Turn Hummus Into A Full Meal

Hummus is ALWAYS in our fridge because it’s the best snack ever. BUT it also makes an epic dish at the dinner table. Here are 5 easy ways to take the simple hummus and turn it into a delicious meal.

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans

Ingredients
- 2 cans chickpeas, drained or 400g dried chickpeas soaked overnight
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 ice cubes (depending on how thick you want it)
- salt to taste

Method
1. If you're using canned chickpeas, start by placing the drained chickpeas and bicarb in a pot and covering it with fresh water. If you have soaked your chickpeas, then place them in a pot over medium heat with the bicarb soda and stir for 4-5 minutes to rough up the skins, then cover with water and simmer for 1 - 1.15 hours until very tender (remember to keep some cooked whole chickpeas if you are going to serve it the first way with just olive oil).
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 as possible. The skins should float to the top and then you can skim them off and discard them.
4. Place the cooked chickpeas into a food processor with garlic and the 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, add 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. Once it is at the thickness you are looking for, it's ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!

Ingredients - Jammy egg, pickled shallots and parsley salad
- eggs, cooked in boiling water for 7.30 minutes and placed in cold water to stop the cooking.
- shallots sliced thin and hot pickles in 50/50 apple cider vinegar, a pinch of sugar and a pinch of salt
- pickled flat-leaf parsley leaves
- Good quality EVOO (extra virgin olive oil)

Ingredients - Spiced lamb mince, mint and pomegranate
- 400g lamb mince, seasoned with 1 tsp of each: oregano, ground coriander, ground cumin, smoked paprika, salt and pepper, mix well and cook on high heat in a skillet.
- pomegranate seeds
- fresh mint
- EVOO

Ingredients- Eggplant, pine nuts and lemon
- Diced and cooked eggplant (roast at 210c with oil and salt for 15 minutes)
- toasted pine nuts
- zest of a lemon
- EVOO

Ingredients - Roast cauliflower, confit garlic and sumac
- roasted cauliflower (drizzle with olive oil and season with salt and sumac, roast at 200c for 25 minutes)
- confit garlic (cover garlic in olive oil, season with salt and into a 150c oven for 45 minutes)
- sumac
- EVOO
- parsley to garnish

[micheldiratani]

As a middle eastern I want to thank you for keeping to tradition and the authentic way to make hummus. Love your vids Andy

[paulyvella]

Thank you Andy for showing people how to prepare pomegranate correctly!!!

See so many people butcher it cutting in half and hitting the pods out. And they all end up with the pith.

Gently moving them off the yellow pith is the way to go. Well done sir!

[callitagain]

My Lebanese mum and grandmother have been using the bicarb trick for as long as I remember. They never peeled the chick peas. First one is pretty spot on my mums recipe. Thanks for the vid.

[markg]

I love the quality of your long form content as it’s very educational, detailed, and entertaining. In a time where cooking content on YouTube is seemingly geared towards shorts, it’s great to find long form content that draws my attention and furthers my passion for cooking. Cheers to you my friend as well as your team!

[benjamincottle]

I was wondering what to do with some leftover hummus - now I know - gunna get me some lamb! You know it’s a good vid when it sends you to the shop for supplies 👌🏻

[neilsmith]

Hi Andy. Love your vids. Za'atar spice blend and hummus are a match made in heaven. It would compliment these dishes really well.

[penelopepalm]

That lamb and the eggplant options look so delicious. Going shopping today…

[sharonadlam]

WOW - I love hummus but the additions just bring it all to a different level. Defo going to give these a go. Thanks Andy & crew

[anupamdeshpande]

Hi Andy. I am from India love the way you cook is simple yet seems to be tasty also one of the most humble Human being & a Chef no arrogance as you teach the recipe love it…. ❤️

[sparacvs]

couldn’t locate any pomegranates, they must be out of season for us to acquire here in canada, so instead of arils i reduced some bottled pomegranate juice with brown sugar. drizzled that around with the olive oil, then sprinkled some urfa biber over everything. also put beets in the hummous, it turned into such a colorful plate! thanks so much for the wonderful meal idea andy, it was a banger

[jonathanhopper]

Hummus has been one of my favorite foods since I was a kid and over the years, I've found it to be one of the more versatile foods. I use it in salads, as a pasta "sauce, " on my breakfast sandwiches (nothing quite like a toasted everything or sesame bagel with hummus and a fried egg), and as a condiment for a lamb burger.

[CeriEAV]

I guess I’m a grandma because I do them one by one. Folks make fun of me for peeling them but also say it’s the best they’ve ever had so… I peel away! 😂 Thanks for another great video.

[joshward]

Andy! Thank you for being you! I’ve watched all your videos. When I’m really low watching your videos and seeing the amazing meals you create really helps me! So thank you! Nice one bro, keep the vids coming. I’m saving up to order your book! Peace out bro! 🤙🏻

[AJDC]

been watching your vids from the start Andy, and WOW the production is extremely impressive now. Well done!

[init_yeah]

Hummus with baked bread pieces coriander & lemon zest is fkn awesome

[brenhassien]

This video made me go and make some hummus with my grandma's recipe and your tips on making it smooth. Thank you chef Andy and crew. I will be ordering your cookbook soon.

[popotearoulettes]

This is so cool, i love hummus, I will try those recipies for sure

[hometruthprovider]

Shakshuka on hummus is another banger Andy, Trust me!. 😀

[virginia]

I like the long form video. Great job

[deadlyonstix]

Hey Andy,
Become addicted to your cooking videos been loving them.
Do you have a recipe for a cottage pie I want to make up one in this cold weather and want to see how you do yours.
Cheers :)