@@Angel-lo7lu she certainly is. She must have been so pretty as a young girl. Not to say she still isn’t. Please don’t come back at me if I worded this wrong. I think she’s gorgeous inside and out.
I make tahini by toasting sesame seeds, cooling, adding a little water and using food processor. Keep in frig and use in hummus and salad dressings. The seeds are full of health benefits as well as pulling toxins out of your body. Great video…thanks for sharing
I see heaps of hummus recipes on TH-cam but they all require that tahini stuff and I can't bring myself to spend that much money on something that I will hardly use. I didn't realise it was only blitzed up sesame seeds. I'm definitely going to give this a crack for the next time we have a lunch function at church. Thank you Stace!!
You can use tahini for various things. Salad dressings, dressing for baked fish, watered down with lemon adding parsley and garlic and tossed with pasta. The list is endless. I love it. It is expensive but if you have a Lebanese grocer nearby that would be the best option as it’s cheaper there.
Well lovely lady guess who will be having hummus for lunch today , at 59 years young i again have learnt something new ,i have never seen or heard of skinning chick peas,they aren't popular in our family but little do they know i have always added two cans in my big batch chili con carne that i use five bean mix in,and that is how you get your boys to still come home in their 40's 😁.Sending love from Australia,lee❤ 🦘
I love hummus too, and make it almost weekly. It doesn't last long in my home with a couple of big blokes! It's our go-to snack with rice crackers, or anything really. I'm interested to see that you thin your hummus with water. I've only ever used oil, along with lemon juice. I like to add a good dollop of garlic into my hummus, with fresh ground black pepper, and I get a mix of seeds from New World called Omega 3 mix, it's got about 7 -8 or maybe more different seeds and kernels in it, from memory there's sesame, sunflower, pumpkin, hemp, chia and a few more I can't remember. It's a brilliant addition to hummus, and pretty much any savoury dish. I love beetroot hummus too! And spinach and feta - yum! Thanks for doing this video, I'm fascinated with thermomixes, but can't see myself getting one any time soon!
I love hummus too! I’ve never ventured to make it, but wow, it’s so much cheaper than at the store and looks like I can do it! As always, thank you for sparking ideas of things I can make at home that will save me money. These are my favorite type of your videos. I love replacing store bought items with homemade. Have a lovely day! 😊
I lost my mum quite a few years ago now, but she was an amazing cook. She was born in 1928, so I’m no spring chicken myself, and her and her three siblings were brought up by a single mother in the UK, so lived through WWII, so she learned how to cook from scratch from her mother, and I learnt from her. Being frugal was essential. She used to bake, make pastry, and many, many other things from scratch. She involved us kids in the process and from I learned a lot, but in all honesty, I wish I had paid more attention. There are things she used to cook, that I can replicate, things I can more or less copy, and many things I just have no clue about. I love cooking from scratch, and always have flour, baking powder, yeast etc in my pantry, and can’t imagine being without them. Cooking from scratch is very much becoming a lost art. Your channel is amazing, and I’m learning new things every time I watch. I made a batch of crumpets yesterday for the first time in my life, and I have you to thank for that. I don’t have a thermomix, and have absolutely no intention of buying one. Lol. I do however love my mum’s pressure cooker, her hand cranked meat mincer. There’s such satisfaction in making a meal from scratch. Any way… enough said. Thank you for your channel.
Stacey. Traditional hummus has a clove of garlic blended in it also. I also make a hummus with canned cannellini beans and a bit of parsley. It’s yummy. It an be frozen. You just need to make sure you place cling wrap over the top of the hummus and then put the lid on.
@@nmarie360 if you make sure the cling wrap is firm on top of it then you won’t get the freezer burn which causes the excess liquid. Hope my response helped. 🙏
The chickpea juice or liquid produced from cooking, is called aquafaba,( beanjuice) it's the best for thinning out humus. Also, cumin is a must for me in Humus. There is an insert for your Thermomix that speeds up and this kind of recipe, it works by reducing the space inside the bowl.
I do freeze it. And I use Sesame oil vs tahini because you are right it takes forever to go through a jar. I store the Sesame oil in the fridge and use it to season Asian noodles mostly but it's a great addition to many things used sparingly.
Love hummus as well, and my grandkids love it. We use tortilla chips. Fresh garlic, lemon juice, salt, reserved liquid from the chick peas, sometimes a tsp or 2 of peanut butter and olive oil in the mix, OR have even used sesame oil. I bought tahini once 😅 but prefer the cheaper options! I will try your method for removing skins, have only seen it done by rolling them on a clean towel, which seems a little too messy, so thanks for the tip. Hummus never lasts, I might also try bigger batches and freezing, you'll have me making big hummus pucks , Stacey! 😅 I always get excited to see your new vids. Have a great day!
Hello lovely girlie --- You can freeze Hommus, when my friend makes some for me she always freezes it until she sees me....looking forward to seeing you do the caramelised onions...sending you lots of best wishes.
I make my own tahini. Super-easy. Sautee sesame seeds in a dry pan until they take on a little colour (it adds flavour) then blitz with light oil of choice and a little salt. Store in fridge in glass container. It keeps for three months. I make hummus every week so use it within six weeks. I use light olive oil for the tahini and virgin olive oil for the hummus.
I'm definitely going to try the caramelized onion Hummus...sounds absolutely delicious!!! I think it would go well on a veggie platter with my spicy roasted red pepper hummus. Thanks for the great Idea! Hummus freezes very well...I usually make a whole big batch because I make it from freshly cooked chickpeas...it easily keeps in the freezer for 3mths or more. Let it thaw completely then give it a good stir.
