The Easy Secret to Truly Perfect Hummus - Ben Starr
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- Опубликовано: 7 июн 2024
- The Ultimate Food Geek busts open the ridiculous myths about homemade hummus and shows you how truly easy it is to get superb, creamy, ultra-smooth hummus, far better than store-bought, at home...easy and cheap.
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Recipe:
1 cup (235mL or 6oz/170g) dried chickpeas (or, for best results, chana dal, or split hulled chickpeas from an Indian market)
3 cups (710 mL or 24oz/680g) water
2 teaspoons Kosher salt
1/4 tsp baking soda (adding more will make the chickpeas even softer and easier to blend smooth, but don't exceed 2 tsp or the flavor will be compromised. *Baking soda is not needed for chana dal.*)
fresh garlic cloves (optional, as many as desired)
Place these in your pressure cooker or heavy cooking pot. (NO pre-soak necessary.) Pressure cook at high pressure for 45 minutes, followed my a 15 minute natural release. When using chana dal, cook on high pressure for 30 minutes, followed by a 10 minute natural release. (For stovetop cooking, simmer 2 hours or longer, until chickpeas mush easily between your fingers. Chana dal cooks faster.)
Strain off and reserve cooking liquid. (If using stovetop method, add additional water until you have 2 cups (475 mL) of liquid, and microwave, if necessary, to ensure liquid is still hot.)
In a blender or food processor, combine:
1/2 cup (120mL) tahini
juice of 1 large lemon
2 cups (475 mL) hot chickpea cooking liquid ("aquafaba"...NOTE, for a thicker hummus, you can use less aquafaba, start with 1-1.5 cups, if your blender or food processor can handle it, and add additional liquid, if necessary, after blending in the chickpeas. When using chana dal, which absorbs most of the cooking liquid, less liquid is needed to achieve a perfect texture: start with 1/2 cup aquafaba.)
Puree 30 seconds or until completely emulsified. Add warm chickpeas and process another 60 seconds until mixture is creamy and smooth, scraping sides of blender or food processor, as needed. Taste for seasoning, add additional salt and lemon juice/vinegar if needed.
SEASONING: Hummus is flavored in many different ways around the world. Raw garlic is typically added. Cumin is another traditional addition. Modern versions have added roasted garlic, jalapenos, roasted red peppers, Hatch green chiles... Your imagination is the only limit! Puree your additions in with the chickpeas, and consider how the addition will affect the flavor. If adding a cup of roasted peppers, you'll want to add a bit less of the aquafaba so your hummus is less runny.
Scrape into bowl and refrigerate, covered, a minimum of 1 hour, or ideally overnight, to thicken. Serve with good quality olive oil.
Visit benstarr.com for more recipes!
(Note: As an Amazon associate, if you buy something from my links, I may get a few cents!) 
Хобби
Ben is a marvel. I learn not only how to make, bake, but the chemistry presentation demands my serious and enjoyable attention.
Exact word i was gonna use - a MARVEL!
I thought I was the hummus queen until I saw this. I wore out my Smoothie, food processor and blender last time I made it. My trick was removing the outer husk of the chick peas for creaminess, very timing consuming. Thanks for the tips on equipment. Can't wait to try your method!❤
I’ve made this recipe numerous times now. Perfect every time. So much better than store bought with no added oil! My family gets tired of me raving about how creamy the hummus is!!😂
Thank you for freeing me of having to peel chickpeas! I love hummus!
I have was introduced to Hummus by my father who lived in Egpyt, Libenan and the Gaza Strip in the 60's he was so mesmerized by their culture and cuisine and every weekend he would produce a dish he experienced from these countries. I love your pressure cooker idea I use the stovetop pressure cooker weekly (since the late 70's) . Thank you Chef love your videos, I only last week discovered you during my quest for sourdough bread and I am hooked on you that sounds like a pun HOOKED ON YOU!!!!!!!
Your videos are so good because you include so many details about what's going on. I remember in high school, I could not understand advanced math without understanding how the formula works. Apparently I like the details for cooking as well.
ha! I am not the only person who has multiple instant pots and have gifted them as well. Yay
I just made this for the first time - thank you, thank you, thank you :)
Wow, that looks delicious! Thank you.
I love your channel. You are a great teacher, thank you!
