Easy Homemade Hummus | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Easy Homemade Hummus - doesn't get much better than this.
00:00 Intro
00:33 Making hummus
8:05 Serving
9:13 First Bite
9:52 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - บันเทิง
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I make hummus just like this all of the time! I find that using an Immersion Blender is easier than a food processor personally. Easier to clean, easier to add the ingredients slowly, it's cheaper to buy and works absolutely fantastic, no chunks of garlic ever! Also if you open up the can of chick peas - leave a tiny part of the lid intact, push the lid down (it holds the chickpeas inside while allowing the liquid out) and strain the liquid out into a cup! Again this just makes it easier to clean after and no strainer or bowls required!
No extra virgin olive oil blended in?
Love humus. My Palestinian friend told me to mash the chickpeas while they are hot (using fresh chickpeas of course) to give it a smoother finish without the need of removing the skins. Humus is one thing Palestinians and Israeli love to eat together so all the haters start contributing to peace/peas in stead of hate.
There's one different in how the Arabs (no such thing as Palestinian people) make it though. He use the humus spread on top of a newly created bomb they made. They say the bomb gives it more "kick" ! Lol
M B Israel is a modern concept. Palestine has been in recorded history as a country. Unlike Israel. It’s even on old maps and things...really just facts
no hate but there are no Palestinians arabs there are Arabs that live on the soil of Israel.
nir766 give over pal that’s not what the history books or the what the UN think not even a lot of Jews. Just deluded zionists trying to re write history as usual. Original Israelites are from modern day Iraq (Babylon). So if you really want to go back to original Israeli soil then you guys should try fuck off there.
Hummus is NOT ISRAELI.. it's been a PALESTINIAN staple well before ZIONIST settlers. Claim it to be there's..
Good for "American " hummus. In the middle East we use home cooked chick peas, we add salt that I did not see you adding, and the olive oil is REAL from pressed olives. To garnish hot chilli flakes.
EXACTLY!
Hummus! When we asked for it as kids, my mom would say “sure, as long as you help”. Back in the ‘70s we still used manually operated kitchen aides. My mom would soak a couple of bags and get the hummus ready for us to start the process. The fun begins, with peeling the hummus, then we would get bowl, place the hand cranked masher on top of the bowl and start the first of three cycles to get the hummus into a creamy consistency. We used a brass mortar to mash the garlic. My mom would eyeball all of the other ingredients, mix, taste and garnish with red pepper, mint leaves and olive oil. Long of way of me saying your videos have motivated me to cook more and make hummus. Thank you!
Mint in hummus?! Must be amazing
Why is Sam running around the kitchen like that? Why doesn't he just have all the ingredients prepared on the counter?
because that is how it is done in a normal kitchen
@@tacoloco12 is it ?
It's kind of his style, to make everything feel spontaneous.
haha small eyes
He needs mise en place
You'll definitely need more salt to really bring it to legit flavor when it comes to the bitterness of lemon and tahini ;) Also, fresh chickpeas work best.
Usually the chickpea liquid has a ton of salt in it already. If you're gonna add more after that, I can't imagine wanting more than a teaspoon more. But to each their own =p
Yum!! Thank u! I have been looking for a great hummus easy breezy recipe! Making this one!
Thanks for sharing this video Sam! I love your kitchen, it’s gorgeous!
Hey Sam, love your recipes but a little tip for you when making hummus.... Add some "EVOO" to your blending of the chickpeas, tahini, garlic, lemon etc, as well as at the end for garnish.
Absolutely correct. My aunts were Syrian
I make hummus every week and use it for sandwiches, veggies and snack crackers or bread. Good stuff. If you drag the garlic with your knife blade on the table to puree it before before putting it in it will be more consistent. Love your videos.
I liked this video, however a few tips to make it better if I may: 1. It's accustomed to put the chickpeas first and only then the rest of the ingredients. 2. It's accustomed to take the pita bread and deep it in the the hummus and not put the hummus on the pita bread as you did. 3. One of the most important things that makes the difference between an excellent hummus to mediocre one is the tahini, don't buy the local tahini that they sell in the shops in Western countries but look for a good tahini from the middle east, basically it should be Syrian, Lebanese, Israeli or Palestinian. Those are the four places that have the best hummus in the world. 4. It is not accustomed to put "as much garlic as you want" for this amount of hummus one or two cloves of garlic should be sufficient. 5. As you said yourself there are people who peel the skin of the chickpeas, and yes, it takes time and patience but it makes the texture much better, personally I can't eat hummus if I don't peel the chickpeas' skins. 6. As you said yourself, parsley goes on top of it and not in it, of course everybody can do it however he or she wants, but it's not accustomed to put it in the hummus, if you do that this is not a real hummus the same as pizza with pineapple for instance is probably not a real pizza if you ask an Italian chef from Naples. Even though I did like this video some of the things that you did were very accurate and correct. I kindly suggest you to try to use my tips next time (and if you have to take only one of them so the most important one is getting a good tahini) and see if it gets better. Good luck.
