How to make hummus recipes in a very easy and perfect way

 

How to make hummus recipes in a very easy and perfect way. If we make this recipe without bake, let's see how it is made

 If you're a huge hummus fan

but have never made it at home,

I'm gonna show you how easy it is.

It's so incredibly delicious

you will never buy it

from the store again.

Now, because you know I'm

all about keeping recipes

as traditional, as classic as possible,

we have a little bit of

prep with these chickpeas.

Let's cook.

I've got some dried garbanzo beans.

That's what chickpeas are also called

and I'm gonna put them right

into a half-gallon container.

I'm going right over to the sink

because what I wanna do here

am I wanna completely

submerge them in water.

I want the water to be about four inches

over the top of the dried garbanzo beans.

What I'm gonna do next is

simply set them to the side

on a counter, add a top

and let them rest overnight

or at least eight hours.

If you're already thinking no

the way you're gonna do this step,

why don't you just pop the can, drain it,

put it in the food processor,

boom, you can have

hummus right on the spot

or you can fast track it

and add some boiling water

to those dried chickpeas,

let it sit for an hour and you're good.

Me, you know I'm a little

bit of that classic nature

like I was saying

and I like to keep

recipes super traditional

because when they're

homemade from scratch,

they always taste better.

Here's what we're gonna do now.

So our beans have been

sitting and soaking overnight.

Let's have a look.

You can see they're puffed

up and they've multiplied

at least two or maybe

even three times the size.

Let's head back over to the sink.

We're simply gonna drain

all of that water off

and give it a quick spray

just to clean it up a bit,

sort through any, maybe if

there are some black ones,

discard them.

Give the strainer a good shake.

Go over to a large size pot.

Empty all those beans in there

and then we're gonna fill up the pot

until it's about two inches

over the top of the garbanzo beans

or like I like to do and

stick my finger in there

and once I get to my second

knuckle, I know I'm good.

What we're gonna do next

is add in some baking soda.

Don't freak out, yes, I

just added baking soda

and it creates an alkaline

the environment in that water

and breaks down the pectin in the chickpea

so the shells easily come off

but we're gonna get to

that in a few more seconds.

Now what we wanna do is

crank the heat to high

because we want to bring this to a boil.

It will not take long to get there

and once it's at this point,

immediately turn the heat down

because it needs to simmer for

in between 30 and 40 minutes.

While most hummus recipes

call for a few cloves of raw garlic,

I feel like it's just a

little bit too much bite

like that spicy garlic taste.

I don't want that

and while these chickpeas

are simmering down,

this is great timing

because I'm gonna show

you an awesome trick

to making roasted garlic.

Here we go.

I've got some garlic cloves

that I'm going to add to

a medium-size saucepot.

Next, I'm gonna pour in

some extra virgin olive oil.

Please use extra virgin,

it'll be that much better.

Immediately turn the heat down to low

because we want to slow cook this.

It's gonna take about 30 minutes or so

but after 15 to 20, let's just

come back, give it a look.

Looks great, starting to brown.

Also, let's take a peek

into our chickpeas.

You can see the water's

a little bit cloudy

but we're in good shape.

After another 10 or 15

minutes, let's remove that pot.

Immediately drain it into the sink.

I'm going to give it a nice little spray

and sort of rinse it down and

cool it down a little bit.

Now, this part is completely optional

but it is recommended

that you remove the shell.

You can do this one at a time

which will take way too long if you ask me

or you can add them back to the pot

and fill it up with cold water.

Now, the reason we remove the shell

is because it will make the

hummus that much creamier

but again, it is optional

and it does take a few minutes to do.

Another easy way to remove the shell

is get your hands in there

and sort of irritating them

and rub them together very gently.

You don't wanna break them up.

You'll notice that the

shells start to float.

Go ahead and grab a strainer

or a little colander

and simply scoop all of those out there.

Discard them and once

you've got most of them,

don't worry if you don't get all of them,

go ahead and strain those

garbanzo beans again.