Morning Stacey from Australia. Well I've been making hummus For 20 years when I started They never made Tahini so I always made my nan's receipe From scratch. She used a pestal and morter. Not me I blitz in my magic bullet She also used just a pinch of salt And a drop of oil, I do use salt and peanut oil Just to combine, otherwise The sesame seeds turn to powder. It's absolutely delicious with homemade. Tahini.
I didn’t know about removing the chickpea skins, so thank you for that info! The liquid from the chickpeas can be used as an egg replacement is that correct? I will have to try this recipe, but will also look forward to learning how to do the caramelised onions as that’s something I’d love to cook. Thanks Stacey
Oh YES, i love hummus, I started adding toasted sesame oil cuz I love that with a stick blender. Works well. I’m excited to try caramelized onion hummus! I love both
Omgosh girl!! That looks so good I can’t wait to make this… I can’t wait for your caramelized onion canning video.. please, I have a vita-mix blender I think that will work…Ty always great recipe
I absolutely love hummus it is quiet often lunch or dinner and i also use it to replace dressings in salad couple big dollops and mix it in yum.Their is only me but i bulk make it and freeze it in silicone mini loaf pans then when frozen put into bags so i can just take out what i want have done for years. I also always put lemon juice,cumin and garlic in mine but dont use water I use the aquafaba or juice from the chickpeas.I have heard you can use sunflower seeds or pumpkin seeds instead of tahini but havent tried because i love tahini thanks for another fantastic video😊
One of my kids is Fruit and Vege mad. The other has a slow burning relationship with them - he'll eat them cooked into stews and soups, but as stand alone items he only comes to enjoy about 1 or 2 new fruits per year - he just turned 8. But he LOVES his hummus!!! We make it with any combination of roasted vege blitzed in and he'll eat it by the bowl full. Home made hummus, babaganoush and pestos are such a great way to get extra vege into our kids.
That looks lovely. I'm experimenting with different beans- butterbeans are lovely and trying black beans next. Hummus is much smoother if you pressure cook the beans, even tinned ones. You can also use a dollop of peanut butter instead of tahini, or a spoonful of ground almonds. I'm going to try your onion version next. Love your videos, like a Kiwi Nigella. 😋👍
Your caramelized onion jam looked delicious 😋 I made some a couple months ago but dissapointed with it, so I won't ge doing that recipe again. Stace have you done a video making yours❓
FYI Stacy, I can buy powered coconut milk at local supermarket (WW) in NZ. Works great with your recipes. Thanks for all your hardwork & sharing so much, your very appreciated. 🙏❤️😊
I was lamenting to a friend of mine recently that when I saw your grocery visit video it looked like a lot of fruits and veggies that are also common here in the US. Sometimes it seems that the same veggies are being produced worldwide so it’s good to see the unique fruit that you have there in New Zealand. Even though it is not available to me, I am always interested to see what is unique to each country. When I have traveled in the past, my favorite places to check out are the grocery stores and local markets, lol.
Thank you Stacey, another great video ❤ I always read peoples comments because there are some good ideas that people share for different flavours - I like the idea of peanut butter which made me think of walnut. That would be yum. Omega 3 seed mix sounds yum too. I’m going to try the caramelized onion one for sure 😊
Hello luv..my 'dodge' with the hummus is to add a few drops of toasted sesame oil..works a treat..along with a few drops of fresh lemon juice..love your vlogs..💕💐x
Love my Thermie, I make Hummus (and I will be adding the sesame seeds straight in from now on), and a beetroot hummus but like you I’m the only one who eats it, husband has never put a chickpea in his mouth as far as I know! 🤪👍🌏
We're blessed with an abundance of wild garlic around here in springtime. It's getting a bit old now, but I put my last lot from the freezer into a hummus with smoked paprika and lemon of course too.
Been making for years. I always add garlic, tiny bit of oil, So adaptable as you say, chilli, garam masala, roasted red peppers from a jar etc etc I also use an ice cube instead of iced water ☺️
I've never liked Tahini. It's so bitter so lm happy to see your recipe and give it a try. Thanks for another great video for all of us real-life home cooks 👍
Hi and congrats on reaching 25K subscribers , quite an achievement and well deserved . Living on a Greek island myself , the locals always put a dish of hummus on the table in tavernas with pitta bread to dip in. We are used to it containing plenty of garlic and a smidgen of cumin. I make it like that myself. That said, I am very interested in trying some variations, although I'm not sure how my local Greek friends will like it, but I will try. A small thing, hummus here is pronounced differently - hu(who)mmus. Can't wait to try the caramelised onion with it. We also dip sesame bread sticks. Had to laugh at the clattering when you dived into the cupboard to get sieve 😂😂😂
Morena and thank you for the hummus tips. I will definitely be trying your version. I also cook for a daycare and feel under the pump sometimes with 40ish, let alone 100. You're right about the tahiini, it is expensive and I prefer not to use it. Looking forward to more of your recipes and ideas
All look delicious, I make it too with home made tahini ( toast sesame seeds first) like you said when you buy tahini it sits in the fridge and it’s expensive. Great video 👏👏 enjoy your different flavoured hummus , I love it
I always keep the liquid (aquafaba) and use it in whiskey and gin sours as the egg substitute. I’ve also used it for cooking too as an egg substitute or to add to egg dishes.
