I am blown away by this recipe (with explanations). I have been making hummus wrong for all theses years. I have used this as my base recipes (from which I build to my own tastes). Thank you.
Omg! I just made this and it was the BEST hummus I’ve ever had! I made it exactly as suggested and it was delicious. Then I added another half lemon and 1/4 tsp salt, and it was better (I like hummus a little zesty). Then I scooped half of the hummus out of the processor into a container, and added about 1/4 cup sun dried tomatoes (packed in olive oil) and that version was out of this world! I love how fresh tasting it is, and I especially love knowing what’s in it. 😁
Excellent video presentation. Very straightforward, easy & fast with just enough good info. I do not add water to my recipe but instead save some of the fluid from the can to drip in. I like it silky smooth but not watery. Great hint on boiling the chickpeas & removing the skin! It makes for a very silky texture!
I've been making this hummus recipe from ATK for a few months and it's wonderful, but if you leave out the added water it's just as creamy but still has the thickness of the hummus served everywhere else. Also, it gets _way_ better over the 24 hours after it's made. I couldn't disagree more with the statement that it's best "still warm from the pot." Do yourself a favor and make this a day ahead and let the flavors get to know each other. The garlic/lemon trick and the alkaline bath chickpea trick are game changing.
brown whole garlic cloves in olive oil, takes about 20 mins on very low gas. then you have buttery garlic and garlic infused oil to use in the hommus. add lemon juice as well, separately.
Probably, but that's an extra step or more, and ATK tries to simplify recipes for us home cooks. Most home cooks will only try a recipe that contains 5-8 ingredients and takes only 1 1/2 hours at most. I've read that now, the average amount of time an American spends prepping food for the ENTIRE DAY is 17 MINUTES! So your extra steps sound like it would enhance the flavor... but you sound like you've got some experience and I'm not sure how many beginners would do it. ;)
That sounds amazing! Do you discard the garlic cloves and only use the garlic infused oil? Or also use the cloves in thee food processor with the chickpeas? Thanks in advance! 😊
@@BBknits : i went by the recipe, using the infused oil, which is quite strong, and used the garlic elsewhere. i dont think it will hurt to use the garlic, just remove skin if still on. the main thing is that either oil or the extra low fried garlic (that must not be allowed to burn) develops all the nice flavors with that long slow heat. fresh garlic is ok for some things but, not for hommus, in my opinion. gives it a rather harsh edge.
Definitely going to try this. I lived in Haifa years ago. Our cook used to smash chickpeas by hand- there was no machines. Oh the culinary treasures of the Middle East
Many restaurants in the middle east decorate their Hummus platter with paprika (smoked or regular), cumin powder and coriander seeds powder. Very colorful presentation!
this is a brilliant recipe with great explanations. I like making a mayo with the bean juice (aqua fava), lemon juice, garlic sunflower oil (no flavor - better than olive oil, which tastes bad in mayo) and tahini, and then add that to the hummus at the end to make it even creamier. your trick with the lemon and garlic is amazing. your trick to recook the chickpeas is amazing too. I usually only get the skins off when I cook my own chickpeas. now I'll do it your way. I soak it in the garlic in the lemon juice already but I never strain it out at the end. even better. thanks!
Baking soda also removes some of the "canned" taste. When you don't have fresh ingredients but need a side dish fast, it works on canned corn and green beans, too.
i boiled my fresh chickpeas with baking soda and when they were done, i didnt even have to remove the skins, the baking soda just helped the skins disintegrate and after processing, it was a super smooth hummus
This is an excellent recipe, i make Hummus once a week, it’s a tummy filler, but your method is more of a scientific one, and i hope many people mix it the same way you do. I usually mix the lemon, salt Tahini and garlic with some water and then drop in the food processor on top of the chicken peas. 👌
I’ll try this method, though I’ve found that just letting the chickpeas soak in water with a tablespoon of baking soda has worked well for me. I rinse the chickpeas after a half hour soak to remove the baking soda and then proceed with the processing without removing skins. I get a very creamy result. Also, instead of adding water, I add some of the liquid from the can (aqua fava) and this adds more flavor.
fyi diabetics..........you want the chickpea skins in your hummus, more fiber, less glucose spike. Using a food processor leads to smooth hummus, even with the skins.
