Turn Hummus Into A Full Meal
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- Опубликовано: 21 июл 2023
- Hummus is ALWAYS in our fridge because it’s the best snack ever. BUT it also makes an epic dish at the dinner table. Here are 5 easy ways to take the simple hummus and turn it into a delicious meal.
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Production Manager: Dazz Braeckmans
Ingredients
- 2 cans chickpeas, drained or 400g dried chickpeas soaked overnight
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 ice cubes (depending on how thick you want it)
- salt to taste
Method
1. If you're using canned chickpeas, start by placing the drained chickpeas and bicarb in a pot and covering it with fresh water. If you have soaked your chickpeas, then place them in a pot over medium heat with the bicarb soda and stir for 4-5 minutes to rough up the skins, then cover with water and simmer for 1 - 1.15 hours until very tender (remember to keep some cooked whole chickpeas if you are going to serve it the first way with just olive oil).
2. Place over medium-high heat and simmer for 5 minutes. Remove from the heat, drain them and place them into fresh cold water.
3. Give them a little rub to get as many of the skins off the chickpeas as possible. The skins should float to the top and then you can skim them off and discard them.
4. Place the cooked chickpeas into a food processor with garlic and the juice of a lemon. Then start the food processor and let it run for 5 minutes.
5. After 5 minutes, add the tahini and make sure you scrape the sides down of the bowl then turn it back on and let it run for another 5 minutes.
6. At this point check the hummus for salt and lemon, add more as needed, turn the machine back on and let it run for 10 minutes or as long as you want really, the longer you let it run the smoother it will be.
7. When you are happy with the texture of the hummus, scrape the sides down one more time, and while the machine is still running, pour in the cold water. Once it is at the thickness you are looking for, it's ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!
Ingredients - Jammy egg, pickled shallots and parsley salad
- eggs, cooked in boiling water for 7.30 minutes and placed in cold water to stop the cooking.
- shallots sliced thin and hot pickles in 50/50 apple cider vinegar, a pinch of sugar and a pinch of salt
- pickled flat-leaf parsley leaves
- Good quality EVOO (extra virgin olive oil)
Ingredients - Spiced lamb mince, mint and pomegranate
- 400g lamb mince, seasoned with 1 tsp of each: oregano, ground coriander, ground cumin, smoked paprika, salt and pepper, mix well and cook on high heat in a skillet.
- pomegranate seeds
- fresh mint
- EVOO
Ingredients- Eggplant, pine nuts and lemon
- Diced and cooked eggplant (roast at 210c with oil and salt for 15 minutes)
- toasted pine nuts
- zest of a lemon
- EVOO
Ingredients - Roast cauliflower, confit garlic and sumac
- roasted cauliflower (drizzle with olive oil and season with salt and sumac, roast at 200c for 25 minutes)
- confit garlic (cover garlic in olive oil, season with salt and into a 150c oven for 45 minutes)
- sumac
- EVOO
- parsley to garnish 
Развлечения
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As a middle eastern I want to thank you for keeping to tradition and the authentic way to make hummus. Love your vids Andy
My Lebanese mum and grandmother have been using the bicarb trick for as long as I remember. They never peeled the chick peas. First one is pretty spot on my mums recipe. Thanks for the vid.
I was wondering what to do with some leftover hummus - now I know - gunna get me some lamb! You know it’s a good vid when it sends you to the shop for supplies 👌🏻
the lamb one is probably my favourite... it's so good!
Hi Andy. Love your vids. Za'atar spice blend and hummus are a match made in heaven. It would compliment these dishes really well.
100%! - another blend I've found and been using recently also is Dukkah, adds some great texture too
@@SlipperySalmon94 Dukkah is a general term for spice blend, there's not a single recipe. Za'atar can be considered a dukkah as well. Just experiment with spices and find your own!
Thank you Andy for showing people how to prepare pomegranate correctly!!!
See so many people butcher it cutting in half and hitting the pods out. And they all end up with the pith.
Gently moving them off the yellow pith is the way to go. Well done sir!
From someone who lived in Israel for over a decade and knows how a proper hummus is made I have to say this is amazing, I was sitting and wondering if you would put ice cubes! And as soon as it crosses my mind you show up with a bowl of ice! 😂
Thank you for the great videos ❤
As hummus I can confirm this is true
Are you from USA?
@@chirantanroy1323 no, why?
Haha
I love the quality of your long form content as it’s very educational, detailed, and entertaining. In a time where cooking content on RUclips is seemingly geared towards shorts, it’s great to find long form content that draws my attention and furthers my passion for cooking. Cheers to you my friend as well as your team!
From what I've heard from other content creators, all content on RUclips is geared towards shorts because RUclips hasn't only been incentivicing shorts but make them mandatory for monetized channels.
I remember the time when 10 minutes long videos were considered short form content...
That lamb and the eggplant options look so delicious. Going shopping today…
nice!