Hi Stacey, Great video as usual. Hummus is a staple for vegans and vegetarians, and there are many ways to make it. I really love yours. I also put 1 tsp of garlic in mine when mixing chicpeas, and it brings on a different Flavour. Tahini is just made from sesame seads and oil . Tahini is great spread on toast ( as well as hummus) to use it up quicker. Also you can eat hummus with sliced carrot, celery, cucumber sticks as a snack or dip. Hummus is great served as a dressing with a salad too. It freezes well. I make a large batch and freeze in smaller containers for another day. Also keep the water from the cans of chickpeas. Can be used in lots of recipies. (called aquafava) Keep the vidios comming. Hugs CJ from Oz.
Hi Stacey, Love your videos. Yes the skin has alots of fibre, i usually leave it in, Also the Tahini you can use it to make sauce for pasta, Garlic salt tahini lemon juice and water to the consistency you like. It's delicious. And use tahini in baba ghannouj. It's THE sauce to use on Falafel. Dip endives in the sauce! i can live on that, it's so delicious A small jar will keep in your pantry forvever, it usually settle to the bottom if you don't use it often, you just have to mix it before you use it, I can't buy enough of the stuff
Having always blitzed the chickpeas in their entirety, I shall use your skin removal method from now on. I could never have imagined it could be that easy!
Been quite some time since I made hummus. I think I have a couple of tins so might have to make some again. I used to pressure cook the dried ones and then freeze them in bags, will have to see if I can find some good ones again somewhere, the supermarket ones (UK) started to be very tiny and didn't seem to cook as well. Caramelized onion one sounds lovely too. Not sure I ever got mine as smooth as yours and I believe I did it in a food processor and in a blender (Optimum), blender might have been better but can't remember. Thank you for the video 🙂
🎉Congratulations 🎊..on 25k viewers..Stacey..Fabulous! .. Feijoas ..that unique taste and texture..such a Kiwi thing .dont see them here in Wyoming USA ..Some Kiwis have grown them in California though .. Caramelized onion hummus ..devine 😋
I always rub the skins off the chickpeas as well. I add a garlic clove to mine and add a couple of the ice cubes in the blender to help smooth it out. I don't add cumin but sprinkle paprika on the top when serving. I also make roasted red pepper hummus. I've never made it without tahini though.
I love hummus and make lots, but I always add tahini. I whip it up in the food processor with lemon juice as a first step and this gives the hummus a lovely creamy texture.
Mmmmmmm...hummus! One of my favorite snacks, along with chips & salsa. I could live on both LOL! I like using hummus as a spread for my avocado toast or really, a spread for even tacos or as a salad dressing - I just like the flavor it gives to other stuff as well. Also is great on gyros (shhhh - don't tell Husband's sheep LOL!) As always, another great video! Yes, I know I still owe you an update, here in Fort Worth we were in the direct path of the eclipse at 100% so I have those pics I wanted to send to you as well. Love & BIG HUGS to you and Husband!
This could be a game changer for me. I love hummus (don't tell, but I've been known to eat it with a spoon), but store-bought is so expensive. And as you said, so is tahini. I used to be able to get a dry mix I liked using chickpea flour, but they stopped making it. And the process of roasting raw chickpea flour to make my own mix proved to be fussy and prone to disaster. Making it without the tahini never occurred to me. Doh! I usually have sesame seeds in the freezer, but I don't have a high powered blender. But you've given me another idea: I always have sesame oil. I might add some of that for flavor. I also keep sunflower seed butter on hand. I might add some of that for richness. I see more hummus in my future! I usually have pesto on my toast, except when avocados are in season, but hummus makes a nice change. I'm looking forward to the feijoa recipes, even though I no longer have a feijoa tree. Feijoas are the taste of autumn to me. I had to laugh at the "annual glut." Ain't that the truth! Some years it seemed like I fixed them every conceivable way and we still couldn't keep up. My husband finally took out the tree, because even if we collected all the windfalls every evening, more would fall in the night and it was attracting fruit rats.
I bet it is delicious! I love caramelized onions. I would love to see how you can it. It is a labor of love & would like to batch cook it. Do you have a video on this? If not, will you please do one?
Great video. I prefer the taste of home-cooked chickpeas. I soak and cook a batch when I have the time, and they keep well in the freezer. I use about 6 tablespoons of lemon juice, and a teaspoon of cumin. I add a few spoons of hot water to thin the mixture, and refrigerate the hummus overnight. That seems to solve the problem of a grainy texture. I usually add a few drops of Kaitaia Fire chili sauce too. Yum! Looking forward to seeing your recipe for onion jam 😊
Now that really makes me homesick. Fond memories of sitting in a feijoa tree and munching hard. Steamed apple and feijoa with custard topped with crumble. So delishimo. Biggest congrats on 25k, woop woop you are smashing it young lady.
Hi Stacey - thanks for your awesome videos - loving your work! Can you direct me to where I can find your video on how to make caramelized onions please? Thanks:)
Hey Stace that looked really delicious I love hummus..have you tried Annabel Langbein's carrot hummus it's very delicious I'm going to give the caramelized onions a go great video thanks for sharing 🥰
I like the rough texture of the chickpea skins in humous, I need the fibre. Maybe the seeds needed whizzing on their own. Forgot about the tip to save your motor using the ice cold water. Love my humous on toasted thin sliced vowels bread.