What I'm gonna do is just

put them right in the pot

then I'm gonna set them to the side

and I wanna go have a look

now at my roasted garlic.

Yes, there are

a lot of chickpeas here.

Me, I like to make a lot of hummus

because it lasts for a week

and I can simply graze on it

throughout the entire week

or I can put it in a burrito

or I can put it in pasta.

There's so many great

things to do with hummus.

So don't freak out that

there's too much here

and if you want, you can

save some to the side,

maybe put some in salads or

anything else that you want.

Now, what we wanna do is go-ahead

and grab that roasted

garlic right off the burner.

It looks fantastic.

Heading over to the countertop

where I have a small sauce

pot and a little strainer,

I just wanna drain out

those roasted garlic cloves

and oh my gosh does it

smell amazing in here.

Maybe now you're seeing what I'm doing.

You've got roasted garlic cloves.

You've got roasted garlic olive oil.

Yes, there is going to be

a lot of leftover of both

but roasted garlic is

amazing when spread on bread,

put into pasta dishes, on a sandwich.

It doesn't matter, it's amazing

and the roasted garlic olive oil,

think about cooking a steak

in roasted garlic olive oil

or maybe chill it down

and make a delicious roasted

garlic olive oil vinegarette.

So many things to do with this.

That's why I always make extra

so I can use it in something else.

Now, we are finally

going to make our hummus.

So add all of those chickpeas

right to a food processor.

Put the top on and what I'm gonna do

is sort of pulse it at high speed.

What I'm looking to do here

is get a thick paste.

It's gonna take about a

minute to a minute and a half

for it to get to this consistency.

Let's go ahead and have a look.

This is perfect.

Now let's add some more ingredients.

We want to next add in some tahini.

This is a crucial ingredient.

It's simply ground up sesame seeds.

I'm next going to squeeze

in some lemon juice.

I usually hold my hand down

below and let the lemon juice

sort of drip through

the cracks of my fingers

and let me catch the seeds

just like you see here.

Just an easy trick there.

Now, I'm going to add-in

some of those roasted garlic cloves.

So good.

Season it up very, very

well with sea salt.

Go ahead and add the top

back to the food processor

and what I'm gonna do here

is process on low speed

while slowing adding in

some of that roasted garlic olive oil.

This is gonna take your hummus

to the next level, my friends.

I promise you.

Once it is to a nice creamy consistency,

this looks fantastic.

Let's have a little taste.

Stick your spoon in there, give it a try.

Does it need more lemon, need

more tahini, need more salt?

If it's good to go then let's go.

I can't say it enough.

Once you start understanding

these fundamental cooking techniques

and putting them into practice

like making a delicious

roasted garlic olive oil,

how to properly make a hummus

with the right ingredients

and take it over the

top with roasted garlic

and roasted garlic olive oil,

you put this into everyday cooking

and your food, oh my gosh,

it's gonna be so amazing.

There's gonna be no reason to go out

because it's gonna be

better than the restaurants,

better than anything you're

gonna get in the grocery stores.

It's the best.

There's just no other way to do it.

So now of course let's

plate up in slow-mo.

I like to place this on a plate.

You can do it in a bowl

but here's why I like the plate.

Once you've got a good amount

of hummus on that plate,

place your spoon down to the outside

of that chunk of hummus

and slowly rotate the plate

while making this beautiful little spiral.

Here's the reason we do this.

I'm gonna pour some olive oil in

and it's going to drip

down in that little crack

and crevice around the outside hummus.

I'm finishing it with a

a little bit of cayenne pepper.

You could use paprika if you wanted to

and then finally with some

fresh chopped parsley.

Man oh man, check out this beauty.

Once you eat homemade

anything, there's no going back

and this hummus is the same way.

It's so delicious.

You should make this

if you're a huge hummus fan.

I promise you'll love it.

It's amazing and I'll see you there.

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