Hello and welcome to In the Kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make hummus.
This hummus recipe is really, really easy to do.
Very few ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get started down below in the description box,
you'll find a list of the ingredients and their amounts.
Good thing about this recipe is you don't have to worry about
measuring super precise and you can make it your own.
If you don't like as much olive oil, don't use as
much olive oil.
If you don't like as much tahini, don't use as
much tahini, etc.
.
So I'm starting with about, oh, about a third cup of tahini and
tahini is pretty much a sesame seed butter like
peanut butter.
But with sesame seed, that's essentially what it is.
This is an organic brand imported from Israel.
Pretty awesome.
So when you buy this kind is the oil will
be separated usually.
And you've got to stir that in.
And I'm going to add my olive oil.
It's about a couple of tablespoons of olive oil.
I have a couple of tablespoons of lemon juice.
I'm not going to add it all in, though.
I reserve some for later just to be able to taste it.
Same with the garlic.
I have a couple a couple of cloves of garlic and I'm just
going to put in almost all of it just so I can taste it.
Salt.
So salt have about a teaspoon of salt
and you can always add a little bit more salt later if
you wish.
And they're going to add water at about forthcoming
cold water here.
And I'm just going to add about half of it to start a little
bit more than half and will add more as necessary.
And I'm just start by posting that those ingredients first.
All right,
fantastic.
And I'm going to come in here and scrape down the sides so
some of that stuff can get in there.
And now the star of this dish are the are the garbanzo beans
or the or chickpeas.
And they're also called chickpeas.
And these are just from a can.
Fifteen ounce can or.
425 grams, and if you want your hummus to be more smooth as you
want to take off, the outer shell comes off really easy,
but it takes a lot of time to do that with all of them.
Just depends on how smooth you want to.
It'll still be pretty smooth this way.
Now, let's pull this up.
Come in here
and get those sides down again.
Let's take a quick
look and real again.
A little thick,
if you like, really thick Kummetz, this is
really good, actually, I like it like this, but like I said,
if you want it to be smoother than this, you'll want to take
off those outer
shell someone and the rest of my cold water.
That's looking good.
I mean, give it just a little taste.
It's really good as it is, but I think when you add the
rest of this garlic.
I like more of a garlic flavor to mine.
That's just my preference.
And then just a little bit probably the rest of this lemon
juice or lovegood lemon flavor as well.
Again, if you don't like a strong lemon flavor, you can
reduce the lemon, etc.
totally up to you.
And I think I'll add just a little bit more.
Just a couple of shakes.
Salt, OK, it won't go too crazy with that.
Oh, right.
And then again, come in here, it's always good to go around
your spatula and just dislodge any pieces that might be
hanging out on the sides.
All right.
That's actually pretty good.
I think I'm good.
Call it good
taste.
Oh, yeah, perfect.
And I'll scoop it out and put it in this bowl.
To finish it off, a lot of times people will add just a
little bit of olive oil to the top.
And then come in here and do a little bit of paprika,
like classic look on top.
And there we go.
Homemade hummus.
Oh, yeah, and then you can serve it with raw vegetables,
with pita bread, flatbread, whatever you like to do, I come
in here and get some.
Oh, yeah.
Mm hmm.
So yummy.
I'm just going to sit here and eat it all right in
front of you.
Hmm.
All right, the homemade hummus is done, turned out fantastic,
really easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me, as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
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Take care.
Time for me to dive into this.
Oh, yeah.