I use sesame oil in my hummus, not the same as tahini, but still pretty yummy! I mixed a bit of raspberry vinegrette into one dollop, so good...but i quite like raspberry vinegrette😂
Yay feijoa recpies, its raining green tree eggs over here in the Hawke's Bay! How do you preserve your lemon juice? Can it be done without a canner? I make both hummus and pesto and most of the time i use fresh tomatoes for both, i also do 2 lots 1 with and without fresh garlic
Hello Stacy, I live in Canterbury and would like to get some of those Deli Papers you use but have trouble finding them. Would you please let me know who sells them. Thank you and live your channel. Thanks so much. Maureen
Yes, you can, as I said in the video it is completely over to you if you want to use the sesame. I was just trying it to see if it would work. Use whatever you use to blitz things up but it may take up to five minutes to get it nice and smooth. I hope that helps :-)
Ingredients to Make Homemade Tahini 2 cups hulled sesame seeds. Hulled sesame seeds will produce the creamiest consistency. They are lighter in color than un-hulled sesame seeds, which still have their dark outer shell intact. You can still make tahini with un-hulled sesame seeds, but it tends to produce a slightly more bitter tasting tahini. Sprouted sesame seeds can also be used. 3 tablespoons plus 1 1/2 teaspoons vegetable oil, plus more if needed. Avocado oil, grape seed oil, vegetable oil, canola oil or a lighter, fruitier olive oil all work well. Tahini can be made without oil, but it takes longer to grind the sesame seeds and the finished product won’t have as creamy a texture. Salt (optional). Salt augments the flavor of the finished product tahini. Instructions Toast the sesame seeds. Spread them out in a single layer in a large, dry skillet over medium-low heat and stir constantly, until they are light in color and start to release their oils and you can smell a roasted, nutty aroma, 3 to 5 minutes. Keep a close eye; sesame seeds are quite small and can burn easily. Transfer the seeds to a large plate or platter and allow them to cool. Process the sesame seeds. Transfer the sesame seeds to the bowl of a food processor and process on low speed until the seeds reach a crumbly texture that resembles wet sand, about 2 minutes. Alternatively, you can process the sesame seeds in a high-speed blender (but note that you’ll likely need to scrape down the sides more frequently to ensure the ingredients get fully incorporated). Add oil to the sesame seed paste. With the food processor running on low, pour 3 tablespoons of oil through the pour spout, stopping the food processor to scrape down the sides of the bowl with a spatula from time to time. Process for about 3 minutes, until the mixture is smooth. If the mixture looks dry, add 1 more tablespoon of oil and process for 1 minute, until it achieves a pourable, creamy consistency. Season with salt to taste. Taste the tahini and add a pinch of salt if desired, then process for a few seconds to incorporate
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When you wear bits of blue in your top it brings out your pretty blue eyes! Thanks for sharing!
I was just thinking the same! She has lovely sky blue eyes!
Thank you so much
Stacey is naturally beautiful I reckon
@@Angel-lo7lu she certainly is. She must have been so pretty as a young girl. Not to say she still isn’t. Please don’t come back at me if I worded this wrong. I think she’s gorgeous inside and out.
Congratulations on 25k subscribers 🎉. We are thrilled to support and share in your success. It is so well deserved 👏
Thanks so much
I make tahini by toasting sesame seeds, cooling, adding a little water and using food processor. Keep in frig and use in hummus and salad dressings. The seeds are full of health benefits as well as pulling toxins out of your body. Great video…thanks for sharing
If you save the liquid from the chickpeas it makes the most amazing vegan mayo and also meringue I never get rid of it
I see heaps of hummus recipes on TH-cam but they all require that tahini stuff and I can't bring myself to spend that much money on something that I will hardly use. I didn't realise it was only blitzed up sesame seeds. I'm definitely going to give this a crack for the next time we have a lunch function at church. Thank you Stace!!
You can use tahini for various things. Salad dressings, dressing for baked fish, watered down with lemon adding parsley and garlic and tossed with pasta. The list is endless. I love it. It is expensive but if you have a Lebanese grocer nearby that would be the best option as it’s cheaper there.
you can also add in some sesame oil instead of tahini maybe 1 Tbs
@@mazza7419 I bought a huge container of sesame seeds from Costco so Ill definitely be trying out your suggestions, so thanks for sharing 👍
@@sarahdavis1198 Oooh, thanks for that, I have heaps of sesame oil 👍
@@bhanani5480 you’re welcome. I’m part Lebanese and have been taught to cook the authentic and traditional way so I’m glad I could help. 🙏
Well lovely lady guess who will be having hummus for lunch today , at 59 years young i again have learnt something new ,i have never seen or heard of skinning chick peas,they aren't popular in our family but little do they know i have always added two cans in my big batch chili con carne that i use five bean mix in,and that is how you get your boys to still come home in their 40's 😁.Sending love from Australia,lee❤
🦘
I love hummus too, and make it almost weekly. It doesn't last long in my home with a couple of big blokes! It's our go-to snack with rice crackers, or anything really. I'm interested to see that you thin your hummus with water. I've only ever used oil, along with lemon juice. I like to add a good dollop of garlic into my hummus, with fresh ground black pepper, and I get a mix of seeds from New World called Omega 3 mix, it's got about 7 -8 or maybe more different seeds and kernels in it, from memory there's sesame, sunflower, pumpkin, hemp, chia and a few more I can't remember. It's a brilliant addition to hummus, and pretty much any savoury dish. I love beetroot hummus too! And spinach and feta - yum! Thanks for doing this video, I'm fascinated with thermomixes, but can't see myself getting one any time soon!
I love hummus too! I’ve never ventured to make it, but wow, it’s so much cheaper than at the store and looks like I can do it!