@@joelove1987 try it both ways, no skins versus skins, when done in a food processor, you can't tell a difference but make sure to do this process while the chickpeas are very warm, allows the tahini and peas to fluff up better, hth
Everyone has their go to method. I prefer to use dried chickpeas that have been soaked, and then throwing them in my Insta pot for about 45 minutes they get almost mushy and the skins disintegrate. I never have a grainy texture to my hummus. I blend in my food processor until paste texture, add in garlic clove, 2 ice cubes, salt and blend 2 minutes, add lemon juice- blend 2 minutes and then add 1/3 cup tahini blend 2 minutes- Comes out smooth and creamy every time- it took me several different methods to finally get this right- but this has been my go to every time for the past several years- you can modify this recipe and add in different seasonings. I make this weekly. I love it with vegetables, bread, pita…
I agree with you! I boil until fairly mushy. I never remove the skins, and my hummus is extremely smooth and creamy and delicious. 😋 I also make my own tahini.
Your recipe is very different to what I’ve made before and involves a little more effort however it looked so creamy and delicious i shall look forward to making it in the future. Thank you 🏴 UK
I just made this tonight exactly as per the recipe except I forgot the olive oil, and it still came out perfect. (I think it's because I used a high-quality, 100% sesame seed tahini. Just like 100% peanut butter, you have to stir in all of the settled solids with the sesame oil before you can use it.) I will be making this again. Thank you!
I agree, this is soup. Hummus should be _smooth_ which is not the same as _thin._ ATK seems to have an attachment to creaminess; their mashed potatoes are too thin, too.
@@cisium1184 I am Middle Eastern and we eat hummus everyday. It’s a traditional dish. The best hummus shouldn’t be smooth and creamy! The best hummus has texture 😊 only bad restaurants serve smooth hummus. It’s a sign of cheapness!
I read somewhere recently that using onion "petals" (radially cut onions into 6ths, 8ths, or 10ths depending on the size of your onion) is a very traditional way to eat hummus... and this is helpful if you are watching your carb intake. I _think_ the onions were white onions, but I could be wrong.
You can shock the onion petals in an ice bath for a few minutes and then pat dry before serving - takes the sting out and then they can be enjoyed even more
I’m so happy to find a proven recipe with canned chickpeas - using dried is such a pain and so time consuming Otherwise, it’s fairly similar to the recipe my Middle Eastern neighbor was nice enough to teach me. She taught me to also garnish the top with some fried whole chickpeas (from the cooked batch), sliced baby pickles (surprisingly good with hummus) and a quick sprinkle of red sumac (sparingly because it can be harmful)
Culinary sumac (the reddish ground up berries) is actually harmless. There are other types of sumac plants that are poisonous though, you won't find them sold as a spice so you don't need to worry about that.
Your hummus will be smoother than mine. However, I like the extra fiber the skins provide. (Yes, that could be rationalization. But it’s also true. sigh) I get rid of chunks by running the bean mix longer in my Ninja food processor. That machine could smooth out rocks, I think! I add plain yogurt to get texture, flavor, and nutrients. Hummus - like beef stew or chili - has many recipes, yet remains remarkably similar anyway. They all seem pretty darned good. 😏 Courtesy of Half Vast Flying
I've been trying for a long time to find a nice loose, pourable Tahini like the one you show. Every one I find is thicker than peanut butter, even after it has been thoroughly stirred.
At the store I always turn the tahini upside down to see if it mixes well with the oil if you see it coming together then you buy it some sit so long on the shelf it never mixes🙂
The mass market brands are pretty bad. If you can find a middle eastern market they tend to have better options, at least I've found they do. As a last resort you can make tahini. You just roast sesame seeds and grind them in a blender and add olive oil till you get the consistency you want. Back in my restaurant chef days I made it pretty frequently and it is not hard at all.
@@KenS1267 actually those markets don’t have the best it sits too long on their shelves and charge more I find mine at regular supermarket like Butera or caputos they or even Whole Foods and Walmart have a big international sections there you could find it and cheaper.
Try something different. I only used a food mill with soaked/cooked beans, mill three times med screen. Lemon zest & juice (3), salt, Aleppo pepper and blk pepper were only spices. Olive oil and sesame oil were used in process with dry beans boiled with cinnamon stick. Mixture will thicken when stored, add more juice and water. Exceptionally smooth and creamy & WOW.
Love this recipe. Totally worth the extra effort. Just don't go crazy about the chickpea skins. Get as much as you can from 3 or 4 rinses. Any more and you'll feel like it's too much effort.
Vitamix is the most expensive, then food processor, then immersion blender. All would work. I use my immersion blender all the time - I put ingredients in a Mason jar & let ‘er rip.
Wait, people want to remove the allicin and that bite from garlic?! I used to just pop a whole clove in my mouth because I enjoyed that tingle and burn so much. Going to skip that step, but the baking soda part is pretty crucial if you want smooth hummus! Cortas brand tahini is delicious, if you find that option is available.
Yes, agreed, I completely disagree with soaking the garlic in the lemon juice. I want all the garlic bite to be there. In fact I add them at different times so the lemon juice doesn’t affect it at all. I just can’t understand why anyone would de-garlic the garlic.
