I’ve had a lot of hummus during my six years in the Middle East and this is in the top 2! I appreciate the simplicity as someone with a garlic allergy. Keep up the good work!
I’m not usually a commenter but wow!!! I just made this recipe and it is unreal how good it is, even as just the base itself. The smoothness feels so luxurious and light in the mouth. I expected that I’d want to add garlic and/or cumin or something at the end but I ended up enjoying the base hummus so much eating it right out of the food processor I decided to leave it as is! 😂 this may be the best hummus I’ve ever had in my life. SO good, thank you for such a great recipe :)
@@max_daisy came here to say the same. Just wow! Best I've ever had, homemade or else. I did like the hummus I used to make but this one is ridiculously better. Thanks a lot!!
BRILLIANT. This really is the best recipe for gourmet humus. I used two 400g cans of chickpeas/carbonzo beans and 160 of high quality tahini, with lemon juice and salt, that's it. No rapeseed oil or even olive oil for the base. It's wonderfully deep, rich and nutty. I have spent the past 30 years eating crap humus. No more. And this luxurious version is great for heart health. Thank you so much.
I've recently started reducing the amount of meat im eating and things from this channel have been really helpful with that! Thank you for the great content :)
Always happy to help. In contrary to popular belief, most middle Eastern food is vegetarian or vegan. It's only in the past century where adding meat to everything became popular, but meat is still an occasional luxury for the vast majority of middle easterners and so unintentionally loads of people don't eat meat often. I too have been trying to become more flexitarian and sustainable with my eating.
@@MiddleEats that's why I love middle Eastern food. It's naturally vegetarian and vegan with no crazy substitutes. However, I believe there is no real middle Eastern cuisine, but a variety of cuisines in the region defined as middle East. Great work and I have been following you since you had just a few thousands subscribers. I'm happy that your channel is growing rapidly.
@@MiddleEats I think it also comes from the fact that refrigeration was introduced to the area in the past century where it unlocks a lot more possibilities to try with meat otherwise going bad fast because of the hot weather conditions
One of my favorite dish in middle east is (ash) :this is a thick soup,made of leafy veggies like coriander,dill,lot of lentils,dried beans,chickpea,wheat,lot of onions,It took 6hours from preparing to cooking,its so delicious,even children like it
This is great, but I have a different tip! Instead of using the kind of chick peas you started with, use what they call in India "desi chana," which you can find with the skins/hulls completely removed by the name "chana dal." They look a bit like split peas because the desi chana are smaller and they come apart when the skins are milled off, but they taste no different to the bigger plumper ones (which are called "kabuli chana" in India). With just that one change, you can still follow the same recipe, and the smoothness is off the charts! It's a real game changer if you want to give it a go!
Yes that's something I want to test in an upcoming video. If it works out, and I don't see why not, it will be s great time saver
3 года назад+53
I knew what chana dal is but never made this connection, shelling my chickpeas by hand 😐 This is a great tip that's going to be tested on this shopping trip!
@ same here! I've been shopping in Indian grocery stores for at least 25 years and never put 2 and 2 together until about 6 months ago! 😂 Obie mentions it in this video, but one step I've found to be especially important is making sure the cooked chick peas are completely cooled before processing. I found out the hard way that if you process them hot or even when they're still warm, they absorb too much liquid and the texture goes a little funny. I let mine chill in the fridge first, but the ice cube trick is something I'm gonna try next.
I’m Lebanese and I’m a chef and I am very picky as well, and I can easily say that this is the best and the most ideal and authentic Lebanese hummus recipe on the internet. I started using your recipe. Thank you so much!
I made this hummus recipe and this is by far the best compared to the others I’ve tried. My hummus before always came out chalky and too thick. My mistakes before but corrected after Obi’s advice: Didn’t cook chickpeas long enough Didn’t let chickpeas cool thoroughly Didn’t use baking soda Didn’t use ice, used water Added all ingredients together rather than ice first, then other ingredients I roasted two heads of garlic and blackened some red peppers to add for different flavors, but honestly, this hummus recipe is awesome as is. And dried chickpeas all the way. Obi, once again, well done!
@@MiddleEats LOL, I have a Vitamix (birthday present) and my hummus still came out poorly in the past. Tried making hummus about 20 times prior with different recipes but still got same crap results. Your recipe was the first time I actually said about my homemade hummus “aw wow this is good”. I ended up making your hummus 3 ways, one your original recipe, two with roasted garlic, and three with roasted red pepper. I used your plating techniques (including the wet fork with paprika) and served it with raw carrots, celery, and Arabic bread. My wife (and even my sons) loved the presentation. I’m a pretty good cook but my presentation leaves a lot to be desired. Keep up the good work 👍👊
Amazing hummus! I just made this and, yes, it is very creamy and delicious. I soaked the beans overnight, cooked them with baking soda, let cool, then mixed in the food processor until creamy. I added the tahini last as he recommended. Wow, it is fantastic! Thank you for an excellent video that explains how to make this recipe properly.
thank you for this advice, as a vegan i eat LOTS of hummus and i tried making it myself for a while but the texture was never right. now i can switch back to home made again!
Just made this recipe today using the Chana Dal recommended by one of the viewers. Outstanding flavor and incredibly smooth. Thank you. Love your videos!
Obi, mate, this hummus is so good I had to let you know (I noromally never comment. I just made it and I'm speechless. This is as good, if not better, than the hummus I ate during my visit in Jordan. And it's in a completely different league compared the stuff we can buy in Dutch supermarkets, it's out of this world. Having a food processor at hand is a must though, I have tried it before with a stick blender but it can never get as smooth as this time. Thank you so much, I have learned a lot from this recipe and from your channel! Please keep posting fantastic recipes like these!
i use this recipe almost every week. it's simple, easy to follow and requires the least amount of effort which i love. it gives me the best hummus ive ever had, the only down side is my friends are addicted and won't stop asking me to make them hummus
I have been making hummus for 25 years and finally after watching this, I have made my first great batch that tastes like the really good stuff...Such a great explanation, thank you.
SUMAC. This is an amazing seasoning, and it’s incredible on hummus. (I usually blend •lemon but also •garlic and a little •cumin into the base hummus, sumac can be added in or just sprinkled liberally on top at the end). If you use broccoli or cauliflower to scoop up hummus, the SUMAC especially tastes wonderful. while also being a healthy option. --ICE - That ice trick transforms even the canned chickpeas. It was incredible the first time I had used it. The hummus was infinitely lighter and smoother just from that! But I look forward to trying this version also. :) Wonderful vid, as always. 👏✨
@@6tatev A lot of people in Syria and Lebanon put Sumac as garnish on hummus and even cumin. If it is not traditional for you guys it is because you come from a different area. There is not one way to do it in the Middle East. I never saw hummus bi shawarma in my entire life.