As always, thank you for sparking ideas of things I can make at home that will save me money. These are my favorite type of your videos. I love replacing store bought items with homemade.
Have a lovely day! 😊
You to lovely :-)
I lost my mum quite a few years ago now, but she was an amazing cook. She was born in 1928, so I’m no spring chicken myself, and her and her three siblings were brought up by a single mother in the UK, so lived through WWII, so she learned how to cook from scratch from her mother, and I learnt from her. Being frugal was essential. She used to bake, make pastry, and many, many other things from scratch. She involved us kids in the process and from I learned a lot, but in all honesty, I wish I had paid more attention. There are things she used to cook, that I can replicate, things I can more or less copy, and many things I just have no clue about. I love cooking from scratch, and always have flour, baking powder, yeast etc in my pantry, and can’t imagine being without them. Cooking from scratch is very much becoming a lost art. Your channel is amazing, and I’m learning new things every time I watch. I made a batch of crumpets yesterday for the first time in my life, and I have you to thank for that.
I don’t have a thermomix, and have absolutely no intention of buying one. Lol. I do however love my mum’s pressure cooker, her hand cranked meat mincer. There’s such satisfaction in making a meal from scratch. Any way… enough said. Thank you for your channel.
Thank you for your message I really enjoyed reading it this morning. I am so pleased you are finding my videos helpful :-)
Stacey. Traditional hummus has a clove of garlic blended in it also.
I also make a hummus with canned cannellini beans and a bit of parsley. It’s yummy.
It an be frozen. You just need to make sure you place cling wrap over the top of the hummus and then put the lid on.
Thats good to know! I often find it gets a bit watery when I freeze hummus....
@@nmarie360 if you make sure the cling wrap is firm on top of it then you won’t get the freezer burn which causes the excess liquid. Hope my response helped. 🙏
The chickpea juice or liquid produced from cooking, is called aquafaba,( beanjuice) it's the best for thinning out humus. Also, cumin is a must for me in Humus. There is an insert for your Thermomix that speeds up and this kind of recipe, it works by reducing the space inside the bowl.
I do freeze it. And I use Sesame oil vs tahini because you are right it takes forever to go through a jar. I store the Sesame oil in the fridge and use it to season Asian noodles mostly but it's a great addition to many things used sparingly.
Love hummus as well, and my grandkids love it. We use tortilla chips. Fresh garlic, lemon juice, salt, reserved liquid from the chick peas, sometimes a tsp or 2 of peanut butter and olive oil in the mix, OR have even used sesame oil. I bought tahini once 😅 but prefer the cheaper options! I will try your method for removing skins, have only seen it done by rolling them on a clean towel, which seems a little too messy, so thanks for the tip. Hummus never lasts, I might also try bigger batches and freezing, you'll have me making big hummus pucks , Stacey! 😅 I always get excited to see your new vids. Have a great day!
I have made hummus before, but every time I watch your channel, I learn something new and useful. Thanks for helping me become a better cook.
Another great cooking lesson, thank you! Looking forward to some feijoa recipes, my favourite fruit ❤
Hello lovely girlie --- You can freeze Hommus, when my friend makes some for me she always freezes it until she sees me....looking forward to seeing you do the caramelised onions...sending you lots of best wishes.
Yes you can freeze hummus
I make my own tahini. Super-easy.
Sautee sesame seeds in a dry pan until they take on a little colour (it adds flavour) then blitz with light oil of choice and a little salt. Store in fridge in glass container. It keeps for three months. I make hummus every week so use it within six weeks.
I use light olive oil for the tahini and virgin olive oil for the hummus.
Thank you so much for the recipe. I just made it and it is delicious and so simple. Will be eating it with some falafels tonight.
I'm definitely going to try the caramelized onion Hummus...sounds absolutely delicious!!! I think it would go well on a veggie platter with my spicy roasted red pepper hummus. Thanks for the great Idea! Hummus freezes very well...I usually make a whole big batch because I make it from freshly cooked chickpeas...it easily keeps in the freezer for 3mths or more. Let it thaw completely then give it a good stir.
Morning Stacey from Australia.
Well I've been making hummus
For 20 years when I started
They never made Tahini so
I always made my nan's receipe
From scratch.
She used a pestal and morter.
Not me I blitz in my magic bullet
She also used just a pinch of salt
And a drop of oil,
I do use salt and peanut oil
Just to combine, otherwise
The sesame seeds turn to powder.
It's absolutely delicious with homemade.
Tahini.
Hummus is great. Thank you for vid
I didn’t know about removing the chickpea skins, so thank you for that info! The liquid from the chickpeas can be used as an egg replacement is that correct? I will have to try this recipe, but will also look forward to learning how to do the caramelised onions as that’s something I’d love to cook.
Thanks Stacey
Oh YES, i love hummus, I started adding toasted sesame oil cuz I love that with a stick blender. Works well. I’m excited to try caramelized onion hummus! I love both
Omgosh girl!! That looks so good I can’t wait to make this… I can’t wait for your caramelized onion canning video.. please, I have a vita-mix blender I think that will work…Ty always great recipe
I absolutely love hummus it is quiet often lunch or dinner and i also use it to replace dressings in salad couple big dollops and mix it in yum.Their is only me but i bulk make it and freeze it in silicone mini loaf pans then when frozen put into bags so i can just take out what i want have done for years.
