(egg cracking)
(pan sizzling)
- Hello, we are SORTEDfood
and today we answer the question
who makes the world's best hummus,
chefs or the internet?
(energetic music)
- Why would you say the world's best hummus?
Just to add extra pressure.
- Representing the chefs here at Sorted we have Ben
and representing the community on YouTube, we have Jamie.
They're gonna cook up some recipes.
We're gonna blind taste it.
And we're gonna crown a winner.
Boys start cooking in 3, 2, 1,
blend?
- Step number one, it's all about the chickpeas.
In a pick the premium video that we did.
We blind taste tested a chickpea stew
and the premium chickpeas were massively better.
So I have gone all out on the biggest jar
of the biggest chickpeas that I could find.
I'm gonna join them into a bowl
keeping my aquafaba or chickpea liquid safe.
'Cause I'm gonna use that later.
- Safe. (laughs)
Keep it safe. - I'm not pouring it
down the drain.
- Now, whilst I wholly hear what Jamie has to say
in a chickpea cassoulet, the chickpea is everything,
but in a hummus, you're gonna blend it up.
So I am going for a cheaper tinned chickpea option.
I'm just gonna do something really special with them
which is cook them a bit more.
So the entire tin with all their aquafaba
into a pressure cooker, plus another 400 mil of water.
I use the tin again, plus half a teaspoon of bicarb
and cook it for 10 minutes on high pressure.
- Pressure cooking chickpeas.
Very chefy.
- Now from what I can tell from all of the research
and the tips on YouTube is it can be simple
but it doesn't mean it's easy.
One of the big tips was roast your garlic
to get the best rich,
deep garlic flavor that you can.
Cut the top off a whole bulb of garlic.
Olive oil, salt, pepper.
I'm gonna wrap that up into an oven for about half an hour.
- Half an hour hummus and slow cooked hummus.
- Get your nose in there.
- Wow, that is fantastic.
- I love roasted garlic.
- And these will literally just squeeze out.
I'm gonna add one in to start with
and then I'm gonna adjust as I go.
And this is gonna be a running theme for all of my hummus.
- I love these videos.
These are my favorite, because it's normally the subtleties
that make the difference.
We usually have two very similar recipes
but there's tiny little differences
and they are the things that elevate the dishes.
And I cannot wait.
- I'm gonna do 10 times the amount of garlic
but I'm not gonna roast it off.
I'm gonna treat it slightly differently.
First of all-
- Ten times and raw. - I'm gonna use all the bits
that Jay didn't use and the total of 10 or 12,
depending on their size, cloves of garlic.
With the juice of two lemons, blend it up.
Add two teaspoons of salt.
- Oh, he's getting Chefy, I like it.
(blender whirs)
- So you sniffed Jamie's roasted garlic.
Would you like to taste my raw garlic.
Two lemons, bit of salt.
- There's a lot of everything going on there.
- Too much, probably. - No, there's balance.
- Oh no.
- You're in trouble there. - Oh no!
Time to up my game.
Now here's where Ebbers and I can agree.
We need a base for our hummus.
Every comment that I found said,
get the best possible tahini and olive oil that you can.
And if you skimp on olive oil and tahini, the game's over.
So I have upped the game considerably.
Welcome to Spaff's tahini tasting.
Three different tahinis to choose from.
These are all really good quality tahinis,
but I don't know what they each taste like
and what the subtleties are.
Tahini number one.
(dramatic music)
Very nutty,
very cloying.
Tahini number two, similar consistency to number one.
However, this was more liquidy on top, more oily on top,
so I had to mix it together.
Not as intense, interesting.
Oh not as intense, more rounded in flavor.
- This is worthwhile. - Yeah!
- None of us believed it, but this is worthwhile.
Wow, very different.
- Tahini number three, thick and chunky AF.
This is a dark tahini.
Oh, it's more subtle in flavor,
but deeper in flavor as well.
It's there and it takes more time to come out.
- Which one are you gonna use?
- My tahini of choice will be
(dramatic music fades)
number three.
This is going into a food processor,
two to three tablespoons.
I'm gonna add a large two and I can always more later on.
The juice of a lemon, a pinch of cumin.
Good glug of extra virgin olive oil.
I'm gonna decide which one I want as well.
And some salt.
- What are you looking for?
- Don't know until I taste it.
(energetic music)
This one is smoother, less bitter and less peppery.
And I think it's gonna add a nice richness to the mouth.
Do you think I've opened it properly?
(blender whirs)
- I'm obviously also adding tahini, a big part of hummus.
I'm adding a virgin olive oil and tahini.
Not a dark roast but kind of a medium roast, all in.
But quite a lot of it like almost as much as the chickpeas.
- Ooh.
- Then you blend for another couple of minutes.
Chickpeas are done.
(steam hissing)
- Whoa!
That always gets me.
(blender whirs)
- With my chickpeas cooked, drain it into a colander
and add them into what is now the tahini,
olive oil, lemon juice, salt and garlic mixture.
Do it while they're hot.
'Cause the heat of the chickpeas
and a couple tablespoons of the water they cooked in
also helps take the rawness off the garlic.
- I'm now gonna add my chickpeas in, in batches,
and that's basically gonna help them blend up better.
I like a little bit of texture.
And one other, I thought slightly unusual tip.
- Dramatic frame exit.
- I'm gonna add in a couple of ice cubes
with each batch of chickpeas and that's gonna help
keep the hummus at a really good temperature
and not basically cook it whilst it's mixing.
- How hot's your blender?
- Well if it's gonna be on for a while.
Friction innit? - Oh, okay.
A valid point.