ive seen lebanese and israeli chefs on yt mix the garlic and lemon first. this is to cut the sharpness of the garlic by soaking it in the lemon juice for a couple minutes.
Liked your take. Though i\o pealing the skins id suggest putting a spoon of baking soda and cooking the beans longer till they beak down even further and most of the skins melt down. It should look Volcano like. You'd end up with bit sweeter tasting paste which can be easily grinned once it cools down, yet very smooth.
If you actually wanna take your hummus to the next level dont use canned chickpeas. Use dried chickpeas then rehydrate an cook them. Another level up is you let the chickpeas start to sprout first during the soaking process. This will produce a very flavorful and creamy texture. An will make an already nutritious hummus even healthier.
Dude. I’m an Irish kid from Scranton,ton, PA. Recently got sick and am stuck at home mostly. I am so deep into your channel, I now have tahini in my pantry so I can make your hummus. Haha. I will soon have watched every post you have. You guys will have to go to 5 days a week or I will have nothing to do all day.
Secret ingredients: cucumber which adds water also & a touch of Greek yogurt, this will make a very creamy Hummus. I will also use a food mill passing thru the med screen and several times thru finest screen. Give it a try.
Some areas they shoot you if dairy is used. More water for creaminess, use ice in processor & flavor with Aleppo pepper and Sumac
Thank you for sharing your recipe, it is incredibly delicious!!!
Yup... it sure is your hummus, since you double dipped that spoon. 😉. Fun vid.
Di Grenier yikes! I don’t even double dip my own hummus 🤢
😂🤣😂🤣😂
Add the chickpea water full of preservatives into the hummus!!!
Honestly never understood how people can be so grossed out by stuff like that. Growing up everyone at school aside from a few germaphobes would eat&drink after each other and share eating utensils.
@@ghostrider2214 in the real world no one cares about double dipping unless the person doing the double dip is already ill.
the kids do it, families do it, prisoners do it, doctors do it lol i knew one myself but she was a nympho so better left alone, but that's now way off topic.
I've made hummus many times and have always included extra virgin olive oil in the food processor. Is that not correct? I've made it using a different recipe each time.
100%. Idk what he was thinking never putting in olive oil
Yea I always add it in blender too but He added olive oil at the end maybe he likes it that way, as long as it taste good it’s nothing crazy I might try it too actually
I add raw garlic and roasted garlic in mine cuz I like the combination of it in my hummus pretty damn good actually
If you blend the tahini with the lemon juice first you will get a more creamy hummus.
Peeling DOES make it smoother,Period.
If you don't peel then you need to strain it after blending to get all the chunks out of it.
And Then it's Perfect.
I don't strain. Food processor makes it completely smooth. Thinning part is my job though
are you kidding me!!! u criticize the hummus from the supermarket and you use chickpeas from the cane to do hummus :(
For real home made hummus please use home cooked chickpeas!
which you buy at the store
Yes! And doesn't even remove the cheakpea's skin! It is a real pain to make good hummus. A lot of work on it from removing skin, not having any chunk of garlic and finding the balance between the tahine, the lemon and cheakpeas. Ahhh...and lots of good olive oil are needed
@@skateordie9628 .Buy raw dry chickpeas and soak in water for at least 12 hours and then boil it and ready to go... We very often eat Dall (Indian sub-continent Lentil curry) with chickpeas. Chickpea curry is popular and cheap and food for the poor and rich people in the sub-continent. Indian sub-continent people eat more than any other places on earth.th-cam.com/video/y8ymHSdO2HQ/w-d-xo.html
And you obviously MISSED his statement that he COUILD have used home cooked chickpeas, but he chose NOT to for this video. Listen closer next time...
intiferino dude, he's a wannabe.
I'm making this in about an hour and I'll let you know how it goes. I might top it with roasted red peppers, it looks so yummy!
