Yotam Ottolenghi & Sami Tamimi's Basic Hummus | Genius Recipes
ฝัง
- เผยแพร่เมื่อ 5 ต.ค. 2024
- This hummus recipe is simple, and the results are perfectly smooth and creamy. Here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for hours, but with a simple Genius trick, Ottolenghi and Tamimi's is done in a fraction of that time. GET THE RECIPE ►►f52.co/2VYrVBr
Looking for the pot we used in our video? It's one of our faves, and you can find it in our Shop: food52.com/sho...
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
I was SO SKEPTICAL when I first watched this. Then I followed your recipe step by step, I even went to the middle eastern grocery store to buy Lebanon-imported tahini. It turned out amazing and I didn’t have to remove any of the skin! This is hands down the best recipe I’ve ever tried!!! The only thing different I did was roasted my garlic in the oven until it was soft and mushy, then I added in 2 tsp of that instead of minced garlic. I added a little extra more lemon juice as well, but a little less tahini. So so so silky smooth, everyone needs to go make this now!
Finally a traditional hummus recipe made the right way. Thankyou
Glad you enjoyed the recipe, Maria!
Do yourself a favor and buy their cookbook, Jerusalem. It’s gorgeous and every recipe is amazing, my favorite cookbook ever.
Will do! Sounds amazing:)
I tried this recipe last night - with a healthy dose of skepticism. My husband and I took the first bite wondering what we needed to tweak 'for the next time'. One bite - blank look, second bite, blank look, third bite, 'it's pretty fucking good, right?' 'YES! IT IS!'
The hummus' flavours fully bloom after 6 hours - but even before that, there really weren't any changes we wanted to make to it. We live in Dubai - this city is lousy with some of the best hummus in the world. After this recipe, we will never be ordering hummus again.
Haha, thanks for sharing -- glad you enjoyed this recipe!
I actually made this a week ago, before this video was out. I have researched Yotam and Sami's work. This is by far the best Hummus that I have had. It was very easy to make and well worth the tiny effort. It truly is way better than store bought, including Sabra. I do like the Sabra too, but it still doesn't compare for my taste. Make sure to use quality Tahini and olive oil. Enjoy.
Thanks for sharing, and glad you enjoyed the recipe!
Thanks for sharing this great recepy.You have a great way of teaching so smooth as the humus.
Without distracting concerts.
God bless you.
Hmm...baking soda on pinto or black beans for really smooth frijoles! Yum! Maybe even just for my next pot of beans. They might get past the "crunchy" phase, quicker. Nice to see a professional chef who has those little kitchen oopses, like the rest of us!
That sounds delicious -- let us know how it works out!
Okay, I've got to give it to you. This is amazing.. Eating it right this moment and it's the creamiest I've ever had!
Thanks Frieda, glad you enjoyed the recipe!
Kirsten, I hope I'm spelling her name correctly, is the best ! Calm ,collected and I like that the editors show her mistakes. Dorie, Deb at Smitten Kitchen, are two of my other favorites!!!
Glad you're enjoying watching Kristen, Stephen! If you haven't already watched them, we think you'll enjoy her episodes with Deb and Dorie too:
th-cam.com/video/hyfRI525lFk/w-d-xo.html
th-cam.com/video/Fp-JpJI_jPk/w-d-xo.html
Im new to the channel. Love the candid-ness and calm vibe of these videos. But, I might be the only person who likes a some texture for my hummus 🤷♂️
Hi Darrel! Welcome -- glad to have you here! If you'd like to watch more Genius Recipes with Kristen, you can find them all here: th-cam.com/video/c29WGbwAUE4/w-d-xo.html
Can’t believe how smooth that hummus is!
because is fake
We made this with timeless black chic peas and it was amazing.
Yum ! Didn’t know about black ones.
As soon as our new kitchen is in I’m making my own hummus. We’ve been w/o a kitchen for 7 months.
Oh no, sorry to hear that Jeanne! Hope you get to make this hummus soon :)
Just like pasta water, boiled chickpeas water can be used to reboil pasta, dilute pasta sauce, make soups, curries and aquafaba.
Best of all, it can be frozen once it cools down, to be used in future.
Thanks for these great tips, Ananth!
@@food52 my pleasure.
