Absolute Best Ways To Make The Smoothest Hummus | Food52 + Ottolenghi Test Kitchen: Shelf Love

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Noor Murad is back in the Ottolenghi Test Kitchen to settle the age-old question, “What kind of chickpeas make the best hummus?” She makes hummus, with dried, jarred, and canned chickpeas, finishing them with flavorful toppings. Yotam Ottolenghi joins in for a taste and discovers which hummus reigns supreme. GET THE RECIPE ►► f52.co/34IBH54
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VIDEO CHAPTERS
00:00:00 Intro
00:00:13 - The Hummus Games
00:03:51 - Let's Whip Things Up
00:08:30 - Pick a Topping, Any Topping
00:12:34 - And The Winner Is...
PREP TIME: 12 hours 10 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 6 as an appetizer
INGREDIENTS
1 cup (200 grams) soaked overnight in plenty of water and 1 teaspoon baking soda, OR 2 (15 oz/425g) cans of chickpeas, drained (17 oz/480g total)
1/2 teaspoon baking soda (if using dried chickpeas)
Kosher salt, to taste
1 pinch ground cumin
7 to 9 tablespoons (120 to 150 grams) tahini
1 garlic clove, minced, or more to taste
1 1/2 tablespoons freshly squeezed lemon juice, or more to taste
Extra-virgin olive oil, chopped herbs, toasted nuts, rose harissa, or your choice of chile paste, for topping (optional but recommended)
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Опубликовано:

26 июн 2024

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Комментарии : 100

@janicejaffe6408 2 года назад

This is the best recipe for hummus, it came out perfect! I'm so sad to see this series ending. It is my absolute favorite! Please come back with more of your inspiring recipes. I love the interaction of everyone on the team and the step-by-step videos.

@uli11 Год назад

Another strategy from lebanon- Tahini can make the chickpeas not blend as smooth as easy~ blending the chickpeas, garlic and lemon until super creamy before adding the tahini and ice will make the hummus come together even more! (Also try a combo of lemon and orange juice for another flavor dimension!)

@cpp8227 2 года назад

So sorry to know this video is the end of your series; really enjoyed all the videos! Thank you for sharing!

@dawnpatrol13 2 года назад

They have a youtube channel of their own fyi: ru-vid.com

@jackiehiebert7064 2 года назад

So sorry to see the end of these videos. What a joy. Finally found a copy of the book too, but seeing it come to life with the team has been marvellous. Thank you all.

@ListerTunes 2 года назад

This looks fantastic! I read that whipping the tahini in the processor before you add the chickpeas is another way to aerate the mixture and let it feel smoother, and that seems to work for me, too.

@dianeleirer9878 2 года назад

Thank you for this presentation! The different toppings are wonderful, along with the details of making a smooth hummus.

@roryhamilton513 2 года назад

I’ve loved this series. Thanks so much

@jodrew1845 2 года назад

Oh my goodness, I'll miss the OTK vlogs. You have made me such a fan. It's been such a pleasure watching you all interact. I cannot wait for you to return to social media sphere in hopefully the near future.

@ladorada3276 2 года назад

Sodium bicarbonate=bicarb=baking soda. I have the opposite taste, I like mine not totally smooth, more texture and lots of garlic. I love how Noor showed different variations. Well done 👏👏👏

@rosadeplata1752 2 года назад

Me too! The granier the better I say. Glad I'm not alone.

@tmcdgreen 2 года назад

Oh man, I'm going to miss the series! I really enjoyed watching the Ottolenghi Test Kitchen on both Food52 and the OTK channel. I'm hoping there are still videos to come on the OTK channel!!

@Ottolenghi 2 года назад

Thank you! We're taking a little break and will come back with some new videos.

@Elimoo 2 года назад

@@Ottolenghi enjoy your break and I look forward to your return.

@conan_der_barbar 2 года назад

thanks for all the videos!

@kathrynk631 2 года назад

Love this series and sad to see it go. I hope you and Food52 consider a Season 2! Great final episode though - all 3 bowls of hummus with the various toppings look wonderful.

