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Hummus is arguably one of the most iconic dishes to come out of the Levant. It’s creamy, it’s got a touch of lemon and garlic, it’s filling, and it’s just one of several mezze dishes we have. In Arabic, hummus just means chickpeas. So sometimes when we say hummus we’re talking about the dip I’m sharing today and sometimes we’re talking about the chickpea itself – it really just depends on the context.
I’m also a traditionalist. I love to learn the true recipes as they were intended to be made before I start playing around with new flavors or ideas. It’s the best way to establish a strong foundation. Overall hummus is a very easy dish to make but one note is that technique and patience matter. If you try to rush this you won’t get the result you’re looking for. So take your time, be patient, and I promise you’ll make an incredible batch of hummus every single time.
0:00 Intro
1:44 Soaking Chickpeas
3:27 Boiling Chickpeas
4:45 Blending Chickpeas
8:24 Plating Hummus
10:40 Outro
47 Comments
I’ve been making Lebanese-style hummous since 1981, when my boss taught me. My kids absolutely hated it until about 2010. Homemade is sooo much better than any store bought stuff.
nice job and channel
Two notes:
1- I think Aleppo pepper is usually used instead of paprika
2- I wish you skipped the music, it ruins the Levantine atmosphere
Shukran <3
Why is it Palestinian hummus?! Its basically just smashed chickpeas.. why everything what comes from middle-east must named with some country?! Basically everything there is bombed down and people are eating rice powder, what is this?!🤔🤥😇😉
Can I give you a tip? Put your lemon halves into the presser thing cut side down. The idea is to turn the lemon inside out, and push the juice through the holes at the bottom.
Clickbait title….very disapointing
Fine! And great presentation! Yet, I have a nasty purpose: All people who share similar cuisine, shake hands and stop
fighting, send "politicians" and "Masters of War" to… well you know…and live together. Too romantic?… Why not?
A Greek friend, Nikephoros.
This is more or less how I prepare it too. But I am also one of the mad ones that takes off most of the skins from the chickpeas, even when I use canned ones
When I originally learned how to make it I used olive oil instead of water. More recently here’s a trend that adds ice cubes while it’s blending to keep the blades from overheating it. (I make Muhammara more frequently now.) Hummus always reminds me of Harvard believe it or not. When my first class ever had a celebration on the last day, we were invited to bring snacks to share. There’s a nice market close by so I bought hummus and carrots. Delicious and nearly everyone could eat it. When I got there, two out of every three snacks were hummus and carrots. So of course I had to bring it every time a class had a mini-party and every time was the same…the majority of the treats were hummus and carrots with pita. Thanks for the memory.
You had me at "I'm a traditionalist"… Here, have a sub
Loving your videos!
Will we get a pita recipe?
That looks amazing 🤩 FYI, press style juicers like the one you have often work more easily if you put the lemon in upside down (so the cut side is down). It inverts the lemon and helps extract more juice with less effort.
Traditional Palestinian Hummus:
2 cups Dry Chickpeas
1 cup Tahini
2-3 Garlic Cloves
2-3 Lemons
1-1.5 cups Cold Water
Salt to taste
First step is to start with dry chickpeas. Scoop 2 cups of dry chickpeas, place in a large bowl and fill with room temperature water. Let them sit and soak overnight until they hydrate and double in size. Then discard all the water and set the chickpeas aside.
Next we need to cook the chickpeas. They usually take an hour to cook but for hummus we want to overcook them so they’re really soft. So for this recipe we want to boil them for 2 hours. Then reserve a half cup of the boiled chickpea water and strain the remaining water out. Let the boiled chickpeas sit and cool for about an hour.
Once they chickpeas are at room temp, bring out your blender or large food processor. Add the chickpeas to the blender along with the reserved chickpea water, tahini, garlic cloves, juice of the lemons, and salt to taste. From here blend everything until you have kind of chunky consistency.
