HOW TO MAKE HUMMUS IN 5 MINUTES | easy, healthy recipe
Learn how to make hummus in just 5 minutes with this quick, easy, healthy recipe! Homemade hummus made from scratch that tastes better than store-bought and is ready in minutes! Enjoy it as a snack to dip with veggies or crackers or spread it on your favorite sandwich for an extra pop of flavor and some plant-based protein.
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TIMESTAMPS
0:00 Intro - I love a good, homemade hummus
0:38 Getting started with fresh garlic
0:53 My favorite mini-food processor (link above)
1:15 Adding the ingredients; chickpeas, olive oil, and tahini
1:48 Tahini alternatives
2:18 Adding lemon juice, cumin, and sea salt
2:35 Mix it up
2:50 Add some ice water to make it fluffier
3:23 Serve it right away or store it for meal prep
3:59 Give it a taste!
4:17 Outro
How to make Creamy Hummus | MyHealthyDish
#Shorts #Creamyhummus
The secret to making creamy hummus is to remove the outer husk of the hummus and add a few ice cubes when blending. I serve it with toasted Naan and a side of veggies for a healthy vegan lunch. Hummus is also a great appetizer or healthy snack.
Perfect Homemade Hummus!
#shorts #hummus #Charcuterie
Homemade Hummus
Ingredients:
30 oz Cooked Chick Peas
2-3 Garlic Cloves
2 Lemons
1/2 Cup Tahini
1/4 Cup Olive Oil
1 tsp Cumin
2-3 Tbsp Ice Water
Parsley (garnish)
Paprika (garnish)
Salt and Pepper
Instructions:
Rinse the chick peas and remove the skins.
In a food processor add the chick peas, garlic, tahini, olive oil, cumin, the juice of 1.5 lemons, a splash of ice water, salt and pepper. Purée until smooth adding a little more ice water if needed. Taste and adjust the seasoning to your liking.
Garnish with olive oil, paprika, and freshly chopped parsley. Serve with fresh veggies, crackers, or pita bread.
Enjoy!
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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
The Freshest Authentic Hummus Ever! Made Live to Eat... حمص طازج أصلي ، يُحضّر على الفور للأكل
#hummus #balila #fatteh #lebanesebreakfast #lebanesefood #jounieh #keserwan #ghosn #traditionalfood #traditionalbreakfast #howitsmade #inlebanon
Watch all the episodes:
The original:
Elie Ghosn:
The Freshest Authentic Hummus Ever! Made Live to Eat, Warm and Tasty.A Tradition Since 1902 (Ghosn)
The Secret To SMOOTH Homemade Hummus
Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I've got a secret technique that will make your HUMMUS extra smooth.
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0:00 Episode Premise
0:28 Why Smooth Hummus is hard
2:29 How I make Smooth hummus
5:10 Comparing homemade VS store bought
5:27 Serving suggestions
6:45 Taste Test & Review
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Sources:
My name is Andong:
Chef Walid Sanad:
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Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
250g Tahini
70-100g ice
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda
Citric acid (optional)
For Beiruty Hummus:
1 Cup Hummus
2 Tbsp Parsley
1 Tsp Mint
1 Clove Garlic
2 Tbsp Lemon Juice
1/2 Tsp Chilli flakes
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Directions:
To prepare the chickpeas:
1- Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
2- Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
3- Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
4- Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
5- Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium
6- The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
7- Allow any extra water to evaporate away
8- Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)
To make the hummus:
1- Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
2- Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
3- Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
4- You can now adjust to your desired acidity/thickness by adding citric acid or more ice
5- Store in the fridge for up to a week
To make Beiruty Hummus:
1- Finely chop the parsley and mint
2- Add all the ingredients into a bowl and mix well
To serve hummus:
1- Place a pile on a plate or bowl
2- Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
3- Use the back of the spoon to push the hummus outwards and create the classic well shape
4- Add your toppings such as chickpeas, then pour in olive oil
To use canned chickpeas:
1- Wash the chickpeas thoroughly then add to the pot with the baking soda
Bring to a boil, then cook from step 5 onwards