(blender whirs)
In contrast Ebbers your hummus looks very, very smooth.
- Yeah, I'm going smoother than smooth.
In contrast to the ice cubes,
I've gone in with my chickpeas hot
and I'm actually just gonna keep blending it
until it pretty much comes down to room temperature.
Like a good four or five minutes of blending.
It also whips loads of air into it.
But in the meantime, I'm carrying on with the topping.
Which is gonna be frying off, this is my pancetta
and some chicken thigh.
Then adding in a whole bunch of delicious spices,
salt and pepper, Aleppo pepper, cumin,
coriander, cinnamon
and chili.
Then I will finish it with preserved lemon,
pickled apricot and parsley.
- Let's set some benchmark rules here.
- Okay.
- We're both toppings to our hummus so that it looks pretty
however, during the blind taste test.
- Yeah, that's not useful for anyone.
'Cause he's a better cook than you are.
- Hummus on a spoon.
- Hummus on a spoon or with a pita chip
is all he's allowed to do, right?
- Hummus on a spoon.
- Right, the toppings are for us.
- Yeah. - Fine.
- So you're both using a big old blender.
Do you have to use a blender?
Could I use a mini chopper?
Could you do it by hand?
- You absolutely need to blend it.
It has to be a puree of chickpeas and tahini
and other bits and pieces,
but you can do it in smaller batches
or possibly with a stick blender.
- Ebbers.
- No. - Use your little muscles.
- No.
Depending entirely on the consistency you want,
you can always add in more of that chickpea cooking liquid
to get something that is really, really
soft, fluffy and spoonable.
- It's looking good, look at that.
- Come on.
- Chickpea batch two.
(blender whirs)
- Oh he's not sure.
- It's good.
A few more chickpeas and then I'll be able to do
some final tweaking with my flavours.
(blender whirs)
We're done, that is very nearly a great hummus.
When I serve it up and it's got the olive oil on top.
(finger snaps)
That's when it's gonna come to life.
I'm going for two really simple toppings.
Number one, lamb kofta kebab balls.
Lamb minced, a load of spices, some herbs.
Into balls, roast them off in a really hot oven.
- Last top tip, once you've got the hummus
the consistency you want, cool it down in an ice bath,
just to stop the skin forming.
(energetic music)
- And then final topping,
I have some leftover jumbo chickpeas.
So I'm just gonna fry them off with a little bit of cumin
and a little bit of oil
to get some nice crispy bits to go on top.
- Once your hummus has cooled to room temperature
then season to taste
and that's pretty much our chef's submission.
(chickpea pops)
- Whoa, what are you doing?
(chickpea pops) (laughs)
- They'll be fine.
(energetic music continues)
So that is my hummus dish
using all of the tips from YouTube.
Take that Ebbers.
- Amazing!
Exciting.
Let's taste them and crown a winner.
- The thought of having to cook
after a long day can be...
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(energetic music)
- Okay Bars, blind taste testing.
This is all riding on you.
You have A and B in front of you.
One by the chefs, one by the internet.
Taste away and make your judgment.
- Right.
So A.
- Nice.
(all laughing)
- It's a punchy start.
It's heavily seasoned.
I think well.
- Oh, great.
- It's a lot thinner of a hummus than I was expecting.
Heavily seasoned, lemon is cutting through at the end,
but I am hit with a lot of tahini as well in that.
- B?
- Oh, it feels thicker.
More gloopy.
Mm, more gloopy.
(group laughs)
- Straight away, a lot more subtle, well seasoned.
It takes more of chickpea and less of salt and lemon.
Probably a more well rounded hummus.
Usually I would take a bit of time trying to work out
which one I like and more, but for me
this B one straightaway is a standout
better flavor of hummus and probably texture wise as well.
- [Mike] Okay.
- I'm being bold 'cause- - You are being bold.
- That one felt really obvious for me.
- Barry, undo your blindfold.
I can reveal
(dramatic music)
that the winner that you picked was
The internet, YouTube take the win.
(upbeat music)
(beep)
- What do you mean (beep) that's a good thing!
We're in this together! - I know.
- It's the normals versus the chefs!
- I was really harsh thinking,
I'm gonna tear Jamie a new one. (laughs)
- Well it's all... - Thanks, mate.
(Barry laughs)
- Decision made, decision made.
- To your right, there are the finished dishes.
Let's get in there, let's try it.
- Oh.
I couldn't disagree more.
- Jamie yours, B, is how we've always done hummus
which is straight out the tin or jar.
And actually just goes straight away.
You get the smoother consistency by cooking them.
But that's not necessarily what people want, as is evident.
- I reckon, as is usually the case.
If you can get the top quality ingredients
and Nick, some of your hacks,
you could create a superhummus.
- The key that you picked up on,
tons of flavor, that really does punch in the face.
I think that's delicious, but you really can taste
the quality of the chickpeas in there.
And you went for premium chickpea.
I love the texture and I love, almost the subtlety of this
because when you eat it with other bits,
it complements the meat, the lamb is delicious.
So you know, well done mate.
- Well done. - You've created
a stonking hummus. - Congrats.
- I am sorry. - But so have you,
that is stunning. - It was amazing.
- And the good news is we're gonna publish both recipes
and the link down below.
So you can do either one
or pick the best bits and tips of each, make up your own.
- Let me know, did I do your tips justice?
- To the win mate.
- It sounds good to me.
- Yeah.
(beep)
- It's so funny.
Ben has to cut these lemons into three
because he's only got small hands.
- Shut up.
I can't squeeze a half lemon.
- Oh, I can see.
It's got the drip.
- [Ben] I get more juice out of it that way, small hands.
It's all about adapting.