I made some today and added hot water while making the dough. It really made it smooth just like you say here - hot chickpeas make the hummus grind smoother in the food processor.
I actually use a brand called...Alwadi. Lately, it has been difficult to get, I use Tazah. I have also used other Italian brands. So many good Olive Oils out there!
Hi...sorry for the late reply. The book is out of stock...even I am down to my last copy. The publisher has informed me that they are expecting it in their warehouse May 17th...and then it will be distributed to Amazon. I apologize for any inconvenience.
Hi Chef, First of all thank you for the videos you take the time to make and post. It's always easier to cook Lebanese food having watched someone do it :) My question is about the use of fresh chickpeas as opposed to canned, is there such a noticeable difference in flavor? Will I be able to make the "perfect" 7omous using canned chickpeas? I'm looking to put my new blender to use and will be making a large batch of toum as well (legendary stuff) following your recipe. Many thanks!
thank you again Chef Kamal--- I luv your recepes and they always taste the best... ((will you marry me)) and of course' .....lol---- you do give the world a better flavour... warming the beans -- super tip...
Chef, with all due respect. This is not propper Hummus. Nor proper presentation either. Also you've missed removing the shells which is very imperative to not get gassy
I made some today and added hot water while making the dough. It really made it smooth just like you say here - hot chickpeas make the hummus grind smoother in the food processor.
Chef Kamal thank you for your videos. All I need to learn is making Lebanese pita bread! I couldn't find any good information online.
Masha Allah
I loooove Hummus :)!
Baarak Allahu feekum for sharing!
Sahtain!
Afwan.
He is not a Muslim
@@Alnasrlina kuku because of people like you makes us look bad. Don't be such as kuku
What's your favorite brand of Lebanese olive oil?
Your cookbook is the best Lebanese cookbook ever.
Thanks.
I actually use a brand called...Alwadi. Lately, it has been difficult to get, I use Tazah. I have also used other Italian brands. So many good Olive Oils out there!
Most olive oil has been proven to be diluted and not 100% Extra Virgin. The best brand for me is the Californian one.
Hi Chef Kamal, do you know when your book will become available on Amazon again? It looks like it's out of stock. Thanks so much!
Hi...sorry for the late reply. The book is out of stock...even I am down to my last copy. The publisher has informed me that they are expecting it in their warehouse May 17th...and then it will be distributed to Amazon. I apologize for any inconvenience.
No problem, thanks for the response. I'll wait patiently until then. Congratulations on the success of your book.
imansmyles You are welcome. Thank you...I appreciate it. Now, if they can only keep it in stock! Have a great week.
Out of stock in 2021 too
Hi Chef,
First of all thank you for the videos you take the time to make and post. It's always easier to cook Lebanese food having watched someone do it :)
My question is about the use of fresh chickpeas as opposed to canned, is there such a noticeable difference in flavor? Will I be able to make the "perfect" 7omous using canned chickpeas? I'm looking to put my new blender to use and will be making a large batch of toum as well (legendary stuff) following your recipe.
Many thanks!
Pleace de recep
Approximately how much salt do you add? Also do you have any good kebab recipes?
Why do you cook the beans?
👌👌👌👌👌
to make this even more perfect, add tip of teas spoon cumming when mixing in food processor.
You meant cumin. Yes, you have to use 2-3 tsp ground cumin.I also use lemon zest.
Why do you need to boil the chick peas exactly and why not just process them as they are, in the can?
I feel that warming the beans in advance softens them, yielding a smoother, silkier houmms.
thank you again Chef Kamal--- I luv your recepes and they always taste the best... ((will you marry me)) and of course' .....lol---- you do give the world a better flavour... warming the beans -- super tip...
Rt
Chef, with all due respect. This is not propper Hummus. Nor proper presentation either.
Also you've missed removing the shells which is very imperative to not get gassy