Made it and while it was okay it lacked the flavor I have come to enjoy in the go to hummus recipe I use. • 2 oz. Tahini • Juice of 1 Lemon • 2 cloves garlic (minced) • 2 Tbs. Olive oil • 1⁄2 tsp. ground cumin • 1⁄2 tsp. kosher salt • 1 16oz. can chickpeas drained and rinsed • 1⁄4 to 1 tsp. crushed red pepper (optional) • 1 strip of finely chopped bacon (optional & ironic) • 1 to 3 Tbs. ice cold water • Bit of parsley • Dash of Paprika Into a food processor add the two ounces of tahini and the strained juice from the lemon. Mix for one minute and then scrape the bowl. Add garlic and mix for 30 seconds then scrape the bowl. Add olive oil, cumin and salt. If you want it spicy add the red pepper in 1⁄4 tsp. increments. Add bacon if desired. Mix for one minute then scrape the bowl. Add 1⁄2 of the chickpeas mix for one minute then scrape the bowl. Add remaining chickpeas and mix for one minute. While mixing add water 1 Tbs. at a time until the desired smoothness is achieved. Scrape into serving dish, drizzle with olive oil & garnish with parsley and paprika.
Many of the vegan/vegetarian recipes contributed on ATK seem to be developed by you I've been vegetarian since 1972. I actually modified my vegan chili recipe to yours that has bulgur in it, and it was delicious. And in all these years, it had never occurred to me that putting raw garlic in lemon juice first would take care of the garlic's bite in hummus. Good tip. I wish I could,send you my vegetarian posole recipe, people love it... but there's probably some kind of company rules saying cieeers can't contribute. What a shame. With all the vegan recipes you contribute, I've got to wonder if you're vegan or vegetarian yourself, or used to be. Can't help but be curious. :)
It looks very good …. except for the cumin. I absolutely cannot tolerate cumin; I cannot stand the taste of of it! What other spice or seasoning can you recommend? I actually like to add jalapeño peppers and fresh cilantro.
I find it so cheeky how we, Europeans, Americans and Westerners in general are suddenly becoming the experts on showing people how to make hummus, or sushi, couscous or chicken masala when we don’t even bother to learn the how and why ( techniques) from those fabulous and top world foods. We pretend to be suddenly the experts in making a dish like hummus without bothering to acknowledge the superiority of these dishes and the countries that make them, be it Lebanon, Syria or Palestine . Some Americans lack the cultural intelligence to be grateful to the cultures and countries that brought us these awesome dishes from Western or Eastern Asia where they make the world’s best food. They beat the silly and boring French and Italian cuisines ( which by the way didn’t invent pizza and pasta or pesto.. we ought to look into who brought pasta, pizza, pesto and the art of making ice cream and sorbet to Italy, through Sicily… yes, I hope everyone guessed it! The Arabs. Just like they did in Spain, Portugal and Malta.. but w’re so ignorant and self-centered. Greetings from a Norwegian who is touring the world as we speak.
... Looks very nice… Probably taste great… But a very thin consistency… God bless America ...🇺🇸 PS…" Phone "... Below makes a very good point about leaving the water out ... Thanks Phone You stated what should be obvious...😱
Great tips. Please PLEASE please do NOT toss compostables down the drain! Oy! It burdens the wasteWATER system. Please compost, on site if possible, or use your green bin. If your city does not yet collect Green waste, demand it. The planet is dying. Compost builds soil, critical to us all. Thank you.
I have to say this is fine for you but I make hummus all the time skin is fine actually they have nothing to do with the smoothness at all. I could down load my video if you would like to see it fresh chickpea is better you just have to soak them over night or you can use a couple of cans or the big can. Cook them for about one hour boiling with a tablespoon of cumin and salt Rinse but leave some of the water like about 1/4 cup of it, food process pulse on the lowest grind to smooth it out put a teaspoon or more of salt 1 or 2 cloves of garlic 1/4 cup lemon juice or one lemon add a tablespoon Cumin and I also add red pepper powder 1tsp for a little heat, taste and add more seasoning if you like. Then add 2 tablespoon of olive oil while the processor is running it has to be smooth but not to runny it should be like natural peanut butter consistency then 1/3 of tahini or more depends on the thickness you like. When done scoop it out on to a bowl that’s not deep or a plate take a back of a spoon make a well around the middle area drizzle extra virgin olive in the well sprinkle parsley and a little hot pepper powder if not that’s fine too.
@@jasonbink5276Agreed that we should not waste the fiber, but I found a great way to get the best of both worlds! I save my garbanzo bean skins in the freezer and add to curries, soups, stews!
