Shoutout to @middleeats for his great tip on really reducing the chickpeas in the pro method!
Recipe:
For canned chickpeas:
-1 can of chickpeas
-100g tahini
-50ml lemon juice
-1tsp paprika
-1tsp cumin
-Salt to taste
-aquafaba juice in the can to loosen for your preferred texture.
For dried chickpeas:
-250g chickpeas
-100g tahini
-50ml lemon juice
-Salt to taste
-aquafaba or ice cubes to loosen for your preferred texture
#cooking #food #recipe #hummus
20 Comments
The most important thing with hummus is using good chickpeas. Ideally Bulgarian variety but other small ones also work, and you want it as recently dried as possible, old ones have a sandy texture no matter how processed.
Hi
But please eat flatbread with hummus and not that European bread 😭😭
Homemade houmous is a staple in my house. I add fresh garlic too. Yum!
This looks just like the amazing authentic Hummus I had while in Israel. Great job!
Buy jarred chickpeas for an easy upgrade. They are cooked way longer than the tinned ones
Canned chickpeas are literally cooked dried chickpeas in a can, they just aren’t cooked to the point required for humus, so boil them for 20mins and you get the exact same result without faffing with dried chickpeas.
So still not quite right on the pronunciation – it’s not a ‘huh’ sound at the start from your mouth, but a sound from the back of your throat
i'm from the middle east and that hummus look amazing
Not even that smooth
Always love when people give advice on how to do something like a pro and dont even do basic processes like peeling the chickpeas
Try Za’atar on Hummus. It slaps.
Remove the skins. You'll thank me later
but you didn't use pita 🙁
Well your time was not wasted your pronunciation is on point
Oh and the hummus was great
I as an arab thank you for pronouncing hummus correctly
Cook for only 20 minutes after soaking them overnight? What fairytale universe do you live in? Do the laws of physics cease to exist on your stove?
I'm telling you right now. Is the person who's made Hummus many times there's little to no difference using it from a can vesus dried beans. Like seriously blindfolded, you wouldn't know the difference.It's not worth all the extra work.
حُمُّص (ḥummuṣ)
If you guys have an Indian grocer, buy split chickpeas usually labeled Chana Dal. They are dried chickpeas with no skin and split in half and they make insanely smooth hummus and cook much quicker