I tried your trick of smoothening chickpeas before adding tahini. It really worked. Also I boiled it with baking soda. It came out very well like we get from Arabic restaurants. Thank you so much.
@@DiyaLalDileepLal no there is no problem with adding the baking soda actually it will makes it smoother and I’m using the Cuisineart commercial food processor but any food processor will do the job. I’d love to see how it came out for you send me a picture
I lost my teta last month and I got her food processor, im going to make Hummus for the first time today for my friends. Thank you so much for your help 🙏 God bless
Thank you! I now finally know why my hummus wasn't smooth: I was blending together the chickpeas with the tahini and then was adding water etc.. can't wait to try again with your recipe and tips 😃
I made this for my lebanese boyfriend and he loved it! Used 2 cans of chickpeas and put a bit too much garlic but it tasted better than any hummus we’ve ever made. Thank you! ❤️
I learned another wonderful trick from another wonderful Lebanese chef (which I have tried and works wonderfully well) and which I'd like to share it here. It applies to quantities of humus greater than what you'd eat the day you make it, when you'd have to keep the leftover humus in the fridge and consume it over the next few days (that happens here in my family when I make it). It has to do with using whole cloves of garlic (crushed into the mix). The freshness of the garlic deteriorates when kept in the fridge -- the taste of the humus changes the longer it stays in the fridge. Commercially produced humus contains flavor stabilizers (to maintain "freshness"). Instead of putting the entire clove of garlic and process it along with all the other ingredients, the trick is to crush the garlic cloves into a sieve then run the lemon juice through the garlic while pressing on the garlic bits with the back of a spoon, squeezing the lemon/garlic juice into a cup (run the entire lemon juice you plan to use). This way, you'll end up with only very-garlicky lemon juice sans the garlic pulp and somehow that makes the humus hold better in the fridge over the next few days. Like I said, I have tried this many times and it seems to hold true. Hope it helps. Also, the quality of the tahini used in the humus is crucial -- for perfect, mind-blowing fresh tasting humus, freshly made tahini sauce is a must, as it will, too, change taste the longer it's kept in the fridge.
Interesting because I’ve always added my lemon juice to my garlic because it takes away that strong garlic taste but I didn’t know that related to fridge raider garlic taste cause I’ve always used the lemon on the garlic
I am confused by the term "tahini sauce". Is this just tahini or actual tahini sauce made with tahini, garlic, lemon, salt etc? Many thanks in advance or your reply! Also if it is the latter could you recommend a recipe?
@@jameshealy6700 Tahini Sauce, at least what I use for my humus, is nothing more than ground toasted sesame seeds. Nothing else. I do add a little bit of extra virgin olive oil and salt in the process of turning those seeds into a thick paste. I know people add all sorts of other things ( lemon juice, cumin, etc). I don’t. I add all the extra stuff when I make my humus. I only make tahini sauce so that I make humus but I know it’s used for other culinary recipes and customs and it can be adjusted using different spices. What I do is buy only RAW organic sesame seeds (they're white in color). Then I use a dry shallow (no oil) pan and I toast them on medium heat, masking sure I stir the seeds constantly until they’re toasted just enough but not burned (golden). DO NOT over toast them! Low to medium heat only. Take them off the stove once they get uniformly golden. They will continue to cook as they cool down. Immediately once you take the pan off the stove, pour the seeds into a cool bowl and let the seeds completely cool down! COMPLETELY! I toast about 2 cups of seeds at the time. Sounds like a lot but it’s really not. I find that is what my food processor likes to spin. Then once they're nice and toasted, I put them in a food processor and I turn them into a paste. They need some help because the oil inside the seeds isn’t enough to turn everything into a paste. So I add about 1/4 of a cup of olive oil or a bit more if needed, but enough to make sure the blades don’t spin inside a dry mass. I let them mix in there for about 2 minutes or so until it all turned into a runny paste. I store the remaining tahini sauce in a jar that’s fitted with a screw-down lid The oil and solids will separate inside the jar, especially when not used often. Be patient and mix it all together well with each use. It stores well and for a fairly long time but I use mine within a month or maybe a bit longer. If the jar is airtight, I think you can store it for a few months at the time. Oils break down and oxidize when exposed to air (oxygen) so the sooner you use it, the better. Depending of how much humus I make, I use about 2 full tablespoons of tahini sauce. To give you an idea of quantity, each time I make humus I use 2 cans of garbanzo beans (each can is 15.5oz (439 g)). Two full tablespoons of tahini sauce is what I like to my taste. You can use more if you want but it will come through and overpower the taste of the garbanzo bean a bit stronger (it’ll taste like toasted sesame seeds:-). Because my tahini sauce already contains olive oil, I add less olive oil to my humus. I usually add maybe another tablespoon of olive oil in addition to my 2 tablespoons of tahini sauce but it’s all relative to how much humus you’re making and how much olive oil you added to your tahini sauce. Experimentation is key here. That’s it! One more thing I do which I find it critical to getting SMOOTH, buttery delicious humus! Whether I use freshly boiled (after I soak the beans overnight) or canned garbanzo beans, I put the beans into a pot of fresh cold water and I try to get as much of the husk (skin) that’s around each bean, as possible by massaging the beans between my fingers! I then skim off the skins as they float to the top, as I empty the water into the sink. I refill the pot with cold water, massage the beans between my fingers again and then try to skim off as many skins as possible and I repeat the process, until there’re maybe a few left. It’s a bit time consuming but I find this step very important. If you boil the beans (after you soaked them), you can add a little bit of Sodium Bicarbonate to the water and that will make the skins come off easier. I don’t like anything in my water when I boil the beans so I never used that method. But you can try it! I just use cold water and the method I described above. Good luck!
