How To Make Hummus from Scratch | Chef Jean-Pierre

[@truthseeker7833]

I’m Lebanese and have eaten hummus my whole life, this is spot on chef! One trick is to add baking soda to the boiling water which will help remove more of the skins and make it even creamier. Ciao!! Love your content.

[@minkyfran8307]

Thank you for that tip , Hummus is one of my favourite foods ❤

[@whoadog8725]

Yes! I use baking soda and cook the beans a bit longer until the skins break down. You can’t really overcook the beans when they are going in a purée.

[@leighanneboles6609]

Yes!

[@BannedEvECharacter]

I use the same thing for brown beans, but also during soaking, takes the skins of like nothing!

[@mariaelenamelendez1511]

Please, tell me how much baking soda? Thank you 👌🏼🙋🏻🙏🏼😊

[@mauriciovalle-torres5674]

Thank you chef mundoJean-Pierre, I am a older Latino man that with my sister we take care of our mother who suffered a stroke about 6 years ago. I never learned to cook but now I had too and your videos have helped me tremendously. And without asking I know my mother thanks you too, I believe she was getting sick of me cooking her eggs, LOL. I know I am better and plan to better my skills. Love your attitude and always enjoy your videos. Thank you again

[@wissamsaab9841]

I'm an old 78 yrs Lebanese too. Your hummus process is definitly spot on albight the addition of cumin & paprika in the original mix . Normally they are added later to the finished product as flavour decoration . Grated lemon peel as you know , will increase the lemon flavour . Insted of adding bicarbonte of soda to the boil , the old tested trick to remove the chickpeas skin , is to lay them flat between 2 tea towels and rub them gently , the skin is removed in no time & then the final Hummus dip will be silky smooth 😊🙏

[@johnpaquette7765]

Production quality and chef quality are amazing. My favorite channel!

[@TheMisterGriswold]

Every episode is pure gold.

[@thegodofpez]

How much fun is Chef JP? He makes me want to learn how to make things I’d never ever consider making myself. That’s the quality of a great chef. 🤟

[@paulrobertss414]

0:35 Notice Chef’s use of Salt towards the end? He has a great video of training your palette on too little or too much salt, check it out! It helps with most all of his recipes.

[@BillGreenAZ]

I like how he says something like "Look at me, I'm measuring something!" LOL!

[@jean-phillipegagnon2120]

He’s fun to watch 😁

[@jean-phillipegagnon2120]

😆

[@khaelamensha3624]

​@@BillGreenAZ One of the most famous cooking shows in France use the same measures.. I add one glass of wine and you see the chef put almost half a bottle 🤣

[@ste75n72]

It's got to the point now where I could watch this fella boil an egg and still be entertained!

[@leojampolsky3226]

Hello! I am from middle east and you're spot on! Tips: add backing soda while cooking for smoothness and skins removal. Another one: use the water from cooking for more flavour (this one is a killer!). Another one: you can grind it less fine and eat as a porridge (love it myself). Another one: add some hot peppers- hummus loves hot spices and EGGS! Cheers!

[@ChefJeanPierre]

Great comment! Thank you! 🙏❤️

[@michaelphilip3919]

What kind of peppers do you prefer

[@leojampolsky3226]

@@michaelphilip3919 local chilies. We call them "shifkeh" around here or there is a chilli paste (made with cilantro, garlic and green chilies).

[@Juicypaint]

Best not to use baking soda. Science has shown that it leaches most of the nutrients from the beans.

[@ms.construed1305]

Is the egg cooked?

[@Wijkkie]

I can not cook, I have no cooking fingers. But I love the humor and enthusiastic CHEF Jean Pierre !!! That is why I follow him 🙂 Merci beaucoup .

[@robertakerman3570]

He's like the Favourite ...uncle,neighbor etc. Gotta luv'im

[@jean-louismaheu3274]

salut, si tu aime regarder des vidéos de bouffes, tu ne peut pas simplement regarder, tu dois obligatoirement cuisiner. Des plats faciles au début et après c’est de plus en plus facile.

[@Wijkkie]

@@jean-louismaheu3274 Salut, j'ai essayé, mais ça se retrouve dans la soupe. Je suis occupé, oubliant l'autre. Un feu allumé, et l'autre n'est pas encore cuit ;-)

[@bgueberdenteich5206]

@@jean-louismaheu3274 C'est vraie !