@helloitsheena 2 года назад

Oh no! I love the OTK series.

@DianeH2038 2 года назад

using dried chickpeas cooked from scratch AND peeling them -- that's totally the way to go!!! I use the Ottolenghi recipe from his Jerusalem cookbook. but this is cool to know!

@food52 2 года назад

What's your favorite variation of hummus? Share with us in the comments and check out the full recipe here: f52.co/34IBH54

@virginiaf.5764 2 года назад

My favorite is Yotam's recipe/method Kristen Miglore featured on Genius Kitchen. Made it and it was fabulous ... no chic pea peeling required.

@dragon_empress_1 2 года назад

This hummus was PHENOMENAL! Even my 11-year-old loved it!

@nancyfielden270 2 года назад

I have only made hummus with tinned chickpeas but started warming them with some sodium bicarbonate before proceeding with the recipe. I don't often get loose skins this way but it does make a big difference in the creaminess and fluffiness of the hummus. And there is a big difference in the flavor of tinned chickpeas so definitely recommend trying different brands to find the one that you love.

@saraatppkdotpt8140 2 года назад

Enjoyed watching this video👍

@robylove9190 2 года назад

I'm sad that this was your last episode. You will be missed.

@dawnpatrol13 2 года назад

They have their own channel fyi: ru-vid.com

@emmaribena5529 2 года назад

I'm embarrassed by the hummus I've made in the past. I take it all back. Can't wait to try this method. Thank you for this video!

@mitchell2719 2 года назад

Just tried making this for dinner with roasted eggplants and tomatoes. It's absolutely fantastic!

@amandaln895 2 года назад

This recipe for the win!!

@traceykaminski7874 2 года назад

Thanks for tips! 💜🤩💜

@marybrown4046 Год назад

Thank you much . I been maki hummus for years but your tips will make me a much better hummus.

@traceykaminski7874 2 года назад

Looks amazing 😻 💜🤩

@karenbrown1457 2 года назад

Loved this but so disappointed to hear the series is ending. Pleeeeaaaase reconsider!!! We love this. Thank you.

@lichtmaler Год назад

I removed the skin one by one. I am really pleased with the outcome of the recipe. Thanks for sharing this great recipe and valuable insights. The ice trick is pretty neat. I knew it only from cooking a demi glace.

@deepoollek1015 2 года назад

I really enjoyed these videos. Sad to hear they are ending.

@Ottolenghi 2 года назад

Thank you Deepo!

@catherinenoone7582 2 года назад

Brilliant videos thank you folks, brilliant and accessible learning.

@mischabettis 2 года назад

I'm so sad this is the end of the series. I love you guys!!! I eagerly anticipate all of your videos. (Okay, I lied, sorry, not a seafood fan, but everything else for sure!) I always watch your channel and yes, like, subscribe, and have hit the notification bell.

@Ottolenghi 2 года назад

Thank you Mischa! :)

@wolffdogs1 Год назад

The jarred chick peas are recommended for the FODMAP diet. As a fan of the first Ottolenghi video Humous technique, I’m looking forward to this one.

@fluffmallow1159 2 года назад

excellent recipe

@xyzpdq1122 2 года назад

Loooove a super-lemony hummus ❤

@virginiaf.5764 2 года назад

All look so delicious. I've never seen jarred chic peas. Noor, I'm curious as to why Yotam's recipe/method featured on Genius Kitchen wasn't mentioned? I made that recipe where the chic peas are "scoured" with baking soda ... the skins are loosened but not removed. It was one of the creamiest hummuses I've ever made. The skins simply disappeared into the mix. I will try your suggestion of not adding olive oil, it makes sense. I don't know how my Lebanese mother got her hummus and baba ganoush so smooth without the aid of a food processor! I really hope this is not the end ... I enjoy your videos so much. You'd better be back!

@paulan5989 2 года назад

Why is this the last episode of this series? Don’t stop now!

@omyanis596 2 года назад

ماشاء الله تبارك الله عليك اختي بالتوفيق لك

@AndreaRodriguez-it9dd 2 года назад

I'll miss you guys!!!!!

