the camper.
Thanks for putting this wonderful video together! Can you tell me why cooking the chickpeas too long is bad. I’m new to making hummus and there are so many videos out there. I look forward to trying your version very soon!
Add roasted jalapeno, serrano, or poblano peppers for a super hot hummus. Also I roast my garlic. Supper recipe - all hail the Princess! I would vote you Queen of the kitchen. I'm lucky and have a major Middle Eastern market in Houston so I don't have to make hummus except for special guests. I still keep it in my fridge and eat it almost daily in one form or another. Try it on tortillas(whole wheat or corn) with goat cheese, nopales and chorizos and eggs for breakfast.
Nopales, oh your post is lulling into my southwestern love affair. I adore the foods down your way. Chili sauce, roasted chilis, fresh tortillas, masa, mmm.
PM an address and I'll send a care package!
Are you serious???
sure
FRESH PRINCESS
SCORE! ;)
Btw, great video!
Been thinking about making some hummus lately. Now I really have to! Great video! Cheers!
+Canadian Sasquatch Yes, yes you do!
Now perhaps a follow up with some Tabbouleh and stuffed grape leaves!.. (though I prefer lamb in mine and I'm starting to think you may prefer vegetarian.)
Yes and yes! Sounds so good.
That looks so delicious.
What are your thoughts on "painstakingly" removing the husk before processing? I've never done it, but wondering if it's just not necessary when processing while hot as opposed to cold from a can.
+jimbo jones I've done it once. Not worth it. Especially if you can get thin skinned beans and have a powerful blender.
I've never tried it with dried chickpeas and both recipe videos I've watched left them on. I don't think there's a thin skinned chickpea option when you use a can, and I prefer my hummous nice and smooth. I may need a better processor. The one I have was a gift and I'm not a fan of getting kitchen gadgets as gifts. They're never exactly what you need. I'll have to try it from dry first and see how it goes. Thanks.
+jimbo jones if I loaned you my blender you'd go out and get one asap, it's a hummus game changer. I like it criminally smooth. Do you whip your tahini first? It makes a really big difference. Google the recipe for zahavs tahinia it's pretty much the best thing ever.
I tried re-watching the video to ascertain the brand but couldn't. What is it? Ha... Criminally smooth. Yeah, that's what I'm looking for. I do have to mix the container of tahini to mix up the pasty parts with the oilier parts, but I've never combined it with the other ingredients and mixed it as per the Zahav recipe. I'll have to try that. I've always thought yogurt helped make it smooth, but now I'm leaning toward just using hot cooked chickpeas being enough. Sounds like the ice cold water is essential when using hot peas as well. There's a Lebanese restaurant a few blocks away that makes my favourite and they won't share tips. It's velvety smooth and seasoned well. It's always whiter than mine, and I'm beginning think that has to do with me using olive oil in the processing steps, and nothing to do with yogurt. I'm basically on a mission to replicate theirs or match it enough to keep me from spending money on their appetizer hummous. I'll give the Zahav one a shot and experiment from there. Thank you.
I'll give it a shot. And your processor? ... Just in case that's it. Death by hummous. Sounds almost as good as death by snu snu. (Futurama fan).
I like so much your recipe. I did make like you ,is so good, thanks for sharing.....
Oh wonderful Muhammad. I'm so glad you liked it. Thank you for sharing this with me.
Our favorite hummus! We love your channel! Thanks so much!:)
Wonderful! Thank you so much for saying so.
Hi Fresh P, any chance you can post the dough recipe you use for the flat bread? My dough recipes are much more complicated than what you mentioned and I'm always looking for delicious simple recipes.
Of course I will.
watching while eating hummus i have just bought..wanna learn how to make coz it's one of my faves lately..thanks for the video ☺
You're so welcome. I'm happy you found this recipe, it's delicious. And once you make it a time or two you can do it with your eyes closed. Do you cook now or are you learning?
+FRESH PRINCESS I'm learning..first I was curious what are the ingredients ☺and I'm glad it's easy to get from the shelf.( planning to start with a canned garbanzos/chickpeas 😉😉😉).
Excellent presentation !! First time to see your channel, I'm subscribing
Thanks Love. Welcome.
Beautiful hummus receipe 👍 it must be very tasty 👍
Thank you Love
Beautiful platter Fresh P! I adore hummus, I love adding toasted sesame seeds into and on top if it. I've actually never made it with tahini, does it give a big difference in taste? Thanks :)
Huge, not only in taste, but in texture. When you add lemon to tahini it fluffs up and becomes a thick foam like texture, but then you add water to it, it thins. It's an interesting reaction, but the tahini, despite it's thick nature, transforms into a lightening ingredient. Not to mention balances the beans with a sweet nuttiness. I've never had hummus w/o it! I also make a tahini dressing that's basically hummus w/o garbanzos.
first time i've seen someone do the classic thing without alteration,good stuff.
