I’m not usually a commenter but wow!!! I just made this recipe and it is unreal how good it is, even as just the base itself. The smoothness feels so luxurious and light in the mouth. I expected that I’d want to add garlic and/or cumin or something at the end but I ended up enjoying the base hummus so much eating it right out of the food processor I decided to leave it as is! 😂 this may be the best hummus I’ve ever had in my life. SO good, thank you for such a great recipe :)
@@max_daisy came here to say the same. Just wow! Best I've ever had, homemade or else. I did like the hummus I used to make but this one is ridiculously better. Thanks a lot!!
I've recently started reducing the amount of meat im eating and things from this channel have been really helpful with that! Thank you for the great content :)
Always happy to help. In contrary to popular belief, most middle Eastern food is vegetarian or vegan. It's only in the past century where adding meat to everything became popular, but meat is still an occasional luxury for the vast majority of middle easterners and so unintentionally loads of people don't eat meat often. I too have been trying to become more flexitarian and sustainable with my eating.
@@MiddleEats that's why I love middle Eastern food. It's naturally vegetarian and vegan with no crazy substitutes. However, I believe there is no real middle Eastern cuisine, but a variety of cuisines in the region defined as middle East. Great work and I have been following you since you had just a few thousands subscribers. I'm happy that your channel is growing rapidly.
@@MiddleEats I think it also comes from the fact that refrigeration was introduced to the area in the past century where it unlocks a lot more possibilities to try with meat otherwise going bad fast because of the hot weather conditions
One of my favorite dish in middle east is (ash) :this is a thick soup,made of leafy veggies like coriander,dill,lot of lentils,dried beans,chickpea,wheat,lot of onions,It took 6hours from preparing to cooking,its so delicious,even children like it
SUMAC. This is an amazing seasoning, and it’s incredible on hummus. (I usually blend •lemon but also •garlic and a little •cumin into the base hummus, sumac can be added in or just sprinkled liberally on top at the end). If you use broccoli or cauliflower to scoop up hummus, the SUMAC especially tastes wonderful. while also being a healthy option. --ICE - That ice trick transforms even the canned chickpeas. It was incredible the first time I had used it. The hummus was infinitely lighter and smoother just from that! But I look forward to trying this version also. :) Wonderful vid, as always. 👏✨
@@6tatev A lot of people in Syria and Lebanon put Sumac as garnish on hummus and even cumin. If it is not traditional for you guys it is because you come from a different area. There is not one way to do it in the Middle East. I never saw hummus bi shawarma in my entire life.
I made this hummus recipe and this is by far the best compared to the others I’ve tried. My hummus before always came out chalky and too thick. My mistakes before but corrected after Obi’s advice: Didn’t cook chickpeas long enough Didn’t let chickpeas cool thoroughly Didn’t use baking soda Didn’t use ice, used water Added all ingredients together rather than ice first, then other ingredients I roasted two heads of garlic and blackened some red peppers to add for different flavors, but honestly, this hummus recipe is awesome as is. And dried chickpeas all the way. Obi, once again, well done!
@@MiddleEats LOL, I have a Vitamix (birthday present) and my hummus still came out poorly in the past. Tried making hummus about 20 times prior with different recipes but still got same crap results. Your recipe was the first time I actually said about my homemade hummus “aw wow this is good”. I ended up making your hummus 3 ways, one your original recipe, two with roasted garlic, and three with roasted red pepper. I used your plating techniques (including the wet fork with paprika) and served it with raw carrots, celery, and Arabic bread. My wife (and even my sons) loved the presentation. I’m a pretty good cook but my presentation leaves a lot to be desired. Keep up the good work 👍👊
I’ve had a lot of hummus during my six years in the Middle East and this is in the top 2! I appreciate the simplicity as someone with a garlic allergy. Keep up the good work!
Just made this recipe today using the Chana Dal recommended by one of the viewers. Outstanding flavor and incredibly smooth. Thank you. Love your videos!
In Syria ( and I think this is applied to the whole Levant ), garlic is an essential ingredient in hummus as well as cumin ( the ingredient that most recipes totally ignore ) because it adds a great taste and help digest the chickpeas. Olive oil is also included in the blender.
Im a german potato and I always added cumin and garlic to my humus. Felt like a natural thing to do so good to know they do it in Syria. ^^ I like roasting my garlic in olive oil and then use the garlic infused olive oil and the roasted garlic to blend my humus.
@@jeanjacquesrousseau1955 Looks amazing 😻, I would suggest trying it with black garlic. It’s not the traditional way but I made it once and it turned out to be great.