1. It is right technology to crash cheackpeas BEFORE adding the tahini. 2. I think, modern electric machines can crash cheackpeas with the skins. It's too annoying and don't necessarily to rid of the skins. 3. Layers of onion can be used too for eating of hummus.
I have the same chopper, the full size food process works better. I also have a blender that doesn’t work as well. Everything is hard to get everything down to the bottom use the food processor makes it simpler. IMHO
It works much better if you add hummus last. The water was also unnecessary as it's too thin. If you must add water, ice is a better substitute as it helps make the hummus creamier and thicker
IMO it's much better to scale back on the Tahini. I would use 1 tablespoon for each can of chickpeas. And I trickle the olive oil in while the processor is running.
This is basically Israeli-style hummus. It’s made with a lot of tahini. Personally I prefer a lighter hand the way the Lebanese hummus I’ve had usually is, but it al depends on what you’re going for.
Too runny for me, I'd leave out the extra water. I am not convinced its best slightly warm. But the rest is very good, especially the baking soda trick and the lemony garlic.
I am blown away by this recipe (with explanations). I have been making hummus wrong for all theses years. I have used this as my base recipes (from which I build to my own tastes). Thank you.
I can honestly say this recipe is the best I’ve ever tried. I’ve made it at least 20 times.
Omg! I just made this and it was the BEST hummus I’ve ever had! I made it exactly as suggested and it was delicious. Then I added another half lemon and 1/4 tsp salt, and it was better (I like hummus a little zesty). Then I scooped half of the hummus out of the processor into a container, and added about 1/4 cup sun dried tomatoes (packed in olive oil) and that version was out of this world! I love how fresh tasting it is, and I especially love knowing what’s in it. 😁
Yes I wondered about that the lemon juice because she drained it off the soaked garlic. Adding in half a lemon sound awesome.
Excellent video presentation. Very straightforward, easy & fast with just enough good info. I do not add water to my recipe but instead save some of the fluid from the can to drip in. I like it silky smooth but not watery. Great hint on boiling the chickpeas & removing the skin! It makes for a very silky texture!
Does it matter that the canned chick pea liquid is not heated?
I've been making this hummus recipe from ATK for a few months and it's wonderful, but if you leave out the added water it's just as creamy but still has the thickness of the hummus served everywhere else.
Also, it gets _way_ better over the 24 hours after it's made. I couldn't disagree more with the statement that it's best "still warm from the pot." Do yourself a favor and make this a day ahead and let the flavors get to know each other.
The garlic/lemon trick and the alkaline bath chickpea trick are game changing.
Thank you for this suggestion. I don't like it so runny.
Thanks for the notes im about to make this
Do you know why it tastes better the next day? Because the bacteria inside have taken their first poop...
Agree on both points. I will try with the 'no added water'. It does look too runny for my tastes, but otherwise looks great
The one fancy-pants thing I see done that I actually love visually is using pomegranate seeds as garnish. Stunning for presentation!
I added pickled beet juice instead of water. The best hummus I have ever had. YUM
brown whole garlic cloves in olive oil, takes about 20 mins on very low gas. then you have buttery garlic and garlic infused oil to use in the hommus. add lemon juice as well, separately.
Probably, but that's an extra step or more, and ATK tries to simplify recipes for us home cooks. Most home cooks will only try a recipe that contains 5-8 ingredients and takes only 1 1/2 hours at most. I've read that now, the average amount of time an American spends prepping food for the ENTIRE DAY is 17 MINUTES! So your extra steps sound like it would enhance the flavor... but you sound like you've got some experience and I'm not sure how many beginners would do it. ;)
Thank you Mr. Chris for that great tip
That sounds amazing! Do you discard the garlic cloves and only use the garlic infused oil? Or also use the cloves in thee food processor with the chickpeas? Thanks in advance! 😊
@@BBknits : i went by the recipe, using the infused oil, which is quite strong, and used the garlic elsewhere. i dont think it will hurt to use the garlic, just remove skin if still on. the main thing is that either oil or the extra low fried garlic (that must not be allowed to burn) develops all the nice flavors with that long slow heat. fresh garlic is ok for some things but, not for hommus, in my opinion. gives it a rather harsh edge.
@@Chris-op7yt Thanks so much for replying and explaining how you did it. It sounds terrific! I’m going to make some later today. Thank you! 😊
Like most presenters on TV shows, I love how comfortable she is now after watching this show for so many years.
Definitely going to try this. I lived in Haifa years ago. Our cook used to smash chickpeas by hand- there was no machines. Oh the culinary treasures of the Middle East
Smoked paprika makes a great toping too.
Yup!!!
Many restaurants in the middle east decorate their Hummus platter with paprika (smoked or regular), cumin powder and coriander seeds powder. Very colorful presentation!