I also always put lemon juice,cumin and garlic in mine but dont use water I use the aquafaba or juice from the chickpeas.I have heard you can use sunflower seeds or pumpkin seeds instead of tahini but havent tried because i love tahini thanks for another fantastic video😊
One of my kids is Fruit and Vege mad. The other has a slow burning relationship with them - he'll eat them cooked into stews and soups, but as stand alone items he only comes to enjoy about 1 or 2 new fruits per year - he just turned 8.
But he LOVES his hummus!!! We make it with any combination of roasted vege blitzed in and he'll eat it by the bowl full. Home made hummus, babaganoush and pestos are such a great way to get extra vege into our kids.
Yusss! Just made some! Can't wait to try it later on.
Update - Sooo good! Homemade from now on out 😊
That looks lovely. I'm experimenting with different beans- butterbeans are lovely and trying black beans next. Hummus is much smoother if you pressure cook the beans, even tinned ones. You can also use a dollop of peanut butter instead of tahini, or a spoonful of ground almonds. I'm going to try your onion version next. Love your videos, like a Kiwi Nigella. 😋👍
Your caramelized onion jam looked delicious 😋 I made some a couple months ago but dissapointed with it, so I won't ge doing that recipe again. Stace have you done a video making yours❓
It will be uploaded Friday :-)
FYI Stacy, I can buy powered coconut milk at local supermarket (WW) in NZ. Works great with your recipes. Thanks for all your hardwork & sharing so much, your very appreciated. 🙏❤️😊
Good to know, Thank you
I was lamenting to a friend of mine recently that when I saw your grocery visit video it looked like a lot of fruits and veggies that are also common here in the US. Sometimes it seems that the same veggies are being produced worldwide so it’s good to see the unique fruit that you have there in New Zealand. Even though it is not available to me, I am always interested to see what is unique to each country. When I have traveled in the past, my favorite places to check out are the grocery stores and local markets, lol.
Thank you Stacey, another great video ❤ I always read peoples comments because there are some good ideas that people share for different flavours - I like the idea of peanut butter which made me think of walnut. That would be yum. Omega 3 seed mix sounds yum too. I’m going to try the caramelized onion one for sure 😊
Hello luv..my 'dodge' with the hummus is to add a few drops of toasted sesame oil..works a treat..along with a few drops of fresh lemon juice..love your vlogs..💕💐x
Homemade hummus is so much better than store bought. Thanks for sharing Stacey.
Love my Thermie, I make Hummus (and I will be adding the sesame seeds straight in from now on), and a beetroot hummus but like you I’m the only one who eats it, husband has never put a chickpea in his mouth as far as I know! 🤪👍🌏
We're blessed with an abundance of wild garlic around here in springtime. It's getting a bit old now, but I put my last lot from the freezer into a hummus with smoked paprika and lemon of course too.
Been making for years. I always add garlic, tiny bit of oil, So adaptable as you say, chilli, garam masala, roasted red peppers from a jar etc etc I also use an ice cube instead of iced water ☺️
I've never liked Tahini. It's so bitter so lm happy to see your recipe and give it a try. Thanks for another great video for all of us real-life home cooks 👍
Grat! Thank you, I stayed away from making Hummas as it seemed so hard to make. but now i can do it. Thank you, again.
I love how much you enjoy your own cooking! You make me hungry z❤
Hi and congrats on reaching 25K subscribers , quite an achievement and well deserved . Living on a Greek island myself , the locals always put a dish of hummus on the table in tavernas with pitta bread to dip in. We are used to it containing plenty of garlic and a smidgen of cumin. I make it like that myself. That said, I am very interested in trying some variations, although I'm not sure how my local Greek friends will like it, but I will try. A small thing, hummus here is pronounced differently - hu(who)mmus. Can't wait to try the caramelised onion with it. We also dip sesame bread sticks. Had to laugh at the clattering when you dived into the cupboard to get sieve 😂😂😂
That caramalised onion jam looked so good as did the hummus. Do you have a recipe for that?
Yes, it will be uploaded tomorrow :-)
Morena and thank you for the hummus tips. I will definitely be trying your version. I also cook for a daycare and feel under the pump sometimes with 40ish, let alone 100. You're right about the tahiini, it is expensive and I prefer not to use it. Looking forward to more of your recipes and ideas
All look delicious, I make it too with home made tahini ( toast sesame seeds first) like you said when you buy tahini it sits in the fridge and it’s expensive. Great video 👏👏 enjoy your different flavoured hummus , I love it
I always keep the liquid (aquafaba) and use it in whiskey and gin sours as the egg substitute. I’ve also used it for cooking too as an egg substitute or to add to egg dishes.
Yum
Hi Stacey, Great video as usual. Hummus is a staple for vegans and vegetarians, and there are many ways to make it. I really love yours. I also put 1 tsp of garlic in mine when mixing chicpeas, and it brings on a different Flavour. Tahini is just made from sesame seads and oil . Tahini is great spread on toast ( as well as hummus) to use it up quicker. Also you can eat hummus with sliced carrot, celery, cucumber sticks as a snack or dip. Hummus is great served as a dressing with a salad too. It freezes well. I make a large batch and freeze in smaller containers for another day.
Also keep the water from the cans of chickpeas. Can be used in lots of recipies. (called aquafava) Keep the vidios comming. Hugs CJ from Oz.
I just love that you cooked for the children. So sweet ❤ Thank you for this video; I have the ingredients to make hummus in my pantry!
Hi Stacey, Love your videos. Yes the skin has alots of fibre, i usually leave it in, Also the Tahini you can use it to make sauce for pasta, Garlic salt tahini lemon juice and water to the consistency you like. It's delicious.
