(upbeat music)
- I am so excited because as some of you know
that follow me on Instagram
and if you don't you should,
I went to Israel last year.
I went in November.
I ate my way through the country
and in today's video I'm going to show you
my favorite way to make hummus
that I learned from the locals in Israel.
You will never make hummus the same way again.
Hi guys I'm Candice the Edgy Veg and if you're new here,
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I make delicious vegan recipes every single week,
every Tuesday and Thursday at 4 p.m.
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and let me know in the comment section below
what recipe you want me to try next.
Alright so I went to Israel and pretty much
gained three dress sizes.
(laughing)
By the time I came back, I went for two weeks.
I went with vibe Israel,
which is a group that takes people from all around the world
and shows them how local Israelis live.
So I got to travel to Jerusalem,
I got to travel to Nazareth
and it was such a beautiful experience.
I got to eat with locals I got to go into places
that have been there for like 40 years,
just these beautiful old ladies just kneading bread by hand,
it was amazing.
So this is my version of the hummus
from the Abu Hassan hummus place in Jaffa,
which is also known as yaffo
which is the old part of the city in Tel Aviv
and what makes this hummus different from everybody else,
although the owners say that they make hummus
just like everybody else, it's not true, they're liars.
Is that you can have just traditional hummus
or you can have a different type of hummus,
which I'm going to butcher the name of.
I'm not even going to try
because I had so much trouble ordering it there
but it's a little bit of hummus
mixed in with whole chickpeas
and they serve it also with ful, which is fava beans.
So I wanted to try and replicate this hummus
because it is honestly like swear to god
the best hummus I've ever had.
So the main techniques you have to worry about
when making this at home is soak your chickpeas.
Yeah I said it, soak your chickpeas.
The great thing about this technique though
is that you don't have to individually
remove the skins off of any chickpeas.
So there you go 'cause that's how people say
all over the internet that you get the smoothest hummus.
It's not true.
So if your chickpeas with baking soda
and salt overnight so I've gone ahead and done that
and then we are also going to cook it
in an instant pot with more baking soda
and this just really breaks down the chickpeas,
it makes them nice and soft
and it'll result in the smoothest hummus
you've ever had.
A couple other techniques that are different
than any other hummus recipe
is we are going to let the garlic sit in the lemon juice
and what that does is kind of mute
the pungency of the garlic, it makes it less harsh.
Another thing we're going to do that's different
is we are going to blend the lemon
with a little bit of chickpea cooking water
as well as the tahini first before anything else
to make it really smooth and silky tahini
and if you do that first,
I don't know what it is about this technique
but it will again, result in the creamiest
most robust flavored hummus.
You can really top this hummus with whatever you want
but I'm going to be doing it the traditional style
that they do at Abu Hassan
and we'll get to that a little bit later
but I have my two containers of tahini here
that I brought home on the airplane with me from Israel
because I have never tasted tahini like this.
I haven't be able to find tahini like this here in Canada.
Oh my god, I could drink it.
It's liquid gold.
Anyway without further ado let's start cooking.
All right the first step to making the best hummus ever
is soaking your chickpeas.
So use dried chickpeas.
You can get them at your favorite bulk store
or you can just get them at the grocery store
in a plastic bag and what I did here is
I took one cup of chickpeas and four cups of water
along with one tablespoon of salt
and one teaspoon of baking soda.
Now that may sound like a lot of salt,
it just flavors the chickpeas.
They will not be overly salty, trust me
and I let these sit on my counter for 24 hours.
Now if you have a warmer home,
stick them in the fridge so that they don't ferment
but I live in Canada, there's snow outside, it's cold.
These were fine on my counter close to a window
so I'm going to just drain these
and then cook them in my instant pot.
Alright I've gone ahead
and I have rinsed the chickpeas really well.
I've removed any stick, stones,
or any kind of harvesting debris.
So I'm just going to stick it
into the pot of my instant pot.
And then to that I'm going to add half of an onion,
one bay leaf and one clove of garlic
and what that's going to do is flavor the chickpeas.
As well as some more salt and baking soda.
Okay now I'm going to take this
and I'm going to fill it up with water
so that there's about two inches
between the top or meniscus of the water and the chickpeas.
This is probably about a cup to two cups
but just eyeball it with your machine.
All right now I'm going to cook this in my instant pot
at high pressure for about 15 minutes
and when the 15 minutes is up
I'm not going to release the pressure.
I'm going to let it naturally release for another 20.
While my chickpeas are cooking
what I'm going to do now is add the garlic cloves
and some lemon juice and salt to a food processor
and the reason why I'm doing that is
I'm going to after I process it and mince up the garlic
I'm gonna let it sit in the lemon juice
and what that does is really mellows out
the flavor of the garlic, it makes it less pungent.
So this way I don't have to cook it beforehand,
the garlic to get you know all the like astringency
from the garlic out and kind of get a nice garlic flavor.
This will really mute that.
So then what I'm going to do is just scrape down the sides
and push all the garlic into the lemon juice
and let that sit in the lemon juice
until the chickpeas have cooked.
Obviously the longer you let it sit in the lemon juice
the less strong the garlic will taste.
So it's just gonna hang out in there
until we are ready with the chickpeas.
Alright guys I have let this cook.
The entire process took about an hour
for it to come to pressure,
cook in the pressurized environment
and then allowing the pressure to naturally leave.
So what we get is
these beautiful perfectly cooked chickpeas.
So what you're seeing on the top there is the foam
from the baking soda but what we are going to do is
drain the chickpeas from the liquid,
put them into a separate bowl.
And we want to keep the garlic but get rid of the onion
and also the bay leaf.
We do not want to blend up the bay leaf.