In Turkey my family always adds garlic and cumin to the mix and on top some sumac and olive oil. WE like to eat the hummus with some pide bread, pickled veggies like cucumber, pepper or carrots. Sometimes we fry some sucuk and add those on top. It is one of my comfort dihes hundred percent. By the way your tecnique sounds really interesting and efficient, definetely will try it next time I am home. Thank you! Loves :)
I usually add the baking soda during the initial soak. Then drain, rinse, add fresh water and cook. This prevents an unpleasant aftertaste if you over-do the baking soda. Only if the hummus doesn't turn to mush after a reasonable cooking time, I add a tiny bit of baking soda to get the job done. Another thing, the type of tahini used also makes a difference to the final outcome.
Obi, love the passion you have. I personally make great hummus very similar to yours but some of your tips will save me time from peeling every single chickpea to achieve the smoothness. While hummus is a fantastic dip, I have recently come to appreciate Baleela even more (whole cooked soft chickpeas, salt, mashed garlic and good quality olive oil).
We call it Baleela in Lebanon too, it’s a breakfast food that hummus and foul shops sell as well. Love it and so simple to make and keep in the fridge for a quick snack or breakfast (although it’s best served hot right after cooking). Also perfect if you cooked too many chickpeas and not sure what to do with the rest.
You've taken the best bits of all the hummus videos I've ever watched and created a masterpiece! Rushing out to buy chickpeas tomorrow... My favourite way to serve it is with sumac or za'atar sprinkled on the top with olive oil, delicious!
In Syria ( and I think this is applied to the whole Levant ), garlic is an essential ingredient in hummus as well as cumin ( the ingredient that most recipes totally ignore ) because it adds a great taste and help digest the chickpeas. Olive oil is also included in the blender.
Im a german potato and I always added cumin and garlic to my humus. Felt like a natural thing to do so good to know they do it in Syria. ^^ I like roasting my garlic in olive oil and then use the garlic infused olive oil and the roasted garlic to blend my humus.
@@jeanjacquesrousseau1955 Looks amazing 😻, I would suggest trying it with black garlic. It’s not the traditional way but I made it once and it turned out to be great.
Hey, future me: when you come back to this awesome recipe and want to use canned chickpeas, remember to account for a ratio of 1:2.2 dried:cooked when converting the amounts. Otherwise you're going to use too much tahini (again)
Ok I just made this and it's brilliant. It came out so smooth and creamy and I didn't have to fuss about with trying to remove the chick pea hulls. I added roasted garlic and garnished with red za'atar. Never buying hummus from the grocery again! Thank you!
This recipe is the only one I will use from now on. It makes far more hummus than my family of three expected, but it was all gone within a week. After a week of not having it, I'm making it again! It might also be the best excuse to have a high-quality olive oil on hand.
chef...👨🏻🍳.. I wanted to thank you for sharing this recipe.. I have been making hummus from various recipes for years.. this as by far been the best one! I followed this exact recipe.. & the best hummus I made. Never knew the ice cooling technique, or the skin ones..brilliant!.. I literally ate it like your intro lol!...🤙🏻
Thank you for the tips. I always use dried chic peas, but then I have been painstakingly skinning each one. I will try your method. For me, I like to add some ground cumin seed to mine, along with some fresh garlic.
Thank you so much for these amazing suggestions on how to make the perfect hummus! 🙏 My boyfriend is a huge fan of anything with chickpeas, and we often have hummus with veggie sticks as a snack (usually, these veggies are carrots, celery, cucumbers or small radishes). Sometimes after a workout, we have this kind of snack. When I make this hummus, I first stick to your base, and then I add not only garlic, black pepper and parsley, but also lemon zest. The flavour is incredible! I know, it may sound weird, but I find it so delicious.
My dad used to claim, and I believe he was right, that some store-bought hummus brands are aerated. Basically whipped hummus. Some of them are significantly fluffier and physically lighter for a given volume, without being watery. By the looks of it I don't think it's the case with the ones you tested, but I've encountered some. Even without buying them you can tell right there on the shelf they have more volume for their designated weight.
Yes that is definitely the case with some brands and if you use a Vitamix, you can achieve the same results. It's nice and fluffy, but the texture is quite different.
@@MiddleEats Yeah I actually prefer heavier and coarser hummus so none of this is relevant for me but I watched anyways out of interest and for the algorithm's sake. Either way at home I usually make it from black eyed peas which I like better (they make an unpleasant hue hummus but I don't mind that), or if I want a quick 15-minutes-from-dry-legume-to-plate hummus I make it from orange lentils and with the right seasoning you wouldn't be able to tell the difference compared to chickpeas hummus.
@ravvraj 1. When it comes to regional food of such a wide region with such varied cultures, saying about any method that it's "right" is usually wrong. 2. This is hummus not whipped cream. It's not about having a lot of hummus volume on every piece of pita, it's about enjoying good hummus. Good hummus is eaten with a spoon, the pita is for an occasional carby bite and for cleaning the plate. I rarely have more than half a pita with my hummus.
@ravvraj Chillax dude, a bit of rhetorical irony doesn't legitimize lashing out and swearing at people. Go eat some hummus however way you like it, it'll calm you down. To be honest I didn't bother reading more than half of your unprompted attack, but let me tell you what seems quite obvious from the part I did read - You're accusing me of hypocrisy, yet your tirade is full of logical fallacies and odd twisting of the truth and what I said. Either way, seriously, go take a breath, eat hummus, eat aerated hummus, something.
@@MiddleEats ah but that's exactly what put me off about making hummus in my Vitamix--never again. MUCH too fluffy, which isn't the proper texture for hummus. It's better to use a food processor because the smoothness comes from cutting the hummus super-fine. What I find just as bad as the texture of store-bought hummus (if not worse) is the taste. It's much too tangy, plus they add oil to it, which is an abomination. You DRESS it with EVOO ONLY; you don't add any type of oil to it while processing. But of course, I'm preaching to the choir. 😁
I came across this channel almost by mistake, and I can already tell this is head and shoulders above any other Middle Eastern cuisine channel on RUclips. Never subscribed so quickly. Cheers!
Canned chickpeas are, for all intents and purposes, par-cooked. If you're trying to replicate this for a recipe, you might cook them "al dente" and go from there. Cheers.
I’m very keen to try this way of making hummus. I make it a lot in the most opposite way to what you make. I make it chunky, and with lots of garlic and spice. Recently I have been trying hummus from Lebanon, Turkey and Syria, and seeing the differences. Thank you for such an instructive video.
I sometimes make an 'Asian' variation with homemade chili oil and toasted pine nuts or crushed bits of salted seaweed. Another comprehensive video, Obi! Thank you! 🥰
i've been making hummus for a while now and haven't been able to get the perfect hummus, lemon and tahina ratio consistent every time, can't wait to try this one!
It 100% depends on your tahini though. Store bought tahini in Europe is brown rather than beige and has a stronger taste as it's roasted longer. If you use beige tahini, you can add more for the same flavour effect. Check out my tahini video where I compare them. Hope your hummus turns out great!
Also depends on the tahini you use. The thickness or liquidity of each can be different, and the flavor varies quite drastically at times! (different brands).
@@MiddleEats you make an excellent point. My tahini source in SE Michigan has two varieties--one pale to use as an ingredient and one darker to use on its own, e.g. with dibbs (we call it silan) or whatever. To your point, the light one makes better hummus, tahini garnish for falafel, salad dressing, et al. It's nice to have a choice. 😊
In my kitchen I usually keep a few spice-infused oils like chilli / ginger / cardamom and so on. These add great flavours to most meals and I often blend them into hummus. Smoked paprika is also pretty good, as is caramelised onion.