WOW - I love hummus but the additions just bring it all to a different level. Defo going to give these a go. Thanks Andy & crew
I guess I’m a grandma because I do them one by one. Folks make fun of me for peeling them but also say it’s the best they’ve ever had so… I peel away! 😂 Thanks for another great video.
Andy! Thank you for being you! I’ve watched all your videos. When I’m really low watching your videos and seeing the amazing meals you create really helps me! So thank you! Nice one bro, keep the vids coming. I’m saving up to order your book! Peace out bro! 🤙🏻
Hi Andy. I am from India love the way you cook is simple yet seems to be tasty also one of the most humble Human being & a Chef no arrogance as you teach the recipe love it…. ❤️
I really appreciate that, thank you!
couldn’t locate any pomegranates, they must be out of season for us to acquire here in canada, so instead of arils i reduced some bottled pomegranate juice with brown sugar. drizzled that around with the olive oil, then sprinkled some urfa biber over everything. also put beets in the hummous, it turned into such a colorful plate! thanks so much for the wonderful meal idea andy, it was a banger
been watching your vids from the start Andy, and WOW the production is extremely impressive now. Well done!
I really appreciate that, thanks legend!
Hummus has been one of my favorite foods since I was a kid and over the years, I've found it to be one of the more versatile foods. I use it in salads, as a pasta "sauce," on my breakfast sandwiches (nothing quite like a toasted everything or sesame bagel with hummus and a fried egg), and as a condiment for a lamb burger.
Wow, hummus with fried/over medium eggs is one of my favorite combinations. Haven't heard of anyone else that enjoys hummus with eggs like I do. You have good taste brother!
Just Brought your book mate, wanted to support because you have supported me so much in the kitchen. Being an Australian and you talking to ingredients I know I'll be able to get at Woolies or at least locally is just really helpful. Also you seem like a top bloke . Keep it up and for those reading this, pick up a book if you can 🥰
Yum! These are so good! I've now got a theme for my next gathering ❤
This video made me go and make some hummus with my grandma's recipe and your tips on making it smooth. Thank you chef Andy and crew. I will be ordering your cookbook soon.
Brilliant!! Looks really tasty!!
I like the long form video. Great job
This is so cool, i love hummus, I will try those recipies for sure
How good is hummus!
Trying some of these!
These looks wonderful. I like to use slightly diluted hummus as potato salad dressing too.
Those are fabulous recipes. Thanks.
Thank you for watching!
Thanks Andy. Just ordered your cook book. Have seen you on the Last Table and love your videos.
Hmmm delicious, enjoy 🥂
rocking ! thanks Andy !
Thanks for watching!
I made the hummus topped with the pork, pomegranate, and mint style. Delicious 😋
Just ordered your cookbook.. looking forward to do some Andy cooking. 😊
Delicious, but why does the food processor sound like a R2D2 screaming😅.
Thanks for the videos!
😂
Hummus with baked bread pieces coriander & lemon zest is fkn awesome
So good!
I’ve got to make these! Thanks Andy!
so creative and morden hummus!!!!!BBB BIG FAN!!
Andy! Looks 😋! Thanks for sharing! Peace ❤
thanks for watching!
Am getting your cookbook right bloody now!
That cauliflower one looks amazing!
that pomegranate one looks absolutely awesome, tyvm!
very cool!
Mmmm yummy love them all. Thank you for sharing chef Andy have a blessed day stay safe and healthy. Love the garlic. I'll make all except the lamb and eggplant don't like either or the pine nuts. Your videos are fantastic. 😋😋😋🙏❤🙏❤🙏👍👍👍👍👍
Thank you!
Shakshuka on hummus is another banger Andy, Trust me!. 😀
Hey Andy,
Become addicted to your cooking videos been loving them.
Do you have a recipe for a cottage pie I want to make up one in this cold weather and want to see how you do yours.
Cheers :)
Cook meat... put a layer of carrots & any other root vegies as a layer on top then cover with mashed potatoes.😉
Amazing👍
Thank you so much chef..... hummus is my all favorite.... looking forward for this different variation....
Let me know which was is your favourite
@@andy_cooks I really liked that eggplant and egg hummus....
Loved it chef
tried the eggplant variant today, was amazing!! tomorrow I'll try the lamb. Yum
Awesome! I tried the version with the eggplants
i was still watching at the cauliflower garlic and it was my favourite. would not have thought that at the start. Team lamb
Yum yum yum yum yum yum yum 😋
You rock mate
That was pretty badass.
Makes me crave hummus again 😋🤤 might make some this week and thanks for the tip on how to remove the skins of the chickpeas! I used to peel them and after that I was so tired and my hands hurt that I had to go and lay on the couch first before continuing… from now on I’m using “the water and sieve method” you showed us ❤❤❤ a avocado hummus is also very delicious! Last year during a summer gathering I made different colors of hummus: classic, green avocado hummus, pink beetroot hummus, a red pepper hummus they were very yummy
Hi Andy. Love how approachable these recipes are. Any chance of a Tahini vid / recipe? Any tahini substitutes ?
