Black Hummus??

[@glorialau4194]

Asian pro tip- throw in a pinch of white sesame when roasting black seeds so you know when it’s done :)

[@tormentedsoul7852]

What a good idea

[@Foodpermaculture]

Sorcery!

[@Standupcomedyclass]

Dude

[@cherylsimmons784]

Super duper idea!😁👍

[@georgianborat]

Funny that I figured that out by instinct when I cooked black sesame seeds first time.

[@kokokokokoro]

Black tahihi is also popular in Japan! It’s called Neri Goma. It’s usually in sweet or savory cooking! Black sesame ice cream is divine!! 😋

[@Theo-1984]

"The difference between neri goma and tahini is that neri goma is made with unhulled sesame seeds and tahini is made with hulled sesame seeds. However, in some cases, neri goma can be made from hulled one. Neri goma has a nuttier flavor than tahini because even tahini with roasted sesame seeds is not roasted as much as neri goma." Source: www.justonecookbook.com/sesame-paste-neri-goma/ I googled it because I loved the black goma ice cream in Japan!

[@belalabusultan5911]

Japanese Tahini ... now Iv'e read everythin O_O

[@Shiirya]

@@belalabusultan5911 I dont see the problem, in different country, people got identical ingredient of ingredient from the same family, and wow i know shocking, they even can cook them somehow in the same way. So yeah he is saying they got something that looks the same because its a similar preparation made of similar product, imagine how crazy life can be when you break your borders

[@jamesjasonallen4168]

Does Japanese neri goma also include nigella seeds though?

[@ranjanbiswas3233]

Neri Goma isn't Tahini. It's good but not Tahini. It's like saying Pad Thai is Thai Spaghetti Neapolitan. 😅

[@random-user9818]

there are also black chickpeas (i use them all the time in hummus, much better flavor), as well as fermented black garlic, black volcanic salt, and black olive oil! ;-P

[@jamilahana1728]

Where can we find these PLEASE? Thanks !😊👍🌹

[@Juuk-D]

@@jamilahana1728 they may also go under the name Garbanzo beans, i think any big fresh vegetable market should have some, and some select shops, Indian shops, african shops or middle eastern shops might also have it.

[@Pedro28725]

@@jamilahana1728 Ceci Noir, cultivated in Italy

[@belalabusultan5911]

I think the result would be too black, even for an African American Goth kid named Drako Black.

[@bbbb95476]

The blackest humus™

[@thrasher7090]

greetings from gaza,thanks for the shoutout man (Y)

[@Love_Help]

How is life in Gaza? I am from Uzbekistan 🇺🇿 I watch news and I worry for Palastine

[@deusexmacchina]

How are you doing habibi? I hope you are ok

[@leporello7]

Hey Andong, I hope there will be a collab with "Alex French Guy Cooking" someday. Your styles of shooting/editing and figuring out things are a match in heaven and I would love if you gain more international subscribers.

[@emalinel]

YESSS, they both have similar production and cooking processes! I'd love to see a collab between those two :D

[@busywith804]

I am in love with this guy!!!! So passionate about food, perfectly energetic and fun with his way of speaking Just overall lovely! His videos are amazing and the food, oh my god the food looks so soo perfect each time! Thank you so much!

[@terredomini7703]

I think your shortcut with the red tahini might be the reason why it became somehow bitter. Reminds me of frying onions to make caramalized onions... go too fast and you might end up with brown onions, but, they will be bitter/burnt.

[@Dosadniste2000]

thank you

[@BrendanC6788]

I've had a jar of black tahini in the pantry for a while and have been trying to figure out what to make with it. The recipes that come up on Google are mostly just using regular tahini. I think I'll go with your black hummus. Maybe try a black bean version, too, whatever you'd call that. Thanks, Andong!

[@josephinewinter]

it kind of goes with everything, i just use it as a paste or spread with and on everything, it's not something that clashes

[@Niho1]

Throw it on some pickles

[@---iv5gj]

make salads, noodle sauces, hell even in pastry creams

[@coadamolx0100]

Try it with ham/mortadella and some tomatoe/cucumber slices its a dimple sandwich but you will love it , trust me its coming from a Palestinian

[@meenax7197]

There is also a palestinain dessert you can make with black tahini called qizah.