A friend on Twitter recommended this recipe and although I make homemade hummus every week there are some fantastic tips and tricks here that I can't wait to try this Sunday (my typical hummus-making day). Thank you!!
Thank you for this! I was just visiting family in Dearborn, MI and the hummus they have at the markets and restaurants there is incredible! Store bought hummus is no longer acceptable to my taste buds. lol!
You had "west side" Middle Eastern. The Middle Eastern food on the east side is quite different, even if the dishes have the same name. Lots of people from Yemen and Iraq in Dearborn; we have mostly Lebanese and Syrian (both Christian) on the east side; our Muslims tend to be Albanian.
I just come across your channel today. Your recipes are quite interesting! You showcase foods that I like very much. For example Middle Eastern, Mediterranean, and Greek food. Out of these Egyptian and Greek food are my favorites. I love hummus so much that I can make a meal out of it, and the more garlic the better. One day I found these round thin sesame rice crackers. These tasted really good with the hummus. I have tried making hummus myself and the first time it turned out great, the second time not so great. I remember the first time I used these yellow Canadian peas instead of chickpeas and it turned out very smooth and the color was perfect and the flavor was perfect. The second time I used chickpeas but it turned out dark and too chunky and the flavor just wasn't there. Any insight into why this happened will be appreciated!
I was just commenting yesterday about my hummus never being smooth as the store-bought kind and her this videos is suggested to me by YT. Thanks for listening Google... I was always adding olive oil to the mix when blending and now I see you don't do that at all, so I'm definitely going to try your method - thanks.
Middle Eats - as ever, thanks for the fantastic recipe - 1 question: why no bicarbonate of soda with chick peas whilst they soak overnight? I've seen other recipes do this - do you think it spoils the chick peas?
Personally i find that the taste of the baking soda carries over into the chickpeas when i do it that way. I don't mind the taste of baking soda, but it's not what i want in hummus lol.
To say that this is a great recipe is an understatement. My hummus turned out more than perfect - I've never had so creamy and delicious one before. Thank you for the tips !!!
Oh my!!!!! I came across your channel and I have to say I’m very happy I did. I make hummus at least twice a week. I do use the canned chick peas and I boil them, and when i use the food processor i use very little liquid. That makes it super creamer. Then i will add just a little liquid at the end. I have always wanted to try dried chick peas. That’s on my shopping list now. I’m so excited 😊
The baking soda trick works. Makes all the difference. Learned it from Rainbow Plant Life. She soaks the dried chickpeas with baking soda and boils them with it. (Don't add too much because it'll have an unpleasant alcaline taste to it). She also adds ice, but I don't think the boiled the chickpeas this long. I will do that. Thank you so much for the instructions!
Ma sha Allah consistency and the passion for the cuisine really shows and shines. The camera, the lighting as well as the time stamps! More success to come in sha Allah. Subscribed!
Perfect recipe, perfectly explained and demonstrated - thank you. To be honest, you had me with your pronunciation of cHommos :-) Oh, and your clear passion for your food and making it proper tasty. I've made it twice now, each time with a 1Kg bag of chickpeas, taking out about half at the still holding stage to freeze for curries/tagines. Then there's a good amount to cook down for base hummus. My tahini of choice has to be Belazu, made in Nablus. We get 1Kg tubs of it - it's the softest, tastiest I've ever tried and not a hint of bitterness I've had with other tahinis. Thanks again - brilliant channel!
this is the only hummus tutorial needed! I've tried to make hummus so many times and while delicious lacked the smooth quality that I adore from local restaurants! I cannot wait to try this and blow my family away - thank you so much!!
This is a really interesting technique. The ice method is the opposite of what Kenji at Serious Eats recommends in his recipe. I'd love to see you do a side-by-side comparison between the methods (and maybe trying both methods using chickpeas and chana dal to see if there's a noticeable difference.)
I use a combination of this recipe and Kenji's. I follow all of the proportions and directions on this recipe, but I follow Kenjis advice of blending in a head of unpeeled garlic cloves in the lemon juice then run it through a fine mesh sieve before adding it to the food processor. It's excellent!
Kenji is hardly Middle Eastern. He's a good chef but I find his deviations from what's traditional in a lot of his recipes off-putting. He tends to complicate things as a result as well.
@@HotVoodooWitch Kenji's method isn't one that he developed himself. Whether it's one that comes from a traditional West Asian technique or not is a matter for debate but the simplicity of the method he suggests is undeniable and it's far less likely to have problems with adding too much water than the ice cube method.
Thank you so much!!! I've been making Humus my whole life, and your tip about over cooking the chik peas really makes it way smoother!! I followed your recipe every time since, and it always comes out fantastic!
Hummus can have an amazingly low glycemic index and net carbs when the chickpeas are slightly undercooked with the aid of the fibrous skin, but hummus can have high glycemic index and net carbs when it's perfectly smooth and made without the skin. Something to consider depending on how much and how frequently you eat hummus.
Got a good idea for Hummus Toppings? Post them here and share them with everyone else! I'm thinking caramelized chop nuts with some chilli flakes, for a winter themed topping. Also a quick tip, you can freeze the chickpea mash and defrost it whenever you want hummus. As always if you found the video useful, consider supporting us on patreon www.patreon.com/MiddleEats
CrabmanSteve I second the SUMAC. Amazing stuff. It’s been my new favorite spice. (Also * Za’tar!!! * Which ironically has sumac in it LOL. Not sure how it would be on hummus, but it’s amazing on fish, broccoli, rice, etc.)
Great content. Supermarket hummus in the UK is absolutely dire. And totally agree -- breaking the (dried!) chickpeas down with baking soda, and using its own water to blend is key to the smooth texture.
For the best flavor, add no water to the hummus. Hummus usually tastes like overcooked mush if you follow the standard instructions. To avoid overcooked mush, you need two things: 1. top quality dried chickpeas that were picked when ripe. 2. minimize water infiltration when cooking. 1. Cheap chickpeas are often sold in big bags for cheap because they are low quality and picked underripe, and people have to turn them into overcooked mush to make them barely edible. That is the sad standard hummus. 2. Instead of boiling chickpeas, use a pressure cooker and steam them. Never submerge them in water. The flavor difference is ridiculous. However see 1. above - underripe chickpeas will never cook properly, and when steamed, they never turn soft of creamy. Finally, a vitamix deals with any skins. The flavor is much better using the above methods, and you will never want to eat overcooked chickpea mash sold in restaurants or stores again.
This actually makes sense. I made this recipe as instructed to the letter and it ended up having that pasty gluey texture to it the same way that way overcooked and way overprocessed mashed potatoes can taste. Smooth AF though as per the video but very poor by comparison to what I usually make which just uses canned chickpeas that haven't been cooked further. In terms of the quality of chickpeas, how do you go about finding them? I wouldn't know where to start looking for ripe picked dried chickpeas.