Again, Ben Starr, you amaze me. I’ve made eggplant humus before which was good but it did call for olive oil. I will definitely make both the garbanzo and the Channa dal hums. I actually have Channa Dal on hand which I used for my diabetic dog. After he passed I have hung onto it but know what to use it for now! Thank you!
Thanks, I was quite satisfied with my recipe for hummus, but this clarifies and will give me the finishing touch. I loooooooove your approach and philosophy. You should mention that this video teaches the basic of hummus, so people don’t think that you forgot to flavour your hummus! Love your channel!
Turned out great, Ben! So smooth and creamy.
Love your channel Ben!!
I'm glad to you are teaching the history and original recipes. It can't ever hurt to expand one's culture.
Oh I got an instant pot a few months ago..omg love this contraption. Use it for everything...
Thank you! Best and smoothest hummus I've ever made. Threw in some cumin, a jalapeno and roasted garlic. Followed all instructions, great result!
Excellent!
Missing you! Please keep posting more often if at all possible. You are so informative and have saved me from making many common, wasteful mistakes!😊
Ben, you are a phenomenal teacher! 🌸🌺 Thank you, again.. you are now my Cooking Hero 🦸♂️ 💕
mine too.
This is hands down the best hummus recipe I've ever made. It turned out so beautifully creamy and so tasty. My family can't get enough of it. A nice healthy treat. I make it with roasted garlic and it's fantastic!!!
I would love you to do to make the ultimate falafels, or cafufels as my husband calls them.
I’ve watched this video like ten times because I always forget how to make this. It’s great!
Just finished making the hummus. It is soooo incredibly good. I'm not sure there will be any left to cool off in the refrigerator, just can't quit eating it. Thanks Ben :)
I love the way you make your hummus, I made your awesome hummus recipe and it is Great . And I put my home made tahini in my hummus and it is all awesome , and for less money .I thank you for your great recipe , your recipe is the best hummus I have ever eaten .
Great program.... I was close to your recipe but you added a little more tips. But hey, NO GARLIC ?
😂😂😂😂
Where have you been in my geeky chemistry life? I want to watch all, but 2 vids is all I have time for right now.
Thanks Ben really enjoy your channel. Garry Manitoba Canada.
Yummmm!
i always keep my garbanzo cooking water for making soups. this will be fun to try.
*after 3 days in the fridge the hummus is still salty for my tastebuds though the texture that I described in a previous comment has improved - stirring before serving makes it very palatable*
Hola Ben, we have not seen new videos from you in a long time, I hope you and your family are well!!!! I finally got time to do this recipe and I must tell you I am very pissed! I make very very good hummus, so much so my friends would always ask for my recipe...making your recipe tonight, I have to now tell all my friends to TOSS my recipe! This hummus is the best I have ever EVER tasted and I am grateful I am the one who MADE IT, thanks to you! Also thanks to you now I know what great, okay THE BEST hummus should taste like and how the texture should be experienced! To bad my friends won't be enjoying this, they are not coming down because the Canadian border is still closed. I miss them so much! Thank you Ben, thank you, thank you , thank you! What next?
Hey Tammy! I'm alive and well, but have been too busy to edit the 3 videos I've already shot! Soon... So glad you like the hummus!!
@@ultimatefoodgeek I am soooo grateful you are alive and well! I know what you mean, I am so busy, always busy at my homestead and I could not imagine ever being bored, unfortunately as so many who don't know what to do with themselves I don't feel that, guess I groomed myself to not feel the stress of covid. I am an introvert, I love being home, love working projects on my home! I am entertaining chickens, two folds, eating bugs like termites and ants and eggs, okay they have great personalities too. Take care young man!
Awesome! I've tried the "peeling each individual pea" trick, and it was so time consuming I never did it again! Thank you so much for this video!
Part 2: I have made this exactly as Ben instructs with a Vitamix, and it was superb! I am making it a second time adding more lemon, more garlic, and cumin. I also sprinkled Trader Joe's "Everything Bagel" seasoning and drizzled with a great olive oil. Magnifico!!
I canned my own chickpeas so can’t wait to try your recipe! I tried a Pinterest recipe but turned out too lemony.
Exactly. Its important to mix the tahini until its white!
