The Secret To SMOOTH Homemade Hummus
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- Опубликовано: 3 июн 2024
- Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I've got a secret technique that will make your HUMMUS extra smooth.
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0:00 Episode Premise
0:28 Why Smooth Hummus is hard
2:29 How I make Smooth hummus
5:10 Comparing homemade VS store bought
5:27 Serving suggestions
6:45 Taste Test & Review
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Sources:
My name is Andong: • Can I Recreate the Wor...
Chef Walid Sanad: • طريقه عمل الحمص السوري...
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Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
250g Tahini
70-100g ice
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda
Citric acid (optional)
For Beiruty Hummus:
1 Cup Hummus
2 Tbsp Parsley
1 Tsp Mint
1 Clove Garlic
2 Tbsp Lemon Juice
1/2 Tsp Chilli flakes
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Directions:
To prepare the chickpeas:
1- Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
2- Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
3- Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
4- Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
5- Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium
6- The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
7- Allow any extra water to evaporate away
8- Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)
To make the hummus:
1- Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
2- Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
3- Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
4- You can now adjust to your desired acidity/thickness by adding citric acid or more ice
5- Store in the fridge for up to a week
To make Beiruty Hummus:
1- Finely chop the parsley and mint
2- Add all the ingredients into a bowl and mix well
To serve hummus:
1- Place a pile on a plate or bowl
2- Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
3- Use the back of the spoon to push the hummus outwards and create the classic well shape
4- Add your toppings such as chickpeas, then pour in olive oil
To use canned chickpeas:
1- Wash the chickpeas thoroughly then add to the pot with the baking soda
Bring to a boil, then cook from step 5 onwards 
Хобби
I should not watch these videos at night before bed, because now I am craving hummus!!!!! Looks divine. Nourishing and yummy.
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!
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.
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
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.
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!
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
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!
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.
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.
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 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
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
New to the channel but loving every second of it! I really appreciate the in-depth explanations of lots of dishes from my favorite cuisine!
Sooooo glad I found your channel by chance 🙌 I subscribed and I absolutely love your authentic recipes
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!
Just made my weekly batch of hummus and pita yesterday. Tried the baking soda trick and WOW my hummus blended more smoothly than ever before! Thanks for the amazing videos, your advice really helps!
This is probably the most helpful video I’ve come across for making hummus! Thank you!!!!
Thanks. I have seen a few videos on hummus in the past and made some at home but never seen a video this in-depth! love it, keep up the great work!
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! 🥰
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!
It's always a privilege to watch you cook. You make it seem like home! Thanks for the tips!
Thank you for this information! I have never been able to get it smooth enough and wondered what I was doing wrong. Can’t wait to try your recipe😺 Love your channel, keep up the great 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.
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!
Been waiting for this recipe since I found your channel! Once again you've gone above and beyond to provide an exceptional recipe. Thanks, Obi!
Your tutorials are always fun and informative to learn from. Thank you so much.
Your hummus looks like it is the best in the world!
Followed your recipe today. My humus is perfect! Thank you!
Yay so glad to see that! You're quick!
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
The BEST HUMMUS, thorough tutorial I've ever seen! THANK YOU!
Just made this - incredible! Thank you so much for putting this out!
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!
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.
Great video, Thank you!!
Love it!!
So easy to follow
Thanks for sharing
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.
Made this yesterday and we can’t stop eating it! So good-thank you for a perfect recipe! ❤️
Fantastic techniques! I can’t wait to make hummus using your tips. Many thanks. 😊
Just about time!! I wanted to make hummus since last week but I haven't seen any more comprehensive video about making hummus other than this. To more middle eats videos
Your channel is pure gold. The simplicity and clear instructions backed up by great tips from your experience…keep it up man!
Thanks
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).
Hi Obi, thanks again for such a wonderful recipe. Never thought to cook it until mushy stage, great tip. Keep them coming!
YOU DA MAN ! This is by far the best hummus video on TY. Thank you so much
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?
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
Ive seen so much hummus recipes on youtube and this one is by far the best hummus video !
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!
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.
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?
You are the most Amazing Middle Eats Chef i ever seen !!!! Thank you for such Great,Clear,simple tutorials !!!!