I always made mistakes when making hummus. But the scientific breakdown of the concept of emulsification FIXED MY MISTAKE! all I needed was to add cold water to my hummus. It was as simple as that! THANK YOU
Thanks Obi, another winner. My chickpeas came in a 375g bag so I only made three-quarters of a batch. This meant that I was able to get away with buying one additional refrigerator to hold the resulting hummus rather than two.
THANK YOU!! The baking soda trick is probably the essential element I've been missing - I had *no* patience for skinning chickpeas by hand, but not doing that led to really disappointing textures anytime I made homemade hummus. The ice may well be key, too, but I'm not patient enough to try to make things worse to suss out exactly which is most essential - I'm just thankful to have an alternative to sitting and popping hundreds of chickpea skins off one at a time. 😁
I’ve finally got the chance to try this and Obi you are a legend. This is easily the best hummus I’ve ever had. Worth the effort easily and now I have a kilogram of hummus to enjoy ❤
Thanks! It worked out perfectly! I added dry roasted and crushed cumin, chilli flakes and a clove of garlic, it was absolutely delicious! Keep up your great work, I love your channel!!!
my man, this video opened my eyes... chickpea sludge?! ice?! subscribed! update: amazing, im a convert! the batch using a whole pound of dry peas was too big for me food pro, so I had to blend everything in batches and then combine them all at the end. im making another batch today, and have decided to boil the full pound, but only process half of them into hummus and freeze the other half of the cooked beans till I want to make another batch. Thank you :D
In a dozen years, I'm not sure I ever would have come up with the idea of using ICE. Amazing. And a big yes to the comment below about powdered sumac -- not always easy to find (unless you're lucky enough to live near a dedicated spice shop) but it's a brilliant garnish.
Your an incredible cook, bravo! My solidarity and heartfelt best wishes to my friends from Palestine, Lebanon and all other countries suffering from the madness of Zionism.
Omg thank you so much for this! I like making my own stuff at home & half-remembered the hummus recipe from this middle eastern restaurant I used to work for, but haven’t been able to recreate it because my main job was to bake the laffah bread so I never got to master the hummus. Store-bought hummus just isn’t the same at all & I’ve missed having fresh hummus since I moved to another state. I’m DEFINITELY gonna try making this tomorrow! 😊
I recently moved and my local supermarket doesn't carry my fav hummus which is really cream and smoothy. I always dread making it myslf, because it always comes out super grainy and lumpy. But I've just put some chickpeas in a bowl for tomorrow. I'm SO excited!! Thank you so much. I love your channel. :)
I've always added cumin to my hummus and used canned chick peas (including some of the can water please forgive) thinking it was even good enough to sell. I can't wait to try this and see the difference, thank you!
This is insane - how did none of the five million hummus recipes I’ve read and tried use this method? S2g they all had us peeling chick peas one by one??? Who came up with that? Following this recipe gave me hummus that tastes 1:1 like restaurant quality and it blows my mind how easy it was. Thank you for your work!!!
It's usually a case of people echoing other recipes without doing first hand research. With hummus becoming a global food, very few people resort to middle Eastern sources who invented hummus and understand it best. Glad it turned out so well, and I hope you try some more recipes!
Thank you!!!!!!! I had some hummus recently at a multi-cultural event. It was soooooo smooth and delicious. Mine is always grainy and i didnt even know it could be smooth. Thank you so much for showing and explaining how!!!!!!!
This is great advice. I make humus from canned chick peas and it never occurred to me to cook them further before adding them, or using ice instead of water
Excellent tasting hummus that is extremely smooth. The ice and citric acid idea were very useful in achieving that smooth texture. The Beiruti Hummus was delicious. Everyone that has tasted it, loved it!
YES, YES, YES, THANK YOU ❤, I have tried this recipe and YES THIS HUMMUS IS SMOOTH, finally I was looking for a recipe for so long thank you so much :)
I should not watch these videos at night before bed, because now I am craving hummus!!!!! Looks divine. Nourishing and yummy.
I’ve had a lot of hummus during my six years in the Middle East and this is in the top 2! I appreciate the simplicity as someone with a garlic allergy. Keep up the good work!
I’m not usually a commenter but wow!!! I just made this recipe and it is unreal how good it is, even as just the base itself. The smoothness feels so luxurious and light in the mouth. I expected that I’d want to add garlic and/or cumin or something at the end but I ended up enjoying the base hummus so much eating it right out of the food processor I decided to leave it as is! 😂 this may be the best hummus I’ve ever had in my life. SO good, thank you for such a great recipe :)
Same here, I never comment, but this one definitely deserve a huge THANK YOU!! This recipe is simply fantastic!
@@max_daisy came here to say the same. Just wow! Best I've ever had, homemade or else. I did like the hummus I used to make but this one is ridiculously better. Thanks a lot!!
BRILLIANT. This really is the best recipe for gourmet humus. I used two 400g cans of chickpeas/carbonzo beans and 160 of high quality tahini, with lemon juice and salt, that's it. No rapeseed oil or even olive oil for the base. It's wonderfully deep, rich and nutty. I have spent the past 30 years eating crap humus. No more. And this luxurious version is great for heart health. Thank you so much.
I've recently started reducing the amount of meat im eating and things from this channel have been really helpful with that! Thank you for the great content :)
Always happy to help. In contrary to popular belief, most middle Eastern food is vegetarian or vegan. It's only in the past century where adding meat to everything became popular, but meat is still an occasional luxury for the vast majority of middle easterners and so unintentionally loads of people don't eat meat often. I too have been trying to become more flexitarian and sustainable with my eating.
@@MiddleEats that's why I love middle Eastern food. It's naturally vegetarian and vegan with no crazy substitutes. However, I believe there is no real middle Eastern cuisine, but a variety of cuisines in the region defined as middle East. Great work and I have been following you since you had just a few thousands subscribers. I'm happy that your channel is growing rapidly.
@@MiddleEats I think it also comes from the fact that refrigeration was introduced to the area in the past century where it unlocks a lot more possibilities to try with meat otherwise going bad fast because of the hot weather conditions
One of my favorite dish in middle east is (ash) :this is a thick soup,made of leafy veggies like coriander,dill,lot of lentils,dried beans,chickpea,wheat,lot of onions,It took 6hours from preparing to cooking,its so delicious,even children like it
@@dodododo995 sounds nice! I might try to find and Cook a recepy sometime
This is great, but I have a different tip! Instead of using the kind of chick peas you started with, use what they call in India "desi chana," which you can find with the skins/hulls completely removed by the name "chana dal." They look a bit like split peas because the desi chana are smaller and they come apart when the skins are milled off, but they taste no different to the bigger plumper ones (which are called "kabuli chana" in India). With just that one change, you can still follow the same recipe, and the smoothness is off the charts! It's a real game changer if you want to give it a go!
Yes that's something I want to test in an upcoming video. If it works out, and I don't see why not, it will be s great time saver
I knew what chana dal is but never made this connection, shelling my chickpeas by hand 😐 This is a great tip that's going to be tested on this shopping trip!
