- I'm telling you, once you try homemade hummus,
you're not going to want the store-bought stuff again.
This recipe is incredible. Check this out.
(upbeat jazzy rhythm)
(straining grunt)
Hey everybody, it's Natasha of Natasha's Kitchen.com.
I'm gonna show you how to make hummus.
This recipe is simple to make,
it comes together in a food processor
and it has simple ingredients.
We'll start out with some quick prep.
You're gonna need chickpeas,
also known as garbanzo beans.
I have a recipe for homemade chickpeas.
These are going to give you the best flavor and texture
to your hummus and they are superior.
So if you haven't tried making them, check out our tutorial,
you don't have to prewash them. It's very easy.
But if you're pressed for time,
you can use two cans of drained, store-bought chickpeas,
if you really have to.
(laughing)
All right, now here's a tip.
You don't have to peel your chickpeas to make hummus.
It's optional,
but if you can get at least some of the peels off,
it will give you a silkier smoother hummus.
So when I cook these from scratch,
I like to over cook them a little bit.
You want them to be really soft.
And then if you put the cooked chickpeas
into some warm water and just rub them together
with your hands like this,
it loosens up enough of the skins,
and you can easily fish them out.
And you'll notice the skins just float to the top,
so they're easy to collect.
By the way, if you haven't already
make sure you subscribe to our YouTube channel
for more great recipes and tips.
All right, once you get most of those skins out,
you wanna toss those.
That's what can add that little rough texture to your hummus
and then just drain your chickpeas.
(pouring water)
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All right. Again, totally optional to peel those,
but it'll give you the creamiest texture. All right.
A little bit more prep here. Next you'll need some tahini.
And tahini is basically sesame seed paste.
It smells a little bit like peanut butter,
but it has a little bit more potent flavor.
These are the two favorites that I like to use,
and I will link to these in the recipe.
This one I got online and this one's Trader Joe's,
they're both really good, but whatever kind you use,
you might see some settling.
So make sure, make sure that you stir it to combine
until it's really creamy and smooth.
All right, once you've got this stirred together
and you can see it's a really well blended, super smooth.
That's why I love these two brands.
You're going to measure out 2/3 cup of tahini.
So you have that ready when you need it.
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You'll also need about five to six tablespoons
of freshly squeezed lemon juice.
I'm using two medium lemons.
And I do like to squeeze a little bit extra
because you can add the lemon juice to taste.
Also go ahead and peel two large garlic cloves.
We're going to grate that into the hummus.
Here's a quick tip.
The easiest way to peel those stubborn garlic skins
is to cut off the rough ends.
Then smash them with the side of your knife.
The skins should come right off.
Making hummus is truly easy
and it just comes together in the bowl of a food processor.
We're going to start with five tablespoons
of fresh lemon juice.
Next, add your two large garlic cloves,
and you can finely mince them up,
but I like to just grate them right into the bowl,
the food processor.
The garlic gives this great flavor.
So make sure you don't skip it.
Next, add 1 1/2 teaspoons of fine sea salt,
cover with the lid and pulse that together to combine.
We're going to let that rest for about 10 minutes
for the flavors to meld,
scrape down the sides of the bowl,
then add your 2/3 cup of tahini.
Cover that with the lid and blend
until the mixture is thick and smooth.
Scrape down the sides of the bowl with the spatula
to make sure everything is really well blended.
Now with the blender running,
we're going to add six to eight tablespoons of ice water.
Adding it one tablespoon at a time.
(upbeat jazz)
I like to scrape down the sides of the bowl
a couple of times while adding the water
to make sure everything is blending together.
You can see the mixture is smooth and well combined,
and it's time to add the chickpeas.
Add your three cups of cooked and drained chickpeas,
and you can add them all at once.
I do like to reserve a handful of those chickpeas
to garnish the top of the hummus once it's served.
Also add 1/4 cup of extra virgin olive oil
and half a teaspoon of ground cumin.
Close the lid and blend
until everything is completely smooth and creamy.
This takes about five minutes.
Scrape down the bowl as needed
to make sure everything is blending really well.
And if the mixture seems too thick,
you can add more ice water, one tablespoon at a time.
Once you have the right consistency,
it's important to taste test.
At this point, you can add more lemon juice,
salt, or cumin to taste.
I ended up adding that last tablespoon of lemon juice
to make it a little more vibrant.
Oh yes.
Who's excited.
All right. Check out this texture.
This is so
just silky smooth and creamy. It is perfect.
And it's time to serve it up.
So let me show you how I love to serve it.
(upbeat jazz)
All right. Just grab a serving dish.
All right. We're going to get that blade out of there
and get every last drop of hummus
because this stuff is good.
(laughing)
No hummus left behind.
And just transfer it to your serving bowl.
Just look at that texture.
Okay.
And I have learned that the best way to enjoy hummus
is fresh like this while it's still a little bit warm
because it is super creamy right now,
but we can't forget the toppings
because those take this to the next level.
So what I like to do is drizzle some extra Virgin olive oil
all over the top and be generous.
Then don't forget to add those reserved bit of chickpeas
that we saved, because they make a great garnish.
Also sprinkle on some paprika and just add that to taste.
And last but not least
to give it that beautiful pop of color and flavor,
I do like to add some fresh chopped parsley.
All right.
I would say that is pretty picture perfect right there.
(laughing)
And so delicious.
We're going to go right into this taste test
because I can not wait any longer.
I've been craving hummus.
And seriously, once you try homemade,
you really won't want the store-bought stuff anymore.
There's just no comparison. Fresh is amazing.
Or that's how I felt anyway.
(laughing)
All right, here we go.
Dunkaroo, little bit of all the toppings.
And I do love to serve this with warm pita bread.
And I have a really good recipe for a homemade pita bread.
If you feel so inclined.
(laughing)
But warm Peter bread,
or you can use pita chips, vegetables, whatever you like.
Mmm.
This is next level.
(laughing)
My kids also love it too.
And it keeps really well in the fridge.
So it's perfect for like school lunches, work lunches
also really good with veggies.
It's like one of the only ways
that I can get my son to eat cucumber slices
(laughing)
with a little bit of hummus.
All right. And there might be more hummus than cucumber.
(laughing)
But that's okay
'cause hummus is actually pretty good for you.
Look that up and you'll see.
Mmm. Oh wow.
This makes my day.
(laughing)
What a treat and really simple to make.
I love that it all just comes together
in the food processor.
I feel like I could eat my weight in hummus.
(laughing)
I could totally eat my weight in this hummus.
(laughing)
It's so good. And it's loaded with protein,
so you totally could make a meal out of it.
That's what I'm talking about.
Hey, by the way, did you spot Sharky?
So we've been doing this thing
where we hide a little shark in our last few videos.
And let me know if you saw him,
and where in the video exactly, you saw him,
in the comments and we'll see you next time
on another episode of Natasha's Kitchen.
(crunching noises)