I put the roasted red peppers in it. Great taste and cool color
Just made it and it's great
That looks incredible. I absolutely love hummus. Even more than the hummus, though, I loved your Canadian moment saying "processor." Hilarious!
Oh man. I just made this. I'm not sure how I can ever go back to store-bought hummus.
You don't, run!
love it Sam please try with few adding of ice also when you add the water ..
I have been squeezing lemons the wrong way... Thanks for this
Me to lol
Canned chickpeas usually has a distinct flavour compared to the raw home cooked one.
Cause the liquid has a fair amount of salt so you can drain and rinse the chickpeas. Then keep little water nearby and adjust thickness to your liking. There's no wrong except when you don't make it. Lol
I made my first hummus today, but as an added bonus I included my first homemade tahini.
It came out great, but I used 2 garlic cloves and it was too much for my taste.
Was the homemade tahini worth difference in flavor opposed to store bought? I have a Vitamix
@@pcasarian
not really
@@skateordie9628 thank you
If you soak them in baking soda for a few minutes you can takeoff the skin and it will make the hummus even better. Thanks for sharing
What the hell is wrong with all you people? He never said it is from Israel. He just said he had it there. It's like someone saying "I had tacos in California" if they're from TN. Tacos in TN suck but are good in CA. They aren't from CA but it's closer to the source.
Y'all need to chill.
jews from arab countries broght back with them to their homeland Israel the knowlege how to make houmus and they make it the best ! if anyone wants to taste great houmus and yet enjoy the benefits of dimocracy in that shity arab middle east let it come to that great nation named ISRAEL
If he had mentioned where hummus originated instead of saying that he ate it in Israel, then there would be no one getting upset and making dumb comments. Hummus is originally a Lebanese/Syrian entrée, and for some reason, Americans especially love to add cumin, although cumin is not in the original recipe. I would not use the liquid from the can, but rather fresh water instead. And I'm one of those who do remove the skins off the chick peas and yes it does result in a smoother texture.
David, David, David... as a libertarian you should be able to recognize human nature devolving into chaos when there are no rules, constraints or inhibitions. TH-cam comments are a fantastic petri dish for libertarianism.
@@nir766 first of all..there's no such things as homeland israel..its only homeland of bunch zionist murderers
@@oceandrew aptly put
I always watch your video. You stumped me on using Bush's Garbanzo beans. So many healthier choices on the supermarket shelves. I don't know the salt content of Bush's Garbanzo beans but looking at their labels they love the salt. Takes a just a little longer to use dried garbanzo beans but it's worth it in my opinion.
Try making it with smoked jalapeño peppers in adobo sauce. The best ever!
Hi Sam, Nice, looks good. It’s a staple in our home. If you want to knock your socks off, my Suggestion, Soak (Goya) chick pea beans 2 days using spring water. Make sure to change the water each day. Then pressure cooked beans using spring water, not tap water for 35 minutes. You’ll never use can beans again. Nothing like fresh home cooked beans.
If you have to soak the beans they are not 'fresh.
Why keep tahini in the fridge? You keep other nut butter in the fridge?
Doesn't hurt it - so if there is space why not? We do the same...
I do
I keep my nut butter in my sack
With natural nut butter (peanut butter, tahini etc.) the oil gradually separates and you have to mix it before using. Keeping it in the fridge slows the oil from separating.
@@modest_mind2526 And there it stays
Americans can never get foreign foods just right
I think they do it deliberately for responses
Every time you say “hummus” my auto captions read it as “homeless.”
Either way, it sounds delicious.
Thanks, I gotta try this.
Who cuts garlic with a foodprocessor?
For hummus I do
Lazy people like me
Who questions other people’s kitchen skills when you probably have none
You can buy pre peeled chick-peas
Try e v olive oil instead of water.
Thanks sam i just bought my first processor im excited to do tgus
Try using freshly cooked/soaked chickpeas if you want to improve it further.
Thats isreali hummus alright straight out the can make sure you use the bush brand
No such thing as Israeli hummus or Israeli people . hummus is levantine Arab ,so called Israelis are recent immegrants from different parts of the world with no cultural ties
@@lnkkkkkkkkkk Israelis made new Hummus verities every year, so basically there is an Israeli Hummus.
And yes, their is an Israeli people, like American people and Canadian People and other old country's that made out of people and coltures from around the world.