It’s 230am and I’m starving for some hummus!!!
Amazing
Thanks legend!
Nice food 🍲 ❤
Cheers fella your vids are choice 🇳🇿👍
Yaaaaam!!! 🫠
Looks delicious Andy thank you for sharing the video ! Can you recommend a wine to go with it ?
Babe enjoys it with a white wine (reisling, assyrtiko, fiano)
@@andy_cooks thank you Andy, I’ll make this for my babe. Congratulations on the book by the way
That must have taken a week to film. Great effort and thanks 🙏
Didn't take all week but was a more complicated one to film (and edit). Thanks for watching!
🎉😊,Awesome Andy
Thanks!
Im trying this recipe tonight. Making both lamb and aubergine options. Hope its half as good as Chef Andy's🤞
Mint and Lamb mince is now on this morning shopping list 👌😍
great choice!
Great thanks heaps - which size kitchen aid processor do you have please.
Love your channel..made an amazing dishes from your recipes thx!!!
One big question, what the last thing you added in both kind of hummus.. that was on the white small bowl?? Was that garlic that you added again?
Thx chef 🧑🍳
I’ve always thought hummus was nothing more than kicked up drywall mud. These recipes might have me rethinking that!
Love your work! Have you tried south west indian chicken ghee roast!?
Hey Andy! Just ordered your book! Can’t wait to make your recipes for my family! As a former commercial cook/ catering chef, I love that you teach a lot of techniques in your videos. Please keep teaching techniques!
I appreciate that, thanks legend!
Yum 😋 I personally would slice some carrots and cucumbers horizontally so I can dip them in hummus you can add any veggies you what like bell pepper raw or roasted it would be delicious and healthy 👌
sounds good!
Hey Andy, how long can the hummus last in the fridge? Store bought has 1 week or so but expect it's full of preservants
4-5 days, just make sure the container is super clean.
I can't wait to make the cauliflower version
These look amazing! Maybe you could one day do a collab with Middle Eats?
The way you present video is truly amazing....Please make Kande pohe once for your wife....She will really love it...
Thanks!
The ice tip is to prevent the protein from coagulate due to the heat.
Can't wait to see you making some Coxinhas chef.
Iv got this food processor! That lid drives me mad! Always falling off 😠😂🤣 Iv also made hummus in it too.. and it was lovely 😋👌🏻
Fuckin love hummus even more now lol Andy your long videos make my day
I cook my hummus with an onion and garlic and when blending I add fresh garlic as well as cumin
I add a sprinkle of cayenne to my basic hummus recipe also
nice!
It looks so delicious, the 2 versions of hummus using the different chickpea methods has different colours, was the any difference or preference for you in the flavours?
In my opinion dried beans / legumes are always tastier in the final dish! But I often use canned chickpeas for weeknight curries and they still taste awesome. Personally I reckon since hummus is all about the chickpeas, soak and cook some dried ones if you have time!
i like the one made from scratch.
Yes.
I think we're about to have a Greek week at my house.
Sad this didn’t show up in my sub box guess I’ll hit that bell
❤❤❤
I want your cookbook. How do I get it, I live in Canada. Looks like you don't ship to us. Help!!
Wow
make toast skagen pls!!
Definitely making the lamb/mint/pomegranate dish! I think Im gonna pull the EVOO out though and sprinkle with lemon instead :) Hummus has enough oil in it :D
Not only do I not peel them, I use the canned ones as is, too. 😅
Andy, can you make some duck recipes next? Thanks
Is bicarb soda the same thing as baking soda or is it totally different?
yep Same thing
Could you please try some persian food?🙏🏻
I was thinking "hope he uses the oil he confit the garlic in... and Bam! Chef, you and Chef John are keeping it real in this ever-growing world of senseless cooking videos. Big ups ! Love your content, especially the eye for detail while keeping the recipes simple yet original in spirit if not downright traditional!
I peel my chickpeas. 😊
Oh, I get it now. Makes sense.
Kinda similar with Indonesian peanut sauce. It goes with literally anything. By anything, I mean ANYTHING. Meat (saté/skewer or konro), fish (grilled, usually), vegetable (gado-gado/salad), even fruit (rujak/fruit salad).
Sure does 😉😋
I've never seen a confit made in this manner. Am I alone? Are there various methods?
Wondering.
❤🙏❤🙏❤
Beth
❤
Andy- do oyako donbrui
The shipping fee to the Philippines is almost as much as the book 😱 Do you think there could be cheaper option? 🤞🏽 I really want to be in the draw for a signed one or a dough cutter!!
Find a traveller to smuggle it to you 😉
I wonder if your hommous is as good as the one my daughter makes🤔😋