I’m Lebanese and I’m a chef and I am very picky as well, and I can easily say that this is the best and the most ideal and authentic Lebanese hummus recipe on the internet. I started using your recipe. Thank you so much!
This is great, but I have a different tip! Instead of using the kind of chick peas you started with, use what they call in India "desi chana," which you can find with the skins/hulls completely removed by the name "chana dal." They look a bit like split peas because the desi chana are smaller and they come apart when the skins are milled off, but they taste no different to the bigger plumper ones (which are called "kabuli chana" in India). With just that one change, you can still follow the same recipe, and the smoothness is off the charts! It's a real game changer if you want to give it a go!
Yes that's something I want to test in an upcoming video. If it works out, and I don't see why not, it will be s great time saver
2 года назад
I knew what chana dal is but never made this connection, shelling my chickpeas by hand 😐 This is a great tip that's going to be tested on this shopping trip!
@ same here! I've been shopping in Indian grocery stores for at least 25 years and never put 2 and 2 together until about 6 months ago! 😂 Obie mentions it in this video, but one step I've found to be especially important is making sure the cooked chick peas are completely cooled before processing. I found out the hard way that if you process them hot or even when they're still warm, they absorb too much liquid and the texture goes a little funny. I let mine chill in the fridge first, but the ice cube trick is something I'm gonna try next.
BRILLIANT. This really is the best recipe for gourmet humus. I used two 400g cans of chickpeas/carbonzo beans and 160 of high quality tahini, with lemon juice and salt, that's it. No rapeseed oil or even olive oil for the base. It's wonderfully deep, rich and nutty. I have spent the past 30 years eating crap humus. No more. And this luxurious version is great for heart health. Thank you so much.
Obi, love the passion you have. I personally make great hummus very similar to yours but some of your tips will save me time from peeling every single chickpea to achieve the smoothness. While hummus is a fantastic dip, I have recently come to appreciate Baleela even more (whole cooked soft chickpeas, salt, mashed garlic and good quality olive oil).
We call it Baleela in Lebanon too, it’s a breakfast food that hummus and foul shops sell as well. Love it and so simple to make and keep in the fridge for a quick snack or breakfast (although it’s best served hot right after cooking). Also perfect if you cooked too many chickpeas and not sure what to do with the rest.
Obi, mate, this hummus is so good I had to let you know (I noromally never comment. I just made it and I'm speechless. This is as good, if not better, than the hummus I ate during my visit in Jordan. And it's in a completely different league compared the stuff we can buy in Dutch supermarkets, it's out of this world. Having a food processor at hand is a must though, I have tried it before with a stick blender but it can never get as smooth as this time. Thank you so much, I have learned a lot from this recipe and from your channel! Please keep posting fantastic recipes like these!
Amazing hummus! I just made this and, yes, it is very creamy and delicious. I soaked the beans overnight, cooked them with baking soda, let cool, then mixed in the food processor until creamy. I added the tahini last as he recommended. Wow, it is fantastic! Thank you for an excellent video that explains how to make this recipe properly.
I have been making hummus for 25 years and finally after watching this, I have made my first great batch that tastes like the really good stuff...Such a great explanation, thank you.
Oh my!!!!! I came across your channel and I have to say I’m very happy I did. I make hummus at least twice a week. I do use the canned chick peas and I boil them, and when i use the food processor i use very little liquid. That makes it super creamer. Then i will add just a little liquid at the end. I have always wanted to try dried chick peas. That’s on my shopping list now. I’m so excited 😊
I sometimes make an 'Asian' variation with homemade chili oil and toasted pine nuts or crushed bits of salted seaweed. Another comprehensive video, Obi! Thank you! 🥰
chef...👨🏻🍳.. I wanted to thank you for sharing this recipe.. I have been making hummus from various recipes for years.. this as by far been the best one! I followed this exact recipe.. & the best hummus I made. Never knew the ice cooling technique, or the skin ones..brilliant!.. I literally ate it like your intro lol!...🤙🏻
You've taken the best bits of all the hummus videos I've ever watched and created a masterpiece! Rushing out to buy chickpeas tomorrow... My favourite way to serve it is with sumac or za'atar sprinkled on the top with olive oil, delicious!
I was just commenting yesterday about my hummus never being smooth as the store-bought kind and her this videos is suggested to me by YT. Thanks for listening Google... I was always adding olive oil to the mix when blending and now I see you don't do that at all, so I'm definitely going to try your method - thanks.
