Today with you guys, I would like to make the best hummus that you have probably
tasted in your life. It's going to be so easy, we're going to make it in ten
minutes but it's the details that will make it great. Let's start..
We'll start after I clean up.
What's hummus? Hummus is a mixture of tahini, lemon juice and chickpeas with a
bit of olive oil or some kind of oil. To make the easiest one and we put the
chickpeas into the processor, add a bit of tahini, lemon, garlic and olive oil and
salt. When I really want hummus, I just have five minutes, I do this. But another
five minutes, it becomes an incredible other hummus which is again so easy to
make but taste is amazingly better.
To make a successful hummus, there are few
things that we have to take into consideration. I'm going to use canned
chickpeas. Okay the quality of the chickpea differs
but maybe it's not so easy to boil it like two times, three times so
this is easy to use. First I drain the chickpeas liquid it's like a heavy
liquid and then I put it into this is in Turkish called rice drainer.
A good hummus needs the chickpeas skins off like this but skins doesn't taste great.
So in the old days, people would take all the chickpeas skins one by one but I'm
going to show you my technique.
I put the water and then I rubbed the chickpeas
like this. After rubbing for two minutes what happens is the skins get off and it
starts to float and when I want to drain it all the skins are collected here like
this okay and I don't throw these. This is goodness still and it's organic so
I'm going to put it on the compost bin.
Here comes the skinless chickpeas, they go here, if you don't have a
drainer like this, you can use a sieve at the edge of a plastic bowl or a metal
bowl but the same technique, somewhere to drain and first the light skins will flow
so you can collect them in one place. To do this I'm going to add two cloves of
garlic and because like this has bruises, it's starting to get life. Normally, I
wouldn't choose in the videos cloves like this but perfect ones. But I found
out that in Turkey ,we're throwing away 54% of our fruits and vegetables because
like they go bad or something. These are perfectly good ones, I wanted to promote
them for everyone in the world. So two cloves, big cloves of garlic if your
cloves are smaller, have three or four. Half a teaspoon of salt but what I want
to say is salt is for your taste you can always add one, taste it and add
accordingly. About five tablespoons of tahini, again tahini differs from brand
to brand, country to country a lot so it has to be at least three to five
tablespoons and about two tablespoons of olive oil and I'm going to squeeze the
lemon and I don't throw away the seeds I'm going to give it to my cousins and
they are going to make seed bombs. Almost done, on the easy one we put water but to
make it silky smooth we need to work the machine around seven to eight minutes
and inside is going to get hot. Therefore, I'm going to add a bit of ice each time.
In the first minute, our hummus looks like this, it's okay in many places that
we go, it's like this but to make it great,
we're going to continue another six minutes, every minute adding some more ice.
I'm almost finished but before I finish, I want to taste it, you see it's getting
smoother, it's going to be smoother even. Lemon is good, olive oil is great.
I can add a spoonful of tahini more and I want to also do this for you to show a
lemon could be different than oil that you put the tahini would be different so
always adjust to your taste and salt as well for example, this is not so salty.
But I want it that way to get the taste of the chickpeas more I was making it
work and level 1 but I'm going to make it even faster now.
Now..
Our hummus is ready..
Leftover, lid cleaning goes to Bahar then.
In many of the dishes that involve olive oil and garlic you need a
time for it to settle, like if you have two, three hours before the taste will
settle and it's going to be even better.
If you have time prepare it ahead, if you don't it's still great so these are also
for you. When I was a child...
I'm going to put the picture here, if she has muhallebi be comes from world Hallep
has like white stones, hallep is like milk, the word the hallep comes
from the milk and muhallebi is where the milk comes to its best. Mu is like it
makes it bigger... Muhallebi is like where the milk gets great and it's like pudding
is pudding...
My mom made puddings, she'd make me eat the leftovers.
So what I do, with the
back of the spoon, I do this. It is a pool, not so much like the Lebanese or Israelis do.
So good, in different regions they make it differently. For example even in Turkey,
if you go to Antakya, you'd eat this with olive oil, pickles,
red pepper and parsley but I don't have pickles today so I'm going to make it
like Cyprus way, you eat it with cumin and sumac and a bit of olive oil and
parsley. Spread around even dirty up the plate. This is a great sumac, I would like
to show you the sumac seeds. This is from again Antakya from your lands.
She has lands, landlord and the director and the camera person and a
lot of things. This is the sumac, if you haven't seen the sumac seeds before I
wanted to show it to you and I grinded them. They become like this, so a bit of
cumin and sumac and to the holes that I've made a great olive oil.
Olive oil? Noooo.. never.. It's a parsley like this. I've been
probably making hummus over 30 years now, made tons of different types and maybe
we can do it with different beans and all becomes great. Okay, now time to eat.
Today, I used lavash as the spoon.
And I'm not going to eat this, I'm going to keep it to you. Because she loves it so much.
The one with the pickles, pickles is so dominant.
You should do it, definitely do it. You'll be surprised how simple it is, you can
eat it with chips can be a chips dip.
For now, that's it. Take great care hope you like this video. On the channel we
have many more. We are a channel from Istanbul, Turkey but what we're trying to
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Take great care!!