Maybe spicy Paprika too.
this is a brilliant recipe with great explanations. I like making a mayo with the bean juice (aqua fava), lemon juice, garlic sunflower oil (no flavor - better than olive oil, which tastes bad in mayo) and tahini, and then add that to the hummus at the end to make it even creamier. your trick with the lemon and garlic is amazing. your trick to recook the chickpeas is amazing too. I usually only get the skins off when I cook my own chickpeas. now I'll do it your way. I soak it in the garlic in the lemon juice already but I never strain it out at the end. even better. thanks!
Baking soda also removes some of the "canned" taste. When you don't have fresh ingredients but need a side dish fast, it works on canned corn and green beans, too.
i boiled my fresh chickpeas with baking soda and when they were done, i didnt even have to remove the skins, the baking soda just helped the skins disintegrate and after processing, it was a super smooth hummus
This does look nice and creamy! We like a little heat so I will add a pinch of cayenne pepper!!
This recipe is almost the same as mine, except for the cayenne. Gotta have some!
I’ve been a devoted fan of America’s Test Kitchen for several years. I’ll definitely make this.
Excellent instructions for one of my favorite foods. Well done and thanks!
This is an excellent recipe, i make Hummus once a week, it’s a tummy filler, but your method is more of a scientific one, and i hope many people mix it the same way you do. I usually mix the lemon, salt Tahini and garlic with some water and then drop in the food processor on top of the chicken peas. 👌
This is next level hummus it’s perfect and creamy.
I’ll try this method, though I’ve found that just letting the chickpeas soak in water with a tablespoon of baking soda has worked well for me. I rinse the chickpeas after a half hour soak to remove the baking soda and then proceed with the processing without removing skins. I get a very creamy result. Also, instead of adding water, I add some of the liquid from the can (aqua fava) and this adds more flavor.
fyi diabetics..........you want the chickpea skins in your hummus, more fiber, less glucose spike. Using a food processor leads to smooth hummus, even with the skins.
You can also cook the everliving sh*t out of the beans and the skins will practically dissolve as everything turns to mush.
@@saturnine1979yeah, I saw a channel cook the canned chickpeas to make them softer.
That's good because that whole skimming them out of the water seems tedious
@@joelove1987 try it both ways, no skins versus skins, when done in a food processor, you can't tell a difference but make sure to do this process while the chickpeas are very warm, allows the tahini and peas to fluff up better, hth
@@joelove1987and the wasted water
Awesome! Most recipes call for starting with dried chick peas, so this is wonderful.
It works great with dried chickpeas as well, they just need to rehydrate thoroughly before they get simmered in the alkaline solution.
Everyone has their go to method. I prefer to use dried chickpeas that have been soaked, and then throwing them in my Insta pot for about 45 minutes they get almost mushy and the skins disintegrate. I never have a grainy texture to my hummus.
I blend in my food processor until paste texture, add in garlic clove, 2 ice cubes, salt and blend 2 minutes, add lemon juice- blend 2 minutes and then add 1/3 cup tahini blend 2 minutes- Comes out smooth and creamy every time- it took me several different methods to finally get this right- but this has been my go to every time for the past several years- you can modify this recipe and add in different seasonings. I make this weekly. I love it with vegetables, bread, pita…
I agree with you! I boil until fairly mushy. I never remove the skins, and my hummus is extremely smooth and creamy and delicious. 😋 I also make my own tahini.
Wow. Grace. Thanks for your unsolicited recipe!!
Your recipe is very different to what I’ve made before and involves a little more effort however it looked so creamy and delicious i shall look forward to making it in the future. Thank you 🏴 UK
Perfection; I make it exactly this way every time. ATK is awesome!
I just made this tonight exactly as per the recipe except I forgot the olive oil, and it still came out perfect. (I think it's because I used a high-quality, 100% sesame seed tahini. Just like 100% peanut butter, you have to stir in all of the settled solids with the sesame oil before you can use it.) I will be making this again. Thank you!
I agree with the comments saying game changer, best ever. Love the roasted garlic idea! And I use more lemon juice instead of water. Cheers!
always good to see becky!
I like hummus! Thanks.
Great job. I always sprinkle some Za-atar over the top when it's done for a HUGE flavor kick.
Thanks! I am growing some now and wasn't sure of a good way to use it.
Thanks Becky! Looks delicious can't wait to try it.
I love the hummus ❤❤❤❤
looks very watery
however we usually add citric acid instead of lemon garlic mixture , also the addition of ice cubes make it more white and creamy
I wood eat that just the way was presented: it looks gorgeous , the food and the chef. Thank you
Thankyou will try it ❤
I slice dill pickles thinly, drizzle olive oil and sprinkle paprika! Looks beautiful
Awesome instructions! Thank you.