Thank you so much for this! I have tried removing the hulls...and this is so much easier. I wonder how long we should pressure cook soaked beans? I like to soak off the phytic acid and lectins before cooking (makes me less gassy).
You can cut the cooking time in half if your beans are soaked.
I made this yesterday. Wow! It is so amazingly creamy! Winner! I did presoak the beans, so they didn't absorb all the cooking water. I measured 2 cups to use in the blender with the tahini. I also threw fresh cloves of garlic, paprika and cumin to enhance the flavor.
Wow! The secret is baking soda.
Our home hummus has always been coarse. Had considered an imported roller grinder from India but whoa! $$$$ this video was so good...hopefully by triple blade ninja will produce a smooth product when using baking soda. BTW fixed by super gelatinous butter milk by blending while adding 1 teaspoon of vinegar...perfect 👌
Thanx
thank you for your videos. Do you ever add garlic to your hummus?
Almost always! This is a blank recipe, for you to dress up as you see fit. My favorite is roasted jalapeno peppers and garlic.
I do it with cold ingredients (using ice cubes instead of water to keep it cold during the blending process as well) but with PEELED chickpeas and the result is amazing. Keeping the skin of the chickpeas made it very dry once it had cooled down. Obviously it's a lot of work compare to your technique so I'll try it :D
made it yesterday, came out great 👍🏼. Do you also have recipes for fresh aquafaba? Thank you in advance.
I haven't produced any aquafaba videos yet, but I probably will.
Ben Starr I will wait for it 👩💻
Thank you so much Ben. I stopped making hummus years again because of the gritty texture. Can't wait to try your recipe. With the chana dal, do you still pressure cook for 45 min.?
Looking forward to more of your recipes.
I cooked the chana dal for 30 min and it was very soft, so I tried 20 min the next time. Worked well but difficult to drain without losing the chick peas through the strainer. I added more hot water to make it 2 cups but will not do that again since the hummus turned out pretty runny.
Just saw this, sorry. Yes, you can lower the cooking time for chana dal because it's already shelled. Sounds like 15 minutes may be appropriate for you. However, I don't modify my recipe at all for chana dal and I get a great finished product, so maybe my chana dal is a different variety than yours?
@@twtw3901 Yes I used Chana Dal and ended up with chick pea soup! Useless for hummus
Yum...doin it
I absolutely love hummus but have been unable to eat it because of developing an adult-onset allergy to lemon. I was thrilled to hear you say that I could substitute vinegar. What kind of vinegar would you recommend? I'm thinking either white or white balsamic? Oh...and would you ever add garlic to your hummus recipe? Thank you so much. I'm really enjoying your videos.
Tery, I often ad garlic to my hummus. And roasted jalapeno. The sky's the limit. Same for the vinegar...anything you like. White balsamic would add sweetness, which I would personally want to counter with something spicy. My own personal choice for vinegar would be apple cider.
@@ultimatefoodgeek Ohhhh YUM. Roasted Jalapeno. That would be delicious. I'm in the process of packing up to move to Santa Fe, NM and when I get there it'll be roasted chili season...so I'll get a trashbag full of roasted chili and try it with hummus.
I saw that "tip" about peeling every chickpea, too... and said to myself, "Yeah, that's not gonna happen." I much prefer the idea of over-cooking them until they're mush.
Thanks Ben for this recipe (also followed your Sourdough recipe). Would be useful to have metric numbers on here as well. I believe UK/European Cup size is different to US, so using Cups can be tricky.
Mark, I almost always put metric equivalents in the written recipe, which is located in the video description. Most of my recipes use weight, rather than volume measurement. But in this case I'm using volume, so I updated the recipe. However, as long as you are consistent in which measuring cup you use, this recipe will still work with a differently volumed cup, as it's a ratio. You could even use a coffee mug to make this recipe...as long as you use the same cup for all the measurements. (The recipe will end up making more or less, depending on the size of the cup, but the ratio will remain the same and the recipe should function properly.)
@@ultimatefoodgeek thanks Ben, really appreciate you replying. Sorry I missed that you normally put metric in the description, will ensure I check when watching. Just to say great videos, glad you decided to revive your channel!
I always added olive oil (and also peeled each chickpea!) the few times I did hummus... I got to try this version! Does the baking soda alter the taste at all?
It doesn't, as long as you only use a pinch...about 1/4 teaspoon.