NY CHEF WORKING IN RESTURANT WILL NOT TEACH YOU THE RIGHT INGREDENT FOR HUMMUS
I make humas but I can’t get it as smooth as you did (equipment issue ) also I put a dash of salt and a couple tablespoons of olive oil in the mix but I see you didn’t do that ...looks good
Learn to make your own tahini. It's easy to make and a heck of a lot cheaper. You can buy organic sesame seeds and they're pretty cheap. And it takes five minutes to toast them on low. I even make oil free tahini. And then when I make Hummus I take two tablespoons of my tahini and mix it with garbanzo juice to thin it out. And it is much healthier because there is no added oil.
And u don't have to use tahini plastic bottles....common man...be more eco friendly
@@divyasrirajyala6517 I am eco friendly. Or are you speaking to the guy in the video? :)
@@rawmark guy in the video
@@divyasrirajyala6517 Ahh, ok. Thanks.
Thanks for the tip
When You threw your hands back...I was like...THATS IT Im making it..lol..Thanks!!
Vita mix handles this great. Instead of evo I use sesame seed oil. Great!
Hmm. Never/seen thought of that
Cooking the canned chic peas in water with baking soda will rid them of their skins. Makes the hummus come out quite a bit creamier indeed
Thx for teaching this, excited to try.. prob won’t be as good as yours tho! Love how u r in this one
I just made this in about 15 min. and it was better than the sabra hummus I get from the store! I do agree if one wants it super smooth then peel the shells of the beans.
Use le moulin
You lost me when you did not rinse the chickpeas and did not throw away the preservative water. That's a no to the he'll nah.
Why? Please answer.
@@KidCity1985 , it has chemicals in it that helps in preserving it. When you wash the peas you are rinsing the chemicals.
Lost me when I saw the can! Israelis would never use chemical soaked peas! Never!!!!! Also double dipping puts saliva in the food which breaks down the food faster. He shouldn’t save this overnight now. Or like with other people cuz.... GROSS
Pepi wongayo Have you ever even been to the grocery store or cooked in your life? The only additional ingredients in most canned veggies are water and salt, and you can get many with just plain water and no salt. Canning preserves food by being completely airtight, not by adding preservatives or chemicals. www.amazon.com/365-Everyday-Value-Garbanzo-Beans/dp/B074MFLLJR/ref=mp_s_a_1_4?keywords=garbanzo&qid=1561237234&s=pantry&sr=8-4
@@GraysonCarr all I mean all canned food are soaked with preservatives, no matter what u read. Fresh fresh . U can prepare and freeze it for month .google
I like to take the pure tahini then add lemon juice garlic salt and water . No chickpeas. Really has that super sesame flavor.
Can you make homemade tzaziki please?
is using canned beans really authentic thou?🤔
@9:12 "And you go like this." 😄
I love it thank u so smooth
Does some mileage in that kitchen needs a bit more prep running round like a blue arsed fly and stop double dipping that spoon
is tahini a must or can I do without?
i guess is late to reply, but it's a must, it needs tahini, chickpeas, garlick and lemon. Then you can top it with paprika, parsley and olive oil for serving.
he did say he uses sesame oil instead of tahini. I used sesame oil and it turned out delish!
Hey Sam what kind of food processor is that?
LOL! your reaction was the best.
Use oil in the hummus when blending instead of water
I think it’s great how he even shows u how to eat it as well, kind of like teaching your granny how to suck eggs 😂
I like Sumac seasoning on my Hummus. Same beautiful red color with a more lemony flavor.
@sam Hummus is originally Arabian, just so you know
You must be confusing the word for "bomb"
@@MB561 Jews have no cultural they were immegrants from different parts of the world
@@lnkkkkkkkkkk jews have no culture?? Haha. I'm not jewish but i'm not blind enough to not see they clearly have their own culture. The so called "palestinians" have no culture. They are merely arabs. Look at the history of pre ww1 and how "arabia" was broken up and one day before that all of these people were A-Rabs!
@@MB561 you are just brainwashed so sad
@@lnkkkkkkkkkk i'm brainwashed by facts not what fools like yassar arafat or saeb arakat or mahmood abbas tells his ignorant uneducated masses of people! This is what all arabs and so called "palestinians" say to people when they run out of arguments. That we, the whole world, is "brainwashed" because we don't agree with your version of events! You don't know a thing about me or where I get my news to know if i'm brainwashed. I could get my news and information from the exact places you do but have a different oppinion because I base my ideas on facts not propaganda of the plo government! You are the one brainwashed because all u do is listen to your plo lying government who has stolen the international aid from the people of gaza and the west bank. Arafat died a billionaire!! How did he get a billion dollars if not to steal it from the aid that was supposed to be for the people. Your leaders have always been violent psychopaths and corrupt thieves. And instead of your people waking up and revolting you all sit back like cowards and fools telling each other america and the west is your problem despite the fact that It is america and the west who make sure you don't live in mud huts by giving you welfare free money despite your people not deserving a dime and are only blackmailing the world with threats of violence if we the world doesn't pay you violent psychopaths off.