Thank you for correcting the mistake I've been making for years of not creaming the garbanzos before adding tahini! I thought it was because of the "skins" on the garbanzos, but now I know the real reason it hasn't been as smooth as I'd like.😀
Thank you so much! I have a Lebanese friend who died last year and I was really missing her today. I remember her talking about tahini sauce needing to be in the hummus but I couldn't remember much else. I made the hummus using your recipe and it tastes very familiar! Thank you for helping me feel closer to my deceased friend.
My husband's grandmother was Lebanese. We have many of her recipes, but the instructions are not always clear. I've done my best and been successful with many of her recipes. However, I haven't been able to get the hummus just right, but now I understand what I'm doing wrong. I didn't know you needed to blend the chickpeas before adding the tahini. I'm really thrilled to have learned this. Your hummus looks so creamy and luxurious. I can't wait to try this with some homemade flatbread.
I’m so glad you tried my recipe and if you have any other recipes it’s not clear with you or in the book for your grandma just let me know I will be glad if I can help you and looking forward to see some pictures of your hummus
Thank you Marina. I always knew hummus is good for you, and also give you a nice full feeling. So I figured I would start eating it on a regular basis. I went to buy some hummus at the supermarket the other day. I figured I would buy the best know and most expensive. After I looked at the label I put it back in the shelf. Main ingredient was the chick peas/garbanzo, but instead of olive oil it had canola, and it had things just listed as stabilizers and such and such agents. I figure they probably do it so it will have a better shelf life, but if you can make your own so quickly why not. I tried the way Marina made it and it was delicious. I'll be making it again.
Oh man Lebanese food is the best. My cousins lived in Beirut in the 1970s and loved it. Lebanese people are sophisticated and highly cultured. I used to go to Lebanese restaurants in London years and years ago. The sumach on everything lol. Good memories.
Thank you for the lovely comment. I love sharing recipes for everyone to re-create their favorites and learn new recipes that they can make at home. There’s nothing like authentic Lebanese food in Lebanon though!
I just love Lebanese food! It’s one of the best and healthiest food in the world . And now, it’s becoming really popular and well known in my country Norway. I got the chance to go to beautiful Lebanon 10 years ago and that was a real revelation, wonderful country, incredible history, civilization and culture. Thank you !
Looks delicious! I’m missing the cumin in this recipe, and peeled garbanzo beans would really make the Hummus silky. The traditional way is to cook the garbanzos from scratch, frequently stirring them with a skimmer while boiling. The skins will detach and float to the surface. Sahtein!
Thank you for reminding me to start with fresh beans and the baking soda. It keeps in the fridge longer and is more flavorful. I miss these foods of my childhood. I so appreciate your gifts.
Your home made Hummus made in a few minutes looks delicious and the finishing touches to the bowl really sets it off. I will definitely try to make it. Thank you for the recipe.
Hi love your receipe. You know my grandmother came from Italy and in Sicily we mash the chick pea add seasoning and dip in corn meal flatten it and fry it and serve in bun with fresh ricotta and parmesan cheese.
Thank you so much! I believe in sharing all of my secrets so we can all learn from each other. I don't benefit at all from holding back- I want everyone to learn and grow together. I am so glad you appreciate it! Also, the recipe was not in the description before but it now is so everyone has all of the steps! Enjoy!
Thanks for recipe and secrets you shared with us. I always heard about hummus but never tried. Didn`t want to trie from market conserves cos I think they are taste not like hommade. I am from Azerbaijan and never taste hummus before. Made hummus with your recipe it was very tasty. My firends also liked hummus and asked for recipe. Thank you so much!
Hello! I love watching creators from Azerbaijan on TH-cam. What a beautiful country. I’m glad you tried the Hummus for the first time from my video and I am so happy to hear you and your friend liked it. Thank you so much for your support!
Thank you so much! That just made my day, I would love to see pictures of any of your re-creations of my recipes. Feel free to share them on my Instagram or Facebook. 💕
Your Olive oil has such nice color. I'll soak the beans tonight and will make the hummus your style tomorrow. I used to put everything at once. Thanks and Blessings to you.
Thank you so much! Yes this is a traditional decoration, it's really fun and adds some extra flavor to the hummus. Let me know if you end up trying it.
Shukran Maha! So excited to try this recipe for some Lebanese friends’!! I want to make them some yummy food for their iftar during Ramadan this year thank you again😻🙏🏼
For Ramadan the most popular dishes are, fettocuh (salad) a good soup, and Lamb is very traditional. Stay tuned I will be making a video soon for Ramadan.
I tried to make hummus once with ice water and tahini added to chick peas right away according to the recipe I found on TH-cam. And it really did not blend together well leaving lots of chunks. We still ate it as it was good enough, but it was not that smooth. Thank you very much for your recipe and helpful tips. Best of all!