*Been making hammous with this recipe since early 2020, I use less cooking water for firmer texture. It is the best method ever, easy too.*
Just watched your fantastic humus video. I have made humus in the past and it was OK, but I could almost taste the deliciousness of your humus. I will be making this, sans food processor, very soon. One question....how long will homemade humus last in fridge? I have frozen mine in small batches in the past. I realize there is no "garbage" in homemade humus, so obviously it isn't going to last eons. Will the lemon juice--acid--allow the humus to last longer?
Acidity of any type will provide protection from bad bacteria and molds. Hummus will naturally ferment, creating its own acidity, and also increasing its nutritional content. So if your hummus begins to change in flavor in the fridge, it's not an indication that it's going bad. It "goes bad" when it begins to grow mold. I've kept homemade hummus in the fridge for weeks and enjoyed it every day. But when it starts to grow mold or get a slimy texture on top, it's time to feed it to the chickens.
@@ultimatefoodgeek Thanks for responding so quickly. This is a tremendous help. My plan for the future is to share you with my son--another foodie.
Nice I've got 25# bag of Camelia chick peas. Do you have a recipe for homemade Tahini?
Yes! A quart of sesame seeds in the vitamix until smooth.
I love your method for the hummus. Blending the chickpeas & liquid while hot makes such a difference. I know that tahini is a traditional ingredient in hummus, but I find tahini to be so incredibly bitter, I can't eat it. Yet sesame seeds themselves are delightfully tasty. Why do they turn horribly bitter when ground?
That's a great question. I've never found tahini to be bitter, but I love bitter things so I have a high tolerance. Maybe it's just the brand you tasted?
Hi there,
I noticed sesame seeds become 'bitter' when they are roasted too much... and that happens easily with seasame seeds. I do my own tahini because it's so frickin' difficult to find it here in the Philippines (at least when you're far away from Manila). Besides it's even more expensive than anywhere else (double if not tripple at least) whilst raw seasame seeds are quite affordable.
Does the cooking time change if you use Chana Dal instead of the Chick Peas? Thanks :)
really enjoyed this. did anyone else find 2tsp to be far too much salt? going to try again with 1tsp
Hi Ben, can you tell me exactly which Instant pot you have? Thankyou
I have the IP Ultra 8-quart and the Lux Mini 3-quart
Hola Ben, I finally found the extruder on Amazon, unfortunately I had to have it mailed to my US address and have my UPS Store ship down to me here so it will be a little bit before I get it. Do you have a video on how to make the dough and use the unit? Can't wait to do homemade pasta! Gracias amigo!
There are LOTS of videos coming up!
@@ultimatefoodgeek OMG, I can't wait and with that said by you, either you are teasing me or I can assume making fresh pasta using the extruder will be part of the many, YIPPEE! You make everything understandable with how and why the foods react the way they do and how to make things so much easier! Hugs!
Hi Ben
I just wanted to say that I absolutely love your recipe.
It tasted wonderful but I have a problem since we are only two in our family the amount hummus became too much for us and I didn’t think of making just half of it.
Now I wonder what do you think can I put some in the freezer for later or will it get bad?
Thanks a lot
Ewa from Sweden
Ewa, freezing is the BEST way to preserve bread. NEVER put it in the refrigerator, this stales the bread quickly. You could also consider getting a small Dutch oven and halving the recipe, to make a smaller loaf. I have 2 very small 2 quart Dutch ovens, and sometimes I make the full recipe, but divide it in half to bake 2 small loaves. Then I'll give one of the loaves away, and keep the rest for my household.
@@ultimatefoodgeek I’m not sure of your answer...maybe I was unclear but my question doesn’t concern bread but Hummus. That’s what I have to much of now and wonder if I can freeze? 😊
Ewa, I'm so sorry. 99% of my channel comments are about sourdough, and all the comments come through on a single page. My apologies!
Hummus does not freeze well. I'd suggest either gifting half to a neighbor or friend, or halving the recipe to make less! You could also vacuum seal and low-temp pasteurize if you have an immersion circulator (sous vide), 71C for 2 hours should make it refrigerator stable for several months. You could also do this on the stovetop with a thermometer, as long as you keep the water above 71C for a couple of hours, you should achieve good pasteurization.
