- If you're a huge hummus fan but have never made it at home, I'm gonna show you how easy it is. It's so incredibly delicious you will never buy it
from the store again. Now, because you know I'm
all about keeping recipes as traditional, as classic as possible, we have a little bit of
prep with these chickpeas. Sound good? Let's cook. I've got some dried garbanzo beans. That's what chickpeas are also called and I'm gonna put them right
into a half gallon container. I'm going right over to the sink because what I wanna do here is I wanna completely
submerge them in water. I want the water to be about four inches over the top of the dried garbanzo beans. What I'm gonna do next is
simply set them to the side on a counter, add a top
and let them rest overnight or at least eight hours. If you're already thinking no
way you're gonna do this step, why don't you just pop the can, drain it, put it in the food processor, boom, you can have
hummus right on the spot or you can fast track it and add some boiling water
to those dried chickpeas, let it sit for an hour and you're good. Me, you know I'm a little
bit of that classic nature like I was saying and I like to keep
recipes super traditional because when they're
homemade from scratch, they always taste better. Here's what we're gonna do now. So our beans have been
sitting and soaking overnight. Let's have a look. You can see they're puffed
up and they've multiplied at least two or maybe
even three times the size. Let's head back over to the sink. We're simply gonna drain
all of that water off and give it a quick spray
just to clean it up a bit, sort through any, maybe if
there's some black ones, discard them. Give the strainer a good shake. Go over to a large size pot. Empty all those beans in there and then we're gonna fill up the pot until it's about two inches over the top of the garbanzo beans or like I like to do and
stick my finger in there and once I get to my second
knuckle, I know I'm good. What we're gonna do next
is add in some baking soda. Don't freak out, yes, I
just added baking soda and it creates an alkaline
environment in that water and breaks down the pectin in the chickpea so the shells easily come off but we're gonna get to
that in a few more seconds. Now what we wanna do is
crank the heat to high because we want to bring this to a boil. It will not take long to get there and once it's at this point, immediately turn the heat down because it needs to simmer for
in between 30 and 40 minutes. While most hummus recipes call for a few cloves of raw garlic, I feel like it's just a
little bit too much bite like that spicy garlic taste. I don't want that and while these chickpeas
are simmering down, this is great timing because I'm gonna show
you an awesome trick to making roasted garlic. Here we go. I've got some garlic cloves that I'm going to add to
a medium size sauce pot. Next, I'm gonna pour in
some extra virgin olive oil. Please use extra virgin,
it'll be that much better. Immediately turn the heat down to low because we want to slow cook this. It's gonna take about 30 minutes or so but after 15 to 20, let's just
come back, give it a look. Looks great, starting to brown. Also, let's take a peek
into our chickpeas. You can see the water's
a little bit cloudy but we're in good shape. After another 10 or 15
minutes, let's remove that pot. Immediately drain it into the sink. I'm going to give it a nice little spray and sort of rinse it down and
cool it down a little bit. Now, this part is completely optional but it is recommended
that you remove the shell. You can do this one at a time which will take way too long if you ask me or you can add them back to the pot and fill it up with cold water. Now, the reason we remove the shell is because it will make the
hummus that much more creamier but again, it is totally optional and it does take a few minutes to do. Another easy way to remove the shell is get your hands in there
and sort of irritate them and rub them together very gently. You don't wanna break them up. You'll notice that the
shells start to float. Go ahead and grab a strainer
or a little colander and simply scoop all of those out there. Discard them and once
you've got most of them, don't worry if you don't get all of them, go ahead and strain those
garbanzo beans again. What I'm gonna do is just
put them right in the pot then I'm gonna set them to the side and I wanna go have a look
now at my roasted garlic. Yes, obviously, there are
a lot of chickpeas here. Me, I like to make a lot of hummus because it lasts for a week and I can simply graze on it
throughout the entire week or I can put it in a burrito
or I can put it in pasta. There's so many great
things to do with hummus. So don't freak out that
there's too much here and if you want, you can
save some to the side, maybe put some in salads or
anything else that you want. Now, what we wanna do is go ahead and grab that roasted
garlic right off the burner. It looks absolutely fantastic. Heading over to the countertop where I have a small sauce
pot and a little strainer, I just wanna drain out
those roasted garlic cloves and oh my gosh does it
smell amazing in here. Maybe now you're seeing what I'm doing. You've got roasted garlic cloves. You've got roasted garlic olive oil. Yes, there is going to be
a lot of leftover of both but roasted garlic is
amazing when spread on bread, put into pasta dishes, on a sandwich. It doesn't matter, it's amazing and the roasted garlic olive oil, think about cooking a steak
in roasted garlic olive oil or maybe chill it down and make a delicious roasted
garlic olive oil vinegarette. So many things to do with this. That's why I always make extra so I can use it in something else. Now, we are finally
going to make our hummus. So add all of those chickpeas
right to a food processor. Put the top on and what I'm gonna do is sort of pulse it on high speed. What I'm looking to do here
is get a really thick paste. It's gonna take about a
minute to a minute and a half for it to get to this consistency. Let's go ahead and have a look. This is perfect. Now let's add some more ingredients. We want to next add in some tahini. This is a crucial ingredient. It's simply ground up sesame seeds. I'm next going to squeeze
in some lemon juice. I usually hold my hand down
below and let the lemon juice sort of drip through
the cracks of my fingers and let me catch the seeds
just like you see here. Just an easy trick there. Now, I'm going to add in some of those roasted garlic cloves. So good. Season it up very, very
well with sea salt. Go ahead and add the top
back to the food processor and what I'm gonna do here
is process on low speed while slowing adding in some of that roasted garlic olive oil. This is gonna take your hummus to the next level, my friends. I promise you. Once it is to a nice creamy consistency, this looks fantastic. Let's have a little taste. Stick your spoon in there, give it a try. Does it need more lemon, need
more tahini, need more salt? If it's good to go then let's go. I can't say it enough. Once you start understanding these fundamental cooking techniques and putting them into practice like making a delicious
roasted garlic olive oil, how to properly make a hummus
with the right ingredients and take it over the
top with roasted garlic and roasted garlic olive oil, you put this into everyday cooking and your food, oh my gosh,
it's gonna be so amazing. There's gonna be no reason to go out because it's gonna be
better than the restaurants, better than anything you're
gonna get in the grocery stores. It's the best. There's just no other way to do it. So now of course let's
plate up in slow-mo. I like to place this on a plate. You can absolutely do it in a bowl but here's why I like the plate. Once you've got a good amount
of hummus on that plate, place your spoon down to the outside of that chunk of hummus
and slowly rotate the plate while making this beautiful little spiral. Here's the reason we do this. I'm gonna pour some olive oil in and it's going to drip
down in that little crack and crevice around the outside hummus. I'm finishing it with a
little bit of cayenne pepper. You could use paprika if you wanted to and then finally with some
fresh chopped parsley. Man oh man, check out this beauty. (calm music) Once you eat homemade
anything, there's no going back and this hummus is the exact same way. It's so delicious. You should definitely make this
if you're a huge hummus fan. Be sure to like this video,
subscribe to my channel. Oh yeah, check out this video. I promise you'll love it. It's amazing and I'll see you on there. (calm music)