I worked in the Middle East for many years and I never learned how to make hummus. I always tried afterwards, but it never came out right. Now I know why! THANK YOU!!! Shukran! Please make a video on how to make harak osbao!🙏
I’m so glad you finally found a recipe that you like. I would love to see if you create it, feel free to tag me on Facebook or Instagram. And yes stay tune for more recipes.
Followed this step by step and it's the best hummus I've ever made. Thank you! I'm so glad I found your channel. I can't wait to make more of your recipes!
Thank you for sharing the tip about adding tahini after the hummus is smooth. I always added it with the hummus and the result was chunky. Thank you thank you! ❤
Greetings from Kazakhstan. I just subscribed to your channel after trying this recipe. I don't have a food processor, but I have a mixer with a container. I made it there and I liked it. I followed your instructions, it was really good. Thank you!
We made this! We skipped the garlic because of an allergy but it still came out so good! (I'm going to try using garlic chives as a replacement next time since they don't trigger the allergy) Thank you so much!
@violentcat345 I make it without garlic so many times too and it came out as good as with garlic so you can’t skip the garlic if you have allergy you can skip it with no problem
@@mahaslebanesecuisine Thank you! Yes we decided to try make it with a little bit of horseradish as I found it's a decent substitute for garlic but as you say with it's just as good without. This most recent time I'm trying to make it with the dried beans, I'm looking forward to tasting the difference!
It’s really easy once u learn and practice it or GET THE HANG OF IT! Now I’ll stick to making my homemade one and already ate half of it today! Lol. Check some other utube demos on this dish. Utubers have their own methods and ideas on making it! Thx
@@mahaslebanesecuisine coincidentally I'm making this now and didn't even know you messaged but I do need the ratio. Like how many cups into the food processor, how much lemmon, etc...?
Hello Maha, What a delicious dish and beautiful presentation, also from a very lovely lady 🤗 I'll be making this later. I already soaked the chickpeas, and I've got everything else. Thank you so much for this recipe. May God bless you, nice lady🙏🌹
Thank you so much for your kind words. I’m so happy to hear that you are trying the recipe, great job making it with soaked chickpeas, the traditional way! Let me know how it turns out.
Hello from Australia, I adore hummus, such a luxurious mouthful!! Thankyou for your recipe. I did not know about adding the Tahini after the chickpeas where completely mashed up. 🌻🌹
SALAM ALEKU! The tahini sauce is raw straight from the jar? Also if you have a recipe for the Tahini as well. My mother is from Iraq and my father is from Turkey, and grew up with Middle East food. And I’m so glad I found you!! Thank you so much 🙏 Orli from Canada. Shucran🌸🌼
Love it. So well and easy way to explain how to make it. Will surely try it tomorrow. I prefer to buy the dry chickpeas and soak it over night. I will also add some garlic in olive oil and soak it over night to give the olive oil a bit of garlic flavor.
Omg thankyou. Was looking specifically for someone middle eastern to make it, so that i know for sure its how its supposed to be made lol. Thanks for sharing your recipe
1 clove garlic 1/2 tsp salt 1 cup garbanzo beans 1/2 cup lemon juice 3-5 tbsp water (little by little until creamy) 1/2 cup tahini 2 tbsp olive oil Taste and see if need more salt, lemon juice or tahini.
Hello sorry for the delay the recipe is now in the description and I will add it below as well. 1.5 Cup Garbanzo beans 1/3 Cup Tahini sauce 1/4 Cup Lemon juice 3 Tbsp Olive oil 2/3 Cup water (add slowly) 2 Medium sized cloves garlic .5 Tsp Salt or to taste
Hi!!! After binge-watching your recipe videos, (i'm in love) I am finally going to try my hand at hummus! wanted to know if i should peel the chickpeas before i add them to the processor. Thank you!!!
I will try to make this one since i missed lebanese food, i tasted Lebanese food when i was in Dubai, told my mom that its one of the best cuisine I've tasted. Also, i know lots of Lebanese food to try to choose from and not hummus 😅 I'm just craving for hummus now 😁
Thank you for your support. Yes hummus is a great classic to learn, and I hope you find my videos helpful. I love Lebanese food and love sharing these videos with everyone.
That hummus looks very good great consistency creamy looking and i like the paprika presentation as paprika ads a nice woody flavor goes well with hummus. is there a link to your tahini recipe? i looked all over the channel i couldn't find it mama
"Choucran" Maha pour votre recette en effet le hummus fait maison est le meilleur, et au Liban il est souvent excellent ! les pois chiche en boîte ca n´a rien avoir ! En saison je le décore de nana (sorte de menthe )et d´olives noires au milieu de ce met délicat et bon pour la santé ! "Saheteen !"
I remember when I was really young my mother used to soak the Garbanzo Beans but eventually she started using the canned GB but the quality and taste never changed.... I hate the ones in restaurants and stores, to me they taste horrible, I make my own now and what I like is that I can change the texture of the hummus to my satisfaction. Just add a little more virgin olive oil, Love your vid.
Thank you so much for your support. I’m glad you enjoyed the video. Yes there is nothing like homemade hummus. I love the traditional way, but when I’m in a hurry, I will use the canned garbanzo beans as well.
You don’t have to peel the garbanzo beans, although some people like to. The trick is to grind the garbanzo beans very well before you add the tahini to get a very creamy hummus dip.
