Easy Homemade Hummus Recipe from Scratch
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again. Subscribe ►
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Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.
Crispy chickpea wrap with a creamy tahini dressing ???? #shorts
Crispy chickpea wrap with a creamy tahini dressing. Prepare to have your mind blown ???? ???? See recipe below.
Ingredients:
2 cans chickpeas, drained, rinsed and dried
8 coriander stems, leaves only
1 pomegranate
4 large soft tortillas
For roasting:
Drizzle of olive oil
1 tsp paprika
1 tsp onion powder
Salt to taste
For the dressing:
3/4 cup tahini
1 tsp ground cumin
1 tsp cinnamon powder
1 tsp curry powder
1 tsp cayenne pepper
1 lemon, juice
2 garlic cloves, minced
1/2 cup ice-cold water, plus more as needed
1 tsp salt
1 tbsp maple syrup
Preheat the oven to 425°F. In a bowl, add the chickpeas, olive oil, paprika, garlic powder, and salt. Give it a toss. Transfer to a large baking sheet. Roast for about 15 minutes, or until crispy.
In another bowl, add the tahini, lemon juice, cinnamon powder, cumin, curry powder, cayenne, salt, and minced garlic. Add the water and whisk until all ingredients are combined. Add maple syrup and mix.
On each wrap, add a drizzle of the tahini dressing. Add the chickpeas and add another drizzle of the tahini dressing. Then, add some pomegranate seeds and parsley. Wrap the tortilla shells by closing both ends and rolling tight. In a dry hot frying pan, add the tortilla shells with the fold side down and cook until all sides are golden and crispy. Serve immediately. Enjoy!
Serves 4
Tahini Sauce: a drizzle-on-everything-sauce
Get the Recipe:
⭐️ Rich, creamy, nutty, and incredibly nutritious, tahini sauce is a favorite drizzle-on-everything sauce. It adds umami, creaminess, and a silky mouthfeel to any dish.
⭐️ Ingredients
⅓ cup tahini made with 100% hulled sesame seeds, light-colored
⅓ cup water
2 tablespoons lemon juice
1 clove garlic crushed
¼ teaspoon salt
Metric:
80 grams tahini made with 100% hulled sesame seeds, light-colored
80 grams water
30 grams lemon juice
1 clove garlic crushed
¼ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
క్లాసిక్ హమ్మస్ | how to make Hummus recipe and tahini sauce recipe In Telugu | Vismai food
క్లాసిక్ హమ్మస్ | how to make Hummus recipe at home In Telugu | vegan recipes sandwich Vismai Food| How to make Tahini Sauce
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Hello foodies,
Today we are going to see one of the famous middle eastern breakfast, lunch and dinner recipe Hummus along with tahini Sauce. I showed Tahini recipe as well The Hummus can be not only as a dip with pita bread can also use as a sandwich spread. Can create many recipes with Hummus and this is one of the best vegan recipes.
In this recipe, I showed the authentic way of making Tahini sauce recipe. Tahini sauce can use as a salad dressing. Soon, I will post healthy salads using tahini sauce.
Hummus can refrigerate for 5 days and tahini can refrigerate for 15 days.
Please follow the tips and measurements and enjoy the best Hummus and Tahini.
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Ingredients:
For Tahini
1/4 cup Sesame Seeds
2 tbsps Olive oil
For Hummus:
1 Cup Chickpea (kabuli chana)
Tahini sauce
Salt
Lemon juice
Chickpea boiled water
Olive Oil
6-7 garlic pods
Parsley
For Sandwich:
for veggies pickling:
1/3 cup water
1 tsp salt
1.5 tbsp sugar
2 cucumber
2 onion sliced
tomato slices
capsicum slices
chat masala powder
multigrain bread
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Vismai Food Staff
Executive Producer: Swetha Paruchuri
Camera: Phani Sudhir
Edit: Teja, Ajith
Chickpea salad, tahini dressing with pan-fried salmon
Ingredients
- 1 punnet cherry tomatoes, cut in half
- 2 Lebanese cucumbers, seeds removed and diced
- 1 red onion, diced
- 1 bunch of asparagus, sliced very thin
- 2 cans of chickpeas, drained, washed and dried
- 2 tbsp olive oil
- 100g pine nuts
- 1 tbsp of ground cumin
- 2 tbsp tahini
- Juice of 2 lemons
- 1 clove of garlic, finely grated
- 1 tbsp honey
- Salt and pepper to taste
- 1/2 bunch basil, torn
- Protein (or not) of your choice, chicken and salmon work well.
Method
1. For the salad dressing, mix the tahini, lemon juice, garlic, and honey together and season.
2. Toast your pine nuts until golden brown.
3. Once the chickpeas are dry, place in a hot pan with olive oil. Toss and season with salt and ground cumin.
4. Mix the chickpeas with the pine nuts, cherry tomatoes, red onions, asparagus, and basil and dress with the tahini dressing.
5. Serve with your choice of protein or eat by itself.
6. This is a great meal prep salad as it keeps well in the fridge and doesn't wilt.
How to make the best hummus of your life
Written recipe: (all the tips and tricks!)
Making incredible hummus at home is easier than you think and SO worth it (as my parents said, store-bought hummus is just edible.).
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Key Moments
00:00 Making incredible hummus at home
00:20 Dried canned vs. canned chickpeas
00:37 How to soak chickpeas for hummus
00:50 How to cook dried chickpeas
01:46 Making homemade hummus
03:47 How to take hummus over the top
05:39 Hummus taste test