@ same here! I've been shopping in Indian grocery stores for at least 25 years and never put 2 and 2 together until about 6 months ago! 😂 Obie mentions it in this video, but one step I've found to be especially important is making sure the cooked chick peas are completely cooled before processing. I found out the hard way that if you process them hot or even when they're still warm, they absorb too much liquid and the texture goes a little funny. I let mine chill in the fridge first, but the ice cube trick is something I'm gonna try next.
You should still chill them even when using ice cubes. Mine went into the fridge overnight.
@@MiddleEats A useful comment section may be an internet first 🥇 Thanks! I'll condense all of this into my own recipe notes!
I’m Lebanese and I’m a chef and I am very picky as well, and I can easily say that this is the best and the most ideal and authentic Lebanese hummus recipe on the internet. I started using your recipe. Thank you so much!
I made this hummus recipe and this is by far the best compared to the others I’ve tried. My hummus before always came out chalky and too thick. My mistakes before but corrected after Obi’s advice:
Didn’t cook chickpeas long enough
Didn’t let chickpeas cool thoroughly
Didn’t use baking soda
Didn’t use ice, used water
Added all ingredients together rather than ice first, then other ingredients
I roasted two heads of garlic and blackened some red peppers to add for different flavors, but honestly, this hummus recipe is awesome as is. And dried chickpeas all the way. Obi, once again, well done!
Thank you, glad to hear it turned out so well! I think apart from buying a Vitamix or a mill, it would be hard to get anything smoother.
@@MiddleEats LOL, I have a Vitamix (birthday present) and my hummus still came out poorly in the past. Tried making hummus about 20 times prior with different recipes but still got same crap results. Your recipe was the first time I actually said about my homemade hummus “aw wow this is good”. I ended up making your hummus 3 ways, one your original recipe, two with roasted garlic, and three with roasted red pepper. I used your plating techniques (including the wet fork with paprika) and served it with raw carrots, celery, and Arabic bread. My wife (and even my sons) loved the presentation. I’m a pretty good cook but my presentation leaves a lot to be desired. Keep up the good work 👍👊
I added too much water to the cook pot and mine must have cooked for almost 4 hours.
Amazing hummus! I just made this and, yes, it is very creamy and delicious. I soaked the beans overnight, cooked them with baking soda, let cool, then mixed in the food processor until creamy. I added the tahini last as he recommended. Wow, it is fantastic! Thank you for an excellent video that explains how to make this recipe properly.
thank you for this advice, as a vegan i eat LOTS of hummus and i tried making it myself for a while but the texture was never right. now i can switch back to home made again!
Just made this recipe today using the Chana Dal recommended by one of the viewers. Outstanding flavor and incredibly smooth. Thank you. Love your videos!
hi how did you change the recipe using chana dal? did coking/soaking times change or anything? thanks!
Obi, mate, this hummus is so good I had to let you know (I noromally never comment. I just made it and I'm speechless. This is as good, if not better, than the hummus I ate during my visit in Jordan. And it's in a completely different league compared the stuff we can buy in Dutch supermarkets, it's out of this world. Having a food processor at hand is a must though, I have tried it before with a stick blender but it can never get as smooth as this time. Thank you so much, I have learned a lot from this recipe and from your channel! Please keep posting fantastic recipes like these!
i use this recipe almost every week. it's simple, easy to follow and requires the least amount of effort which i love. it gives me the best hummus ive ever had, the only down side is my friends are addicted and won't stop asking me to make them hummus
Thank you! This might be the most comprehensive video on making humus that I've seen.
Thanks! There's a ton of hacks, tricks and details that go into hummus making, so I'll definitely be making more hummus videos to cover them!
I have been making hummus for 25 years and finally after watching this, I have made my first great batch that tastes like the really good stuff...Such a great explanation, thank you.
This is my go to now. After many trials and errors this comes the closest to the hummus I used to eat in Jordan. Super yummy, thank you so much!
I’ve always preferred the one mashed by hand, lumpy with chunks served with roasted lamb. But the smooth ones are also good. Every hummus is good.
Me too! I like the rough texture best! But the smooth is always good, but chunky for the win!
That’s not hummus, it’s Msabaha
ruclips.net/video/OYQCJxoOlwU/видео.html
@@Nyx773 Yep, that's the goat, but that's not hummus
SUMAC. This is an amazing seasoning, and it’s incredible on hummus. (I usually blend •lemon but also •garlic and a little •cumin into the base hummus, sumac can be added in or just sprinkled liberally on top at the end). If you use broccoli or cauliflower to scoop up hummus, the SUMAC especially tastes wonderful. while also being a healthy option. --ICE - That ice trick transforms even the canned chickpeas. It was incredible the first time I had used it. The hummus was infinitely lighter and smoother just from that! But I look forward to trying this version also. :) Wonderful vid, as always. 👏✨
Sumac is so freaking good on hummus. I'm honestly surprised Obi didn't mention it; I'd have assumed it would be a tang gang favorite.
Sumac is definitely a good idea, it isn't super traditional but will definitely work well. I wonder if while sumac berries would be good with this.
sumac on hummus isn't groundbreaking, although if you've just discovered it because you're not middle eastern, I suppose its exciting.
@@6tatev A lot of people in Syria and Lebanon put Sumac as garnish on hummus and even cumin. If it is not traditional for you guys it is because you come from a different area. There is not one way to do it in the Middle East. I never saw hummus bi shawarma in my entire life.
@@DF-pr9iy yes I just meant it’s nothing groundbreaking, we use it all the time
In Turkey my family always adds garlic and cumin to the mix and on top some sumac and olive oil. WE like to eat the hummus with some pide bread, pickled veggies like cucumber, pepper or carrots. Sometimes we fry some sucuk and add those on top. It is one of my comfort dihes hundred percent. By the way your tecnique sounds really interesting and efficient, definetely will try it next time I am home. Thank you! Loves :)
I usually add the baking soda during the initial soak. Then drain, rinse, add fresh water and cook. This prevents an unpleasant aftertaste if you over-do the baking soda. Only if the hummus doesn't turn to mush after a reasonable cooking time, I add a tiny bit of baking soda to get the job done.
Another thing, the type of tahini used also makes a difference to the final outcome.
Indeed. I used Al Arz (which I seem to recall is from Nazareth) for years but now use Royal Tahini, which is local to my area. It's stone-ground, too.
This is a gentleman who knows well what he is doing.
Thank you bro!
Obi, love the passion you have. I personally make great hummus very similar to yours but some of your tips will save me time from peeling every single chickpea to achieve the smoothness. While hummus is a fantastic dip, I have recently come to appreciate Baleela even more (whole cooked soft chickpeas, salt, mashed garlic and good quality olive oil).
Interesting! I haven't heard of that baleela before, the baleela in Egypt is a kind of porridge. I'll look it up
@@MiddleEats in Morocco chickpeas are also often cooked whole and then spiced without being blended. It's a common street food.
BALEELA in levant contries = LEBLEBI in Turkey = HALABESSA (homus elsham) in Egypt
We call it Baleela in Lebanon too, it’s a breakfast food that hummus and foul shops sell as well. Love it and so simple to make and keep in the fridge for a quick snack or breakfast (although it’s best served hot right after cooking). Also perfect if you cooked too many chickpeas and not sure what to do with the rest.