I tried your trick of smoothening chickpeas before adding tahini. It really worked. Also I boiled it with baking soda. It came out very well like we get from Arabic restaurants. Thank you so much.
Glad that you liked my recipes dear💕 let me know if you have any questions
@@mahaslebanesecuisine will adding baking soda create any health issue? Which food processor are you using?
@@DiyaLalDileepLal no there is no problem with adding the baking soda actually it will makes it smoother and I’m using the Cuisineart commercial food processor but any food processor will do the job. I’d love to see how it came out for you send me a picture
how much baking soda did you add to the water when cooking the garbanzo beans?
I’d say it adds some sodium
I like how they filmed into the processor to see adding the water and watched it getting more creamy, that helps me to know how to do that step.
I lost my teta last month and I got her food processor, im going to make Hummus for the first time today for my friends. Thank you so much for your help 🙏 God bless
So sorry for your teta🤍 let me know if you need any help dear!
Thank you! I now finally know why my hummus wasn't smooth: I was blending together the chickpeas with the tahini and then was adding water etc.. can't wait to try again with your recipe and tips 😃
Thank you so much .looking forward to see the result please let me know when you make your hummus.
I guess Im quite randomly asking but do anybody know of a good website to stream new movies online ?
@Travis Zahir i use Flixzone. Just google for it =)
@Junior Abel thanks, I signed up and it seems like a nice service :D I appreciate it !
@Travis Zahir No problem :D
I made this for my lebanese boyfriend and he loved it! Used 2 cans of chickpeas and put a bit too much garlic but it tasted better than any hummus we’ve ever made. Thank you! ❤️
I am so glad you tried my recipe .you made my day,
I learned another wonderful trick from another wonderful Lebanese chef (which I have tried and works wonderfully well) and which I'd like to share it here. It applies to quantities of humus greater than what you'd eat the day you make it, when you'd have to keep the leftover humus in the fridge and consume it over the next few days (that happens here in my family when I make it). It has to do with using whole cloves of garlic (crushed into the mix). The freshness of the garlic deteriorates when kept in the fridge -- the taste of the humus changes the longer it stays in the fridge. Commercially produced humus contains flavor stabilizers (to maintain "freshness"). Instead of putting the entire clove of garlic and process it along with all the other ingredients, the trick is to crush the garlic cloves into a sieve then run the lemon juice through the garlic while pressing on the garlic bits with the back of a spoon, squeezing the lemon/garlic juice into a cup (run the entire lemon juice you plan to use). This way, you'll end up with only very-garlicky lemon juice sans the garlic pulp and somehow that makes the humus hold better in the fridge over the next few days. Like I said, I have tried this many times and it seems to hold true. Hope it helps. Also, the quality of the tahini used in the humus is crucial -- for perfect, mind-blowing fresh tasting humus, freshly made tahini sauce is a must, as it will, too, change taste the longer it's kept in the fridge.
Wow that is very interesting I will have to try that some time. Thank you for sharing that tip!
Interesting because I’ve always added my lemon juice to my garlic because it takes away that strong garlic taste but I didn’t know that related to fridge raider garlic taste cause I’ve always used the lemon on the garlic
I am confused by the term "tahini sauce". Is this just tahini or actual tahini sauce made with tahini, garlic, lemon, salt etc? Many thanks in advance or your reply! Also if it is the latter could you recommend a recipe?
@@jameshealy6700 Tahini Sauce, at least what I use for my humus, is nothing more than ground toasted sesame seeds. Nothing else. I do add a little bit of extra virgin olive oil and salt in the process of turning those seeds into a thick paste. I know people add all sorts of other things ( lemon juice, cumin, etc). I don’t. I add all the extra stuff when I make my humus. I only make tahini sauce so that I make humus but I know it’s used for other culinary recipes and customs and it can be adjusted using different spices.
What I do is buy only RAW organic sesame seeds (they're white in color). Then I use a dry shallow (no oil) pan and I toast them on medium heat, masking sure I stir the seeds constantly until they’re toasted just enough but not burned (golden). DO NOT over toast them! Low to medium heat only. Take them off the stove once they get uniformly golden. They will continue to cook as they cool down. Immediately once you take the pan off the stove, pour the seeds into a cool bowl and let the seeds completely cool down! COMPLETELY!
I toast about 2 cups of seeds at the time. Sounds like a lot but it’s really not. I find that is what my food processor likes to spin.
Then once they're nice and toasted, I put them in a food processor and I turn them into a paste. They need some help because the oil inside the seeds isn’t enough to turn everything into a paste. So I add about 1/4 of a cup of olive oil or a bit more if needed, but enough to make sure the blades don’t spin inside a dry mass. I let them mix in there for about 2 minutes or so until it all turned into a runny paste.
I store the remaining tahini sauce in a jar that’s fitted with a screw-down lid The oil and solids will separate inside the jar, especially when not used often. Be patient and mix it all together well with each use. It stores well and for a fairly long time but I use mine within a month or maybe a bit longer. If the jar is airtight, I think you can store it for a few months at the time. Oils break down and oxidize when exposed to air (oxygen) so the sooner you use it, the better.