And last to make the humus fluffy and creamy. Slowly add small amounts of really cold water and blend. I add anywhere from 1/8 to 1/4 cup at a time. Each time you blend, check the consistency and repeat until you have a really nice smooth and creamy hummus. For my recipe I measured out 1 cup of cold water in total.
From here you can plate right away or store in an air tight container and it should last you at least 2 weeks!
there are split chickpeas. they don't have a skin anymore
The water from any soaked beans will make your plants very happy, fyi 🙂
Thank you for the recipe!
I love that blender but the lid with its annoying safety handle is very annoying lol
I put the lemon the opposite way into the handheld juicer, I feel like you get more juice that way. Great video, the details with the spices around the edges are a really nice touch aesthetically
I love your method for putting the spices on top! Looks great! I will definitely be giving this recipe a go ☺️
no salt?
Sometimes, I use ice cubes instead of cold water. Thank you for sharing
I love this 🧡 Thank you for sharing all of the background, details and tips!
To be honest we should not call Chocolate Hummus. It's not really Hummus, it's workout food, it's there to replace frosting. People who buy it are buying almost exclusively health foods that are for people in intensive weightlifting or cardio, not typical people, and they are not eating chips or pita with it, no it's going on protein bars/cake or carrots.
What does stupid muzak and israel have in common? None enhance video content.
Omg not the blender exploding 😀
There is no garlic in the hummous made here in the Levant. That's more of a Greek variation on this dip. Or North American.
SUGGESTION: boil your garlic cloves untill they are very smashable then proceed to smash the garlic to paste add the garlic paste and the water it boiled in it seems like extra time but I find this method actually saves time in making everything from tomato sauce to salsa to… probably this. Ill try this recipe
Cool.😍👍🏻
Ĥùmus rules.
Just one thing – keep the Aqua Faba for Vegan Whipped Cream.
I like the flavor when they are soaked in baking soda and covered with hot chick peas, olive oil, and parsley, and eaten with hot pita!
lol – love how you value your safety 🤣🤣🤣
I'm obsessed with hummus. I just love the taste. I do make it myself but often buy it too.
So happy the algorithm recommended this channel, instantly subscribed!! I’m Latina, and I’m excited to recreate your recipes and learn more about your cuisine. Free 🇵🇸 ❤
What distinguishes “traditional Palestinian” hummus from versions found in Lebanon, Syria, Jordan, Egypt, or Israel?
I hope this doesn't upset too many people; 3 cans drained Garbanzos; Olive oil, tahini to taste, cumin, paprika, garlic powder, Lotsa lemons salt, cold water.
I soak chickpeas with a pinch of cream of tartar and it gets them suuuuper soft!
When Tahini is too expensive I roast sesame seeds with sea salt and put in blender with boiled and cooled organic chicken peas with lemon juice extra virgin olive oil.And if I have fresh coriander leaves blend wiith other ingredients as well .I have noticed too thick of a mixture will destroy the motor of a blender .Sent from New Zealand
You make it the that it should. Traditional and still quick. Make more great videos Brother. Ramadan Mubarak
Keep it uppppppp❤❤❤❤❤we love to see it 🇯🇴🇵🇸🇱🇧🇸🇾
Loved this. Little tip for peeling your chickpeas – do it after soaking but before boiling. Keep it in the soaking water, put your hand in and rub the peas gently between your fingers. The skins will slough off and float to the top. You can then just pour them out with the water.
Does it comes with C4 to bomb buses with ?
3:59 – This cut me so deep! 😰 All that beautiful protein drained down the sink. Please reserve it next time in an ice cube tray and in a thermos. There's SO many uses for aquafaba in cooking and baking!
What the heck is Palestinian? Is that a thing or some gibberish radical word?
I really like the way you do your videos… Smooth, clear , chill an amazing presentation 👍🏻🏆
Free Palestine 🇵🇸
I like to add olive oil and cumin in while blending. I love the design/presentation ❤ thanks for sharing.
How long can this hummus be stored in the fridge ? Thanks for the recipe.
When you’re fasting and this video comes up. Clicks, “save for later” 🥹