And use tahini in baba ghannouj.
It's THE sauce to use on Falafel.
Dip endives in the sauce! i can live on that, it's so delicious
A small jar will keep in your pantry forvever, it usually settle to the bottom if you don't use it often, you just have to mix it before you use it, I can't buy enough of the stuff
Thank you Stacey!❤
Having always blitzed the chickpeas in their entirety, I shall use your skin removal method from now on. I could never have imagined it could be that easy!
Been quite some time since I made hummus. I think I have a couple of tins so might have to make some again. I used to pressure cook the dried ones and then freeze them in bags, will have to see if I can find some good ones again somewhere, the supermarket ones (UK) started to be very tiny and didn't seem to cook as well.
Caramelized onion one sounds lovely too.
Not sure I ever got mine as smooth as yours and I believe I did it in a food processor and in a blender (Optimum), blender might have been better but can't remember.
Thank you for the video 🙂
🎉Congratulations 🎊..on 25k viewers..Stacey..Fabulous! ..
Feijoas ..that unique taste and texture..such a Kiwi thing .dont see them here in Wyoming USA ..Some Kiwis have grown them in California though ..
Caramelized onion hummus ..devine 😋
Thank you so much :-)
I always rub the skins off the chickpeas as well. I add a garlic clove to mine and add a couple of the ice cubes in the blender to help smooth it out. I don't add cumin but sprinkle paprika on the top when serving. I also make roasted red pepper hummus. I've never made it without tahini though.
I love hummus and make lots, but I always add tahini. I whip it up in the food processor with lemon juice as a first step and this gives the hummus a lovely creamy texture.
well i will say i was drooling AND then awaited … shut the front gate 😆
such a great cook 👌🏻
Hahaha thank you
Hello Stacey hope you are well. Thank you for the hummus recipe, even I will try making it. Be well from The Bronx, NY USA.
Love your videos and your kiwi yarns 😊👌🏻☀️
Mmmmmmm...hummus! One of my favorite snacks, along with chips & salsa. I could live on both LOL! I like using hummus as a spread for my avocado toast or really, a spread for even tacos or as a salad dressing - I just like the flavor it gives to other stuff as well. Also is great on gyros (shhhh - don't tell Husband's sheep LOL!) As always, another great video! Yes, I know I still owe you an update, here in Fort Worth we were in the direct path of the eclipse at 100% so I have those pics I wanted to send to you as well. Love & BIG HUGS to you and Husband!
Yummy, love humus, any flavour ❤
This could be a game changer for me. I love hummus (don't tell, but I've been known to eat it with a spoon), but store-bought is so expensive. And as you said, so is tahini.
I used to be able to get a dry mix I liked using chickpea flour, but they stopped making it. And the process of roasting raw chickpea flour to make my own mix proved to be fussy and prone to disaster.
Making it without the tahini never occurred to me. Doh! I usually have sesame seeds in the freezer, but I don't have a high powered blender. But you've given me another idea: I always have sesame oil. I might add some of that for flavor. I also keep sunflower seed butter on hand. I might add some of that for richness.
I see more hummus in my future! I usually have pesto on my toast, except when avocados are in season, but hummus makes a nice change.
I'm looking forward to the feijoa recipes, even though I no longer have a feijoa tree. Feijoas are the taste of autumn to me. I had to laugh at the "annual glut." Ain't that the truth! Some years it seemed like I fixed them every conceivable way and we still couldn't keep up. My husband finally took out the tree, because even if we collected all the windfalls every evening, more would fall in the night and it was attracting fruit rats.
I'm lucky because any we don't need go to the piggies and chickens. So many this year!
I bet it is delicious! I love caramelized onions. I would love to see how you can it. It is a labor of love & would like to batch cook it. Do you have a video on this? If not, will you please do one?
It comes out on Friday :-)
@@FarmersWifeHomestead Thank You!!!! Cant wait!
So trying this! Would love to make our favorite Jalapeño flavor one, as it's around $5-$6 at pak n save 😋
Great video. I prefer the taste of home-cooked chickpeas. I soak and cook a batch when I have the time, and they keep well in the freezer. I use about 6 tablespoons of lemon juice, and a teaspoon of cumin. I add a few spoons of hot water to thin the mixture, and refrigerate the hummus overnight. That seems to solve the problem of a grainy texture. I usually add a few drops of Kaitaia Fire chili sauce too. Yum!
Looking forward to seeing your recipe for onion jam 😊
My chickpeas in cans are from the Covid lockdown days lol. I need to use them before my supply of dried beans hahaha
Now that really makes me homesick. Fond memories of sitting in a feijoa tree and munching hard. Steamed apple and feijoa with custard topped with crumble. So delishimo. Biggest congrats on 25k, woop woop you are smashing it young lady.
Me too! My sister has tried growing them here in Australia without success, but we both live in Queensland so it must be too hot.
Hi Stace l have never tried hummus but it looks delicious so l will have to try it thank you
This looks and sounds tasty thanks again for another great idea
Thank you, thank you❤❤. I have not eaten humus yet but am going to try it as well😊😅
Think I have had pumpkin hummus or red kumera hummus what ever one it was it was yum 😊
Great video Stacey. Congratulations on 25k. I add beetroot relish feta and cashews yum! Freezes ok but thaws a bit watery as you might expect.