Hey, future me: when you come back to this awesome recipe and want to use canned chickpeas, remember to account for a ratio of 1:2.2 dried:cooked when converting the amounts. Otherwise you're going to use too much tahini (again)
A friend on Twitter recommended this recipe and although I make homemade hummus every week there are some fantastic tips and tricks here that I can't wait to try this Sunday (my typical hummus-making day). Thank you!!
Got a good idea for Hummus Toppings? Post them here and share them with everyone else! I'm thinking caramelized chop nuts with some chilli flakes, for a winter themed topping. Also a quick tip, you can freeze the chickpea mash and defrost it whenever you want hummus. As always if you found the video useful, consider supporting us on patreon www.patreon.com/MiddleEats
CrabmanSteve I second the SUMAC. Amazing stuff. It’s been my new favorite spice. (Also * Za’tar!!! * Which ironically has sumac in it LOL. Not sure how it would be on hummus, but it’s amazing on fish, broccoli, rice, etc.)
In Turkey my family always adds garlic and cumin to the mix and on top some sumac and olive oil. WE like to eat the hummus with some pide bread, pickled veggies like cucumber, pepper or carrots. Sometimes we fry some sucuk and add those on top. It is one of my comfort dihes hundred percent. By the way your tecnique sounds really interesting and efficient, definetely will try it next time I am home. Thank you! Loves :)
Thank you for the tips. I always use dried chic peas, but then I have been painstakingly skinning each one. I will try your method. For me, I like to add some ground cumin seed to mine, along with some fresh garlic.
Thank you for this! I was just visiting family in Dearborn, MI and the hummus they have at the markets and restaurants there is incredible! Store bought hummus is no longer acceptable to my taste buds. lol!
You had "west side" Middle Eastern. The Middle Eastern food on the east side is quite different, even if the dishes have the same name. Lots of people from Yemen and Iraq in Dearborn; we have mostly Lebanese and Syrian (both Christian) on the east side; our Muslims tend to be Albanian.
I’m very keen to try this way of making hummus. I make it a lot in the most opposite way to what you make. I make it chunky, and with lots of garlic and spice. Recently I have been trying hummus from Lebanon, Turkey and Syria, and seeing the differences. Thank you for such an instructive video.
This recipe is the only one I will use from now on. It makes far more hummus than my family of three expected, but it was all gone within a week. After a week of not having it, I'm making it again! It might also be the best excuse to have a high-quality olive oil on hand.
In my kitchen I usually keep a few spice-infused oils like chilli / ginger / cardamom and so on. These add great flavours to most meals and I often blend them into hummus. Smoked paprika is also pretty good, as is caramelised onion.
Omg thank you so much for this! I like making my own stuff at home & half-remembered the hummus recipe from this middle eastern restaurant I used to work for, but haven’t been able to recreate it because my main job was to bake the laffah bread so I never got to master the hummus. Store-bought hummus just isn’t the same at all & I’ve missed having fresh hummus since I moved to another state. I’m DEFINITELY gonna try making this tomorrow! 😊
i've been making hummus for a while now and haven't been able to get the perfect hummus, lemon and tahina ratio consistent every time, can't wait to try this one!
It 100% depends on your tahini though. Store bought tahini in Europe is brown rather than beige and has a stronger taste as it's roasted longer. If you use beige tahini, you can add more for the same flavour effect. Check out my tahini video where I compare them. Hope your hummus turns out great!
Also depends on the tahini you use. The thickness or liquidity of each can be different, and the flavor varies quite drastically at times! (different brands).
@@MiddleEats you make an excellent point. My tahini source in SE Michigan has two varieties--one pale to use as an ingredient and one darker to use on its own, e.g. with dibbs (we call it silan) or whatever. To your point, the light one makes better hummus, tahini garnish for falafel, salad dressing, et al. It's nice to have a choice. 😊
Ok I just made this and it's brilliant. It came out so smooth and creamy and I didn't have to fuss about with trying to remove the chick pea hulls. I added roasted garlic and garnished with red za'atar. Never buying hummus from the grocery again! Thank you!
To say that this is a great recipe is an understatement. My hummus turned out more than perfect - I've never had so creamy and delicious one before. Thank you for the tips !!!
Thank you so much for these amazing suggestions on how to make the perfect hummus! 🙏 My boyfriend is a huge fan of anything with chickpeas, and we often have hummus with veggie sticks as a snack (usually, these veggies are carrots, celery, cucumbers or small radishes). Sometimes after a workout, we have this kind of snack. When I make this hummus, I first stick to your base, and then I add not only garlic, black pepper and parsley, but also lemon zest. The flavour is incredible! I know, it may sound weird, but I find it so delicious.
