Hummus 2 Ways – My Creamy Garlic Black Hummus Recipe VS Jamie Oliver’s Super Quick Red Pepper Hummus
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Creamy garlic hummus is a middle eastern dip that is so delicious that it is loved by everyone around the world. Today I am pitting my black hummus recipe made with my black tahini against Jamie Oliver’s super quick and easy hummus recipe (which has been viewed over 2 million times!). Jamie takes a classic homemade dish that is already delicious and jazzes it up with red peppers for a sweet and smokey kick!
By using black tahini (which is made from black sesame seeds, my black hummus recipe has a stronger nuttier aroma. I also added garlic, extra virgin olive oil and cumin for a more complex taste. Both are definitely delicious, but which do you prefer? Let me know in the comments section below!
Jamie Oliver’s super quick red pepper hummus recipe can be found at:
Black Tahini Recipe:
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To Make Jamie Oliver’s Super Quick Red Pepper Hummus Recipe
2 cans (400g each) of Chickpeas (I couldn’t find Jarred Chickpeas so I had to use canned Chickpeas, sorry Jamie!)
1 to 2 Lemons worth of juice
2 Tbsp of Yogurt
1 Tbsp of Regular Tahini
Salt and pepper to taste
5 to 6 slices of roasted peppers
0.5 Tsp of Cayenne Pepper
Extra Virgin Olive Oil for garnishing
Start by draining your chickpeas and adding it to a food processor, followed by some salt and pepper to taste. Next add the juice of 1 lemon (which is around 3 Tbsp), 2 Tbsp of yogurt, 1 Tbsp of Tahini, 0.5 tsp of cayenne pepper and whizz everything up. Stir up the mixture to help it along the way.
Once the hummus is nice and creamy, pour out three-quarters of the hummus into a serving bowl. With the remaining hummus in the food processor, add in the roasted peppers and blend it. Once done, create a well within the regular hummus and pour in the red pepper hummus. Garnish with extra virgin olive oil before serving.
***To make the roasted peppers at home, char the red peppers over an open flame and cover it in a bowl (or plastic bag) to allow the red peppers to sweat off its skin. Next scrap off the charred skin and slice the red peppers. Place the red peppers in a jar and soak in extra virgin olive oil*****
How To Make My Black Hummus Recipe
225g of dried chickpeas (which will be around 450g once cooked)
0.5 cup of Black Tahini (Link to recipe:
2 Lemons worth of juice
3 cloves of Garlic, minced
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Cold Water
1 Tsp Cumin
Salt and Pepper to taste
Soak the dried chickpeas over night (or at least 8 hours). When you are ready to cook the chickpeas, place the chickpeas in a pot of water with at least 1.5 to 2 inches of water above the chickpeas and add 1 tsp of baking soda. Bring the pot to a boil and reduce to a simmer for 45 minutes. Add some salt to season the chickpeas and simmer for another 15 minutes or until the chickpeas are soft enough to be pressed by your thumb.
Drain your chickpeas and place them into a food processor with some salt and black. Add your black tahini, lemon juice, cumin and garlic and blend till smooth. Scrap the sides of the food processor and blend the hummus again, but alternate between 2 tbsps of extra virgin olive oil and cold water. Garnish with extra virgin olive oil before serving.
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Easy Homemade Tahini and my Favorite Hummus Recipe
Did you know that it takes only two simple ingredients to make your own homemade tahini? Also imagine a homemade hummus made with your own tahini with no additives and as fresh as it can get!
Tahini or tahina is a Middle Eastern condiment made from sesame. It can be served by itself as a dip or as a major ingredient in various dishes and mezze such as hummus, baba ghanoush and halva. It's also perfect to combine with grape molasses which is a staple in a traditional Turkish breakfast.
Hummus, also a very popular dip or meze throughout the world, is widely available in supermarkets. However, homemade hummus without any additives is always my favorite and never buy hummus anymore since it's so easy to make and takes only minutes. Even better and satisfying if you make it with a homemade tahini!
Let's see how you can make tahini and hummus at home, the best you ever had!