+anis ben I'm a hummus purist
I was looking for a good hummus recipe Because I’m going to attempt to make fresh falafels , do you have a video on that?Anyways thanks for the Recipe, going to the it ASAP
I don't but make sure you find one with plenty of fresh parsley and coriander seeds!
FRESH PRINCESS thanks for the tip !! :)
FRESH PRINCESS are you from Jerusalem??
YES ! At last.
This is working persons soul food, can eat it every day.
Although personally I prefer my Hummus not so finely blended, but with small bits of chickpeas, called locally hummus garoos or "crushed"
Place an order for "Hummus complet im beitza" you get 250g dish of hummus, a hard boiled egg, 3 falafel, fresh salad, dip, pickles, plate of chips & 2 pitta. 32NIS or US$ 7
Hello from Israel
+trespire sounds like heaven to me. I 'smash' it when camping, it's good but the creamy stuff is of my dreams.
I'll try this recipe, I notice you don't add oil while the market hummus seems to contain, can I replace the water with oil? If so, how much oil should I add?
the reason market hummus has or is packed with oil is to preserve them for a long shelf date. I usually add enough oil by eye to get the texture you desire.
+RJ Villa you've never been to the Middle East. Supermarket hummus is an American creation. The oil is traditional throughout the hummus eating East, what's not traditional is refrigeration. In Israel and Egypt hummus is eaten the day it's made. The pure virgin olive oil is not a preservative, but rather an accompaniment to balance the pasty quality of the hummus, showcase the oil and moisten the bread. It's not stirred in for texture.
Oh ok gotcha. I thought you were meaning here in the states lol. I've been to the middle east. I've stayed with families and we did make hummus that is marbled with oil.
Nice arab Middle East food 🇾🇪🇵🇸
Finally someone makes hummus the right way!
You need to try it with Lebanese peta bread and you can show us how to make it.
regards from Saudi Arabia.
Ah wonderful. I've spent time in Egypt, so I got to taste the real stuff. LOVE it. I do love pitas. Maybe I'll make those one of these days. It's nothing like standing in line on a dust street getting them hot out of the oven from a man whose spent his life making them; but I'll take a crack at them once in a while. Thanks for commenting.
BS. How do you know it's the right way?
You spend time in countries where hummus is eaten.
Why does your hummus doesn't have a cumin component to it?
It does have cumin
Do the chick pea husks get pulverized in the food processor ? If so is it still important to do the baking soda part? I'm gonna make the FP Hummus, YUM!
The baking soda step is important to me, it makes for a smoother silkier hummus AND it shaves about 45 minutes off your cooking time. A food processor does pulverize, but not as well as one might think. It's totally worth it, since it's such a tiny step for a big effect.
Yay! Happy pulverizing.
Chick peas! ...Consider yourselves.....PULVERIZED!!!
She is so nice and thanks for the recipe!
+said khan you're welcome.
Thank you Fresh Princess !!!
You're welcome 💋
Can't wait to try this. I always cook my chick peas in the slow cooker. Thanks
Hi honey!!! I got your text. Yes! I love seeing you here ;)
ok 4 years later and I'm gonna ask do you have a recipe for the pickled onions? i searched your page and didnt see one. and your hummus looks amazing.
Water and salt to make a 5% solution, onions and a few days. Enjoy!
Would you please do an episode on the Naan bread. There are a lot of recipes out there, all a little different. I would love to know which recipe you use and have the additional aide of watching it being made. I really enjoy your videos. Thank you.
Sherrie Bensaid I would love to. I'm in Mexico for the winter, but I do make a version of nan bread when we're on the road. I have it on my list.
Yum! Hummus is one of my favorite snacks/sides! I often use it on sandwiches in place of mayonnaise and mustard as well.
My favorite is at Nicholas restaurant(s) in the Portland, OR area, it is DELICIOUS! I think they have four locations. They also have amazing fresh, hot flatbread as soon as you sit down.
+Melissa Caldwell I lived in Portland in 1990-92, back when they had one location. If you were a local, they'd bring you out a bread as large as the table. I love that place. I can't go to the new locations, I still have to return to the original. This hummus is better. Google Zahav's hummus tahinia recipe; it blows all other hummus' away. cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina
This is the best hummus I've ever had, anywhere.