You're doin a great job!!
I read white foams in pasta and butter are bad for you I don't know about the foam in this recipe
conexos2007 you “read” where. Lol. Y’all believe everything you read.
Does every Indian feels like. Making best use of every ingredient. No leftovers.
Thank you for the tips, it saves precious time!
Looks good -- fresh hummus made at home is so much better than the store bought paste.
Glad you enjoyed this recipe!
Best recipe i ever tride for hummus! Yum!
Another note...if you put the cooked chick peas into a bowl of water, covering by an inch or more and rub them between your hands, the skins will loosen, come off and float to the top. With only a little bit of effort, this will eliminate almost all the skins. Adding the baking soda can do some strange things to flavor and consistency that are not necessarily desirable.
Thanks for the tip!
I must try. Thank you. ❤
How can I buy that awesome pan? Sorry if someone else has already asked this.
lowkey very fancy kitchen - me like!
Glad you enjoyed, Guy!
Fresh hummus is best served slightly warm! Also, if you want to try it the Israeli way, try using a layer from a quarter of an onion to swipe.. it's delicious!
Thanks for the tip, Inbar!
I looove all his books!!i am vegetarian it helps a lot
An Israeli woman told me to add a 1/4 teaspoon of cayenne it. Delicious!
I love lemon zest in my hummus:)
Kristen is the best, and so is this recipe. Glad she (and us) doesn’t have to endure Brad
You are the best!! =) Thank you =)
I love Hummus 😍😍
We agree :)
Love this outfit, Kristen!
love the dress
Beautiful
If you want to crown this with Levantine "gold-dust", make a gulley near the perimeter of the hummus bowl, add fried pine nuts, paprika/cumin, chopped fresh parsley, and olive oil. Israeli hummus :)
Yes yes!!!
As if that country can make anything delectable
@@Sport4Life The cuisine is a reflection of its makers - the Israeli people. This includes 22% who are Arab Israeli, and make amazing food. And cuisine of the descendants of-
1. indigenous Jews of Israel who have never left for 3500 years,
2. refugee Jews from Egypt, Syria, Lebanon, Iraq, Yemen, and from Maghreb (Libya, Tunisia, Algeria, Morocco).
3. refugee Jews from Russia & Europe (from France, Poland etc)
4. smaller numbers of refugee Jews from other lands such as Ethiopia, India, and small numbers of ethnic/religious minorities such as Druze, Assyrians, Arameans, Armenians, and even Lebanese Maronites.
@@interestingyoutubechannel1 so many words, so little sense or facts. Typical
@@Sport4Life i was giving the demography of my country. which fact do you contest?
That hummus looks looks very delicious, but I have never eaten any.
Thanks Sidney! You should give hummus a try -- this is a great recipe to start with!
Can I use the pressure cooker 😊
Not sure I want my hummus that light and fluffy. I like to use leftovers as a spread for sandwiches or wraps, and this wouldn't do for that. However, if I wanted a hummus pour-over, this would be perfect. I guess every recipe has its place. Thanks!
Thanks Beejay! You can also adjust the thickness of the hummus by using less water, if you're looking for something a bit stiffer. Hope this helps!
@@food52 You can't use less water after it's done. You'd need to make it once then use less water the next time.
@@AlanHope2013 Except you don't need "to make it once" as you've watched the video and noted that you want it thicker so you reduce the water as suggested, knowing you can always add more at the end if you want to go thinner.
Love that pot. Would you please put list of products used in descriptions?
I believe it is this one. food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan
That's a great suggestion, thank you!
Yes, that's the one! We'll add it to the description!
@@zamanodenise Thank you!
@@food52 Nice!
I'm going to try this. My question is, wouldn't you get a stronger garlic flavor if you minced the cloves before you added them to the food processor, hence the higher production of allicin?
Could you put baking soda on CANNED chickpeas, cook them a bit too they're soft and proceed from there?
Hi Liz, great question! While we haven't tested this recipe with canned chickpeas, there are a number of commenters on the recipe who have, and have offered their thoughts: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Hope this helps!
Thank you. New subscriber
Hi Mari, welcome! Glad to have you here!
