Today on The Stay At Home Chef I'm showing you how to make
Easy Authentic Hummus
Hummus is super easy to make and also super delicious. Today I'm going to
show you how to make a basic hummus recipe as well as two other popular
flavor options/ The base of any hummus recipe is chickpeas or garbanzo beans
They're the same thing/ You can either use dried or canned/ Dried are easy to
work with but they are time consuming. You'll need to soak them for 24 hours
and then boil them until tender which will take about 2 to 3 hours.
Canned are the most convenient option. You'll want to drain them and rinse.
Then if you want an ultra smooth hummus... if you pick them up and squeeze them a
little shell comes off and you can remove those from all or some of the
chickpeas for a smoother result. Now the shells are completely edible so if you
don't want to take the time to de-shell each of your chickpeas don't worry about it.
It'll be totally fine. Set the chickpeas aside and next you
need some tahini which is a roasted toasted sesame paste and it comes in a
can or jar. And if it comes oily on top like this it has separated
so you'll need to stir it together. If you're not used to buying tahini it
comes in large amounts but don't worry it stores really well in an airtight
container in the fridge. In fact it stays good for like 6 to 9 months so I never
worry that it's gonna be too much. Pour 1/4 cup of the tahini paste into a food
processor. If you don't have tahini or don't want to buy it, use peanut butter
instead or if you've got allergies to nuts you can even just leave it out.
Next pour in 1/4 cup of freshly squeezed lemon juice, 2 cloves of garlic
2 tablespoons of extra virgin olive oil, then 1/4 teaspoon of ground cumin which
is optional but it adds a little bit of additional flavor and
1/4 teaspoon of salt. Then pop the lid on and we're gonna puree this for about 30 seconds.
Then we're gonna open it up and add in our chickpeas. Add those into the food
processor and then the secret to the best hummus is to puree it for an entire
three minutes. Now if you find that your hummus is too thick to blend, we'll add in
1 tablespoon of cold water at a time to thin it out . Ad water to thin it out to
your own personal taste preferences. The important part is to take that entire
3 minutes in a food processor or blender. You beat in a lot of air and you get the
smoothest, creamiest hummus ever. You can add more salt to taste and then transfer
it to a serving dish. Then finish it off with a drizzle of more extra-virgin
olive oil. You can serve it up plain like this or
add on some pizzazz with garnishes including dusting it with some paprika,
adding on some chopped fresh parsley, maybe some chopped olives or chopped
roasted red bell peppers. You could even add on toasted pine nuts or sesame seeds.
Really it's up to you. Then of course you can serve it up with your favorite
veggies, pita chips, or even just plain pita bread. And that's it for plain,
traditional hummus. I promised 2 other flavor options so I'm going to go with
the two most popular. First up is garlic you can make regular hummus and simply
add four or six cloves of garlic instead of two. Or you can add roasted garlic so
trim off the end of one head of garlic so you have the cloves exposed here.
Then drizzle on a little extra virgin olive oil. Then wrap it tightly in aluminum foil
and roast in a 400 degree oven for 30 to 40 minutes or until the cloves are
soft and tender. You can just give it a little squeeze and you'll feel how soft
it is. You'll use the entire head of garlic. Just squeeze out the cloves in
place of the two cloves of garlic in your regular traditional hummus.
Roasted garlic is a much more mild flavor so you'll need to use the whole head.
Now another super popular flavor is Roasted Red Bell Pepper
Super easy! Make traditional hummus just like I showed you except...
...when you add in your chickpeas you'll also add in one whole roasted red bell pepper
You can roast your own or it's about a 12 ounce jar. Just make
sure you drain it first. Then simply puree.
Once again puree for the full three minutes adding cold water as necessary
to thin it out. And that's it! Roasted red bell pepper hummus.
Once again just transfer it to a serving dish and garnish with whatever
you'd like. Then you are ready to eat!
Thanks for watching! You can find the full written recipe in the video
description. Be sure to subscribe, like, and follow and check out the rest of my
videos where you can find hundreds of restaurant quality recipes you can
easily make at home. We'll see you later!