Depending of how much humus I make, I use about 2 full tablespoons of tahini sauce. To give you an idea of quantity, each time I make humus I use 2 cans of garbanzo beans (each can is 15.5oz (439 g)). Two full tablespoons of tahini sauce is what I like to my taste. You can use more if you want but it will come through and overpower the taste of the garbanzo bean a bit stronger (it’ll taste like toasted sesame seeds:-).
Because my tahini sauce already contains olive oil, I add less olive oil to my humus. I usually add maybe another tablespoon of olive oil in addition to my 2 tablespoons of tahini sauce but it’s all relative to how much humus you’re making and how much olive oil you added to your tahini sauce. Experimentation is key here.
That’s it!
One more thing I do which I find it critical to getting SMOOTH, buttery delicious humus! Whether I use freshly boiled (after I soak the beans overnight) or canned garbanzo beans, I put the beans into a pot of fresh cold water and I try to get as much of the husk (skin) that’s around each bean, as possible by massaging the beans between my fingers! I then skim off the skins as they float to the top, as I empty the water into the sink. I refill the pot with cold water, massage the beans between my fingers again and then try to skim off as many skins as possible and I repeat the process, until there’re maybe a few left. It’s a bit time consuming but I find this step very important. If you boil the beans (after you soaked them), you can add a little bit of Sodium Bicarbonate to the water and that will make the skins come off easier. I don’t like anything in my water when I boil the beans so I never used that method. But you can try it! I just use cold water and the method I described above.
Good luck!
@@americanescu
Thank you so much for taking your time to help us with the details.
Much much appreciated.
Thank you for correcting the mistake I've been making for years of not creaming the garbanzos before adding tahini! I thought it was because of the "skins" on the garbanzos, but now I know the real reason it hasn't been as smooth as I'd like.😀
Glad it was helpful! Yes the technique is so helpful.
Thank you so much! I have a Lebanese friend who died last year and I was really missing her today. I remember her talking about tahini sauce needing to be in the hummus but I couldn't remember much else.
I made the hummus using your recipe and it tastes very familiar! Thank you for helping me feel closer to my deceased friend.
❤️ thank you for sharing. I’m sorry for you loss.
My husband's grandmother was Lebanese. We have many of her recipes, but the instructions are not always clear. I've done my best and been successful with many of her recipes. However, I haven't been able to get the hummus just right, but now I understand what I'm doing wrong. I didn't know you needed to blend the chickpeas before adding the tahini. I'm really thrilled to have learned this.
Your hummus looks so creamy and luxurious. I can't wait to try this with some homemade flatbread.
Thanks dear let me know if you have any questions:)
I’m so glad you tried my recipe and if you have any other recipes it’s not clear with you or in the book for your grandma just let me know I will be glad if I can help you and looking forward to see some pictures of your hummus
This is truly THE BEST hummus recipe. Will always make it this way. Thank you ❤
Thank you so much! I’m so glad you like it
Shukran Maha! Lebanese living in the US, love learning Lebanese recipes to stay close to my roots.
You are so welcome! I’m glad to help.
Thank you Marina. I always knew hummus is good for you, and also give you a nice full feeling. So I figured I would start eating it on a regular basis.
I went to buy some hummus at the supermarket the other day. I figured I would buy the best know and most expensive. After I looked at the label I put it back in the shelf. Main ingredient was the chick peas/garbanzo, but instead of olive oil it had canola, and it had things just listed as stabilizers and such and such agents. I figure they probably do it so it will have a better shelf life, but if you can make your own so quickly why not. I tried the way Marina made it and it was delicious. I'll be making it again.
Wonderful recipe! I buy my garbanzo beans dried now but I have loads of cans left now . I made this today and it was wonderful ❤❤❤❤
Oh man Lebanese food is the best. My cousins lived in Beirut in the 1970s and loved it. Lebanese people are sophisticated and highly cultured. I used to go to Lebanese restaurants in London years and years ago. The sumach on everything lol. Good memories.
Thank you for the lovely comment. I love sharing recipes for everyone to re-create their favorites and learn new recipes that they can make at home. There’s nothing like authentic Lebanese food in Lebanon though!
@@mahaslebanesecuisine Beirut was the Paris of the Middle East. Croissants to die for.
I just love Lebanese food! It’s one of the best and healthiest food in the world . And now, it’s becoming really popular and well known in my country Norway. I got the chance to go to beautiful Lebanon 10 years ago and that was a real revelation, wonderful country, incredible history, civilization and culture. Thank you !
Looks delicious!
I’m missing the cumin in this recipe, and peeled garbanzo beans would really make the Hummus silky. The traditional way is to cook the garbanzos from scratch, frequently stirring them with a skimmer while boiling. The skins will detach and float to the surface. Sahtein!
Yes many people like cumin in their hummus. And of course the classic method gives the best and smoothest results.
Thank you for reminding me to start with fresh beans and the baking soda. It keeps in the fridge longer and is more flavorful. I miss these foods of my childhood. I so appreciate your gifts.
You are so welcome! Let me know when you try the hummus. Another tip if you want it to last longer in the refrigerator is leaving garlic out.
Your home made Hummus made in a few minutes looks delicious and the finishing touches to the bowl really sets it off. I will definitely try to make it. Thank you for the recipe.
Hope you enjoy, thank you! 😊
I made your hummus recipe so many times. We love it. Thank you! 😊
Hi love your receipe. You know my grandmother came from Italy and in Sicily we mash the chick pea add seasoning and dip in corn meal flatten it and fry it and serve in bun with fresh ricotta and parmesan cheese.