I followed the recipe but now chickpeas taste like baking soda, what might I did wrong? I boiled them in the water for 20 minutes
Maybe you used a bit too much baking soda ? Try reducing amount. Not sure.
no food processor, will a blender work?
Hi Cynthia, great question! While we haven't tested this with a blender, a few commenters on the recipe have, and shared their thoughts: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Hope this helps! Let us know if you try it!
My aba (father) used to use a blender before there was any such thing as food processors, and it worked great.
Can you save cooking water for soup?
Check out recipes using "aquafaba" (i.e. bean water) -- you can even make egg-free meringues!
Aquafaba is a great suggestion -- thanks Firiel! Here are a bunch of ideas on what to do with aquafaba (aka that leftover chickpea water): food52.com/blog/16846-all-the-foods-we-re-making-now-that-aquafaba-is-on-our-radar
Just pressure cook the chickpea. You wont need to add chemical like baking sodas.. 40 mins is all you need to pressure cook the chickpea and perfectly soft
What are the amounts in the recipe?
Here is the recipe:
food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Looks good, although I'd add a little cumin.
Okay but.... can we talk about that Kobenstyle pan? HOW do I get one?
Hi Emily! You can find them on our site: food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan
Hope this helps!
Lovely lady
How long can you keep this hummus in the fridge?
about two days.
If you lived in my neighborhood, we'd be the best of friends.
Please NEVER put your hand into a food processor while it's plugged in. My cousin and someone else I know had some NOT good experiences with that. The processor could start - without using the off and on button. Rare but never worth taking the chance. Just saying --- the recipe looks great and much appreciated. I just could not watch that without saying something. Don't get upset.
How long can you keep this quantity in the fridge for? It’s two of us at home, not sure we could eat all that in one sitting! Although....
Hi! Great question -- this hummus will keep in the fridge for up to 3 days. Hope this helps!
florenceandthemakeup s
What Ottolenghi cookbook would you recommend to a vegan?
Plenty everything is already vegiterian and can easily be veganised
@@domieneo thank you very much!
lemon juice?
As Rashelle Cohen said...I either missed seeing the ingredients or they were not posted. Can you please add a list of ingredients?
Rodger Wasson, the link to the recipe is in the note.
Hi Rodger, you can find the recipe here: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Hope this helps!
I'm going to add Harissa Paste and turn this basic recipe into a Moroccan Hummus! 👍😋💖💃
Mmm mmm mmm !
usually the way to go is make a "tatbila" - hot pepper, fresh lemon , parsley , coriander, all blended together- and serve it as a side dip for each to put on their own.
😂😂😂 I have been one of those who tediously peels my canned chickpeas and yes I get a very smooth silky smooth hummus but it does take about 25 minutes to peel those skins-
What food processor did you use?
Hi Bet! We use a Cuisinart Pro 11-cup food processor. Hope this helps!
@@food52 Thankyou! I knew it looked familiar but i couldn't recall the brand.
No ground cumin?
Can you please tell me which brand of food processor you used for this recipe? Thank you!
Hi Emily, great question! We use a Cuisinart. Hope this helps!
Looks yummy from here...🤦♀️🤣😅
This is completely my style, love the editing and cuisine. This is really inspiring to me, as a new TH-camr starting out, doing these recipes too from the great Ottolenghi. I’ve subscribed and it would be great if you could give my channel some feedback too. Great to network & build a community
Baking soda always gives chickpeas an unpleasant smell and taste. You can smell it in your whole kitchen when you're boiling them. The water gets pretty dark too. Some people don't taste it in the final product so if that's you, go ahead and make it this way.
As an alterntative to baking soda you can use a stovetop pressure cooker to shorten the cooking time while sparing yourself the aftertaste.
@@israteeg752 I always do. 45 minutes in the pressure cooker and it’s always perfect without the baking soda.
Is baking soda / Sodium bicarbonate safe for human consumption?
Yes. Many bakeries, restaurants and others put some in their food. Don't put more than a spoonful though.
He only mistake is not waiting for the chickpeas to cool. Tahini paste don’t like hot contact.
Never put your fingers in a food processor when the blade is in position unless the machine is switched off.
I have never seen a hummus recipe that has no cumin, it is probably good but the real deal has cumin and cayenne pepper, add 3/4 teaspoon of cumin in powder and a pinch of cayenne, you will see what I am talking about. In one of the comments Frank Rodgers says it is better to start mixing the tahini and lemon juice first then add the garbanzos and yes, that is right.
