HUMMUS 3 WAYS | TRADITIONAL TECHNIQUES VS MODERN METHODS | PART 1
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- We spent over a decade creating our own perfect hummus and we now produce over a ton of Humus a week that we sell all over Ireland. But our curiosity has been peaked lately about the origin of hummus and some more traditional techniques of making it. This week we make hummus 3 ways and tried to pick our favourite. Let us know what you think is the best. Part 2 is coming soon so stay tuned for more hummus adventures.
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As an Israeli, I have a few notes: When you soak the chickpeas overnight, you have to use a lot of water, about 2 inches of water above the chickpeas. I don't ever add oil to the Hummus. The tahini has enough oils. For seasoning - must add cumin, otherwise it's bland!! I cook the chickpeas in water, with half an onion and 5 cloves of garlic. Don't throw the cooking water away, use it to make your hummus a bit runnier if you like. You can blend the chickpeas with the cooked garlic and a little bit of the cooked onion. I never use the smashed garlic and lemon juice method, just add them to the blender. Too much unnecessary work. One less note, to get rid of the husk you can take a handful of chickpeas and rub them in between two hands. I don't even bother because the fiber is very good for you. Enjoy!
Thanks for this
thank you very much for this advice, I was really looking for making hummus without oil.. It's so bad for our health if you eat a lot of it.
I use your method but I don't add salt ( just 1TBS tamari), or oil. I add ice-cold water (3tbs), which gives it an incredibly fluffy texture. I usually add also smoked paprika and cumin. I think I'll try the Israeli lemon garlic sauce instead of adding them separately. I love, love your videos. When I became vegan 3 years ago, your Channel helped me stick to it and create better food than the kind I used to eat before turning plant-based aficionado. I bought your previous book, by the way!
Yes it's Palestenian ♥️♥️
Love from Lebanon !
I think the type of olive oil would mak a big difference. We have an olive farm in southern Italy and our oil is first press and not refined so it is cloudy and super tasty with a kick in back of the throat. Also super green. Wonderful experiment. I’ll choose Israeli style.
Blending the garlic and lemon separately is important because the acid stops the chemical reaction that makes garlic "hot". If you were to just blend in all that garlic from the first one, it would be way too strong. So don't skip that step!
Full recipe and method here; www.happypearcourses.com/hummus-3-ways
I pressure cook my own chickpeas and process with garlic, lemon juice, tahini, coconut aminos and some water from the chickpeas. No oil or salt. I serve it sprinkled with smoked paprika.
Thank you for sharing,will give all these delicious and healthy hummus a try.👍
Cant get enough of these videos. Since lockdown my cooking skills have taken off and I keep going back to your books and videos for tips and inspiration . Love the presentation style! No nonsense 😀
Justs peordered your new book on Amazon in Germany. So excited to have it in my hands soon.
Thanks. I really liked this. I have made hummus from dried organic chickpeas before. Really tasty but gritty and it was because i didn't cook them. Going to try again.
Love your channel. You guys are great cooks and a pleasure to watch. And please do come to Lebanon - you will have feasts on a daily basis because vegan is part of the culture instinctively - although non vegan is also front and center - lots of choices. In the interest of clarifying: First, mortar and pestle were used because there weren't other options. In Lebanon, as elsewhere, most people now use food processors to make dishes like "humus bi tahini" which is what you are making. (humus just means chick peas, "humus bi tahini" is the name of the dish) Also, in Lebanon, as elsewhere, people make humus bi tahini in varying ways, some people make it more creamy, more or less garlicky or more of less lemony. Oil was not part of the recipe, it is usually a topping. "Israeli humus" is a thing like "American spaghetti" is a thing. Humus bi tahini is a Middle Eastern dish, not sure which country it was created in, but I am certain it was before Lebanon was defined as a country by outside forces (prior to early 1900s it was a region) and long before Isreal was created, also by outside forces. So the bottom line is that "humus bi tahini" is a dish with chick peas, garlic, tahini and lemon - amounts and methods vary from house to house.
Mmmm they all look delish! I'll probably stick to my 5 minute method, similar to your own 👌😄
Thanks for watching 👍🏼😄
Nice video lads! I prefer my hummus with loads of tahini and spices. I don't add any oil, I do add a couple of tablespoons of water.
Will probably stick to my usual method; similar to yours.
Can't wait for the book and see the other variations you have.