[@the1blkman]

I'm just starting to make middle eastern food and hummus is one of the things i've been making and enjoying. I wound up here because i'm just looking for ways to keep the food exciting so now I may start looking for black tahini. But the reason i'm leaving a comment is because of how much I REALLY enjoyed your enthusiasm, lmao. You made this video a lot of fun, man. Good luck in whatever you're doing now.

[@louieamour]

Thanks!

[@spawnofjaws]

It’s hard not to love Andong; Gotta admire a guy who gets so excited about food! You should have a top tier Patreon goal as a dinner with you!

[@chemacubero]

Just found your channel and I love it! never been so early! haha! you should collab with Alex French Guy Cooking, i think you have similar styles!!

[@florian8020]

i saw some similatities as well. Go for it. It would be amazing :D

[@HotBotShot]

Aaaaand they have!! on the croissant video

[@hippymama100]

I just adore this channel! I hope it blows up. You deserve it!

[@patriciacesare4608]

I love your cuteness and fun presentations! ALL of your food inspires me and I cant wait to be the show off with UNIQUE recipes finds from YOU! Thank you kindly :D

[@hayyanalhaddad8637]

You can find these fantastic black Cumin (Habbat Al Barakah in Arabic, حبة البركة) added to white cheese, try it yourself and see how awesome it is. Side note: Tahini + powdered milk + powdered sugar makes Halwa.

[@iraqigeek8363]

Yep. In Iraq we also call them Habba Soda (حبّة سودةl iterally, black seed).

[@josephinewinter]

@@iraqigeek8363 ajwain in indian language - useful for buying by the huge bag in indian food shops in Britain:)

[@LeachJC]

I vote yes on a halva video! Please make one for us Andong.

[@supertobino]

@@josephinewinter ajwain is a different spice. he is using kalonji.

[@marieann5887]

Where can I get this though

[@Getpojke]

I love black hummus, nice with flatbreads but really sings when you use it with fresh homemade falafels or a nice selection of crudités. I also make "brown hummus" where I use chocolate tahini. Great with fruit or as an ingredient in some desserts or baking.

[@darraghdonnellan6125]

Who else here is obsessed with hummus?

[@godlins]

Me.

[@moonsofourmother2815]

And me.... i am so excited about the black hummus! Happy dance!

[@gabrielleaviva]

Darragh Donnellan Me.

[@ulthre]

Count me in.

[@user-_-37470]

Me

[@cimbakahn]

My Name Is Andong: I am just like you. I can eat hummus every day of my life, and the more garlic the better it is. What a cool way to commit hummuside!

[@jayyyzeee6409]

Wow! I'm always excited to find foods or variations of foods I've never tried before. I'm anxious to try this! Thanks!!

[@unicornzalltheway8064]

Love your enthusiasm for food and entertaining repartee with the audience ! The black seeds are called Kalonji in India and are used on top of naan ( bread ), pickles etc.

[@moushmail]

The Bengali community use it for a lot more than topping, they use it in a lot of their cooking. For fish, vegetables, sweets, biscuits, you name it. It has the most amazing flavour 😍

[@unicornzalltheway8064]

@@moushmail Thanks, wasn't aware it was used so extensively in Bengali cuisine ! I love it :)

[@willmurray5049]

How is this channel not huge?? You are exceptional, Andong.

[@billycarroll9153]

Will Murray the BEST in Any media !!!

[@deathpyre42]

Maybe the Palestinian slow roasting method helps cut down on those bitter notes?

[@tonitinte]

Where can i get the Black seed? I Love Black Food and need to make this!

[@drisraptor2992]

@@tonitinte Black seed is just black cumin, should be available in most big grocery store.

[@labella9291]

I was thinking the same thing.

[@justhuyen]

If he blends the seeds when they are still hot, then they will be bitter too.

[@sufrihadi]

@@drisraptor2992 black cumin isn't the same as black sesame

[@wan369]

Absolutely love the excitement you have for food, very relatable! Can definitely tell the passion is there, keep the great videos coming!