@patriciaborge6036 Год назад

Love hummus l make this recipe with dry chickpea, but I prefer using roasted garlic 😊

@rukirukiorg5693 Год назад

I like my hummus wıth 2-3 lemon zest and juice, 3-5 😊garlick, 2-3 tsp cumin and 1-2 Tbsp yogurt ( instead of warm chıckpea water)

@ELmelfes 2 года назад

ok, now i want to make my own

@jonathanharris7885 2 года назад

Curious what liquid you used for the canned and jarred hummus that didn’t need to be cooked.

@fuckigusername 2 года назад

Personally, I tried peeling and not peeling the chickpeas. The result is not very perceptible, at least not to me. So I don't do it anymore. I like my hummus really soft and not so thick, so I add water to get the consistency I want and I readjust the spices. Works every time. Also, garlic powder is the way to go.

@jflsdknf 8 месяцев назад

What food processor are you using?

@leidigt2582 2 года назад

Here in Spain I can’t see chickpeas in can. Only in jar or dry. In can we have but like prepare plates

@concha0711 Год назад

This made me droll from start to finish... Can we also have the recipe for the pita bread please?? :D

@TheAristotelianYT 2 года назад

I have never made hummus with dried chickpeas - normally canned. I'll definitely try this out!

@jayjaysss 2 года назад

Great video, finally an authentic recipe! That said in Lebanon we definitely add olive oil to the mix and no cumin. Also it should be slightly thicker (just add enough ice gradually to avoid overheating your mixer).

@virginiaf.5764 2 года назад

Yes, my mother used olive oil and so do I, but I'm going to try as Noor suggests next time I make it. We didn't use cumin either, but it is good in hummus.

@jayjaysss 2 года назад

@@virginiaf.5764 try it with fatty minced lamb and toasted pine nuts next time if you omit the olive oil. All fried in some ghee it’s incredible!!

@virginiaf.5764 2 года назад

@@jayjaysss I've done that, and didnt omit the olive oil. My parents were born in Maaser el Chouf, do you know that town?

@jayjaysss 2 года назад

@@virginiaf.5764 yess my grandma is from there!!

@virginiaf.5764 2 года назад

@@jayjaysss Well ... how cool is that! There's a Lebanese man who has a lot of travel videos on his RU-vid channel, and many of them are filmed in Maaser. The videos have allowed me to see the town. It's so beautiful and apparently unchanged since my parents immigrated in the early 20tn century. Have you been?

@mmb4427 Год назад

Anyone know what brand of jarred chickpeas were used? TIA

@sallylarhette7083 2 года назад

Share The Love!

@biendereviere 11 месяцев назад

When you cook the chickpeas should the water again be 3-4cm above the chickpeas before boiling?

@stephaneservin6874 2 года назад

instead of adding ice, can you freeze the chickpeas water to make the ice so it does not dilute the flavour....

@carahoglund5266 2 года назад

Great video :) I've personally had a lot of luck when I pressure can my chickpeas with a bit of salt and use those for hummus. Even keeping all of the chickpea skins on, the food processor still makes it very smooth. I also add roasted garlic, which gives it a very slight garlicky flavor rather than a spice garlic flavor.

@heikeferdinandt7258 2 года назад

🙏🙏🙏❤️❤️❤️

@Gasphj 2 года назад

Is there a difference between using peeled dry chickpeas or cooking them with the skins and peeling them later?

@Ottolenghi 2 года назад

We've never used peeled dried chickpeas but suspect you'll need to cook them for much less time. Let us know how it turns out.

@Finalpresentationsfor 10 месяцев назад

I think I should have been born in the Middle East. Beautiful food--

@monicavidal2616 2 года назад

Oh no, last episode.. how about a new series featuring a different YO cookbook!,

@oliverfleck02 Год назад

Anybody knows which food processor this is? Mine can’t handle the chickpeas so I have to add too much water for it to even blend.

@soweitsobitter9288 9 месяцев назад

Its a Magimix, comes in 3 different sizes, they are quiet good.