All right and you want to make sure to keep the liquid
so I'm just going to take all the chickpeas out,
put them in a separate bowl
and keep the liquid in the instant pot here
because I'm going to need it for when we actually
whiz it all together.
All right and if you're saying they're wondering
why baking soda, like I'm sure many of you are,
the idea is is that when the chickpeas
are soaking in the water,
the acidity level, the pH balance in the water is too high
so baking soda, which is a leavener for you know, baking,
is more basic so what it does is it makes the chickpeas
more water soluble meaning that they collect more water,
it makes it a lot easier to cook them
and cut down on the cook time
and it also makes them really nice and soft,
which is perfect for the perfect
softest smoothest lightest hummus that you'll ever have.
So our garlic has been sitting in this lemon juice
for I would say about an hour.
So what I'm going to do now is add my cumin,
which i think is one of the less commonly used ingredients
in kind of North American hummus.
I don't really see it in a lot of recipes
and we are going to use tahini.
This is a whole-grain sesame tahini
so that is both the inside of the seed
and also the shell,
but you can use whatever tahini you want.
There's even black tahini and like a red tahini.
I'm going to add that to my food processor.
I've also seen people do this in a blender.
I just find the food processor,
the blades are much larger, there's more surface area, area?
Area in the bottom so you get a closer kind of chop
and then we're going to add the cumin
and I'm going to start the food processor
and slowly start adding in through the top here
kind of spoonfuls at a time this delicious cooking liquid.
(processor whirring)
So go in once in a while
especially if you have a larger food processor like I do.
Scrape down the side and you will notice with the tahini
that it won't come together right away,
it'll kind of separate for some of it.
Just keep going until it's nice and smooth.
Alright so you want it to look something like this,
it's nice and smooth.
It almost looks like, like a sauce
and you could actually use this as a tahini sauce
over some toast with vegetables or anything,
like potatoes anything that you would use tahini sauce on.
So now that we've done that,
I'm going to add my chickpeas.
So what I like to do is add the chickpeas first,
start blending and then start adding the cooking liquid.
You will notice that I'm not using olive oil
in the actual hummus itself.
We are going to do some finishing with olive oil though.
(machine whirring)
So what I'm going to do is I've mixed it up a little bit.
I've scraped down the sides,
now I'm going to let it sit here
and mix three to four minutes
until it's super, super smooth.
(machine whirring)
I'm so impressed.
After four minutes of blending
depending on what kind of food processor that you have
it could take anywhere up to 10,
but this is a soft silky velvety hummus.
It's super smooth and to do this the style
that they have it at Abu Hassan is
I'm going to place it into a bowl
and then I'm going to top it with ful,
which is a fava bean like dip mixture,
olive oil and then what's called,
it's another type of hummus almost,
it's called ma, I'm gonna just butcher this name.
I couldn't say it when I was in Israel either.
Msabbaha, which is like a hummus
but not all the chickpeas are ground up.
So I'm going to top it with all three
and some parsley and then it's up to you.
You can also serve it, they serve it
with a chili lemon sauce on the side as well.
Alright I saved some of the chickpeas
and this is what we're going to top our hummus with.
I'm going to take a little bit of hummus
and add it to the chickpeas.
I've also added a little bit of olive oil
and the cooking liquid
and we're just going to mix that together.
A little bit of parsley
and that is going to be the final topper.
Molly went ahead and pre-made this ful,
which is actually also used as a Egyptian
and Lebanese breakfast dish.
What I like to do is just pour this guy
into a nice bowl with a big lip
and then I'll take my spatula
and just kind of move it around.
And because this is a more Israeli style hummus
it is a lot softer and silkier.
Add my ful on the side but then I'm going to add
the chickpeas on the other side.
What I like to do then is just add plenty of olive oil,
a sprinkle of parsley, and there you have it.
(upbeat music)
Alright so there you have it.
This is my Abu Hassan style hummus
that I had in Tel Aviv
and I give it a little tasty test.
Molly, do you want to give it a taste?
Go for it.
So we have the hummus with chickpeas mixed in,
like whole chickpeas.
- And this is the fava beans?
- This is the fava beans and then normal hummus
and olive oil and this is a spoon I got,
a hummus spoon that got
when I was in Tel Aviv as well.
Oh my god.
- Oh, I'm making a mess.
- And the key is to eat it warm.
- Mmm.
Oh man.
- So like is that the hummus you ever had?
- Wow yeah, that's so like,
it's like velvet.
I'm so excited about this, okay.
- I mean I think this is the best hummus
you're going to have on this side of the world.
- It's just like so airy and like soft.
- Let me know if you plan on going to Tel Aviv.
I highly recommend it as a vegan,
you go, you eat your way through the city.
It is one of the most beautiful places I've ever been.
It's one of the most delicious places I've ever been.
I mean I shared it all on my Instagram.
I also wanted to let you guys know
that I am going to Bali and you are coming with me
and I don't mean like through your computer,
although we'll probably film some stuff while we're there,
but I actually want you to come like get on a flight
and come to Bali with me.
I'm going to leave all the links for that
in the description box down below.
It's eight to 20 people.
If we can get eight great,
if we can get 20 that's even better, the more the merrier,
but we are going to travel Bali together,
we are going to eat the best vegan food that we can find.
We're going to learn how to make traditional Indonesian food
and you are going to do some cooking workshops
with me as well.
Lots of sun and just relaxing and beach time.
Also some ethical animal tourism.
If you want to come on the Bali trip
go to the link in the description box down below
and then we can travel together.
I can't wait to see you.
If you're new here hit that subscribe button,
I'll see you next time, bye.
Mmm, my god.