+FRESH PRINCESS Good to know! Thank you. I will have to try that hummus recipe!
I love your energy!!! could send the recipe for the dough?
+Priscila Bonney hi Darling. I've been wanting to get back into the kitchen all week. Shall I make this recipe first?
+Priscila Bonney hi Darling. I've been wanting to get back into the kitchen all week. Shall I make this recipe first?
I would love to see you back in the kitchen and can't wait to learn how to make this delicious dough!!!
Hi can you add sugar to the hummus and eat it like hot porage in the morning ???
Looks wonderful
this looks super tasty
Oh it is.
Wowwww you're amazing ❤❤❤ thank you for sharing 🙏🙏🙏
+Kris Kendall I replied on my phone but I don't see it here. It's California Olive Co, it's in the regular oil aisle at Rosauers. Thanks for posting.
Hey! So we have enjoyed this recipe before but I cheated and used canned beans. Still very good...but today I followed the method exactly and it is in a whole different league! So creamy and delicious! Thanks!
Isn't it great! If you can find them try pedroncillo garbanzos, they are small and almost skinless. Super delich. Canned beans are great in a pinch, but they just don't compare.
Looks good, can't wait to try it !
It's sooo good.
We plan too! Hey quick thought, can you do a video on different cook books you use. That way we can explore some of those recipes. Also have you ever thought of doing your own book?
I'll do my own book someday. I have a lot of favorites, but I'd love to share my favorite favorites.
Great video! Love your kitchen too
+RazorFriendly thanks Love
Hi! This looks so tempting.
Could you post the recipe for the dough?
Greetings from Norway.
I don't have a recipe per se, but I'm going to try and shoot a video on how I make it this week.
Perfect, looking forward to it.
thank u so much ' I would love to learn more receipes from u 👍
Are this soaked dry chickpeas or canned? How long are they being soaked? Thank you
+Ann Quin isoak overnight
Nicely done
AWESOME. Nice to see you using California EVOO
Trying to keep it local, and I have faith in this company, more so than most imports.
Look forward to tasting this one. Yes on the Nan doe recipe.
If you want a simple delicious homemade hummus this is the recipe to make. And its delicious and healthy. Win..... win.
Bahrain? I've spent a lot of time in Bahrain, 3 deployment in the Navy. I love it over there, such an amazingly interesting culture. And of course I've always loved hummus, son of a true hippie family. Thanks love the recipe.
I'm a nuevo hippie at heart. You'll really love it once you taste it.
I love your stories! Learned this recipe from a shaman we met on a hot air balloon ride over the Himalayas on a pilgrimage to Tibet, only our recipe included kingfisher eggs lightly poached in lizard blood. you just had to be there, so funny!
Great video and presentation. I'm not sure whether you're aware of it, but your smile, eyes and the music are seductive.
+Blordo4282 I've been accused of worse 😚
+Blordo4282 ...and thank you.
love this recipe, are you going to post the recipe for the flat bread? tried to find it but can't:( thank you! just discovered your channel and i am in love!
Oh yay!!! Gina I've been such a slacker on that recipe. We're in Mexico right now. I've been waiting for a place with a fire pit as I haven't brought my grill. But yes, yes, yes. It's on my list. I could make it and cook them on a griddle in the camper, but they make such beautiful calzones. If not in Mexico, when we get home.
that is awesome! thank you so much for your response.
What do you do with that? Do you dip the veggies in it?
A dip, a sauce, a spread it's a wonder food.
I do love Houmos or Hummus, I really dont know, I tryed first time in London, and loved, so i dont know Tahini ???? all the houmos have that ??
If i make in my home without Tahini can be nice ? Im live in Brazil and no idea where i can find this ''TAHINI'' Thanks, you cook with paison i love that
+Alencar Machado Can you get sesame seeds? Tahini is ground sesame seeds. No, you cannot make hummus without it, it's just bean spread, hummus is all about tahini. Order it on-line. Do you have any middle eastern grocers near you? Any middle eastern restaurants?
Thanks so much ! im going to try to find, know i know the name.
+Alencar Machado good luck!!!
Hummus is always made with Tahina (Tahini)
Tahina is sesame seed paste. It usually comes as a very heavy thick paste in a plastic tub 250 to 300ml.
Look for middle eastern shops, also Indian, Iranian & Ethiopian.
After first opening the tub, important to mix the oil on the top back into the rest of the tahina.
Bone appetite regards from Israel.
are the chick peas already soaked? if so for how long?