In Jerusalem it is customary to sprinkle cumin on top of the hummus before serving rather than during the prep phase.
Oh, how I wish I hadn't noticed the background music/noise
Yep ! Ugh… 🤔
great video - but noo cumin ???
If you soak the chickpeas AND SPROUT THEM, the peel comes off naturally during simmering and you can skim them off the top with other been foam.
Ever just use the ENTIRE LEMON (zest, pith, pulp/juice, seeds) sits the entire lemon is edible, nutrient-rich and flavourful? That way you don’t spill any of the juice.... ....
How much GARLIC would you say is too much? A whole bulb?
How about LENTILS varieties instead of garbonzos/chickpeas?
Thoughts on using ICE CUBES to keep blender from cooking hummus with heat build up without diluting flavour?
There is a disgusting amount of tahini in this recipe which will make it much too heavy, regardless of how "fluffy" she suggests. Also, if you add 1/4 the amount of tahini and add 2 Tbps of olive oil whilst in the food processor instead of afterwards, it will remain emulsified until your guests have finished the dish.
I don't even use tahini in my homemade hummus. I just throw in 1/2 cup of raw sesame seeds and 2 tbspoons either olive or toasted sesame oil.
You are a brave cook, but believe me as a Norwegian who studied in Beirut- Lebanon for two years, i was so fortunate to learn how to make hummus the Lebanese way, not from some Ottolenghi guy. You made two mistakes, the way you used the garlic, the way you got rid of the cooked water and the fact that you didn’t use cumin etc.. allow me to suggest you learn how to make hummus from the native people who invented this delicious food not an Ottolenghi guy who uses titles as Jerusalem to get himself the credit for what Palestinians and other Middle-Eastern countries eat and feast on... you ought to ask the real recipe from a Lebanese, Palestinian, Syrian not some Israeli of Polish, Ukrainian, German background who didn’t even know what hummus was until they came to Palestine. I was myself, quite ignorant about the wonders of Lebanese gastronomy until I discovered first hand when studying in Beirut.
I was thinking the exact same thing! You’re so right
Falafelpump rosh I’m aware that the co-writer is half Palestine and half “Israeli”. Both writers grew up in Jerusalem. Hummus is an Arab dish. Therefore if someone wants to make it authentically they should make it as an Arab would. The most traditional hummus originated in the Levantine which is Syria and Lebanon. Educate yourself.
Falafelpump rosh I also appreciate that Fjord actually studied the cultural background of the food they are cooking rather than cooking based off of a recipe that was made by a non-Arab cook. It’s like attempting to make an authentic Italian pasta dish with a recipe made by an American.
Falafelpump rosh again Samir was raised in “Israel”. I am not saying he makes it wrong I am saying it is less authentic than the method Fjord is commenting about.
Falafelpump rosh From your google search it says “likely” originated in Egypt. I am speaking about traditional hummus, that we all eat today, it is made in the Levant.
That just seems so expensive. Tahini is not cheap. You can make it with a lot less tahini,, or you could grind the sesame seeds yourself. altho a cup would be a major time investment. So, ya baby not a cup of the expensive ingredient. With this recipe, you definitely just want to buy it. it is way less expensive.
Hate smooth hummous, needs a little crunch
I dunno i feel like these people are being a bit too pretentious
it's just hummus
@@heartsh6ker true hahaha
a bunch of water
Just remember folks that Israeli's learned hummus from the Palestinians :)
Not surprised a Palestinian is trying to bring politics into a simple and delicious hummus recipe. Here's a little hummus history. humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/
Canned chickpeas gives you extremely smooth hummus
Better not to put garlic in the hummus because chickpeas don't have strong taste or flavour you will only taste garlic rather then the chickpeas!!
when search Ottolenghi's bio you will find the he was born in Jerusalem from Italian and German background, then when you go on, you discover that the Palestinian Sami Tamimi is an Arab born in by chance in his home land..... cheap, so cheap.
Ottolenghi was also born in his jewish ancestors' homeland.
Too much tahini, i think!
when you have no clue of what you are doing...make a youtube video out of it