[@HibiscusHigh]

I just found out about you after your perfect hummus vid. I am starstruck by your passion and your love for hummus. Best to you and I will keep watching! 🙂👍

[@daviddinhof2305]

The way you react to food is always amazing 😍 Ps: schöne Grüße aus Österreich

[@SatuGustafson]

I was going to say that, too. It makes me smile.

[@Aurius-r4l]

is he from österreich

[@Love_Help]

Thanks for teaching us🙏 I didn’t know how to make tahini, I use to eat hummus in England now I am back to my country Uzbekistan 🇺🇿 now I can make for myself! Thanks again 🙏

[@HillLeeHill]

I'm so glad I have found your channel. Dude you inspire me! I have both of those black seeds and have not ever thought to make a tahini out of them. Oh dude I am going to make a black halva with pistachio...not sure if it will work but I'm going to try it! I'll share it with you when I do!

[@srbodlakkuzmanovic562]

Ok Andong you're the man. I can also eat hummus every day till I die and my obsession went so far that I visited Akko and met Abu Said, Sohila and the rest of hummus masters. And, I was like, ok I learned my hummus well. But then, you pushed it a step further: Change your tahini! Thank you, I feel inspired now, again! :)

[@bettinaprice6814]

If you want to buy that black seed, Turkish stores carry it. It's called çörek otu. Delicious sprinkled over salads, too.

[@tormentedsoul7852]

I love it when people really love their food. I humm when I eat. Andong has a super personality. I would love to go to lunch with him. It would be an adventure.

[@OliverBurkill]

Finding and sharing "A new world of hummus" is the food equivalent of landing on the moon.

[@anahidkassabian4471]

Wow! I made the black hummus and it is incredible. Very surprising because of the nigella seed taste, and super yummy-to be honest it tastes like a completely different dish altogether. All it really shares is the texture. Thanks for introducing us to this! 💐

[@kayrogers7743]

Love your enthusiasm

[@VHobo]

Haven’t had a chance to try some of your recipes. But I really do appreciate your enthusiasm about cooking! It’s really uplifting man.

[@littlebean1556]

Blown away 😮 Great job, Andong!

[@markiangooley]

I think I made hummus from fava beans once. I could barely tell the difference from chickpeas, and with the sensitivity some people have to fava beans I see why they’re not more popular. I don’t especially like the taste of sesame seeds (I tolerate them, really), so I’ve tried replacing tahini with ground pistachios. Wonderful!

[@Tonyredbone]

Your enthusiasm for hummus is infectious. I love hummus I could eat it all by itself. In fact most of the time I do

[@emilyjaneschmidt6567]

Man this looks awesome, thanks for sharing the knowledge!

[@hiddens2346]

I tried your previous Hummus. An awesome success! This has taken me to the next level. Can't wait to try it out!!!

[@seerpou]

this is literally the most superior food channel on youtube. mark wiens who?

[@davideagles1403]

Living here in Scotland humus isn’t available in restaurants only shop bought. So we make our own. Can’t wait to try making our own Tahini, especially having a go at the black Tahini......love your videos they’re excellent

[@ninjalemurdude]

Have you thought about other, non-traditional variations to tahini you could try? You could mix sesame with other seeds, like maybe sunflower or pumpkin seed? Maybe even with a bit of fennel seed or cumin seed? You could use other oils too, like chili oil garlic oil, and maybe even something like ghee. Depending on how strong the oil tastes, you may want to dilute them a bit so that they don't overpower the seeds. Or, since tahini is basically an unsweetened nut-butter, what about using other unsweetened nut-butters when making hummus? There's so many options.

[@aziznettube]

To grind Sesame Seeds correct you need to use Stone wet grinder. And you use with it as a Sesame oil not an olive oil.

[@rubyherring]

actually, if you have a quality high-speed blender, you can make silky smooth, almost liquid tahini without adding any oil at all in about 5 minutes. the sesame seeds themselves contain more than enough. Sesame oil has a very strong taste, so adding it on top might affect the level of intensity of the finished product. Also, if you're using the tahini only in hummus (like Andong is doing), there's no harm in putting olive oil in there to help smoothness as most hummus recipes call for olive oil anyway.