+Mal big they're cooked soft
So funny to watch people talk about bean..pea dip ! Great recipe FP tried it tonight was really good !
15sugarfoot I could talk pea dip for days. I love the stuff. But I'm even happier that you loved it too.
I just fell in love with you and your hummus forgive me and help me through this lol good job.
Lol, my Nana always said the way to a mans heart was through his stomach.
Looks good
You don't remove the peels for the chickpeas before blending?
Pedrosilliano chickpeas are a thin skinned variety and with the Vitamix, it's unnecessary.
@@Thefreshp Oh got it. I lived in Haifa Israel and never saw them peel them until I got to RUclips.
You guys use a small chickpea much like the ones I use. The peels on them are thinner than the large garbanzo beans. If you use the soda trick many of the skins float to the surface with a little gentle hand rubbing. You can flush them with cold water and get many of them off.
How kind you are to respond. You have a great channel. ;)
Awesome Yummy yummy plz tell me what music played in background in the beginning thx
+bindradaddy all music is below the videos in the order played
Hello!
About the cooking itself, don't you need to cook the peas for (much) longer than 50 minutes? Closer to 2 and a half or 3 hours, otherwise they're not soft enough. I didn't read the book, but 20-40 minutes really does not sound like enough in my experience. Have you tried cooking them longer?
Also, I don't know if they mention this in the book, but the traditional Jerusalem style has very finely chopped/crushed green chilies and parsley (and maybe other herbs, maybe za'atar) mixed into it.
+noamto not when you use this method, with soda. It's pretty amazing.
+noamto green chilies might be a family or regional recipe, I've never came across that ingredient in my research. 3-4 hours is sufficient if NOT using soda.
Thanks for the info and offer. Jerusalem is on my list. I'd LOVe to visit.
parsley/hot peppers/garlic, I'm going to try it! I've used cayenne before, and like barely detectable heat from the chili.
Have you tried sesame oil instead of evoo. I like it spicier...
Other than the naturally occurring sesame oil in the tahini, no. I wish we could get the unrefined cloudy sesame oil like you get throughout the middle east. I've only been able to get the highly refined stuff in the states.
No, make your own. Mmmmmm
Hello, am I missing what we do with the reserved bean water? thank you
Google Aqua faba
Where is the blueprint for the flat bread?? I love flat bread.... Navajo bread is great as well.
Patience my friend.
FRESH PRINCESS I ain't no Doctor, therefore, I ain't got none O' them there patience!
What type of flour do you use, please? Thank you.
The music is beautiful
+Joann Scott thank you Love. ❤️
Wow I will try this
Hi, what is the ratio of chickpeas to tahini by weight please ?
+MrCurry I don't have that information on me, but I am boiling chickpeas right now. If you subscribe I'll weight them out tonight as I make the hummus and get that info to you ;)
+FRESH k thank you! I wasn't expecting such service, but in fact I already subscribed to your channel after watching this video. Your videos are very professionally made and I trust the quality of the information you're providing.
Sorry I didn't get to weight them. I had diner guests arrive a little early and I had to speed it up a bit.
If you can find it, google Zahav hummus recipe. It's my new favorite. He uses a commercial technique for blending garlic and lemon together and his treatment of the tahini is really excellent. I know what you mean, w/o some sort of qualifier it's hard to know if a recipe will be worth it. My hummus technique generally errs on more tahini than you think.
What about using canned chickpeas if one is looking to save some time?
Of course!
I do it too ;)
Oh, yes! Please show how you make naan. Thank you for your videos!
Of course.
My wife will love this recipe!!!
And you'll get to love it too. Thanks for sharing. Is your wife a subscriber?
Lovely stuff, can you post the recipe of the red pickled onion please ?
ilan magen I don't remember what I did. Likely red onions in vinegar, salt and lemon/lime.
Tried it.... It was phenomenal. Thankyou. :D
🤗🤗🤗
could you make a video for naan bread pls?
LOL oh brother!! I guess its because you made it, it looks delicous, but I don't know, not sure what it would taste like? Fantastic vid anyway Fresh P. Keep up the good work.
Thanks. You've never tried hummus?
I love spicy hummus! Yours looks great!
Add in a teaspoon of cumin and 1/2 teaspoon cayenne and you're stoked!
Came out fantastic - great job on the video :-)
OutCrowd Pictures :D
Wonderful. I bet it's delicious.
Song playing at 7:00? Please
+Deeck Sneeze songs are under video in order.
Looks yummy!
Pls post recipe for flat bread. Thank you
the bell pepper stalk yeeted itself out at 3:45
Very nice