Thank you for finding a workaround to creamy hummus besides removing the outer layers!! I can't wait to give your method a try.
You've taken the best bits of all the hummus videos I've ever watched and created a masterpiece! Rushing out to buy chickpeas tomorrow...
My favourite way to serve it is with sumac or za'atar sprinkled on the top with olive oil, delicious!
best video of hummus making on the internet.
In Syria ( and I think this is applied to the whole Levant ), garlic is an essential ingredient in hummus as well as cumin ( the ingredient that most recipes totally ignore ) because it adds a great taste and help digest the chickpeas. Olive oil is also included in the blender.
Im a german potato and I always added cumin and garlic to my humus. Felt like a natural thing to do so good to know they do it in Syria. ^^
I like roasting my garlic in olive oil and then use the garlic infused olive oil and the roasted garlic to blend my humus.
Garlic and cumin go into every hummus I've ever made, they're essential to me.
Great tips, thanks.
@@crabmansteve6844 Yess!❤️ here in the US most supermarkets hummus don’t have it in the ingredients and they seem to not put enough garlic.
@@jeanjacquesrousseau1955 Looks amazing 😻, I would suggest trying it with black garlic. It’s not the traditional way but I made it once and it turned out to be great.
THANK YOU!!! i see the mistakes i've been making. I can't wait to try this new way!
Hey, future me: when you come back to this awesome recipe and want to use canned chickpeas, remember to account for a ratio of 1:2.2 dried:cooked when converting the amounts. Otherwise you're going to use too much tahini (again)
like the 500g of dried should be treated as 1.1kg of canned chickpeas?
Ok I just made this and it's brilliant. It came out so smooth and creamy and I didn't have to fuss about with trying to remove the chick pea hulls. I added roasted garlic and garnished with red za'atar. Never buying hummus from the grocery again! Thank you!
This is probably the most helpful video I’ve come across for making hummus! Thank you!!!!
This video has some great tips, and the one combination i like the most is putting hummus and put in the middle some small sized meat
This recipe is the only one I will use from now on. It makes far more hummus than my family of three expected, but it was all gone within a week. After a week of not having it, I'm making it again! It might also be the best excuse to have a high-quality olive oil on hand.
hi yukio
chef...👨🏻🍳.. I wanted to thank you for sharing this recipe.. I have been making hummus from various recipes for years.. this as by far been the best one! I followed this exact recipe.. & the best hummus I made. Never knew the ice cooling technique, or the skin ones..brilliant!.. I literally ate it like your intro lol!...🤙🏻
Thank you for the tips. I always use dried chic peas, but then I have been painstakingly skinning each one. I will try your method. For me, I like to add some ground cumin seed to mine, along with some fresh garlic.
They can quite easily be skinned by rubbing them inside a folded clean towel.
Thank you so much for these amazing suggestions on how to make the perfect hummus! 🙏
My boyfriend is a huge fan of anything with chickpeas, and we often have hummus with veggie sticks as a snack (usually, these veggies are carrots, celery, cucumbers or small radishes). Sometimes after a workout, we have this kind of snack. When I make this hummus, I first stick to your base, and then I add not only garlic, black pepper and parsley, but also lemon zest. The flavour is incredible! I know, it may sound weird, but I find it so delicious.
My dad used to claim, and I believe he was right, that some store-bought hummus brands are aerated. Basically whipped hummus. Some of them are significantly fluffier and physically lighter for a given volume, without being watery.
By the looks of it I don't think it's the case with the ones you tested, but I've encountered some. Even without buying them you can tell right there on the shelf they have more volume for their designated weight.
Yes that is definitely the case with some brands and if you use a Vitamix, you can achieve the same results. It's nice and fluffy, but the texture is quite different.
@@MiddleEats Yeah I actually prefer heavier and coarser hummus so none of this is relevant for me but I watched anyways out of interest and for the algorithm's sake.
Either way at home I usually make it from black eyed peas which I like better (they make an unpleasant hue hummus but I don't mind that), or if I want a quick 15-minutes-from-dry-legume-to-plate hummus I make it from orange lentils and with the right seasoning you wouldn't be able to tell the difference compared to chickpeas hummus.
@ravvraj 1. When it comes to regional food of such a wide region with such varied cultures, saying about any method that it's "right" is usually wrong.
2. This is hummus not whipped cream. It's not about having a lot of hummus volume on every piece of pita, it's about enjoying good hummus. Good hummus is eaten with a spoon, the pita is for an occasional carby bite and for cleaning the plate. I rarely have more than half a pita with my hummus.
@ravvraj Chillax dude, a bit of rhetorical irony doesn't legitimize lashing out and swearing at people. Go eat some hummus however way you like it, it'll calm you down.
To be honest I didn't bother reading more than half of your unprompted attack, but let me tell you what seems quite obvious from the part I did read - You're accusing me of hypocrisy, yet your tirade is full of logical fallacies and odd twisting of the truth and what I said.
Either way, seriously, go take a breath, eat hummus, eat aerated hummus, something.
@@MiddleEats ah but that's exactly what put me off about making hummus in my Vitamix--never again. MUCH too fluffy, which isn't the proper texture for hummus. It's better to use a food processor because the smoothness comes from cutting the hummus super-fine.
What I find just as bad as the texture of store-bought hummus (if not worse) is the taste. It's much too tangy, plus they add oil to it, which is an abomination. You DRESS it with EVOO ONLY; you don't add any type of oil to it while processing. But of course, I'm preaching to the choir. 😁
I came across this channel almost by mistake, and I can already tell this is head and shoulders above any other Middle Eastern cuisine channel on RUclips. Never subscribed so quickly. Cheers!
there is no mistaje
awesome tips!
Hey Mike! Good to see you here
PLEASE DO A COLLAB
Nice we need a crossover
😃
@Jiang Dashan Not at all i've tried yesterday and made the best hummus ever
We don’t have canned chickpeas here in my country and most recipes start with canned chickpeas… thank you for sharing this.
Canned chickpeas are, for all intents and purposes, par-cooked. If you're trying to replicate this for a recipe, you might cook them "al dente" and go from there. Cheers.
Your channel is pure gold. The simplicity and clear instructions backed up by great tips from your experience…keep it up man!
Thanks
I’m very keen to try this way of making hummus. I make it a lot in the most opposite way to what you make. I make it chunky, and with lots of garlic and spice. Recently I have been trying hummus from Lebanon, Turkey and Syria, and seeing the differences. Thank you for such an instructive video.
I sometimes make an 'Asian' variation with homemade chili oil and toasted pine nuts or crushed bits of salted seaweed. Another comprehensive video, Obi! Thank you! 🥰
The baking soda is such a great tip. My hummus came out super smooth! Thank you
i've been making hummus for a while now and haven't been able to get the perfect hummus, lemon and tahina ratio consistent every time, can't wait to try this one!
It 100% depends on your tahini though. Store bought tahini in Europe is brown rather than beige and has a stronger taste as it's roasted longer. If you use beige tahini, you can add more for the same flavour effect. Check out my tahini video where I compare them.
