The Secret To SMOOTH Homemade Hummus

they're not even in the same league which one of these three hummus do you think is the smoothest a b or c if you chose b you'd be correct not only is it the smoothest thomas here but it's also the one i just made in comparison to store-bought hummus it's more flavorful and fresher and getting it extra smooth is perfectly achievable at home here's why by definition homelessness chickpeas which have been blended with tahini salt and lemon till they form a homogeneous emulsion that emulsion is what i like to call base hamus and you can make any variety of hummus to perfection if you nail the base hummus if you've made homemade hummus before you'll know it tastes amazing but getting the same texture as mass-produced hummus is really difficult of the four ingredients and hummus only the chickpeas and tahini provide solid texture so those are the two elements you need to understand to get smooth hummus if you have a vitamix or an industrial food processor you probably don't need to worry about these but in a home kitchen these are going to hold back your hummus unless that is you follow these steps now tahini is interesting because it's technically an emulsion of sesame pulp and sesame oil when you add water to tahini it seizes up and turns lumpy then if you keep adding water it thins out again into a liquid so as you add tahini to hummus it will get thicker and lumpier before it thins out that means there's a sweet spot with every hummus where you've added enough water to properly emulsify the tahini and make the hummus smooth but not too much to make your hummus runny so if the tahini can be tackled it leaves the chickpeas as the main source of texture in hummus and it's here that almost every recipe falls short chickpeas are made up of two layers a fibrous skin and an internal core that chickpea skin doesn't blend well and it's the reason most hummus has a coarse texture so the solution is to remove the skin or break it down completely now even if you try to remove most of the skin manually it's a time-consuming task that is practically impossible to skin every chickpea aside from the skin you also need to have a soft and creamy core to your chickpeas canned chickpeas are cooked to a chewable consistency so you'd need to cook these further to get a creamy texture which works well for the hummus i like to cook my chickpeas with some bicarbonate of soda and i'll let them cook until they turn into mush there's no downside to overcooking the chickpeas and it's actually how most restaurants in the middle east make extra smooth hummus that bicarb will break down the cellulose and the skin of the chickpeas and at the end of cooking you'll have skinless chickpeas without doing any of the peeling armed with those two bits of knowledge here's how i make my smooth hummus first i always start with dried chickpeas because i find canned chickpeas have a strange smell and the dried ones always taste better measure up 500 grams into a large bowl then pour over a ton of water to completely submerge them i do this the night before making hummus and the next morning they have doubled in size and weight like this drain and rinse those chickpeas then add them to a pot with one teaspoon of baking soda now pour in enough water to submerge those chickpeas by about two inches and turn the heat up to high don't go anywhere because those chickpeas will get foamy and when they do stir the phone back into the pot and turn the heat to medium half an hour later your chickpeas are technically cooked now they're soft and creamy inside while still holding themselves together set aside a big scoop of those cooked chickpeas so you can use them later as a garnish if you want to use canned chickpeas add them to the pot with the baking soda and skip ahead to this stage now place a lid on your pot and let this cook for another 30 to 60 minutes when your chickpeas reach this broken goopy stage they're technically ready but you should let any excess water evaporate so that you don't add extra liquid to the hummus this texture is key to getting your hummus extra smooth and now you should spread it out on a plate and let it cool down completely before processing once cooled you'll take the cooked chickpeas and add them to a food processor or blender process these for about three to four minutes scraping down the sides of the bowl halfway through and you're done processing when your chickpeas have turned into a fine paste like this although it looks lumpy as i spread it you can see it isn't leaving any chunks behind and the residue has a fine floury texture you can now turn this into hummus with the guarantee that you won't have any chunks of chickpea that ruin the texture to dilute the paste we need to add some water but using ice will produce a better result as it will give the hummus a creamier texture and lighter color so add 70 grams of ice and process that into the hummus until it goes from tan to a light beige color here you can see the before and after and it's clear how creamy the ice made the hummus now pour in 250 grams of tahini and make sure you do this after blending the ice where your hummus can get too warm and develop a lovely texture the hummus will now get quite thick so we'll add 75 milliliters of lemon juice to thin it out again and we'll also add two teaspoons of salt for seasoning blend this together and then you'll be left with a wonderful thick hummus like this taste it and if you feel it needs more acid try using some citric acid instead of lemon juice so you don't thin it out too much you may also feel the hummus is a little too thick and in that case you can add another 30 grams of ice to get it to a creamier consistency so there you have it a smooth hummus base which can easily be spread and it will hold its shape quite well you can now throw in some spices or minced garlic if you want to flavor this but we usually don't add anything else in the middle east of course i had to put this almost to the test so i went out to waitrose which is a premium supermarket in the uk and i got some of their regular hummus and some of their smooth hummus you can probably spot that there's quite a difference in the texture of these with one being weirdly coarse which is another reason why homemade hummus is better to serve this add a few spoonfuls of hummus to a plate or bowl then while rotating the plate build the hummus into a pile using the inside of the spoon now using the back of the spoon press down into the center of the pile then keep rotating the plate to push the hummus outwards into this classic shape you can now add a bunch of chickpeas to the middle of the plate then pour some fantastic olive oil into the center another way we commonly serve hummus is with some paprika wet the back of a fork then dip it into some paprika before pressing into the hummus for those classic paprika stripes this next one is my favorite kind of hummus hummus bishawarma which is basically just regular hummus with a small serving of chicken shawarma in the center if you're having guests over consider buying some shawarma from a takeaway and serving this for an easy twist finally i wanted to show you bairutihomos which is a tangy herbie and spicy hummus from lebanon add a cup of hummus to a bowl with two tablespoons of chopped parsley one teaspoon of chopped mint one clove of minced garlic and two tablespoons of freshly squeezed lemon juice add half a teaspoon of chili flakes then mix this all together into a fantastic and spicy ammos once you've tackled bass hummus you gain the ability to customize and serve many different kinds of hummus from the same base there's infinite ways you can jazz up hummus and they're all deliciously unique so tell me what cool combinations have you invented now that is what i call good hummus it's creamy smooth flavorful and it hasn't got that packaged flavor which really puts me off store-bought hummus now click here to see more of my favorite middle eastern 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Channel: Middle Eats

Views: 723,063

Keywords: Middle Eats, authentic hummus, authentic hummus recipe, best hummus, chickpeas recipe, classic hummus, easy hummus, homemade hummus, houmous, houmous recipe, how to make houmous, how to make hummus, how to make hummus from scratch, how to make smooth hummus, hummus, hummus at home, hummus recipe, lebanese hummus, lebanese hummus recipe, middle eastern cuisine, middle eastern food, middle eastern hummus, real hummus, smooth hummus, smooth hummus recipe, smoothest hummus

Id: NbXC0B83S7k

Length: 7min 4sec (424 seconds)

Published: Sun Nov 28 2021