Perfect Homemade Hummus!
#shorts #hummus #Charcuterie
Homemade Hummus
Ingredients:
30 oz Cooked Chick Peas
2-3 Garlic Cloves
2 Lemons
1/2 Cup Tahini
1/4 Cup Olive Oil
1 tsp Cumin
2-3 Tbsp Ice Water
Parsley (garnish)
Paprika (garnish)
Salt and Pepper
Instructions:
Rinse the chick peas and remove the skins.
In a food processor add the chick peas, garlic, tahini, olive oil, cumin, the juice of 1.5 lemons, a splash of ice water, salt and pepper. Purée until smooth adding a little more ice water if needed. Taste and adjust the seasoning to your liking.
Garnish with olive oil, paprika, and freshly chopped parsley. Serve with fresh veggies, crackers, or pita bread.
Enjoy!
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Smooth Hummus #shorts
Smooth Hummus
Ingredients
- 2 cans chickpeas, drained
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 tbsp ice cold water (depending on how thick you want it)
- salt to taste
Method
1. Start by placing the drained chickpeas and bicarb in a pot and cover with fresh water.
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 of as possible. The skins should float to the top and then you can skim them off and discard.
4. Place the cooked chickpeas into a food processor with the garlic and 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, adding 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 and then once it is at the thickness you are looking for, its ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!
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Chickpea Hummus | tips for making hummus extra creamy
Get the Recipe:
⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.
You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.
⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
How to Make Ultracreamy Hummus
Test cook Becky Hays whips up Ultracreamy Hummus.
Get the recipe for Ultracreamy Hummus:
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The Secret To SMOOTH Homemade Hummus
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:
Chef Walid Sanad:
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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