Make Your Own Hummus | Hugh Fearnley-Whittingstall
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- Опубликовано: 8 сен 2015
- A trio of hummus / humous from Hugh including original zesty chickpea, beetroot and broad bean!
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loved the good old days with Hugh....great recipe that even hubby loves to eat.
Wow! The three recipes are awesome. The third one, mixing beets with nuts, has made my day! Thanks for sharing your knowledge!
I make a lot of Hugh's hummus recipes, but it never occurred to me that I could freeze them. Brilliant!
Thanks Hugh, just made my first ever hummus and it is perfect, love your enthusiasm. Jules in Australia
YUMMO! Have tried all 3 there are fantastic, way to go Hugh!
Hugh! Looks delicious with the clever variations. Thank you for sharing these talented video's. Blessings ChefMike
Beautiful. One of our family favorites - we like sunflower seed butter in ours. Also, I tend to always have sesame seed on hand but rarely purchase Tahini, so I just grind toasted sesame seeds for some cream and flavor. :) Great idea to use beets and such!
That looks amazing, maybe you could make a video on that pan bread? Have a good day!
Never would have thought of anything but garbonzos......brain rut. Thanks Hugh.
I had humous and roasted roots in your Axminster eatery last monday,,, it was great,,,, Hope this turns out as good for me...
Show us some more recipes easily made with conserved foods (like chickpeas) because the financial climate, I am hearing, is about to get hot... Also, communicate with Jamie about my suggestion. - Love the recipes, the passion!
I tried to make hummus one time - I used high quality tahini chick peas and other ingredients and followed directions exactly since it was my first time and it turned out uneatable - the tahini was way too strong - how you made it here looks like how I did it measurement wise - guess I am going to have to try again because I love hummus
There is never a recipe with mine. I start off by throwing my peas or beans into the processor and then just letting my imagination run... Glad I found this video; I thought that I may have been a bit weird with my pulse pulsing obsession... :-)
Excellent recipes but I think the first hummus (the "classic") needs generous amounts of cumin added INTO the mix :) but other than that, I completely agree, it needs to be super lemony!
God, I'm so hungry
YOU'RE a various customized Hugh. 1:48
what ıs the purple thınk ?
Yumm! Does anyone know which food processor that is?
It looks like a Magimix, my guess is the 5100 model.
Are broad beans the same beans as what I grew up eating, but called like ma beans?... Just want to get the correct bean,thank you!
Love the beer root one, yum!!!
Broad beans are also called favas beans. I'm sorry I don't know about any other names it might have.
I would season the hummus with Knorr touch of taste and i don’t like my hummus too acidic.
Are broad beans the same as lima beans in US ?
The Lima Bean is what we in England call the Butter Bean.
How long can you keep it in the fridge?
+Zooizooizooi102 In Hugh's book he says about 1 week
I need to find a good video for homemade tahini, I could only find sesame seed
Sesame seed IS what tahini is made of! :)
Sesame seed IS what tahini is made of! :)
Sesame seed IS what tahini is made of! :)
+Keukeu45 Homemade Tahini
Ingredients
• 3 cups sesame seeds (1 lb.)
First you may want to toast your seeds to bring out the most flavour. You want your seeds to become fragrant and slightly darker during the process (I have to admit that I skip this step and it is completely optional.)
Toast your seeds one of two ways:
1. Preheat oven to 350. Place seeds on roasting pan or rimmed cookie sheet and roast for about 10-15 minutes making sure to move them around every few minutes so the seeds on the bottom don't burn.
OR
2. Dry roast over medium low heat in a skillet using one cup at a time (add more or less depending on your skillet). Be sure to move the seeds around frequently to ensure that they don't burn.
Once you have toasted your seeds and they have cooled a bit, place them in your food processor, or blender, and process on high until creamy, scrapping down the sides as needed. Will take apprx. 5-10 minutes to blend depending on your equipment.
Store your tahini in an air-tight container in the fridge. Will last up to a couple months. Makes apprx. 2 cups.
Notes:
Since homemade tahini is made using the whole sesame seed and not hulled seeds like store bought tahini, unless you find hulled seeds to use, your consistency may not be as creamy but it's not a big difference and your getting the added benefits of extra fiber and nutrition from the outer shells. The majority of the calcium is lost when the seeds are hulled.
To add extra creaminess use 2 or 3 tablespoons of extra virgin olive oil or sesame oil when blending if desired. This will help create a smoother texture but it will also alter the flavor slightly.
This is really an awesome and useful comment which is a bit shocking for RUclips! Thank you very much sir, much obliged.
I use 8 lemons for 500 grams of chickpeas
I don't get how you came to call just any legume paste "hummus". Hummus is literally arabic for chickpeas. the paste is literally called "chickpeas". Saying hummus is simply saying "chickpea".
Just call it a paste. It can't just be hummus, cuz it's not. It's practically the same as calling all fruit juices "orange juice". O_O
Hak Shin obviously he’s using hummus as a reference point in terms of taste, texture and all-round use. If he just called it paste, that would be more confusing and too broad of a recipe/subject!!