Hi Stacey - thanks for your awesome videos - loving your work! Can you direct me to where I can find your video on how to make caramelized onions please? Thanks:)
It's being upload as tomorrows video :-)
Thanking you ❤💖❤
@justjules-pourlyequipped9303 It's so good! X
Hey Stace that looked really delicious I love hummus..have you tried Annabel Langbein's carrot hummus it's very delicious I'm going to give the caramelized onions a go great video thanks for sharing 🥰
Interesting-I’ve never dressed my Homemade hummus with Sunflower oil(though I have a bottle). Only ever used Good Olive Oil…, but I’ll try Your way!
Thamk you for the recipe. I will make it this week.
I like the rough texture of the chickpea skins in humous, I need the fibre. Maybe the seeds needed whizzing on their own. Forgot about the tip to save your motor using the ice cold water.
Love my humous on toasted thin sliced vowels bread.
I’m going to try this. But if you keep the liquid the canned chick peas are in that makes meringue. Whips up just like egg whites
I use sesame oil in my hummus, not the same as tahini, but still pretty yummy! I mixed a bit of raspberry vinegrette into one dollop, so good...but i quite like raspberry vinegrette😂
That's a great idea!
Thank you for giving us some feijoa recipes. So kiwi! I make feijoa jelly and can't wait to see what you'll do. Ps you're so cool!
Awesome you have a thermie too!
Yummy! We go through so much hummus in my house
Thank you for the suggestions.
Great video,thank you ❤
I love roasted red pepper and sun dried tomato hummus. I bet your carmalized onion hummus was good.
it's really good with garlic as well would be interested in knowing what other flavours are good
Beautiful recipe! How long will this last in fridge?
Mine never lasts too long but I would say around a week.
Yay feijoa recpies, its raining green tree eggs over here in the Hawke's Bay! How do you preserve your lemon juice? Can it be done without a canner? I make both hummus and pesto and most of the time i use fresh tomatoes for both, i also do 2 lots 1 with and without fresh garlic
I just freeze mine in a big quart jar and leave it in the fridge one jar at a time.
looks really good!
Hello Stacy, I live in Canterbury and would like to get some of those Deli Papers you use but have trouble finding them.
Would you please let me know who sells them. Thank you and live your channel. Thanks so much. Maureen
I use a high power blender to make mind...I will try with just sesame seeds, definitely cheaper unless you live near the middle east.
Looks so easy to make. Congratulations on 25K 🎉💥
Thank you so much 🤗
Can I make this without sesame seeds and a food processor? I don’t like sesame or tahini. Thanks for sharing…love your nail colour.
Yes, you can, as I said in the video it is completely over to you if you want to use the sesame. I was just trying it to see if it would work. Use whatever you use to blitz things up but it may take up to five minutes to get it nice and smooth. I hope that helps :-)
Oooo I have small amount of bruschetta left in the fridge….i think I’m going to see how that goes with hummus 😊
Ingredients to Make Homemade Tahini
2 cups hulled sesame seeds. Hulled sesame seeds will produce the creamiest consistency. They are lighter in color than un-hulled sesame seeds, which still have their dark outer shell intact. You can still make tahini with un-hulled sesame seeds, but it tends to produce a slightly more bitter tasting tahini. Sprouted sesame seeds can also be used.
3 tablespoons plus 1 1/2 teaspoons vegetable oil, plus more if needed. Avocado oil, grape seed oil, vegetable oil, canola oil or a lighter, fruitier olive oil all work well. Tahini can be made without oil, but it takes longer to grind the sesame seeds and the finished product won’t have as creamy a texture.
Salt (optional). Salt augments the flavor of the finished product tahini.
Instructions
Toast the sesame seeds. Spread them out in a single layer in a large, dry skillet over medium-low heat and stir constantly, until they are light in color and start to release their oils and you can smell a roasted, nutty aroma, 3 to 5 minutes. Keep a close eye; sesame seeds are quite small and can burn easily. Transfer the seeds to a large plate or platter and allow them to cool.
Process the sesame seeds. Transfer the sesame seeds to the bowl of a food processor and process on low speed until the seeds reach a crumbly texture that resembles wet sand, about 2 minutes. Alternatively, you can process the sesame seeds in a high-speed blender (but note that you’ll likely need to scrape down the sides more frequently to ensure the ingredients get fully incorporated).
Add oil to the sesame seed paste. With the food processor running on low, pour 3 tablespoons of oil through the pour spout, stopping the food processor to scrape down the sides of the bowl with a spatula from time to time. Process for about 3 minutes, until the mixture is smooth. If the mixture looks dry, add 1 more tablespoon of oil and process for 1 minute, until it achieves a pourable, creamy consistency.
Season with salt to taste. Taste the tahini and add a pinch of salt if desired, then process for a few seconds to incorporate
Thanks for sharing the Tahini recipe
@@FarmersWifeHomestead ❤
❤ your channel
Oh I forgot I always freeze,
But eat within 3 mths,
If I have alot left in 3 mths
I put it into a hearty beef stew.
It's amazing. 😊
what's the machine you used. Awesome hummus, My Turkesh friend makes an awesome hummus.
Its called a Thermomix ;-)
Absolutely lovin your nails today. They are as bright and beautiful as you.
Thank you so much
Instead of water I use a bit of the juice from the chickpea can… gives it a nice fluffy, creamy texture 🤤 👌
Hummus can be frozen.
Question... Is the onion jam the balsamic onion jam in the Ball cookbook?
Thanks for the video. Have a blessed day 💕
Thanks for letting me know. Also, the Onion Jam is my own recipe, next video we make it along with Tomato Relish.