[@iamvain]

rubyherring you tell em

[@adamchurvis1]

@@rubyherring After five minutes in a blender that tahini has been heat damaged and will not taste nearly as good as it should. The steel burrs of a slow-speed mill are the best way to make tahini from sesame seeds. I built mine about four years ago and it works great. Cleanup is not easy, though.

[@rubyherring]

​@@adamchurvis1 Not really. Depending on the blender, the tahini is usually done before there's any significant heat production, in my case it climbs to a little above skin temperature. If one's really squeamish about that, they can simply blend the tahini in multiple short bursts and let it cool down in between. I did that with my old blender (not because I was worried about the tahini, more about the blender), and never noticed any difference in taste since I switched.

[@adamchurvis1]

@@rubyherring I promise you that, after five minutes blending sesame seeds, the heat generated by pushing steel blades through that highly viscous medium will be high enough to damage the product. That is why commercial tahini production is performed at low temperatures using slow milling, same as I do. Also understand that your palate may not be experienced enough to detect the entire range of tahini quality and identify the various common flaws. It's much like olive oil tasting: give a vial of top quality olive oil to a non-expert to taste and he'll gag and sputter and say it's the worst thing he's ever tasted, pleading instead to go back to the "better" olive oil he buys at Costco because "at least it's smooth and doesn't smell so strongly or grab at your throat." Breaking sesame seeds by high-velocity free-swinging blade rather than a matched pair of slow-turning burrs also cannot possibly produce a truly smooth tahini. It may feel smooth to you, but just try passing it through a graduated stack of laboratory sieves and you'll see how rough some of those solids are. I assure you that properly milled tahini is discernibly higher quality than blade-blended tahini. If you're looking for tips about modifying the taste of your tahini through low-temperature roasting or want to find a place to purchase sesame seeds by the gallon at a reasonable price then just let me know. Here is my mill on its first test run some years ago, with stone burrs in place to mill flour. I change to steel burrs for oily things like sesame: productivityenhancement.com/mill.mp4

[@AndrewJohnYoung]

Love your experimental spirit

[@AnirudhGupta12]

I used to live on Beusselstrasse some years back. Thanks for this. Used to eat humus in a shop called El Reda you showed for a split second in the video. Miss the food around that area and Berlin!

[@MohammedGamal87]

Actually "Big Bascha" where he ate the Hummus is just right across the street from El Reda

[@MayraMello_Leaf]

I've just discovered your channel and i also could eat hummus every day, in every meal! Now i'm trying to figure out how to tanslate this black seeds to portuguese, so i can buy in São Paulo, Brasil. Thank you for sharing what you learn.

[@MrAdemiM]

I‘ve watched your hummus video several times, today was the day were i made also fresh hummus from scratch. Now i discovered this video and not even two minutes in you conVINCED ME OF MAKING MY OWN FLIPPING TAHINI, WTF BROTHER!?!?!!

[@trombonemunroe]

From Wikipedia: Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: - Bunium bulbocastanum, black cumin, is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. - Nigella sativa, black caraway, is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. It is this second seed, the nigella or kalonji, that Andong is using in his recipe, above.

[@Rari1022]

I eat my hummus with onion too lol. I just bought a jar of black tahini before I found your channel. Soooooo I'm excited to try this!

[@lorrie2878]

I always make my own tahini, starting with raw sesame seeds. The canned or jarred tahini is bitter. But I have never heard of black seed. On my list for the international store.

[@lillyh.6172]

Du gibst dir echt Mühe bei deinen Videos was man bei der hohen Qualität bemerkt die es nur bei wenigen KZbinrn gibt freu mich schon auf das nächste Video :) Mit welche Kamera filmst du und mit was bearbeitest du die Videos?

[@NaumRusomarov]

i really appreciate your love for food.

[@lorrie2878]

So adorable, Andong!

[@assriasmae1433]

your videos are always educational and funny and right to the point I enjoy them very much I will definitely try the black sesame seeds I am very sure it will be delicious thank you very much for the effort you take for making the best videos ever on KZbin

[@K1LD3R]

6:01 best ever

[@julienlarocque6256]

great videos man, funny and entertaining to watch!