@coirethomson4702 2 года назад

What food processor is that? Who makes it?

@soweitsobitter9288 9 месяцев назад

Magimix.

@tracyehrenberg6074 Год назад

they are correct, homemade is the best! i usually add lemon zest to mine, and cold water. now i will try the ice cubes. can anyone tell me what kind of food processor that is? need to replace mine

@soweitsobitter9288 9 месяцев назад

Its a Magimix, its pretty good and affordable, just bought one for myself.

@maroramos23 2 года назад

why not use a pressure cooker for the chickpeas?

@ThumperKai Год назад

Anyone didn’t get the skins to float to the top? Mine seemed to just incorporate themselves into the chickpeas. So I don’t think the hummous will be so smooth

@hillaryroberts3623 2 года назад

No dried cumin?

@BigDaddyDracula 7 месяцев назад

"middle eastern tahini from the Levant, usually countries like Lebanon and PALESTINE" music to my ears, so glad we're seeing more people actually using the name which for a while just seemed to be unmentioned

@gilgr86 5 месяцев назад

I like your recepie and tips! I really likes listening to you. Except the part about "Palestinian" Thini, and then you used Israeli Al Arz. Food should spread love, not hate.

@micahbishop4033 2 года назад

With all due respect, if you are going to make hummus why not make your tahini? Its such a simple process so why did you decide to buy store bought? Any good reason? Thanks!

@Ottolenghi 2 года назад

Quite simply, we haven't found a home version that's better than a top-quality shop-bought tahini. The process might be simple (although getting it perfectly smooth isn't something we found possible with a home appliance) but the sesame quality is so important, shop-bought sesame isn't usually good enough. Hope that's helpful!

@hadror13 9 месяцев назад

Israel Jordan and Egyptian have great Tehini but Lebanese Israeli/Palestinian are the best imo

@shulamitdruckman3840 2 года назад

If you are using El-Araz Tahini, it is made in Israel. Since this factory, run by am amazing woman, supports LGTBQ rights of Arab-Israelis, many Arab-Israeli or Palestinians as you call them, banned the brand. Fortunately, they received massive supports from progressive Israelis from all religions and went out of stock because Israelis were adament to support them. I suggest you search this online to find more information about the location of the source and its management.

@caroln3564 Год назад

So, lgbwhatever rights are so important to you that you've to through it into a hummus story!!!??? Why is it so important? What's "progressive" about "supporting lgbwhatever?

@tigerz8174 2 года назад

This video sounded so good. But this host doesn't seem to be good in front of a camera doing demos. 😕

@066760992 2 года назад

Your tehini is from israel!!! Not palestine. For next time please tell the true😠

@BigDaddyDracula 7 месяцев назад

What is Israel but occupied Palestine anyway

@roncho50 2 года назад

Looks like u used el arz tahini from Nazareth.And Nazareth is in Israel,not in Palestine. Peace n love.life in hummus!!!

@jayjaysss 2 года назад

What's israel? Never heard of her we only know Palestine :)

@arielnitzav2181 2 года назад

@@jayjaysss your delusion is adorable

@roncho50 2 года назад

@@jayjaysss not here to argue.i hope there will be peace for all in the promise land

@jayjaysss 2 года назад

@@roncho50 you were the one being so precious about her mention of Palestine:)

@fjordhellas4077 Год назад

I admire Yotam, Noor and the Team. I’m Norwegian who happens to be a Jew and who is appalled by what’s going on in Palestine. Not because young Israel exists it means historical Palestine will cease to exist. Don’t you see how delusional we are and how we stripped millions of people from their land? Have you ever read or studied Israeli historians ( Shlomo Sand, Ilan Pappe, Avi Shlaim…? Israel is nothing but a continuous colonial project. And What’s ironic the brand of the Israeli tehini uses the Lebanese flag and symbol.. the Zionists occupied Palestine (in my name as a Jew) and with it, they took the Arab food and now they claim it’s Israeli.. don’t you get it? The Zionists don’t represent me because I respect the Palestinian people just as I respect all Peoples.