Hope your hummus turns out great!
Also depends on the tahini you use. The thickness or liquidity of each can be different, and the flavor varies quite drastically at times! (different brands).
@@MiddleEats you make an excellent point. My tahini source in SE Michigan has two varieties--one pale to use as an ingredient and one darker to use on its own, e.g. with dibbs (we call it silan) or whatever. To your point, the light one makes better hummus, tahini garnish for falafel, salad dressing, et al. It's nice to have a choice. 😊
I watch your videos when I take a study break from medical school, it's such a blessing to have your step-by-step videos.
In my kitchen I usually keep a few spice-infused oils like chilli / ginger / cardamom and so on. These add great flavours to most meals and I often blend them into hummus. Smoked paprika is also pretty good, as is caramelised onion.
A friend on Twitter recommended this recipe and although I make homemade hummus every week there are some fantastic tips and tricks here that I can't wait to try this Sunday (my typical hummus-making day). Thank you!!
Thank you for this! I was just visiting family in Dearborn, MI and the hummus they have at the markets and restaurants there is incredible! Store bought hummus is no longer acceptable to my taste buds. lol!
You had "west side" Middle Eastern. The Middle Eastern food on the east side is quite different, even if the dishes have the same name. Lots of people from Yemen and Iraq in Dearborn; we have mostly Lebanese and Syrian (both Christian) on the east side; our Muslims tend to be Albanian.
I just come across your channel today. Your recipes are quite interesting! You showcase foods that I like very much. For example Middle Eastern, Mediterranean, and Greek food. Out of these Egyptian and Greek food are my favorites. I love hummus so much that I can make a meal out of it, and the more garlic the better. One day I found these round thin sesame rice crackers. These tasted really good with the hummus. I have tried making hummus myself and the first time it turned out great, the second time not so great. I remember the first time I used these yellow Canadian peas instead of chickpeas and it turned out very smooth and the color was perfect and the flavor was perfect. The second time I used chickpeas but it turned out dark and too chunky and the flavor just wasn't there. Any insight into why this happened will be appreciated!
Followed your recipe today. My humus is perfect! Thank you!
Yay so glad to see that! You're quick!
I was just commenting yesterday about my hummus never being smooth as the store-bought kind and her this videos is suggested to me by YT. Thanks for listening Google... I was always adding olive oil to the mix when blending and now I see you don't do that at all, so I'm definitely going to try your method - thanks.
Middle Eats - as ever, thanks for the fantastic recipe - 1 question: why no bicarbonate of soda with chick peas whilst they soak overnight? I've seen other recipes do this - do you think it spoils the chick peas?
Personally i find that the taste of the baking soda carries over into the chickpeas when i do it that way. I don't mind the taste of baking soda, but it's not what i want in hummus lol.
@@OfficiallySarabi Yes, I'm coming to the same conclusion actually!
Thanks! I've never made hummus before but now I want to.
To say that this is a great recipe is an understatement. My hummus turned out more than perfect - I've never had so creamy and delicious one before. Thank you for the tips !!!
Oh my!!!!! I came across your channel and I have to say I’m very happy I did. I make hummus at least twice a week. I do use the canned chick peas and I boil them, and when i use the food processor i use very little liquid. That makes it super creamer. Then i will add just a little liquid at the end.
I have always wanted to try dried chick peas. That’s on my shopping list now. I’m so excited 😊
Made this yesterday and we can’t stop eating it! So good-thank you for a perfect recipe! ❤️
The baking soda trick works. Makes all the difference. Learned it from Rainbow Plant Life. She soaks the dried chickpeas with baking soda and boils them with it. (Don't add too much because it'll have an unpleasant alcaline taste to it). She also adds ice, but I don't think the boiled the chickpeas this long. I will do that. Thank you so much for the instructions!
Don't substitute baking powder as well. Big disaster when I made one.🤮😵
That DOES look delicious, but i can't even imagine making hummus without a ton of garlic blended into it!
Big fan of this vid. Completely free of cringey attitude and clickbait, easy instruction, great information. Love the channel name too
Ma sha Allah consistency and the passion for the cuisine really shows and shines. The camera, the lighting as well as the time stamps! More success to come in sha Allah. Subscribed!
Perfect recipe, perfectly explained and demonstrated - thank you. To be honest, you had me with your pronunciation of cHommos :-) Oh, and your clear passion for your food and making it proper tasty. I've made it twice now, each time with a 1Kg bag of chickpeas, taking out about half at the still holding stage to freeze for curries/tagines. Then there's a good amount to cook down for base hummus. My tahini of choice has to be Belazu, made in Nablus. We get 1Kg tubs of it - it's the softest, tastiest I've ever tried and not a hint of bitterness I've had with other tahinis. Thanks again - brilliant channel!
It's ḥ, not cH.
He said Hummus 53 times. That's 7.5 Hummus per minute.
this is the only hummus tutorial needed! I've tried to make hummus so many times and while delicious lacked the smooth quality that I adore from local restaurants! I cannot wait to try this and blow my family away - thank you so much!!
This is a really interesting technique. The ice method is the opposite of what Kenji at Serious Eats recommends in his recipe.
I'd love to see you do a side-by-side comparison between the methods (and maybe trying both methods using chickpeas and chana dal to see if there's a noticeable difference.)
I use a combination of this recipe and Kenji's. I follow all of the proportions and directions on this recipe, but I follow Kenjis advice of blending in a head of unpeeled garlic cloves in the lemon juice then run it through a fine mesh sieve before adding it to the food processor. It's excellent!
Kenji is hardly Middle Eastern. He's a good chef but I find his deviations from what's traditional in a lot of his recipes off-putting. He tends to complicate things as a result as well.
@@HotVoodooWitch Kenji's method isn't one that he developed himself. Whether it's one that comes from a traditional West Asian technique or not is a matter for debate but the simplicity of the method he suggests is undeniable and it's far less likely to have problems with adding too much water than the ice cube method.
@@jessl1934 I’m sorry. Count me among those who don’t worship at the Shrine of Kenji. Celery and onions? Using a Vitamix? Nice try.
Thank you so much!!! I've been making Humus my whole life, and your tip about over cooking the chik peas really makes it way smoother!! I followed your recipe every time since, and it always comes out fantastic!
Hummus can have an amazingly low glycemic index and net carbs when the chickpeas are slightly undercooked with the aid of the fibrous skin, but hummus can have high glycemic index and net carbs when it's perfectly smooth and made without the skin. Something to consider depending on how much and how frequently you eat hummus.
is that true? so basically using the canned chickpeas which are not fully cooked helps with keeping them a net carb?
That super smooth consistency makes a huge difference.
Store bought doesn’t even come close.
Dig it!
Got a good idea for Hummus Toppings? Post them here and share them with everyone else! I'm thinking caramelized chop nuts with some chilli flakes, for a winter themed topping.
Also a quick tip, you can freeze the chickpea mash and defrost it whenever you want hummus.
As always if you found the video useful, consider supporting us on patreon www.patreon.com/MiddleEats
I always top my hummus with about 10 kilos of sumac
A bit of fusion cuisine, but gochujang or Chinese chili oil.👍🏼
Oh wow, chilli crisp would be perfect for hummus! Great idea
Definitely sumac is a great idea, that tang hits different with hummus.