[@TheProcrastinator85]

Man your so creative! In Jordan we usually use nigella seeds with white cheese, in desserts, in bread and cookies but never have i heard it being used like this. I will be making black Hummus soon I can't wait for my family to try it lol

[@sarang_sheth]

Those black sesame seeds are a really common topping on naans and other Indian breads. Locally known as kalonji. They’re flavor bombs!!

[@mauricespelman6608]

If Andong and Mark Weins reacted to tasting food together it might make a black hole of WOOAAAHHHH

[@BlessedForever888]

OMG Loving that 80s style music!

[@fruityturtles]

i've subbed chinese sesame paste for tahini once and it was the nuttiest hummus i've ever made everrrr

[@SlushFundManager]

Mate, this is true creativity. Great stuff.

[@andretalks]

wow i just learned something new again from you. thank you. tried your previous hummus recipe and it came out perfect. made it with homemade tahini. time for the black tahini humus then mate :)

[@shaharkohan]

You are right that the black version goes well with sweet stuff. In Palestine they use the black seed in general and the black tahini specifically for desserts

[@PeterMaleh]

DUDE !!! So happy I found your channel ✌️ You are freakin awesome. Thank you KZbin algorithm.

[@nelumbonucifera7537]

The black seed can be found at Indian markets as 'kalonji'. Latin name is Nigella sativa.

[@gadglichtg4840]

Smoked seeds during roasting may be interesting to try, and various coffee or beer making roasting too.

[@billycarroll9153]

Another amazing entertaining video. BRAVO. YOU ARE A ROCKSTAR

[@StopDropandLOL]

lol the music you chose for this episode is perfect

[@mentalitydesignvideo]

scientific name for the plant that produces black seed is Nigella Sativa, in English the seeds are called Nigella seeds

[@battiekoda]

THANK YOU!!!!! I was trying to figure out what those were and just HOPING someone in the comments could point me in the right direction. Lifesaver!!!!!!

[@anyuisbjoern]

Q&A 1.) How to choose the best tahini locally? 2.) Can you make pita without sugar? 3.) Could you experiment with nigella satvia ( black seed oil). 4.) Could you make Hummus with other nutbutters? 5.) What kind of blender do you have used?

[@kevinkongting1241]

Hi Andong, great job as usual, I have a lazy hack, with a high powered blender 'cough,(ninja,) cough' I make hummus with just toasted sesame seeds dumped in the blender with the chick peas etc, comes out smooth AF with a little practice! Cheers! Keep it up!

[@JBugz777]

What oil did you blend the seeds with?

[@BlessedForever888]

That black nigella seed is thought by several cultures to "cure everything but death" - so healthy! In Iran we also have a bread called "Barbari" with that black seed on it. So yummy

[@donhancock332]

Samiksa Love birds love it also

[@catman72]

great video, as always ♥️ how about making Halwa from those 3 types of tahini? surely even the black one alone is worth the effort

[@artnarchist1392]

Your feelings for hummus match mine so perfectly lmao adore your channel

[@rameshraghothama8324]

I've seen Korean stores selling black sesame paste and most Asian stores sell (defatted ?) black sesame 'flour' and of course the famous toasted sesame 'oil'.

[@tybrady64]

Hummus! Hummus restaurants could be the next trend. I make my own tahini too. I toast the sesame seeds but I add the olive oil I use in the hummus to the toasted sesame seeds. It is much easier for my vitamix blender to “water” it down with all the extra olive oil.

[@junenovae]

your lunch looks amazing!! And it's probably vegan as well, which means you can take all your friends to enjoy it. Made me super hungry

[@beyourownforceofnature7291]

I've just discovered your channel! I am a huge hummus and tahini lover! You make this wonderful, thank you♥️✌🏻

[@eleonorael2251]

well, may be the you get the most views on hummus not because it's the most requested video, but because how KZbin offers it...for example: I would never find your channel, I don't even like hummus so much, may be like 3-4 times in a year, but today I was making hummus and was looking for some diversifications and your video were one of the "proposed" by KZbin, that's all. Anyway I appreciated your explanations, even if your channel is not my style: canned chickpeas ! come on! I live in Italy and here there is a culture of food "made everything from scratch"

[@sifu2u_now]

I love hummus and middle eastern food. Delicious.