Thanks a mill. We're going to try and refine and modernize the traditional methods to see what we can do. :D
OH, I love HUMMUS! I actually almost O.Ded, in the "lock-down", because I ate it every.single.day...for months. I am done now....gained 5 kg. during the lock-down.....
Haha same here. Got myself canned chickpeas and kilos of flour in my hoard and now finding ways to use it.
I went on a very long camping trip once and we made our own hummus using a similar method to the Lebanese. Except our mortar and pestle was a pot and a water bottle :P
Hi guys, good job! My Lebanese friend suggests you use an old school vegetable mill to get rid of the husk. Lots of lemon juice (2 lemons), lots of garlic and tahini, and little EXTRA VIRGIN OLIVE OIL (not just Olive Oil).
Avoid using sodium bicarbonate as it kills Vitamine B1.
I've always liked israeli Hummus. Here in sunny South Florida we have a pretty big Israeli population so It's not to hard to find a good place to get it. I didn't know how hard it was to make. Definitely explains why its so expensive.
When I heard "remove the huskies" I was like, next one please. Too much work for me. However I do like to cook the chickpeas in a pressure cooker. I'm Brazilian and pressure cooker is super common for us.
how much time does it take in the pressure cooker? I am kinda afriad of these things but they come in pretty handy at some times
@@KevinArantes about 30-40min. They aren't dangerous, and nowadays they are super safe
Panela de pressão! Não vivo sem 💚💚💚
@@KevinArantes If you soak them overnight, they take like 14-15 minutes with natural cooldown of the pressure cooker.
Any of these would be nice with the right seasoning. I make my own - modern method - with home made tahini. Sometimes I will add freshly ground toasted cumin seeds, other times I sprinkle on smoky Spanish paprika afterwards. Lovely!
Lebanese method for me. The thickness and slight unevenness of it really makes it pop.
Wonderful 🙂 Thank you so much for your inspiering recipes.
I would live the Israels Hummus best, nur it ja much time zu cook it!
Best wishes
Maeggi from Hamburg
I would never spend the time to husk my chickpeas. Need the fiber anyway. But it was interesting to see.
I thought the original doesn’t use oil at all. Only the fat from the tahini. You can use ice water instead of normal water for creamier texture. 👍🏻
Nice one thanks
Interesting. I'm an Israeli and never heard about this lemon - garlic - tahini mix and neither seen it in any written recipe (but will certainly try it). where did you got this from? We also never add the salt to the cooking water, or at least not until the chickpeas are fully cooked because it slows down the cooking time.
I checked few written recipes and most of them looks like this:
2 cups of cooked chickpeas (with all the process of removing the skins) that where cooled off.
1/4-1/2 cup cooking water of the chickpeas (some of it can be replaced with some ice cubes)
1/2- 3/4 cup tahini
The juice of half a lemon
3/4-1 tsp salt
1 clove of garlic (minced) - some hummus maker leave it out
1/2 tsp ground cumin - optional.
Methods:
1. put the chickpeas with 1/4 cup of the cooking water in the food processor and blend.
2. add the tahini, lemon, garlic, salt and cumin and blend until its super smooth.
3. taste and add more lemon/water/salt/ cumin if necessary.
I usually too lazy, so I make it in a pressure cooker and leave the skins on but for sure will give it a try, as well as trying the Lebanese way which looks very tasty as well!
Best hummus I ever had was at a Lebanese restaurant. It was served warm in a big pile with pita bread around it.
My favorite way is if you soak the chickpeas overnight in water with 1 tablespoon of baking soda, drain and rinse and then pressure cook them, then use your modern method of just throwing everything in a blender.
I find soaking them with the water and baking soda lowers the acidity and makes it even creamier in the end without all the extra work.
1st) The Lebanese is the one to make. It's rich thickness sticks better to veggies and fills your mouth with proper texture, as Hummus should be. It's rawness is amazing and very very Mediterranean! I would prefer the chickpeas just soaked overnight and raw (I use tinned chickpeas in water), so I'll give it a NINE!
2nd) The Irish one is very easy and quick to make. I think it needs a bit more Lemon, a little less oil and a bit of water.
It also needs 1/2 tsp Cumin, 1 tsp of dry oregano and 1/2 tsp Pepper. It seems like half of a recipe so I'd give it a FIVE.