Im absolutely in love with your channel mate
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 !!!
That DOES look delicious, but i can't even imagine making hummus without a ton of garlic blended into it!
Man, that was amazing. Great guide, i will surely do it.
Perfect detailed recipe I have always searched for, thanks 👏🏻
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!
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!
Sir! Thank you for your contribution, easily one of the best videos I've come across - I finally understand the role and nature of each ingredient and how to handle it. Can't wait to try!
It's great with capers as a garnish or mixed into it. Thanks for the video!
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!
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.)
incredible good video! thank you!
Thank you for finding a workaround to creamy hummus besides removing the outer layers!! I can't wait to give your method a try.
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.
So great to see so many tips in one place :) and I love hearing "hummus" non-stop!!
Omg i so needed this! Been making my own from canned chickpeas in my vitamix and is pretty good, but def going to try from dried beans. Great suggestions! I love good hummus!
I've made hummus a good number of times, and never in any recipe did they say anything about cooking the absolute crap out of the chickpeas like this and I think that really is a big part of getting it right. Admittedly, I didn't do any deep research, just Google hummus and take one of the top search results. But they either say to use the chickpeas directly from a can or just cook them normally. I always use dry ones, but have always just cooked them until they're good to eat, but all whole. I think that's the big part I'm missing, and will be trying it next time.
Update: best hummus I've ever made. The "there is no downside to over cooking the chickpeas" part is awesome. Cooking them into a porridge like in this video really makes a huge difference.I was skeptical at first because it just seems like there is too much liquid but when it cools all the liquid solidifies. I'm going to try next time with a little less (or no) baking soda and see if it still ends up better than my previous hummuses, because I can taste it in there. It probably neutralizes the lemon acidity some too (hence the added citric acid), but I'd rather not add either if I can get away with it.
Thank you for this. My wife and I both make it but have never tried this process so we look forward to it.
You just changed my hummus game forever! This was amazing. Thank you so much!❤Would love to see you make falafel next.
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 :)
Very good this preparation!
Great tips and useful knowledge. All these variations are why a simple dish tastes so much different everywhere you try it.
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!!
great presentation !!!
Thanks man! Turned out great. Its an excellent quick lunch for work. Keep up the good work
Some wonderful additions here - can’t wait to try! My base hummus contains olive oil as well as the lemon juice and tahini, (and just a shake of garlic powder - I’m not a garlic fan) and a splash or two of soy sauce. No one has been able to identify it yet, and it makes up for the umami lost from the garlic.
I’ve been on a *big* chick pea / hummus / tahini tip and this video has been a proper game-changer. Thank you!
Thank you, thank you and thank you for your channel you are above and beyond a five star chef your tutorials have drastically improved my cooking, and I'm a good cook❣
Love your recipes, thank you! 🤗
Thanks for these super tricks!
I love the hummus! I learned a lot from this video, I'm going to up my home game! Thanks.
INCREDIBLE! I was trying to figure out how to make it really smooth and that is it! Also the tahina video explains a lot too... I'm hooked to your channel now!😄
Simply amazing !
Amazing! Also seems way healthier than the recipes ive used with massive amoints of oil and whatnot. Will definitely make! 🤩
Wow thanks so much for the video I’m going to try this out
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 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!
By far the best recipe and best explanation I have come across. You have my most sincere gratitude!
Another great video!! 👍🏼
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!!
I tried this and your pita recipe last night. both were a delightful success! Especially the pita, love watching them puff up. I used canned chickpeas and this recipe still turned out way better than in my past attempts. I want to try dried ones next time. Thank you!
Just prepared it with your recipe. It was outstanding! Thanks for sharing your secrets
The baking soda is such a great tip. My hummus came out super smooth! Thank you
Great advice, thanks a lot!
This is the best hummis recipe ever! It is so delicious! Thank you so much for this amazing gift!
youtube recommended and wow i feel lucky, your food looks so beautiful.
just binged watched many videos. Dolma was favourite.. you are an excellent teacher. very thorough and well thought.
Love these delicious food shots!
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!
Your method looks like a winner! I’ve made roasted red pepper hummus with garlic and a smidge of olive oil.