HOW TO MAKE HUMMUS | healthy & easy hummus recipe
I'm obsessed with this hummus recipe. Not only is it fast and easy, it's fresh, super creamy and delicious. And it comes together in less than 3 minutes! Made in my Vitamix with organic canned chickpeas, tahini and a few other fresh ingredients, it's the best homemade hummus recipe (and I think you'll agree).
This video was created in partnership with Vitamix (a brand I've loved and used for years). All thoughts and opinions are my own. #spon
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INGREDIENTS & PRODUCTS MENTIONED:
Vitamix Ascent A3500:
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3 Hummus Recipes To Tickle Your Taste Buds | Gut Friendly | Fermented Homestead
Today we are making hummus from home canned garbanzo beans. We are making these as gut friendly as possible for all those out there who struggle with digestion.
We are collaborating with my sister Tiffany over @hamakuahomestead7741 so make sure you head over and check out part 1
where she is showing us how to can these chickpeas but also a detailed how to pressure can lesson. Be sure to let her know I sent you!
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How to Make Homemade Hummus | Hummus Recipe
Learn how to make easy and healthy homemade Hummus from scratch.
Printable Version:
Ingredients:
1½ cups dry chickpeas
3/4 cup tahini
1/3 cup fresh lemon juice
1 tsp baking soda
1½ tsp salt
For topping:
Olive oil (optional)
Parsley (optional)
Cooked chickpeas (optional)
Paprika (optional)
How to make homemade pita bread:
Directions:
1. Pour the chickpeas over a large plate. Go over them and look for damaged grains or small stones.
2. Wash the chickpeas well few times, until the water is transparent. Place the chickpeas in a large bowl and fill with clean water so that the water is at least a 2-inch above the chickpeas. Soak them in clean water overnight in the fridge. Then, wash it and soak again in tap water for a few more hours. The chickpeas should double their size.
3. Drain the chick peas. Place them in a pot and fill with clean water, and add baking soda.
4. Bring the chickpeas to a boil and remove the foam. Once the water is boiling, lower the heat. Cook the chickpeas until they are very easily smashed when pressed between two fingers, about 1.5 hours. Cool the pot to room temperature.
5. remove the peels from the chickpeas (its optional but highly recommended for best results). Drain the chickpeas and keep the cooking water.
6. Place the chickpeas and 1/3 - 1/2 cup of cooking water to a food processor, process for 1-2 minutes. Add tahini, lemon juice, salt and process until smooth. Check the texture, If the humus is too thick, add more of the cooking water and process again until you get to desired consistency.
7. Plate the hummus, drizzle olive oil and sprinkle freshly chopped parsley, paprika or your favorite spices and toppings.
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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!
Super Smooth Hummus and EASY Pita Recipe
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????INSTAGRAM:
@MiddleEats HUMMUS VIDEO:
????MY GEAR:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
PIZZA PEEL
MY FAV STAINLESS BOWL:
PRESSURE COOKER
PIZZA STEEL:
SMALL PREP BOWL:
CITRIC ACID
TAHINI
FLAKY SALT
SUMAC:
-- RECIPE --
PITA
▪265g or 1c + 1Tbsp warm water (86F/30C)
▪50g or 1/4c olive oil
▪8g or 2tsp instant yeast
▪15g or 1 1/4Tbsp sugar
▪450g or 3 3/4c bread flour
▪10g oro 2t salt
Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together. Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking. Place in a towel lined bowl or basket and cover with a towel to keep baked pitas warm while you finish the rest.
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HUMMUS
▪1lb/450g dry garbanzo beans
▪2Qt/kg water
▪8g or 1 2/3tsp baking soda
▪300g or 1 1/3c tahini
▪20g or 1.5Tbsp salt
▪60g or 1/4c lemon juice
▪4-5g or 1tsp citric acid
▪50g or 1/4c extra virgin olive oil
▪90-125g ice cubes (5-9 cubes)
*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn't needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. They should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated. Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning. Then add in ice cubes one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed. Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro & mixing pita dough
1:52 Cooking the beans
3:42 Shaping and baking pita
4:45 Athletic Greens (ad)
5:44 Finishing the pitas
6:38 Finishing and plating the hummus
10:29 Let’s eat this thing
#hummus #pita
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Easy Homemade Hummus Recipe from Scratch
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again. Subscribe ►
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Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.