@@ultimatefoodgeek thank you very much 😀
Sorry if this has already been asked, how long would you say this hummus once made will last in the fridge?
Mine doesn't usually hang around more than a week, but I've had it in the fridge for several weeks before. At that point it had started to ferment. (Chickpeas ferment very readily.) It added a beautiful tanginess to the hummus, and, of course, the probiotics that naturally come with the fermentation process. If mold or slime is growing on the surface, it's bad and should be tossed or composted.
I’m curious if you’ve ever tried making your own Tahini with sesame seeds in the Vitamix. I tried this and it seemed to work!
And thank you for the rad videos! Your sourdough series is fun and made me much more interested in continuing to bake bread :)
Yes, it does work! You just need a good cheap source for LOTS of sesame seeds.
@@ultimatefoodgeek thanks!!
How long will it last in the fridge and can I freeze it. Making some up today...thanks
It doesn't freeze very well, it sort of separates when it thaws, but you can always blend it again to bring it back together. It will last in the fridge a VERY long time, depending on your tolerance for fermented foods. Hummus will eventually ferment and become tangy. (And alive with healthful probiotics.) Some people are averse to that fermented taste. But the time to throw it out is reached when it starts growing mold, or when it becomes too fermented for you to enjoy the flavor.
@@ultimatefoodgeek cool....thanks...I’ll just keep it in the fridge then...it was absolutely delicious making this way...thanks again.
What if I prefer a coarse texture? How can I achieve this?
Make it any other way! Any recipe on the internet will yield a coarse hummus.
Hi thanks for this. Two things I would like to know if possible. What happened to the skins of the chickpeas? Last, every time I use baking soda, it leaves a taste to my final hummus that I definitely do not like. I didn't see you mention these two things, would you kindly be able to let me know regarding the skins and the taste the baking soda leaves in the cooking water?
The alkaline quality of the baking soda is what helps dissolve the skins. If you find your sensitive to that flavor, use less baking soda and cook a bit longer
@@ultimatefoodgeek thank you very much. Will try that.
Get off my channel! Is that the new “get off my lawn!” 🤣
Yummo
Looks beautiful! But I’m surprised you don’t add any seasoning like cumin or coriander for flavor? Isn’t it bit flavorless esp with all the water?
It has a fabulous flavor. But this recipe is just the canvas for you to flavor it however you like. I almost always use garlic and roasted jalapenos.
I would use garlic
Stick blender work?
You won't get that perfectly smooth texture with a stick blender. And it'll take a much longer time. But if that's all you have, it's better than nothing! Be sure your chickpeas are REALLY really soft, cook them longer than this recipe suggests.
How long will it keep?
Until it molds!
How much baking sofa? Thanks, looks very good.
I don't measure it. Just a pinch. 1/4 teaspoon or less.
@@ultimatefoodgeek Ah, that explains it. In the video it looks closer to a tsp that you are using. Also, in the video you add 2 tsp salt while the recipe calls for 1 tsp.
Do you have directions for pizza dough? 0:44
It's coming...trying to film this week.
You ROCK Ben!!! Thankyou so much for answering my questions….I look forward to your instructions for pizza dough!
I made a batch using chana dal (1 cup) and found it a bit runnier than I expected. Now I do notice that the chana dal is a bit smaller than regular dried chickpeas. Should the amount of chana dal increase so it is thicker? BTW - flavor was da bomb!
The easiest way to change the texture is to add 1/2 to 3/4 the stated amount of aquafaba and blend until thick...then add additional aquafaba to thin until you reach the desired texture.
@@ultimatefoodgeek Thank you! Making a batch right now - wish me luck! LOL
Yassssss💖💖💖💖💖💖
I have 5 Instant Pots, hahahahaha, I also make homemade animal food (cats, dogs and parrots) and I recently purchased the air fryer version of the Instant Pot. Do I love love love Instant Pots??? Why yes I do young man ;) Can't wait to try your hummis and by the way, OMG you are absooooolutely right I used my 3 month without feeding my starter in two loaves of jal and cheddar sourdough bread and that are FABULOUS! Keep up your wonderful recipes they are awesome and again can't wait to try this recipe, I just made a big batch using another recipe and it was so bad I threw it out, sniffle sniffle....