CrabmanSteve I second the SUMAC. Amazing stuff. It’s been my new favorite spice. (Also * Za’tar!!! * Which ironically has sumac in it LOL. Not sure how it would be on hummus, but it’s amazing on fish, broccoli, rice, etc.)
Great content. Supermarket hummus in the UK is absolutely dire. And totally agree -- breaking the (dried!) chickpeas down with baking soda, and using its own water to blend is key to the smooth texture.
If it makes you feel any better, the situation is the same in the U.S. Yet another dimension to the Special Relationship. 🤣
For the best flavor, add no water to the hummus. Hummus usually tastes like overcooked mush if you follow the standard instructions. To avoid overcooked mush, you need two things: 1. top quality dried chickpeas that were picked when ripe. 2. minimize water infiltration when cooking.
1. Cheap chickpeas are often sold in big bags for cheap because they are low quality and picked underripe, and people have to turn them into overcooked mush to make them barely edible. That is the sad standard hummus.
2. Instead of boiling chickpeas, use a pressure cooker and steam them. Never submerge them in water. The flavor difference is ridiculous. However see 1. above - underripe chickpeas will never cook properly, and when steamed, they never turn soft of creamy.
Finally, a vitamix deals with any skins.
The flavor is much better using the above methods, and you will never want to eat overcooked chickpea mash sold in restaurants or stores again.
Interesting, I'll have to try this!
This actually makes sense. I made this recipe as instructed to the letter and it ended up having that pasty gluey texture to it the same way that way overcooked and way overprocessed mashed potatoes can taste. Smooth AF though as per the video but very poor by comparison to what I usually make which just uses canned chickpeas that haven't been cooked further.
In terms of the quality of chickpeas, how do you go about finding them? I wouldn't know where to start looking for ripe picked dried chickpeas.
Yeah, if you want hummus with the texture of buttercream frosting, make sure to pull out the Vitamix. 🙄
I always made mistakes when making hummus. But the scientific breakdown of the concept of emulsification FIXED MY MISTAKE! all I needed was to add cold water to my hummus. It was as simple as that! THANK YOU
Man, that was amazing. Great guide, i will surely do it.
Your method looks like a winner! I’ve made roasted red pepper hummus with garlic and a smidge of olive oil.
Totally just ordered Chana Dal off Amazon. Thanks for the tip!
Thanks Obi, another winner. My chickpeas came in a 375g bag so I only made three-quarters of a batch. This meant that I was able to get away with buying one additional refrigerator to hold the resulting hummus rather than two.
THANK YOU!! The baking soda trick is probably the essential element I've been missing - I had *no* patience for skinning chickpeas by hand, but not doing that led to really disappointing textures anytime I made homemade hummus. The ice may well be key, too, but I'm not patient enough to try to make things worse to suss out exactly which is most essential - I'm just thankful to have an alternative to sitting and popping hundreds of chickpea skins off one at a time. 😁
Thank you for this. My wife and I both make it but have never tried this process so we look forward to it.
بجد انت معلّم. You are king 👑 we love your videos.
dang, i used to do the boil and peel method but yours is waaaayyy less effort. gonna try it!!
I’ve finally got the chance to try this and Obi you are a legend. This is easily the best hummus I’ve ever had. Worth the effort easily and now I have a kilogram of hummus to enjoy ❤
this channel so far is the best presentation of Arabian cuisine!!
amazing job guys
Thanks! It worked out perfectly! I added dry roasted and crushed cumin, chilli flakes and a clove of garlic, it was absolutely delicious! Keep up your great work, I love your channel!!!
my man, this video opened my eyes... chickpea sludge?! ice?! subscribed!
update: amazing, im a convert! the batch using a whole pound of dry peas was too big for me food pro, so I had to blend everything in batches and then combine them all at the end. im making another batch today, and have decided to boil the full pound, but only process half of them into hummus and freeze the other half of the cooked beans till I want to make another batch.
Thank you :D
i'd heard of the peeled chickpeas method before but never had the patience to actually give it a go. this is a godsend!
In a dozen years, I'm not sure I ever would have come up with the idea of using ICE. Amazing. And a big yes to the comment below about powdered sumac -- not always easy to find (unless you're lucky enough to live near a dedicated spice shop) but it's a brilliant garnish.
Super well-written scripts from this guy!
Well that's a huge amount of tahini you put in there, but it looks amazing. Thanks for these tips!
I tried it: Took me 2 days, but tastes absolutely great 👌
Your an incredible cook, bravo! My solidarity and heartfelt best wishes to my friends from Palestine, Lebanon and all other countries suffering from the madness of Zionism.
Zionists heard Hamas instead of hummus and are already sending terrorists
Omg thank you so much for this! I like making my own stuff at home & half-remembered the hummus recipe from this middle eastern restaurant I used to work for, but haven’t been able to recreate it because my main job was to bake the laffah bread so I never got to master the hummus. Store-bought hummus just isn’t the same at all & I’ve missed having fresh hummus since I moved to another state. I’m DEFINITELY gonna try making this tomorrow! 😊
The BEST HUMMUS, thorough tutorial I've ever seen! THANK YOU!
I did not realize channa dal was chickpeas! Love the receipes Chef! Thank you!
I recently moved and my local supermarket doesn't carry my fav hummus which is really cream and smoothy. I always dread making it myslf, because it always comes out super grainy and lumpy. But I've just put some chickpeas in a bowl for tomorrow. I'm SO excited!! Thank you so much. I love your channel. :)
I've always added cumin to my hummus and used canned chick peas (including some of the can water please forgive) thinking it was even good enough to sell. I can't wait to try this and see the difference, thank you!
This is the BEST hummus recipe and explanation! I added fresh dill I grew in my garden - I love dill with veg and lemon🙌🏼 Thank you!!
This is insane - how did none of the five million hummus recipes I’ve read and tried use this method? S2g they all had us peeling chick peas one by one??? Who came up with that? Following this recipe gave me hummus that tastes 1:1 like restaurant quality and it blows my mind how easy it was. Thank you for your work!!!
It's usually a case of people echoing other recipes without doing first hand research. With hummus becoming a global food, very few people resort to middle Eastern sources who invented hummus and understand it best. Glad it turned out so well, and I hope you try some more recipes!
Thank you!!!!!!! I had some hummus recently at a multi-cultural event. It was soooooo smooth and delicious. Mine is always grainy and i didnt even know it could be smooth. Thank you so much for showing and explaining how!!!!!!!
This is great advice. I make humus from canned chick peas and it never occurred to me to cook them further before adding them, or using ice instead of water
Excellent tasting hummus that is extremely smooth. The ice and citric acid idea were very useful in achieving that smooth texture. The Beiruti Hummus was delicious. Everyone that has tasted it, loved it!
I've made good hummus forever, but some of your explanations have moved me to a new level... shukran!
YES, YES, YES, THANK YOU ❤, I have tried this recipe and YES THIS HUMMUS IS SMOOTH, finally I was looking for a recipe for so long thank you so much :)