Thank you so much!!! I've been making Humus my whole life, and your tip about over cooking the chik peas really makes it way smoother!! I followed your recipe every time since, and it always comes out fantastic!
I just come across your channel today. Your recipes are quite interesting! You showcase foods that I like very much. For example Middle Eastern, Mediterranean, and Greek food. Out of these Egyptian and Greek food are my favorites. I love hummus so much that I can make a meal out of it, and the more garlic the better. One day I found these round thin sesame rice crackers. These tasted really good with the hummus. I have tried making hummus myself and the first time it turned out great, the second time not so great. I remember the first time I used these yellow Canadian peas instead of chickpeas and it turned out very smooth and the color was perfect and the flavor was perfect. The second time I used chickpeas but it turned out dark and too chunky and the flavor just wasn't there. Any insight into why this happened will be appreciated!
Ma sha Allah consistency and the passion for the cuisine really shows and shines. The camera, the lighting as well as the time stamps! More success to come in sha Allah. Subscribed!
Middle Eats - as ever, thanks for the fantastic recipe - 1 question: why no bicarbonate of soda with chick peas whilst they soak overnight? I've seen other recipes do this - do you think it spoils the chick peas?
Personally i find that the taste of the baking soda carries over into the chickpeas when i do it that way. I don't mind the taste of baking soda, but it's not what i want in hummus lol.
I’ve finally got the chance to try this and Obi you are a legend. This is easily the best hummus I’ve ever had. Worth the effort easily and now I have a kilogram of hummus to enjoy ❤
Hummus can have an amazingly low glycemic index and net carbs when the chickpeas are slightly undercooked with the aid of the fibrous skin, but hummus can have high glycemic index and net carbs when it's perfectly smooth and made without the skin. Something to consider depending on how much and how frequently you eat hummus.
thank you for this advice, as a vegan i eat LOTS of hummus and i tried making it myself for a while but the texture was never right. now i can switch back to home made again!
I usually add the baking soda during the initial soak. Then drain, rinse, add fresh water and cook. This prevents an unpleasant aftertaste if you over-do the baking soda. Only if the hummus doesn't turn to mush after a reasonable cooking time, I add a tiny bit of baking soda to get the job done. Another thing, the type of tahini used also makes a difference to the final outcome.
This is a really interesting technique. The ice method is the opposite of what Kenji at Serious Eats recommends in his recipe. I'd love to see you do a side-by-side comparison between the methods (and maybe trying both methods using chickpeas and chana dal to see if there's a noticeable difference.)
I use a combination of this recipe and Kenji's. I follow all of the proportions and directions on this recipe, but I follow Kenjis advice of blending in a head of unpeeled garlic cloves in the lemon juice then run it through a fine mesh sieve before adding it to the food processor. It's excellent!
Kenji is hardly Middle Eastern. He's a good chef but I find his deviations from what's traditional in a lot of his recipes off-putting. He tends to complicate things as a result as well.
@@HotVoodooWitch Kenji's method isn't one that he developed himself. Whether it's one that comes from a traditional West Asian technique or not is a matter for debate but the simplicity of the method he suggests is undeniable and it's far less likely to have problems with adding too much water than the ice cube method.
YES, YES, YES, THANK YOU ❤, I have tried this recipe and YES THIS HUMMUS IS SMOOTH, finally I was looking for a recipe for so long thank you so much :)
For the best flavor, add no water to the hummus. Hummus usually tastes like overcooked mush if you follow the standard instructions. To avoid overcooked mush, you need two things: 1. top quality dried chickpeas that were picked when ripe. 2. minimize water infiltration when cooking. 1. Cheap chickpeas are often sold in big bags for cheap because they are low quality and picked underripe, and people have to turn them into overcooked mush to make them barely edible. That is the sad standard hummus. 2. Instead of boiling chickpeas, use a pressure cooker and steam them. Never submerge them in water. The flavor difference is ridiculous. However see 1. above - underripe chickpeas will never cook properly, and when steamed, they never turn soft of creamy. Finally, a vitamix deals with any skins. The flavor is much better using the above methods, and you will never want to eat overcooked chickpea mash sold in restaurants or stores again.