I just realized I have been using my lemon juicer backwards all these years
Thanks Sam. I made this for my wife and she loved it!
Never trust a man who spoons his hummus onto his pita bread.
Simple to make and delicious!
Didn't know tahini needs to be refrigerated after opening.
It doesn't need to be.
After praising the Hummus you experienced abroad, you used canned chickpeas? ...shame, shame, shame. Yes, I'm making you do that walk of shame from Games of Thrones for not making your own chickpeas.
Off with my head ?🤓
Your passion is infectious. Keep the videos coming!!! Cheers!
You're right, no point in making Tahini by hand or peeling the beans. I did that the first time, it was a hassle and just came out alright. Did it this time with Trader Joe's Tahini and didn't bother peeling. It came out amazing! Light, creamy, absolutely a thousand times better than store bought. And half the price of buying hummus in the store, only takes 5-10 minutes to make. Amazing.
smoked paprika is nice if ur using alot of lemon juice but for a simple light flavor hummus i reccomend cumin and cayenne to top .
Made this ...Amazing !
Are you actually double dipping?
🫒 oil is missing in the recipe, not just as garnish. Pop was middle eastern
Try to use tahini with sea food spices and garlic.. little lemon.. and pour over king shrimp .. then put in oven under the broiler .. yummmm
Great channel! Btw there is a secret to peeling the skin without having to peel each and every chickpea.
I will be adding our recipe to the easiest and smoothest hummus ever. I also love your passion towards food
@John Smith Hi John subscribe to my channel and I will post my Hummus recipe with the secret of course :)
You cook it with baking soda and the skin comes right off
This was a relaxing video, grocery store hummus started to taste same old same, I'll have to make, and try this out🤘
at least you could have prepared the ingredients before you started, Your humus looks good, your preparation time is funny.
Sam: Packed food is not even same taste so we make fresh Hummus at home.
At the same time
Sam: I'm just gonna use Canned chickpeas because soaking dry ones are just not my thing..
Hahahahahahaha
6:18
I like the saying buy a processor if you don't get the barrow from you neighbor and if your cousin have and not giving it steal it 👌😂
I will make this thanks!
What's ham moose?
A great idea to go with tonight’s gyro and zucchini salad. Thank you for sharing!
This is the one of most disorganized recipe of humus ever......... you win......
I miss how Sam and Max used to film like this. Don’t get me wrong I love the new content too. There’s just something about this that feels more realistic.
Chick peas from a can. Tahini from a jar. Haha.
Someone please recommend a food processor. What kind is Sam using?
get organized first!
A 2 minute video stretched out mindlessly
By a beta male who made sure to put on his expensive watch just in case he had to immediately know the time while making a TH-cam video! #pretentious ass
The thing is, although I agree this one coudl have been edited down, and the production values weren't all that great, Sam's thing is to talk to his audience, advise, explain and ponder things, not just instruct. He does this in his videos today, so really, looking at it very reductively, all his videos could be a couple of minutes, but that wouldn't make for a very engaging or interesting/fun video/channel.
Sam nice try but I’m not sure I can tell it Hummus or خمس . When you have a piece of pita bread, no need for using spoon just dip it into Hummus or Fouel.
Oh!! But a vitamix blender will do wanders with hummus too
Chopped the garlic finely, its easier
Did he forget he was going to make a vid today?? Not prepared in this, are we??
Lol. So true. But he did make sure to wear his expensive watch for the audience to see. Lol
Im wondering why sam the cooking guy doesnt make his own tahini, like a REAL cooking guy.
I thought about that. Idk the shelf life of homemade. Can's like $6-7 and lasts(preservatives?) You also need high powered blender. Food processor won't produce the heat needed to smash sesame seeds into paste+lots of sesame seeds. Downshiftology lady on TH-cam shows you how.
Properly grinding your own sesame to Tehini requires special equipment that is beyond the capabilities of the average home food processor. Not to mention it's labor and time consuming. If you have raw tehini within reach in your nearest supermarket it would be a much better option IMO.
@@israteeg752 Well. Now I'm not wondering anymore.