Wow that sounds very good, I'm going to try it! & Thank you for your support!
Thank you for the tips you gave the audience. Some chefs hold back simple things that help people.. I don't know why?
🔥.
th-cam.com/video/qGqPpL9hpn8/w-d-xo.html.
I've made hummous a few times but this is the best guide with all the tricks a chef knows! Great guide.
Thank you so much! I believe in sharing all of my secrets so we can all learn from each other. I don't benefit at all from holding back- I want everyone to learn and grow together. I am so glad you appreciate it! Also, the recipe was not in the description before but it now is so everyone has all of the steps! Enjoy!
A brilliant beautiful video. Thank you so much!
Thanks for recipe and secrets you shared with us. I always heard about hummus but never tried. Didn`t want to trie from market conserves cos I think they are taste not like hommade. I am from Azerbaijan and never taste hummus before. Made hummus with your recipe it was very tasty. My firends also liked hummus and asked for recipe. Thank you so much!
Hello! I love watching creators from Azerbaijan on TH-cam. What a beautiful country. I’m glad you tried the Hummus for the first time from my video and I am so happy to hear you and your friend liked it. Thank you so much for your support!
You are an absolute sweetheart. Thank you so much, Aumto. Love your work and your beautiful smile ❤
Thank you so much! I appreciate your support
tried your recipe today and IT CAME OUT AMAZINGGGGGGGG. Thank you for sharing your techniques.
Thank you so much! That just made my day, I would love to see pictures of any of your re-creations of my recipes. Feel free to share them on my Instagram or Facebook. 💕
🔥🔥
th-cam.com/video/qGqPpL9hpn8/w-d-xo.html .
Your Olive oil has such nice color. I'll soak the beans tonight and will make the hummus your style tomorrow. I used to put everything at once. Thanks and Blessings to you.
Fantastic video. I've been making hummus for years but I've never seen the paprika decoration you demonstrated. 3 thumbs up!!!
Thank you so much! Yes this is a traditional decoration, it's really fun and adds some extra flavor to the hummus. Let me know if you end up trying it.
Shukran Maha! So excited to try this recipe for some Lebanese friends’!! I want to make them some yummy food for their iftar during Ramadan this year thank you again😻🙏🏼
For Ramadan the most popular dishes are, fettocuh (salad) a good soup, and Lamb is very traditional. Stay tuned I will be making a video soon for Ramadan.
Great receipe. Thank You from Hungary/ Budapest. 🙂
Thank you for your support!
Pass me the pita bread! That looks just luscious! You are a treasure!
Thank you for your kindness:)
You have the best tutorial amongst all that I’ve seen. Thank you.
Wow, thank you!
Thank you so much miss Maha for the recipe. I made it and it came out really good. Thanks for sharing with us! 🙌
My pleasure 😊
I tried to make hummus once with ice water and tahini added to chick peas right away according to the recipe I found on TH-cam. And it really did not blend together well leaving lots of chunks. We still ate it as it was good enough, but it was not that smooth. Thank you very much for your recipe and helpful tips. Best of all!
Yes hummus can be tricky for such a simple dip. I hope you find these tips helpful! Thank you.
I worked in the Middle East for many years and I never learned how to make hummus. I always tried afterwards, but it never came out right. Now I know why! THANK YOU!!! Shukran! Please make a video on how to make harak osbao!🙏
I’m so glad you finally found a recipe that you like. I would love to see if you create it, feel free to tag me on Facebook or Instagram. And yes stay tune for more recipes.
Followed this step by step and it's the best hummus I've ever made. Thank you! I'm so glad I found your channel. I can't wait to make more of your recipes!
I’m so glad to hear that! Thank you for your support. I really appreciate it.
Thank you for sharing the tip about adding tahini after the hummus is smooth. I always added it with the hummus and the result was chunky. Thank you thank you! ❤
You're welcome! It really does make all the difference.
Thanks for the unique tips. Just made it and the result is amazing!
Glad you liked it! So happy to help.
God bless you so much! Thank you! Cant wait to try your recepie 🥰
Let me know if you have any questions dear:)
Woow excellent 👏 👌 looking so much 😍 creamy 😋 wonderful 😋 amazing 👏 receipe
Thank you! Let me know if you have questions 💕
Looks like so tasteful. Thank you from Brazil!
Thank you so much for your support!
Your hummus recipe is very good thank you for the tips.
Let me know if you have any questions:)
I just made this and it tastes awesome. I'm never buying hummus again! Thank you so much!
Thanks for sharing! Glad you liked it💕
I like loads of lemon juice as well. Your recipe looks great and love the presentation 😎
Thank you so much! 😊
Shukran Habbibi, making hummus all my life. Just saw where if you keep Tahini upside down, the oil won't separate. Haven't tried yet.
Yes this tip is super helpful!
shukran maha! Thank you for the guide and the chefs tips 👌🏻
My pleasure 😊
Thanks for showing me how to make humus. It's one of my favorite things to eat.
Mine too! Hope you enjoy☺️
Greetings from Kazakhstan. I just subscribed to your channel after trying this recipe. I don't have a food processor, but I have a mixer with a container. I made it there and I liked it. I followed your instructions, it was really good. Thank you!