3rd) The Israeli one is TO BE AVOIDED. I dare say that taking the husk away from the chickpea is a stupid idea. Husks have zero calories, they don't get absorbed by the body and keep you regular as they are pure fibre. It's creaminess is like white bread, over-processed and useless. Dredging all this with tones of oil is too bad for your health. I'll give it a ZERO.
Boys we just started making our own hummus this year. I don't think we've the patience to try the Israeli method even though it looks so creamy I'm half tempted. Think that Hummus section in your book might just make me pre-order! Not Vegan here but try when I can, and your recipes certainly always pack flavour so thanks a bunch!
Edit, just pre-ordered - With Amazon you can link to a charity, we use smile. at the front of amazon. blah blah - if you fancy you could change the link in the description to one that will benefit Dementia UK or another charity when ordered - not sure how that works for overseas though! Cheers lads!
I have yet to cook garbanzos from their dried state.....but I make hummus with a bean masher and mix tahini, lemon and water separately....then mix together with turmeric, cumin, s&p, lemon juice and fresh parsley 😋 I prefer textured hummus 😁
Wow, you're the hummus whisperers!
Learned a lot from this video!
I tried the first method which was nice but a bit too bitter. Can I add anything to save this batch???
You should look up Refikas videos, she's from Turkey, amazing hummus maker!!
I make hummus just like the lebanese one, except i use miso instead of salt and add chickpea-cookingwater for a creamier result.
Hi guys, thank you for this interesting experiment. I keep the husks : fiber is good, my blender is powerful and, as I use the aquafaba for other recipes, I don’t think it would be a good idea that it be loaded with baking soda... plus I actually use the aquafaba to make my hummus fluffy...
The Lebanese is interesting, I have a tiny mortar that hould do for the garlic, maybe a potato masher would work for the peas... Definitely, a big mortar is a big plus. I could totally see me do that...
I make my hummus spicy (pepper, cumin, chili peppers, lemon peel, apple cider vinegar) light in tahini and oil free (tahini is already fat enough).
In my experience, serving it Israeli-style with vegetables, condiments (tomatoes, gherkins, olives, marinated peppers) and pita bread really enhances the whole experience.
X&O from 🇫🇷
The Lebanese one looks really good! Reminds me of a video I once watched of a Lebanese restaurant selling freshly made hummus for breakfast every day. Similar technique, and wow I just want to stuff my stomach with them :P
Brilliant idea for removing chickpea skins - I wonder if that would also work for fava beans? I see some kitchen experiments in my future.
In the israeli method don't dump the water you used to cook the hummus, add it in instead of tap water(in the thina)
Also add some cumin and black pepper for seasoning.
And this is just a personal preference but I like to fry the garlic in olive oil to soften it up and then just dump it in whole instead of what you did to get its juices out
Probably the middle one which was quick and easy.
I made homemede hummus once and didn't like it so have never made it since.
Perhaps I should have another go?
Yeah there are SO many recipes, definitely worth experimenting
Loved the video! Also I just wanted to let you know that Hummus is a Palestinian dish, not Israeli
You're actually not correct. Hummus is a Mediterranean dish going way back many years. It is said to be originated in Egypt but is recorded in all Mediterranean area way back. I don't think anyone can claim it as their own invention, except for maybe Egypt.
So... You dumped the cooking water. Why? Is it not good as aqua faba, given the baking soda? Could it be used as a soup base? Also, just a note: as a major hummus fan, I know good technique when I see it. Yours is better than mine. I only recently heard of husking the chickpeas, and gods damn it, I'm out of tahini.
Oh! One question: Have you ever done a fermented hummus, using bacterial cultures and/or mould? It often reminds me of a cheese dip anyway, so I may experiment with this idea. Perhaps cutting back on the lemon juice (or various of my vinegars), as that'd likely inhibit growth of microorganisms. Maybe add it, if necessary, after a couple-few weeks of aging?
when you add the raw garlic to the food processor, doesn't it it make the garlic bitter?
I will just eat that tahini with the lemon garlic
will the book also be available in other languages?
The olive oil you're using has such a light color, I'm used to much darker olive oil! Is it extra virgin? And does it matter, flavor-wise?
Color usually follows flavor. The darker the color, the fruitier/bitter the oil. A lighter oil would make sense, if you don't want it to overpower the hummus. It's a matter of taste!
@@selimhajali9007 Thank you! I'm from Portugal and light olive oil is not common here, I believe I've never seen any in supermarkets. Maybe I should try a different oil in my hummus!