I love that you guys Greeked the baking soda box, but only just barely. "Ha! You'll never guess what brand this is NOW!"
The knife skills are on point
I have always wondered how to make it creamy! Thanks!
so what exactly made it creamy? Seems like this would be the way to make humus all the time!
@@dragonboy718 Water
It looks a little too thin for my taste. I would cut back on the water and then see how it is. Can always add more later. Yummy!
It’s hummus soup!
I agree, this is soup. Hummus should be _smooth_ which is not the same as _thin._ ATK seems to have an attachment to creaminess; their mashed potatoes are too thin, too.
@@cisium1184 I am Middle Eastern and we eat hummus everyday. It’s a traditional dish. The best hummus shouldn’t be smooth and creamy! The best hummus has texture 😊 only bad restaurants serve smooth hummus. It’s a sign of cheapness!
@@cisium1184 th-cam.com/video/VSJGtzi3t7M/w-d-xo.html
Excellent video. Thank you for sharing 😋😍
Instead of using 'plain' water... reserve your chickpea liquid to add later when needed.
How about a video on making a good sesame seed tahini.
Great idea.
Aquafaba!
I add a bit of ranch dressing (powder or liquid). Yummy
I read somewhere recently that using onion "petals" (radially cut onions into 6ths, 8ths, or 10ths depending on the size of your onion) is a very traditional way to eat hummus... and this is helpful if you are watching your carb intake.
I _think_ the onions were white onions, but I could be wrong.
No, you are right. In my family, white onion petals are eaten with hummus, baba ganoush and raw kibbie too.
You can shock the onion petals in an ice bath for a few minutes and then pat dry before serving - takes the sting out
and then they can be enjoyed even more
@@nainabhedwar6770 **thank you** I will be trying that method!!
Great explanation
Thanks, was a delight
Looks delicious
Yum!!
I’m so happy to find a proven recipe with canned chickpeas - using dried is such a pain and so time consuming
Otherwise, it’s fairly similar to the recipe my Middle Eastern neighbor was nice enough to teach me. She taught me to also garnish the top with some fried whole chickpeas (from the cooked batch), sliced baby pickles (surprisingly good with hummus) and a quick sprinkle of red sumac (sparingly because it can be harmful)
Culinary sumac (the reddish ground up berries) is actually harmless. There are other types of sumac plants that are poisonous though, you won't find them sold as a spice so you don't need to worry about that.
Your hummus will be smoother than mine. However, I like the extra fiber the skins provide. (Yes, that could be rationalization. But it’s also true. sigh) I get rid of chunks by running the bean mix longer in my Ninja food processor. That machine could smooth out rocks, I think! I add plain yogurt to get texture, flavor, and nutrients.
Hummus - like beef stew or chili - has many recipes, yet remains remarkably similar anyway. They all seem pretty darned good. 😏
Courtesy of Half Vast Flying
Now I know why u cut cucumber half its easy to taking hummus..he he I'm watching from middle east keep it up god bless
I've been trying for a long time to find a nice loose, pourable Tahini like the one you show. Every one I find is thicker than peanut butter, even after it has been thoroughly stirred.
At the store I always turn the tahini upside down to see if it mixes well with the oil if you see it coming together then you buy it some sit so long on the shelf it never mixes🙂
The mass market brands are pretty bad. If you can find a middle eastern market they tend to have better options, at least I've found they do.
As a last resort you can make tahini. You just roast sesame seeds and grind them in a blender and add olive oil till you get the consistency you want. Back in my restaurant chef days I made it pretty frequently and it is not hard at all.
@@KenS1267 actually those markets don’t have the best it sits too long on their shelves and charge more I find mine at regular supermarket like Butera or caputos they or even Whole Foods and Walmart have a big international sections there you could find it and cheaper.
You have to add water, no getting around it.
Trader Joe’s has a great organic Tahini.
Yum! Thanks so much!
Try something different. I only used a food mill with soaked/cooked beans, mill three times med screen. Lemon zest & juice (3), salt, Aleppo pepper and blk pepper were only spices. Olive oil and sesame oil were used in process with dry beans boiled with cinnamon stick. Mixture will thicken when stored, add more juice and water. Exceptionally smooth and creamy & WOW.
I forgot to mention the tahini which I used keep constancy light/flavorful.
To the point. ATK rocks!
ONe thing I'd do different is save the liquid from the chickpeas. It's called aquafaba, and it's useful for making drinks that call for egg whites.
Disgusting. Bubble gut drinks, never drink canned bean juice.
@@nickf8028 I'll assume this is just a troll. Aquafaba is used by vegans all the time.
@@nickf8028 if ignorance was a person, it would be you.