Thank you so much for the support and for subscribing! I’m so glad you tried the recipe and enjoyed it.
Thank you for all your tips, I'm enjoying so much making myself hummus now, it's the best! 😋
You are so welcome! I’m very happy to hear that.
Thank you for the tricks! Works very good! Big hello from Mexico! 🎉
This is the one thing I haven't made and I love you mama for this authentic way.. How do I make the tahini first? Can you do a video too
Let me know when you try it. I just buy my tahini from the store. I like organic if you can find it.
I just made this and it was crazy good. Can't believe I've let Sabra and other store hummus products lie to me for so long lol
So happy for you! :)
Hahaha always the home made is better than commercial because you make it from your heart!
We made this! We skipped the garlic because of an allergy but it still came out so good! (I'm going to try using garlic chives as a replacement next time since they don't trigger the allergy) Thank you so much!
Let me know if you need anything! So glad that it came out good :)
@violentcat345
I make it without garlic so many times too and it came out as good as with garlic so you can’t skip the garlic if you have allergy you can skip it with no problem
@@mahaslebanesecuisine Thank you! Yes we decided to try make it with a little bit of horseradish as I found it's a decent substitute for garlic but as you say with it's just as good without. This most recent time I'm trying to make it with the dried beans, I'm looking forward to tasting the difference!
I made it and it was delicious and the paprika fork decorations is beautiful. Thanks
Thank you so much! I am glad you made it and enjoyed it.
I love that you explained why you did everything 😊
Thank you so much. I hope it was helpful!
I've been dying to know how they get the hummus so fluffy in restaurants, thanks so much for sharing!!
Thanks Maha! I am glad you enjoyed the video.
It’s really easy once u learn and practice it or GET THE HANG OF IT! Now I’ll stick to making my homemade one and already ate half of it today! Lol. Check some other utube demos on this dish. Utubers have their own methods and ideas on making it! Thx
I think your final touch made it all. I will be trying your recipe next week
Thank you so much! Let me know if you need anything!
@@mahaslebanesecuisine coincidentally I'm making this now and didn't even know you messaged but I do need the ratio. Like how many cups into the food processor, how much lemmon, etc...?
Hello Maha,
What a delicious dish and beautiful presentation, also from a very lovely lady 🤗
I'll be making this later. I already soaked the chickpeas, and I've got everything else.
Thank you so much for this recipe. May God bless you, nice lady🙏🌹
Thank you so much for your kind words. I’m so happy to hear that you are trying the recipe, great job making it with soaked chickpeas, the traditional way! Let me know how it turns out.
Thank you from England, that was amazing...love it love it love it.
Glad you enjoyed it, thank you
Hello from Australia, I adore hummus, such a luxurious mouthful!! Thankyou for your recipe. I did not know about adding the Tahini after the chickpeas where completely mashed up. 🌻🌹
You are so welcome! Yes it’s best for creaminess.
Thank you so much for sharing this ❤❤❤❤❤ I made it for the first time ever today but with fresh chickpeas and it was amazing.
Great job! I love making it with fresh garbanzo beans. So much better!
Love your recipe, did it, everyone loved it, doing it again today, checking once again to make sure I do exact same again. Thanks for sharing
So happy to know this! Thank you and let me know if you have any questions!
Thank you for sharing your recipe, can't wait to try it myself! 😃😃
Thank you for watching my video! Excited to know how your jam turned out?
Best hummus recipe! I love it thank you so much!
You’re welcome dear :)
It looks delicious! Thank you, best wishes for this life and for the next one
thank you anti 🥰 I always wondered how to make the pretty paprika design💛
Brilliant tutorial, تسلم الايادى 👍
thank you!
SALAM ALEKU!
The tahini sauce is raw straight from the jar? Also if you have a recipe for the
Tahini as well.
My mother is from Iraq and my father is from Turkey, and grew up with Middle East food. And I’m so glad I found you!!
Thank you so much 🙏
Orli from Canada.
Shucran🌸🌼
Yes the tahini is straight from the jar and I will start making short videos on TH-cam with simple quick recipes soon.
Thank you. Been looking for an authentic hummus recipe. 😊🙏🏾💚
Thank you so much for this video. I will try it definitely like this!❤
You put so much love 💕 in your cooking 🧑🍳
That’s my trick for delicious food 💕
Perfect! Hummus only a mother can make. Thank you!
😊😊
I made your recipe for dinner and it turned out delicious 😋 .
So glad to hear that! I would love to see any pictures for future recipes!
I made it today. It was very delicious 😊
That's great! I'm so glad to hear.
Amazing... I just made it, loved it. Thank you 😊
Glad to know that! Let me know if you need anything 🤍
Lebanese food rock, I am big big fan of vegetarian food of Lebanon...Love from India!!
Hello all the way to India! Thank you for your support. Yes we have so many delicious vegetarian meals. I’m glad you are enjoying the videos.
Love it. So well and easy way to explain how to make it. Will surely try it tomorrow. I prefer to buy the dry chickpeas and soak it over night. I will also add some garlic in olive oil and soak it over night to give the olive oil a bit of garlic flavor.
Sounds great! Yes I love soaking dry chickpeas as well but wanted to give everyone a quick version.