[@26chiapet]

I actually tried black tahini in an Israeli speciality story in Italy over the summer and it was divine 🤤

[@LucaBarbato]

You might try using green broadbeans, it called in some part of Italy "Favetta" (so you can have a green hummus)

[@saraluvcats6891]

Luca Barbato :: fava beans + chickpeas = falafel 😁✌🏼️

[@knowthetruthitwillsetyoufree]

I love hummus too, so much, I never get bored. At the moment I am obsessed with curry hummus I make it every other day!

[@tyrkala]

I've never tried curry hummus. Thanks for another awesome sounding hummus idea.

[@soyoungwo9699]

Hi Andong, have you ever tried '黑芝麻糊' in China? Since you love black tahini that much, I can tell it seems a bit like black tahini, but maybe without those herb taste but more smooth. I believe in China people just use roasted black sesame, glutinous rice, sugar and water. Hope you can try on that!

[@KingCatsTube]

Awesome content, with the black hummus, you could add some pomegranate molasses (or other kind of fruit molasses) to sweeten it up.

[@livingoutsidethebubble]

I agree, hummus is amazing. Cannot get enough.

[@No11Scalpel]

The black seed is Qizha which we usually use to make sweets or just dip with Honey .A traditional cough remedy

[@carmenhofmann6786]

Hello from your German fan , Carmen. Please tell me what kind of food processor you use to make the Hummus THAT smooth?!! Love your channel!!!

[@gtxviper]

Aww Andong... I finally got around to doing the black hummus; based on your smoothest hummus video and this one. I cannot believe how brilliant it is. Tried it with Black Olives, Polish Pickled Gherkins, Plum Tomatoes, Red Onions; what I found, blew my mind. It was a different experience with each food spoon lol. I even dipped a proper crispy, fluffy & hot roast potato into it and it gave the tattie an extra wow factor. I wonder what else it would enhance?

[@psbbbbbbb]

I was looking for black lime hummus but ur version also cool 😎

[@JuanDavidOrjuela]

As usual, awesome content! I need to try this now

[@guewenmu]

Last time I went to Berlin, i wanted Libanese food so bad, my friend brought me to This Restaurant ! So cheap and so good !

[@carinecampier]

Guewen Hamon, where is it? I ‘d like to go as well, do you remember the address?

[@guewenmu]

Sorry i didnt see the reply, Yes the name is "Big Bascha" Huttenstraße 5, 10553 Berlin

[@guewenmu]

@@carinecampier in Moat Bit

[@carinecampier]

Guewen Hamon, thank you 😊

[@guewenmu]

@@carinecampier 😊😊

[@Reptiliomorph]

Initially I thought you were going to make it with black chick peas not black sesame paste. This year I grew a variety of chick pea called Kabouli Black Chick Pea, and they definitely taste different than the regular kind in a good way. Maybe it's because they're fresh from the garden or maybe it's the cultivar I don't know. This was a really informative video, thanks!

[@mpatberg7623]

I imagine it would be so much fun to cook and shop with you.

[@MaxDooDat2]

Tahini is so under-used in the US. It can be used to add a creamy texture to any soup or stew, rather than using actual cream. Or use it as a spread on toast, crackers and sandwiches. I also add it to my fruit smoothies.

[@johnsouza5262]

Do we really have to toast it can we just go directly into the blending process

[@mimibuckles]

I live for hummus!! I have made black hummus with the black chickpeas and the black sesame tahini that I bought at the store. it doesn't have nigella seeds.

[@OMGaNEWBIE]

What is black seed made of? FYI: Kalonji is the typical name you find in the spice isle. Black seed oil has antioxidant and anti-inflammatory properties. Black seeds are also known as black caraway, black cumin, kalonji, and black onion seeds. They come from Nigella sativa, a small plant with pale purple, blue, or white flowers that grows in Eastern Europe, Western Asia, and the Middle East.