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Ingredients:
Tahini:
• 200 g sesame seeds
• 4 tbsp oil (any neutral tasting seed oil)
• ½ tsp salt (optional)
Hummus:
• Boiled chickpeas, 300 g
• Tahini, 4 tbsp
• 1 – 2 lemon, (juice, 50 ml)
• Extra virgin olive oil, 2 Tbsp
• Garlic, 2 cloves
• Ice cubes (4 small cubes) or 3 tbsp chilled water
• Cumin, ½ tsp
• Salt, 1/2 tsp (optional)
Garnish (optional):
• Extra virgin olive oil
• Chopped Parsley
• Cumin
• Chili flakes
• Chickpeas
• Pine nuts
#hummus #tahini #mezze
0:00 Intro
0:15 How to make Tahini
3:05 How to make Hummus
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Eggplant Hummus- Oil-Free
Beans are a super healthy food, and many studies have validated their longevity-promoting effects. I eat beans several days a week, usually by making hummus. Because I eat hummus regularly, I prefer to eat a variety to keep things interesting. This hummus is tasty, and adding the eggplant makes it extra creamy! (emoji)
HEALTHY VEGAN TIP: Beans are exceptionally nutritious for many reasons, so I include them in my Super 7 foods to consume daily! A few good reasons to eat beans regularly: High in protein, fiber, high in resistant starch, and an excellent food source for your good gut bacteria to create a healthy microbiome!
1 medium size eggplant
1 ½ cups or 1 15oz can of of chickpeas
2 cloves garlic
2 tbls lemon juice
¼ cup tahini
¼ cup broth or water
2 tbls fresh parsley
1 tsp cumin powder
1 tsp salt or to your taste
Instructions:
Cut eggplant in half and bake cut side down at 400F for 20-30 or until eggplant is soft and collapses.
Combine baked eggplant, chickpeas, garlic, tahini broth lemon juice and spices in food processor until smooth.
Sprinkle with paprika.
Enjoy!
Nothing beats homemade hummus! ????
2 Easy Homemade Hummus recipes made by Auntie A's Kitchen.
If like me you love eating Hummus then you will enjoy these two simple hummus recipes. They are fast to make, creamy and delicious and better than shop-bought hummus. In the video today we will make 2 different types of Hummus. (Traditional Garlic flavour Hummus and avocado with cilantro hummus) Both of these recipes are easy to make and are great served as a dip or alongside other food. Thanks for watching.
Ingredients
Traditional Hummus
2 Tbs Tahini ( I use homemade Tahini please check out the previous video)
1 cup of Chickpeas
A clove of Garlic ( I usually recommend 2 cloves of garlic but today I used 1 as it was large)
The juice from ½ a Lemon
2-3 Tbs Olive oil
2-3 cubes of Ice
salt to taste
Garnish-Chickpeas, paprika, olive oil, parsley
Avocado Hummus
1 cup of Chickpeas
½ Avocado
2 tbs Tahini
2 tbs Olive oil
1 cup Cilantro
Salt & pepper (season to taste)
Juice from ½ a Lime
A few pieces of ice
A clove of Garlic
Salt & pepper
Garnish-Cilantro, pistachio nuts, olive oil, cumin
Below are links to the three recipes I mention in this video.
1. Easy Tahini recipe #shorts
2. 피타 포켓 샌드위치 레시피. Pita pocket sandwich ideas with Homemade Pita bread.
3. 피코 데 갤로 & 파인애플과 스위트 콘 살사. Pico de Gallo & Pineapple and sweetcorn salsa.
⭐️ To subscribe to Auntie A’s Kitchen please follow the link below. Thanks for watching.
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Hummus 4 Ways
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Classic Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
2 cloves garlic
¼ cup tahini sauce
2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
2-4 tablespoons water
Parsley, chopped, to serve
PREPARATION
1. Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
3. Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
4. Enjoy!
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Roasted Red Pepper Hummus
Makes 2 cups
INGREDIENTS
2 red bell peppers, seeded and quartered
1 14-ounce can of chickpeas
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin.
3. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
4. While blending, slowly add in the olive oil until hummus is creamy and smooth.
5. Garnish with finely chopped bell pepper and a drizzle of olive oil.
6. Enjoy!
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Spinach & Artichoke Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. 2. Blend until smooth.
3. While blending, slowly add in the olive oil until hummus is creamy and smooth.
4. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
5. Enjoy!
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Avocado Hummus
Makes 2 cups
INGREDIENTS
1 14-ounce can of chickpeas
1 avocado
1 clove garlic
1 jalapeño pepper, seeded
¼ cup cilantro
1 teaspoon cumin
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
Cilantro, chopped, to serve
PREPARATION
1. Add chickpeas, avocado, garlic, lime juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
3. Garnish with chopped cilantro, some diced tomatoes, and a drizzle of olive oil.
4. Enjoy!
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