Oh, and I have two Vitamix I am a appliance junky, hahahahaha. Anything to make my food creations easier....I bought a KitchenAid blender thinking I would need it for making bread and since I found you dear heart I have yet to use it, hahahahaha. I enjoy working with food with my hands anyway, something about getting down and dirty in its creation ;)
I bought Tahini from Amazon it was rancid, I believe because of the heat during travel, can I just add sesame seeds to the recipe incorporating it in the mix using one of my A3500 Vitamix series? Or? Gracias!
Tammy, if you have a Kitchenaid, and you're an appliance junky, you'll find you use it for its awesome attachments more than as a mixer. Get the pasta roller attachment (you only need the roller, not the other pasta cutting attachments), and the pasta extruder attachment...I use both of those ALL the time to make fresh pasta!! I also have a fabulous stainless steel, dishwasher safe meat grinder attachment for the Kitchenaid, but it's made by Smokehouse Chef, not by Kitchenaid, even though it fits the Kitchenaid mixer. It's SOOOO much better than the Kitchenaid grinder.
Just make your own tahini! 5 cups sesame seeds in the blender, start on low then quickly turn to high, and blend 3ish minutes.
@@ultimatefoodgeek Awesome suggestions, I love love love pasta and I am always disappointed in store bought pasta, well here the best is Barilla so you get my drift, so I will get the attachment. I actually have a meat grinder (STX Trubo Force II), I used it everyday for about a year then I discovered the pressure cookers and they made my life so much easier with prepping for the critters. And me of course. I stopped using the grinder because cleaning was a pain in the butt, I cannot put the parts in the dishwasher because they will rust immediately, even when I hand wash if I don't hand dry immediately they rust, ugh. I will look into the attachment you suggested for my KitchenAid, if the parts can go in the dishwasher without rusting most awesome! I would love to make my own beef, chicken, pork and even salmon burger knowing what is in the burger... short of animal eyeballs and lips, hahahahaha. I will make the hummis today and thank you for your direction making my own tahini, I can get organic sesame seeds here, most awesome! I have a new bag in my fridge no problem. Muchas gracias mi amigo!
The garlic gets cooked with the chickpeas or added raw later?
Your choice! It's done both ways. If you like the sharp, fresh flavor of garlic, add it raw.
Hola Ben, I dabble in making cheese, do you make your own cheese? I also do fermenting of veggies/fruits, how 'bout you? If not part of your many videos maybe think about helping us do these much easier, since you are all about doing food creations in simplicity not complex nutty time consuming ways. ;)
I have an easy buttermilk cheese recipe already filmed, just gotta have time to edit!
@@ultimatefoodgeek Most awesome! Look forward to it!
I'd love to know who the chef is that says to make hummus with chilled ingredients. I always do, but only because I struggle to make mine in less than a day.
What can you use instead of Tahini ,if you are allergic to sesame seeds
Chana Dal soaked up more liquid. Should we still add water to equal 2 cups?
I never add additional water when I use chana dal.
do you ever add anything like garlic or roasted peppers to your hummus?
I almost ALWAYS add extra ingredients!
My former husband is from Jordan, I learned to make hummus over 25 years ago, just like dialects in regions, each region has their own way of making their common foods, like rice, hummus, falafel, kanafeh, makluba, and more.
I've used dry chick peas, I've used canned when in a hurry. I add garlic, because I love garlic. 🧄
His family made it with a slight grainy texture to it, which is my favorite, because that's the first way I had it all those years ago.
I have tried the brand that was mentioned and to me, it is ghastly tasting.
Besides homemade, I can only eat the hummus from a couple of Middle Eastern restaurants around my town.
I'm sure Ben's was fantastic!
Robyn, I totally know what you mean. I still prefer the "chunky" hand-pounded hummus I tasted for the first time in Egypt.
Haha!!! Yes... I have peeled chickpeas!!!😂
Welcome to the other side!
This recipe is SO CLOSE to mine, the difference is I use canned chick peas, I remove the skins, save the “chick pea water” to use, and I make it all at room temp. I don’t buy hummus because homemade is infinitely better 🥰
The difference in flavor between canned and dried beans is huge, particularly in dishes that are lightly flavored like this one. I love using the pressure cooker for beans and to make stews or soups with tough cuts of meat
please do the same thank you, great tips
Could a food processor be used to make tahini from fresh whole sesame seeds?
