Hummus SHOWDOWN : Which Recipe Reigns Supreme? (Beginner/Intermediate/Expert) | Vegan Recipes

We’re back with another showdown. This time: the best HUMMUS recipes are up! Hummus is a great, simple way to increase protein and switch up snack time!

Give it a try and let me know what you think!

★Recipe★

🌱 Classic: https://makeitdairyfree.com/hummus-recipe/
🌱 Chocolate: https://makeitdairyfree.com/chocolate-hummus/
🌱 Curry: https://makeitdairyfree.com/curry-hummus/

Timestamps:

00:00 how to make the best hummus
00:11 my dad joke
0026 how to get the perfect hummus
1:09 no fuss classic hummus
1:14 classic hummus ingredients
1:32 wait, what?
2:18 the trick to fluffy hummus
2:45 how to make the perfect chocolate hummus spread (or brownie batter hummus)
2:54 all the jokes today
3:02 black beans vs chickpeas for hummus
5:00 expert level hummus
5:12 how to make curry hummus
7:16 getting the best hummus texture in a blender
8:15 do I have a favorite?
8:22 how to find the recipes
8:40 one more joke

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-Note: Not all products are exactly as seen in video.

I saw something pretty
troubling online and I used to be a part of the hummus hating
club. So I just had to address we’re making hummus on three
different levels. Together we’re going to learn what it
takes to turn dip pressing hummus into something
spreadtacular. Get it? Dip pressing spreadtacular dad
jokes are in full effect. But first let’s talk about
traditional hummus. If you’re chasing that ultra-smooth, restaurant-quality texture. This is the route. Dry chickpeas when
soaked and softened with baking soda gives you incredible
control over flavor and texture. Let’s not forget they
are also clutch if you are cooking in bulk watching your
sodium and or simply just trying to stretch that grocery
budget. You can start from here or simply pick up a can to keep
things simple and honestly with the right technique you can
still get that silky smooth texture in a fraction of the
So, let’s get into it. We’re starting with our no fuss go-to
hummus. Here’s what you’ll need to get this done. Chickpeas, of
course, garlic, salt, olive oil, lemon juice, tahini,
cumin, and garlic powder. To start, we’re going to give our
chickpeas a quick simmer for about 25 minutes. This will
soften them up even further and help your hummus turn out like
this video. Smooth and shareable. Smooth and sharable
was my nickname in dodgeball. Now, into the food processor goes
lemon juice, garlic, no chopping, olive oil. Blend that
first to break down the garlic before adding in our tahini.
Next, add in the tahini and our seasonings. [jazz music playing in the background] And blend it until well
combined. And finally, add in the
softened chickpeas, blend until smooth and creamy. You may need
to stop here and there just to scrape down the sides but hold
up. There’s a trick to getting this hummus super fluffy. It’s
ice cubes. Yeah, instead of water or ice water. Let me tell
you why though. Ice cubes keep the mixture cool. Gradually,
add moisture and whip air into the hummus for a fluffy, creamy
finish. Now that you’re done, spread it, swirl it, top it
with olive oil, a bit of paprika, honestly, whatever you
like. Next up, a unexpected treat. Chocolate hummus. Which
also could be known as like brownie battered hummus. I’ve
heard that call out before. I know what you’re thinking. Is
chocolate hummus also your nickname? The answer is yes.
No, seriously. This hummus works. I actually made this one
two ways. First, with a can of black beans and second with a
can of chickpeas. This way, I can show you the different
textures you might end up with if you choose to go with
something other than chickpeas. That could also be delicious.
For the black bean version, what we’re going to need is
black bean cocoa powder, maple syrup, vanilla, dairy-free
milk, salt, espresso powder, and cashew butter, the natural
runny kind but you could use any seed or nut butter you
like. For the chickpea version, all we’re doing is subbing the
chickpeas. Everything else stays exactly the same. Both
beans have the option to either be simmered or not. We didn’t
simmer the black bean ones so we could show you the texture
difference with our final dips. The simmered version comes out
silky smooth while the other has a more textured mouth feel
to it. For this recipe, we’re pretty much getting almost
everything into the blender outside of our milk. That will
add last after we judge if the texture is too thick and we
want to smooth things out. [jazz music playing] If you keep things thicker,
it’s kind of that brownie batter kind of feel but if you
loosen it up a bit, that’s where you got that spreadable
chocolate hummus kind of feel. Now, me personally, I like the
look and texture from the chickpea version best but the
black bean version does have a more distinct flavor. I also
didn’t notice any beanie taste in either version. So, you
know, pick which version sounds best. So, what makes this one
intermediate is because the key here is flavor balance. You
want dessert but if you’re not careful, it might taste like
your dip is going through an identity crisis. Okay. Que the
suspense. This is where we push our hummus to new heights.
Expert level. Spicy, silky, smooth, curried hummus. This
one brings the heat to the competition. Okay, to make
this, we’re going to be bringing out the big dogs. I
said that very suspensefully. Basically, we’re just switching
tools here. We’re going to use a high-speed blender to get
things done. Why? Because we’re aiming for the creamiest, most
luxurious texture that we can get and here is what we’re
going to need. Some canned chickpeas, garlic, ginger,
lemon juice, tahini, olive oil, canned coconut milk, and our
seasonings. Now, into the blender goes our lemon juice,
and garlic. Here, I tried to pulverize my garlic by tossing
it whole into the blender and letting the to do the work.
This resulted in me needing to stop and almost use a spatula
to clean the blender by pushing everything down. In hindsight,
you can skip this step by mincing your garlic beforehand.
Next, add in the tahini and our ginger. [jazz music playing] Along with our signature Nard
Dog curry spice mix. This blend of seasonings was specifically
designed to bring the maximum flavor out of this dish. Yep,
did that myself. And lastly, we’re going to add our softened
chickpeas. You know when you first turn on the blender and
everything shoots up to the top. So yeah, that’s why we’re
adding the chickpeas on top of the spices. This way, less
spices end up here and instead end up here. Using my rubber spatula, I’m
going to scrape the mixture back down to the bottom of the
blender. Then, similar to the food processor, I blend again.
I start to incorporate olive oil to help get things just a
bit smoother. I also add coconut milk to this one which
not only helps with the texture but also with the nutrient
absorption and taste and after letting that blend for a few
minutes, yes, you guessed it. We’re still using ice cubes to
cool the mixture and aerate it. I like to plate this curried
hummus and top it with green onions, a drizzle of olive oil,
and some red pepper flakes. This one’s expert level. Not
because it’s difficult but because it’s layered,
intentional, and packed with flavor. So, this is it, the
classic, the chocolate, and curried hummus. Three different
ways to level up your hummus game no matter what you’re
getting yourself into. Which one’s the best? I’m going to go
with the curried one. You let me know your thoughts. These
full recipes can be found linked in the description or
you can head right over to my website Make It Dairy Free dot
com. Thank you so much for spending some time with me.
You’re amazing and don’t forget. Till next time. Believe
in good. Peace. Uh one more thing. And hummus where the
heart is. Okay I’m done with dad jokes.