Smooth Hummus #shorts

Smooth Hummus

Ingredients
- 2 cans chickpeas, drained
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 tbsp ice cold water (depending on how thick you want it)
- salt to taste

Method
1. Start by placing the drained chickpeas and bicarb in a pot and cover with fresh water.
2. Place over medium high heat and simmer for 5 minutes. Remove from the heat, drain them and place them into fresh cold water.
3. Give them a little rub to get as many of the skins off the chickpeas of as possible. The skins should float to the top and then you can skim them off and discard.
4. Place the cooked chickpeas into a food processor with the garlic and juice of a lemon. Then start the food processor and let it run for 5 minutes.
5. After 5 minutes, add the tahini and make sure you scrape the sides down of the bowl then turn it back on and let it run for another 5 minutes.
6. At this point check the hummus for salt and lemon, adding more as needed, turn the machine back on and let it run for 10 minutes or as long as you want really, the longer you let it run the smoother it will be.
7. When you are happy with the texture of the hummus, scrape the sides down one more time, and while the machine is still running, pour in the cold water and then once it is at the thickness you are looking for, its ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!

[botbat]

GIVE THIS MAN MIDDLE EASTERN CITIZENSHIP

[tmp]

As a professional hummus eater, I approve of this hummus.

[linmonash]

For those who didn't know, that step of adding Bicarb of Soda, to soaking any legumes [ beans, lentils. etc. makes the difference between being 'wind-free' later- or NOT... Just make sure you rinse off thoroughly before cooking/finishing your dish.
Actually, this is the first time I've seen it used in cooking. The usual method is to put in as you soak the uncooked dry beans / legumes - for an hour before cooking, or even overnight in the fridge.

[shartat]

Memories from Palestine.. Grandma under the shade of an olive tree.. the smell of fresh bread in the oven.. and an endless summer..

[bunnybun]

As a Jordanian, I APPROVE OF THIS RECIPE 👏

[justinnuzum]

Wow, as a Lebanese man who has been eating hummus since I was conceived, Andy gets a huge thumbs up 👍

[graefx]

I remember being taught 3-2-1. For each can of chickpeas, 3 tbsp Tahini, 2 tbsp lemon juice, 1 tbsp olive oil. I started adding water to get to the desired smoothness

[Char_siu_Lo_mai_fan]

I’ve tried many hummus recipes. This one is my next to try! I do sometimes get chunky hummus so i will try this out. Looks soo delicious too.
Still waiting on the Cantonese family style dinner for Heun Wah please chef!

[Panickillr]

Great stuff as usual! I also like to blend garlic lemon and tahini first for extra fluffiness and then slowly add the chickpeas with cumin and paprika and a hefty amount of olive oil!

[TomGoreReal]

I just made this recipe. First time making hummus. I loved it. Never the biggest fan of the stuff off the supermarket shelf but now I'll come back to this recipe all the time.

[othmanbenkiran]

The chickpea water is actually useful! Use it instead of water when mixing the final hummus for extra body :)

[greedisbad]

That presentation is amazing as always

[muzaaaaak]

Use the boiled chickpea water in the food processor. It makes for a smoother and creamier hummus. You also missed adding some fresh garlic cloves. Near the end of your mixing, add in some olive oil and the a few pieces of crushed ice. Then whip. This trick emulsifies the water into the oil an creates a whiter and even more whipped, cloud like texture. Smoother than anything you’ve ever had. And dress your finished hummus with sumac. You’ll enjoy the extra lemony kick sumac delivers.

[marybennett]

I love, love, love this recipe! I NEVER have any hummus leftover....my kids actually scrape the bowl!😂

[chiliman]

Very nice and very creamy! I add olive oil too, though.

And the red powder at the end is sumac, for those interested.

And another variant is to roast the garlic first. Just with some olive oil wrapped up in foil and popped into a simple oven toaster.

But I prefer raw garlic in it.

[MtnBadger]

Me. I don't love humus, silky or otherwise. It's something I've tried numerous times and ways but, alas, I just can't do chicken peas. Ever since I was a kid when I pulled them out of mom's 6 bean salad. 😊
I suppose if it's got enough stuff/spices stuck in it that it completely masks the flavor of the hick peas, I might get it down. 😆

[suetek]

He made it perfectly I literally did this on my own a week ago, btw the skins maybe tedious but it really makes a difference, they usually come off in the boiling process and float to the top

[frann.]

Beautiful and delicious Andy, one of my favorites!!👌👌🌟🌟😁😁❤️❤️

[meircohen]

Try cooking the chickpea with the garlic. Then, when you mesh them in the blender use the same garlic.

Also, if you leave them in water overnight, put an onion in the water. Gives is extra flavour.

Another tip, put the soda in the water overnight and not while cooking. It will have the same effect but without the flavour the soda gives when you cook with it.

[lenoreandreas]

Instead of adding raw tahini, I recommend adding prepared tahini (with water, lemon, salt, garlic) that’s been a little thinned out with water. Much smoother and more flavorful.