Appreciate other people's food and culture. A little respect goes a long way.
Oh LOOKS good
Love this recipe. Totally worth the extra effort. Just don't go crazy about the chickpea skins. Get as much as you can from 3 or 4 rinses. Any more and you'll feel like it's too much effort.
Yes, getting the skins off seems to be the key to creamy hummus.
Nice.
Looks like I need to buy a food processor just so I can make this.
or a stick blender.
What about using a Vitamix?
Vitamix is the most expensive, then food processor, then immersion blender. All would work. I use my immersion blender all the time - I put ingredients in a Mason jar & let ‘er rip.
My food processor exists mainly for making hummus!
Wait, people want to remove the allicin and that bite from garlic?! I used to just pop a whole clove in my mouth because I enjoyed that tingle and burn so much. Going to skip that step, but the baking soda part is pretty crucial if you want smooth hummus! Cortas brand tahini is delicious, if you find that option is available.
Yes, agreed, I completely disagree with soaking the garlic in the lemon juice. I want all the garlic bite to be there. In fact I add them at different times so the lemon juice doesn’t affect it at all. I just can’t understand why anyone would de-garlic the garlic.
What about topping it with fresh garlic after it's done?
I hope you don’t mind me saying, but you are as cute as a whole box full of Kittens!
I loved Becky Hayes! Why did she leave American's Test Kitchen???
If anyone reads this, try the technique by Middle Eats on TH-cam. I did and it was incredibly smooth and creamy
How about making it without tahini and adding roasted red peppers
Yummy. Where do I find tahini in a supermarket?
Either around the other nut/peanut butters or in an isle that would have other middle eastern items.
Made it and while it was okay it lacked the flavor I have come to enjoy in the go to hummus recipe I use.
• 2 oz. Tahini
• Juice of 1 Lemon
• 2 cloves garlic (minced)
• 2 Tbs. Olive oil
• 1⁄2 tsp. ground cumin
• 1⁄2 tsp. kosher salt
• 1 16oz. can chickpeas drained and rinsed
• 1⁄4 to 1 tsp. crushed red pepper (optional)
• 1 strip of finely chopped bacon (optional & ironic)
• 1 to 3 Tbs. ice cold water
• Bit of parsley
• Dash of Paprika
Into a food processor add the two ounces of tahini and the strained juice from the lemon. Mix for one minute and then scrape the bowl. Add garlic and mix for 30 seconds then scrape the bowl. Add olive oil, cumin and salt. If you want it spicy add the red pepper in 1⁄4 tsp. increments. Add bacon if desired. Mix for one minute then scrape the bowl. Add 1⁄2 of the chickpeas mix for one minute then scrape the bowl. Add remaining chickpeas and mix for one minute. While mixing add water 1 Tbs. at a time until the desired smoothness is achieved. Scrape into serving dish, drizzle with olive oil & garnish with parsley and paprika.
Hello!
Many of the vegan/vegetarian recipes contributed on ATK seem to be developed by you I've been vegetarian since 1972. I actually modified my vegan chili recipe to yours that has bulgur in it, and it was delicious. And in all these years, it had never occurred to me that putting raw garlic in lemon juice first would take care of the garlic's bite in hummus. Good tip. I wish I could,send you my vegetarian posole recipe, people love it... but there's probably some kind of company rules saying cieeers can't contribute. What a shame. With all the vegan recipes you contribute, I've got to wonder if you're vegan or vegetarian yourself, or used to be. Can't help but be curious. :)
In other videos she's seen eating meat but it's clear that she's enthusiastic about creating non-meat types of options for viewers.
It looks very good …. except for the cumin. I absolutely cannot tolerate cumin; I cannot stand the taste of of it! What other spice or seasoning can you recommend? I actually like to add jalapeño peppers and fresh cilantro.
I find it so cheeky how we, Europeans, Americans and Westerners in general are suddenly becoming the experts on showing people how to make hummus, or sushi, couscous or chicken masala when we don’t even bother to learn the how and why ( techniques) from those fabulous and top world foods. We pretend to be suddenly the experts in making a dish like hummus without bothering to acknowledge the superiority of these dishes and the countries that make them, be it Lebanon, Syria or Palestine . Some Americans lack the cultural intelligence to be grateful to the cultures and countries that brought us these awesome dishes from Western or Eastern Asia where they make the world’s best food. They beat the silly and boring French and Italian cuisines ( which by the way didn’t invent pizza and pasta or pesto.. we ought to look into who brought pasta, pizza, pesto and the art of making ice cream and sorbet to Italy, through Sicily… yes, I hope everyone guessed it! The Arabs. Just like they did in Spain, Portugal and Malta.. but w’re so ignorant and self-centered. Greetings from a Norwegian who is touring the world as we speak.
you sound silly. are you trolling?