@@BeetTheRush Older olive oil should be milder, I guess or good idea, you could try a different one! I get you, I'm from Tunisia and I have never seen an olive oil that light either.
That oil would be so much better if infused with roasted garlic & paprika the roasted garlic tastes amazing in hummus.
I'd prefer my own really. I use it as a spread for my giant salad sandwiches. Chickpeas, whole lemon minus bare skin, garlic, seseme seeds, pumpkin seeds, flax seeds ground, cumin, salt, pepper, fresh basil, parsley, nooch, chilli flakes, fennel seeds. If it's not lemony enough I put in a few gerkins or Apple cider vinegar. You'd get up in the night for it. No need for oil or think. Keeping it oil-free
Your method is how I make mine as well. Only I don't add lemon. I'm not a fan of lemon. I stopped adding oil as well for weight loss and add cumin. I may try a batch with the husks removed just to see how it comes out. I never thought to remove them before.
Nice work thanks for watching
@@thehappypear thank you! Love all your videos and both of your energy.
Oooo what’s your recipe? I find olive oil tastes too bitter in mine.
Brigette, I removed all one by one and then next time didn't remove at all, it was pretty much the same, not worth bothering at all.
I use split chick peas as the husk covering is already gone. The baking soda trick and removing them manually takes too much effort. In the end, I don’t use any oil and it comes out super fluffy like the Israeli method. Bonus: My kids eat this version like crazy when I make it.
No husks is definitely creamier.
YAAAAAA!!!!
Thanks 👍🏼😄
I've known the husk trick for ages. Yet I don't do it since I want my fiber!
I have never seen such a huge pestle before 😉
Does the steps to add the ingredients matter? I make my tahini and then add the chickpeas and I never get a smooth hummus. Even blending for 10 mins. Or maybe because of the chickpea skin.
Sprinkleofwilly use more water
If it is too smooth I don't think it is good. I bought a canned hummus and it is horrible because over smoothing has caused it to almost be gelatinous.
I have to say the Israeli method is the best! I'm biased tho being an Israeli myself😅 I'll definitely try all 3!
Thanks a mill
Be careful not to overcook dried chickpeas. I did that and I couldn’t peel them because they were mush! Keep an eye on them! So not to waste I used them anyway and because they were water logged it became more like a sauce, not hummus.
how did the lebanese people make their tahini without a food processor ??
The taste test portions were huge! You don't have to heap the spoon lol
We were making lunch at the same time. We can put a good amount of hummus away in a day. 😅
Ohhhh. Hello 😜
Lebanese 🇱🇧 hummus is the best in the world 🌍!!!
I'm gonna be honest, I'll stick to the lazy version here, but the video was quite interesting!
I like the really honest ratings!
Looks great! Can’t believe you got a few thumbs down for the video.
Thanks for watching 👍🏼😄💚
The Happy Pear always! They’re awesome!
Hummus is actually so tricky to get right!!!! I find the olive oil too bitter.
i kinda died when i saw how big a spoon of Hummus he ate ._.
Please please please there's no such thing as "isreali" food, It is palestinian, isreal it self didnt exist for 60 years ago, do your research, I say that with all the love 💛
💚👍🏼😄
Please please please don't bring propoganda into vegan food & fill ur mouth with some hummus, peace and love 💘
Yes girl, it is palestinian method.
So Israel has no food of its own according to you? What a ridiculous notion. And Israelis clearly make hummus differently to the Lebanese for example. So it is Israeli style hummus. But of course you know that but just felt compelled to politicise a cooking video...which is both hilarious and sad at the same time.
Bullshit
My vote goes to the Lebanese Hummus. 🌎✊🏽
Hummos, Tahini are Arabic words; how you or any one else dare to describe it as Israeli???!!!
It's Palestinian hummus
"Hummus 3 ways", I was expecting something completely different.
Hummus is like orgasms, they are all good, but some are mind blowing.
No such thing as 'traditional Israeli hummus'. Not being a troll. It's the truth.
Israeli method!
It’s was so creamy
'Israeli' hummus ?! Come on lads.. it's PALESTINIAN. Anyone who's known anything about history knows that. I am sick and tired of people normalizing the stealing of one's culture and identity. I really didn't expect it from you guys to say that! And i am not even middle eastern. You should know better.
Israeli method + mixing with ice cubes 👍
This is really interesting we'll have to include it.
I did this today and it worked a dream!