Omg thankyou. Was looking specifically for someone middle eastern to make it, so that i know for sure its how its supposed to be made lol. Thanks for sharing your recipe
You’re welcome 😊 I hope you enjoyed this authentic Lebanese hummus recipe!
Looks beautiful and delicioso, Best recipe I have será so far
Thank you so much!
good way to do it, what is the better tasting tahini brand ? Thanks
Typical household brands are (alwadi or Ziyad) I have also tried trader joes and the one at Costco. Those are good ones.
Thanks for recipe. It will be very nice if you write the recipe ingredient in description which will be really very helpful. Thanks a lot.
1 clove garlic
1/2 tsp salt
1 cup garbanzo beans
1/2 cup lemon juice
3-5 tbsp water (little by little until creamy)
1/2 cup tahini
2 tbsp olive oil
Taste and see if need more salt, lemon juice or tahini.
@@julianaklein5190 Thanks a lot it's much more better now. Much appreciated.
Hello sorry for the delay the recipe is now in the description and I will add it below as well.
1.5 Cup Garbanzo beans
1/3 Cup Tahini sauce
1/4 Cup Lemon juice
3 Tbsp Olive oil
2/3 Cup water (add slowly)
2 Medium sized cloves garlic
.5 Tsp Salt or to taste
Hi!!! After binge-watching your recipe videos, (i'm in love) I am finally going to try my hand at hummus! wanted to know if i should peel the chickpeas before i add them to the processor. Thank you!!!
Thank you so much for your support. I don’t peel the chickpeas, but you can if you prefer it.
Thanks for your input. I don't mind them unpeeled either. 😊😊
I garnish hummus with the mixture of Zaatar and olive oil and tastes so good 😋
Sounds great! 🙂
Thank you for the tips! Looks delicious! 😋 Can you please share the measurements? Thank you in advance. 😊
Yes! Will add to the caption soon. Sorry for the delay.
@@mahaslebanesecuisine thank you!!!!
Also which BRAND OF TAHINI do you use? Thx ❤
I will try to make this one since i missed lebanese food, i tasted Lebanese food when i was in Dubai, told my mom that its one of the best cuisine I've tasted. Also, i know lots of Lebanese food to try to choose from and not hummus 😅 I'm just craving for hummus now 😁
the hummus at awani restaurant was the best in dubai !!!
Thank you for your support. Yes hummus is a great classic to learn, and I hope you find my videos helpful. I love Lebanese food and love sharing these videos with everyone.
Looks great; can't wait to try those little tips!
VERY good Video! Thumps up, very good English, also! Top! thanks a lot, from germany!
Thank you so much that is very nice to hear! I have a sister in Germany, I love it there!
@@mahaslebanesecuisine great! All the best for you.😊
Looks delicious, will try it thankyou for sharing. I've subscribed
Thanks for subscribing! I appreciate it. Let me know when you try the recipe.
That hummus looks very good great consistency creamy looking and i like the paprika presentation as paprika ads a nice woody flavor goes well with hummus. is there a link to your tahini recipe? i looked all over the channel i couldn't find it mama
It should be in the falafel or Shawarma videos. Since I made it with those dishes.
Hey Mahabad Suhail. I made the hummus and it’s wonderful. Can you please teach us how to make stuffed grape leaves?
Hello! Thank you for your support. I did a video on stuffed grape leaves, stay tuned it will be up this season.
@@mahaslebanesecuisine yes yes yes I’m waiting!
Such a sweet lady with amazing recipe
Thank you for your kindness! Let me know if you need anything
Just made it! It's amazing! Thanks for sharing!
Glad you liked it!!
"Choucran" Maha pour votre recette en effet le hummus fait maison est le meilleur, et au Liban il est souvent excellent ! les pois chiche en boîte ca n´a rien avoir ! En saison je le décore de nana (sorte de menthe )et d´olives noires au milieu de ce met délicat et bon pour la santé ! "Saheteen !"
Of course fresh garbanzo beans are the best. I like to give everyone options so they could make it in multiple ways.
Very nice video thank you. The music was distracting because your voice is gentle. You are delightful to watch.
Oh thank you!
thank u madam maha i learn some lebanese food for ur vlog! i'm from philippine! god bless
So glad to know that you like my channel! Please let me know if you have any questions 💞
I remember when I was really young my mother used to soak the Garbanzo Beans but eventually she started using the canned GB but the quality and taste never changed.... I hate the ones in restaurants and stores, to me they taste horrible, I make my own now and what I like is that I can change the texture of the hummus to my satisfaction. Just add a little more virgin olive oil, Love your vid.
Thank you so much for your support. I’m glad you enjoyed the video. Yes there is nothing like homemade hummus. I love the traditional way, but when I’m in a hurry, I will use the canned garbanzo beans as well.
really nice, defiantely well worth soaking the peas over night and the bicarbonate of soda trick
Yes, it makes the hummus very creamy and delicious
Best humus video on youtube! Thank's for that ❤
Thank you!
Definitely amazing looking and I am trying to prepare it now. Thank you ❤
Hope you enjoy!
Lovely recipe! Will try it.
Ma'am, I saw another chef peeling the garbanzo beans before grinding them. Is that necessary?
You don’t have to peel the garbanzo beans, although some people like to. The trick is to grind the garbanzo beans very well before you add the tahini to get a very creamy hummus dip.
Looks delicious. Just like my taita used to make it. ❤