... Looks very nice… Probably taste great… But a very thin consistency… God bless America ...🇺🇸
PS…" Phone "... Below makes a very good point about leaving the water out ... Thanks Phone
You stated what should be obvious...😱
Great tips. Please PLEASE please do NOT toss compostables down the drain! Oy! It burdens the wasteWATER system. Please compost, on site if possible, or use your green bin. If your city does not yet collect Green waste, demand it. The planet is dying. Compost builds soil, critical to us all. Thank you.
I have to say this is fine for you but I make hummus all the time skin is fine actually they have nothing to do with the smoothness at all. I could down load my video if you would like to see it fresh chickpea is better you just have to soak them over night or you can use a couple of cans or the big can. Cook them for about one hour boiling with a tablespoon of cumin and salt Rinse but leave some of the water like about 1/4 cup of it, food process pulse on the lowest grind to smooth it out put a teaspoon or more of salt 1 or 2 cloves of garlic 1/4 cup lemon juice or one lemon add a tablespoon Cumin and I also add red pepper powder 1tsp for a little heat, taste and add more seasoning if you like. Then add 2 tablespoon of olive oil while the processor is running it has to be smooth but not to runny it should be like natural peanut butter consistency then 1/3 of tahini or more depends on the thickness you like. When done scoop it out on to a bowl that’s not deep or a plate take a back of a spoon make a well around the middle area drizzle extra virgin olive in the well sprinkle parsley and a little hot pepper powder if not that’s fine too.
The skin is cellulose and it would definitely affect the texture. It's fine to keep them in, but you don't have downplay reality there.
This is Hummus Sauce. (Use Dried chick peas and a pressure cooker, its way cheaper if you make this all the time)
Can you cook the chickpeas in an instant pot with baking soda to get the skins off?
Can you share a homemade versionu using dried peas rather than canned?
When did she add the lemon juice?
Studies have shown that adding and heating baking soda leaches a lot of the nutrients out of the garbonzo beans - it's not worth the trade-off.
You’re losing a lot of fiber removing the skins too.
Yes, I think it’s unnecessary. Also soaking & getting rid of the garlic-garlic is one of the best flavors.
We’re not eating this for the nutrients.
@@jasonbink5276Agreed that we should not waste the fiber, but I found a great way to get the best of both worlds! I save my garbanzo bean skins in the freezer and add to curries, soups, stews!
@@babysesystemsinternational5408Who is we?
1. It is right technology to crash cheackpeas BEFORE adding the tahini.
2. I think, modern electric machines can crash cheackpeas with the skins. It's too annoying and don't necessarily to rid of the skins.
3. Layers of onion can be used too for eating of hummus.
Has anyone tried using MSG instead of salt? Or a good chicken stock like better than bullion?
Can I make this in my 3.5 cup KitchenAid one touch two speed chopper? Or would I have to reduce the recipe in half?
I have the same chopper, the full size food process works better. I also have a blender that doesn’t work as well. Everything is hard to get everything down to the bottom use the food processor makes it simpler. IMHO
I am hungry
It works much better if you add hummus last. The water was also unnecessary as it's too thin. If you must add water, ice is a better substitute as it helps make the hummus creamier and thicker
LMAO
Have you tried ice cubes with warm beans?
Didn't they already post this a few months ago?
I am pretty sure it was...
BEST HUMMUS EVER. EVER.
humus from stores are bad, had one from pakistani restaurant that was divine
What is that measuring cup that works like an aero press?
Pampered Chef sells one although I dont know if that is the brand they use
If I make a white bean hummus should i boil the beans with the baking soda too? Or is that specific to garbanzo beans? Thank you!
I would say yes. Cooking any kind of bean with a bit of baking soda is a good idea.
@@terunja7 Thank you!
People who know, use ice instead of water. Processing causes heat and ice mitigates that.
She forgot the salt. It’s bland unless you salt it.
I wonder what brand of Baking Soda they use........
Can you make hummus salt free?
IMO it's much better to scale back on the Tahini. I would use 1 tablespoon for each can of chickpeas. And I trickle the olive oil in while the processor is running.
This is basically Israeli-style hummus. It’s made with a lot of tahini. Personally I prefer a lighter hand the way the Lebanese hummus I’ve had usually is, but it al depends on what you’re going for.
Too runny for me, I'd leave out the extra water. I am not convinced its best slightly warm. But the rest is very good, especially the baking soda trick and the lemony garlic.
What is the name of the push type measuring ‘cup’ that you used?
OXO just added one to their line of products.
I made this today and it turned out rather bitter and quite a strong garlic flavour. Any way to fix it? Thanks