This actually makes sense. I made this recipe as instructed to the letter and it ended up having that pasty gluey texture to it the same way that way overcooked and way overprocessed mashed potatoes can taste. Smooth AF though as per the video but very poor by comparison to what I usually make which just uses canned chickpeas that haven't been cooked further. In terms of the quality of chickpeas, how do you go about finding them? I wouldn't know where to start looking for ripe picked dried chickpeas.
obi, thank you SO MUCH for this recipe. the only place in my city which has good hummus is this great but $$$ restaurant. i tried different recipes which never worked out, but this one. it tastes almost EXACTLY like that restaurant's hummus! so smooth and tasty. keeping this recipe for the rest of my life!
Great recipe! We made it today and are in awe of just how good it is. It’s so good I am not sure it will last but, how long will it keep in the fridge? Thank you!
I came across this channel almost by mistake, and I can already tell this is head and shoulders above any other Middle Eastern cuisine channel on RU-vid. Never subscribed so quickly. Cheers!
Thanks Obi, another winner. My chickpeas came in a 375g bag so I only made three-quarters of a batch. This meant that I was able to get away with buying one additional refrigerator to hold the resulting hummus rather than two.
this is the only hummus tutorial needed! I've tried to make hummus so many times and while delicious lacked the smooth quality that I adore from local restaurants! I cannot wait to try this and blow my family away - thank you so much!!
Great content. Supermarket hummus in the UK is absolutely dire. And totally agree -- breaking the (dried!) chickpeas down with baking soda, and using its own water to blend is key to the smooth texture.
I've always added cumin to my hummus and used canned chick peas (including some of the can water please forgive) thinking it was even good enough to sell. I can't wait to try this and see the difference, thank you!
Perfect recipe, perfectly explained and demonstrated - thank you. To be honest, you had me with your pronunciation of cHommos :-) Oh, and your clear passion for your food and making it proper tasty. I've made it twice now, each time with a 1Kg bag of chickpeas, taking out about half at the still holding stage to freeze for curries/tagines. Then there's a good amount to cook down for base hummus. My tahini of choice has to be Belazu, made in Nablus. We get 1Kg tubs of it - it's the softest, tastiest I've ever tried and not a hint of bitterness I've had with other tahinis. Thanks again - brilliant channel!
THANK YOU!! The baking soda trick is probably the essential element I've been missing - I had *no* patience for skinning chickpeas by hand, but not doing that led to really disappointing textures anytime I made homemade hummus. The ice may well be key, too, but I'm not patient enough to try to make things worse to suss out exactly which is most essential - I'm just thankful to have an alternative to sitting and popping hundreds of chickpea skins off one at a time. 😁
As an Israeli with plenty of hummus places around, the ones serving this kind are my favorites. Thanks. Every time I make hummus it doesn't come out as good as in restaurants and now I've finally encountered a recipe worth trying. Shukran
Thanks for this. I'd experimented a lot with hummus as well as read and watched a lot of content on it. I even removed the skins. I'd never seen the advice to coon until mushy before but it makes sense. This is the creamiest hummus I've made before with that spreadable texture.
Just about time!! I wanted to make hummus since last week but I haven't seen any more comprehensive video about making hummus other than this. To more middle eats videos
Just made my weekly batch of hummus and pita yesterday. Tried the baking soda trick and WOW my hummus blended more smoothly than ever before! Thanks for the amazing videos, your advice really helps!
Excellent tasting hummus that is extremely smooth. The ice and citric acid idea were very useful in achieving that smooth texture. The Beiruti Hummus was delicious. Everyone that has tasted it, loved it!
Thanks! It worked out perfectly! I added dry roasted and crushed cumin, chilli flakes and a clove of garlic, it was absolutely delicious! Keep up your great work, I love your channel!!!
I always made mistakes when making hummus. But the scientific breakdown of the concept of emulsification FIXED MY MISTAKE! all I needed was to add cold water to my hummus. It was as simple as that! THANK YOU
I recently moved and my local supermarket doesn't carry my fav hummus which is really cream and smoothy. I always dread making it myslf, because it always comes out super grainy and lumpy. But I've just put some chickpeas in a bowl for tomorrow. I'm SO excited!! Thank you so much. I love your channel. :)
oh my god. Your hummus looks leagues better than my homemade one, and maybe even the ones I've had in restaurants. I have been way undercooking my chickpeas and underblending my hummus. I just realized I've been stopping the chickpeas when they were just cooked (al dente :))) ). I've been making too much pasta it's affecting my cooking sense lol.
The baking soda trick works. Makes all the difference. Learned it from Rainbow Plant Life. She soaks the dried chickpeas with baking soda and boils them with it. (Don't add too much because it'll have an unpleasant alcaline taste to it). She also adds ice, but I don't think the boiled the chickpeas this long. I will do that. Thank you so much for the instructions!