That really depends on the food processor. It will take a LONG processing time to get a smooth tahini, and you might burn out your motor.
Ben Starr so, either use a juicer that has option of grinding seeds; OR purchase tahini, right? Thank you for your reply!!
Are garbanzo beans same as chana dal?
Chana dal is a variety of garbanzo bean that has also been processed to remove the outer skin.
Mmmmm hummus nom nom nom.
Do you have tips when using canned chick peas? We usually don't plan too far in advance when we decide we want hummus.
Yes I do! DON'T use canned chickpeas! Ha ha ha ha... There's very little you can do to keep the resulting hummus from tasting like a can. You REALLY need to use the aquafaba to achieve that creamy texture, and the canned aquafaba tastes like pure aluminum to me. But perhaps it won't to you!
Hi Ben! Love how smooth this recipe came out, but it did become gummy..what am I doing wrong? I used the chana daal and used 1.5 cups aquafava, is that too much?
Ben, the recipe in the description says 1 tsp Salt, but in the video you add 2 tsp. I'll start with 1 (5 grams) then taste when blending. Also, the recipe says 1/4 tsp baking soda (2 grams), but you clearly put in at least 1 tsp (that measuring spoon might have been a tablespoon?!). If you adjusted your recipe after shooting the video, I wish you would have put notes about that in the description's recipe.
Since I weigh everything, for future reference, one cup chickpeas weighed 6 oz.
Ok. Great technique. I added some more salt, 3 cloves garlic to IP, 1 raw when blending, lemon juice, and lemon zest.
Also, if your dried beans are kind of old, add another 5 min in the IP.
Great updates, thanks! I tinkered with the written recipe to make it more in line with the video. A Tablespoon of baking soda would lend a soapy flavor.
Guess this could also be cooked in a crockpot/slowcooker???
Absolutely, it will just take longer. Wait until you can crush the chickpeas easily with your fingers, and then they are ready.
no olive oil or garlic? Madness I say!
Well, you're welcome to add garlic to the puree. But olive oil should be saved for drizzling on top!
I’ve made Tahini as well as hummus. It’s really not that hard. I’ll bet you also make your own at times. That hummus would be extraordinary.
My soaked chickpeas are done in 3 min and humus overdone in 6 min. My beans are done in 3 min. I don't know why mine cook so fast, but they do and I've done them in 4 pressure cookers.
I don't soak my chickpeas!
@@ultimatefoodgeek I'm just in the habit of soaking all my legumes except lentils. I can live with the short cooking times and soaking isn't a problem for me. Besides soaked chickpeas are safe to eat and taste really good, so I like to snitch a few. I don't how any one lives without multiple electric pressure cookers or a high speed blender. I've never seen the use of aqua faba like this before. I'll do this for my next batch. I make it and freeze it in small jars so I always have it for my veggie burgers and sandwiches. I don't use olive oil because we eat high carb low fat whole food plant based which has vastly improved our health. Thanks for your videos, I've just found your channel.
OMG…..he said bullshit 🤭 instant fan 😍
*4:33** that look like A LOT MORE than 3 cups of water*
Racoons have notoriously bad eyesight. :D That is a 4 cup measuring cup. It is less than 3/4 full from the top. It was 3 cups of water, measured exactly to the 3 cup line.
@@ultimatefoodgeek *maybe we're just smaller creatures so it looks different to us...*
*anyway.. tried this recipe yesterday, it ended up too salty for my taste, next time I'll go with 1/2 tsp salt and maybe just a pinch of baking soda, if any - also the consistency was too custard-like so I'll reduce the water in the blender down to 1 cup and blend less - other than that, the flavor is good with half cup of tahini and a full lemon*
@@raccoon2516 try a little less of the liquid if you don't like the texture that thin. The baking soda is important to prevent the final hummus from being lumpy. But it does add some salinity to the mix.
@@ultimatefoodgeek *that's exactly what I will do Ben, the type of salty flavor is definitely more soda than salt so I will adjust those - thanks for the replies*
How do you expect me to focus on the recipe when there is an undone button on your coat?
Horrible hummus is a huge plus when you need social distancing.
But: no skin better digestibility (at least for me)
anyone here from masterchef? haha
I had no idea what hummus was, nor any interest in it, until recently as I assumed it was another name for haggis because...yuck! ROFL!