[@markmower6507]

One day you will find your cooking fingers, and on that day with the great knowledge you have acquired by watching these videos You Will be Prepared and Your Cooking Fingers will Dance Joyfully...

[@dlcupples396]

I made this recipe. It is the BEST hummus I’ve ever made! The Trader Joe’s Tahini is beautiful! I live in a remote are of Wyoming and ordered it from Amazon. Perfect delivery! Thank you for this awesome recipe!🎉

[@TheRicsta]

Wowwww thanks Jean for teaching me so much about flavours in the back

[@BasharHassan22]

A trick my mum(I'm Lebanese) taught me is to add some of the water the chickpeas were boiled in for a stronger chickpea flavour. I highly recommend it. It really does it make it better. As chef JP says, water has no flavour so why not use the chickpea flavoured one

[@richardcorsillo9819]

Aquafava/aquafaba is what they call chickpea water in Italy. Use it for foccacia. That water is special stuff!

[@BasharHassan22]

Oh interesting I didn't know aquafaba was used for focaccia. But either way it's better to use that water than toss it out because as you say it's special stuff!

[@tibbeatjshm]

Indeed water tast like nothing 🤪😂🙋🏻‍♂️

[@jecsquish]

yes, he says, "water is the enemy of flavor"

[@danpasa627]

​@@richardcorsillo9819 not out the can

[@crywalt]

I highly recommend making your own pita, too. It's surprisingly easy and oh so much better than packaged. Seeing the pita puff up in the oven is kind of amazing.

[@markmower6507]

He probably has a few Sous Chefs making Fresh Pita bread 24 7...

[@markmower6507]

And now I Want Baklava and I don't Have Any 🙁, Hahahahahahahaha 😂!!!

[@sibyl333]

@@markmower6507 I make that! Lots of butter, phyllo dough and lots of chopped walnuts, some almonds too if you want and about 2 tsp of cinnamon and 1/2 tsp cloves. This is the Greek way and my Mom was Greek and they make the BEST baklava. It's too bland elsewhere. I forget how to make the syrup right now, but you pour it over the top of your pre-scored, baked pan of baklava and WOW!! I do grant the Israelis are best at hummus though.

[@DeltaDemon1]

I found that the pulp of a lemon can enhance the flavor greatly as well as lots of garlic. You can also flavor it with other things like red peppers.

[@LupoDePace]

Chef, let me start by saying how much I love and look forward to watching your videos. They are always fun, exciting, interesting and entertaining and I learn something new every time. I also want to thank you because you've inspired me to apply to culinary school and go back to get my certificate. When I was fresh out of high school in the 1980's, my dream was to become a professional chef. But just as I was starting my journey, life threw me a few curveballs and I ended up having to let the dream go and take a different path. But watching you these last few months has given me back that love for creating beautiful masterpieces in the kitchen again and after talking it over with friends and family, they've all said the same thing: DO IT! So I'll be strapping on an apron hopefully this fall and I have you to thank for being the inspiration.

[@daphnepearce9411]

Wonderful! Good luck to you!

[@LupoDePace]

Thank you. I appreciate that.

[@alisavas9526]

I'm turkish and my mouth is watering already! This is a great recipe for sure. We sometimes eat humus warm, garnished with pine nuts and paprika fried in butter on top 😊 You may want to try it

[@KamenTcholakov]

butter and paprika like on top of ishkembe!? Nice! :P

[@markmower6507]

I am literally drooling thinking about that...

[@ljjackson7106]

Yum!!!

[@joannekasten5635]

This sounds divine! I live in New Mexico, USA, where pine nuts grow and can get them fresh. I'll try your suggestion.

[@kasiopaia_4573]

Oh unbedingt, die Türkei hat ja auch eine herrliche , wundervolle Küche Grüße aus Bayern ❤❤❤

[@territhomas4654]

I used to add all the ingredients at the same time, however I found that whipping the tahini for several minutes with the garlic, oil, lemon juice and a little of the chickpea water, before adding the chickpeas, salt, and cumin, yields a much smoother hummus. But I’m willing to try this recipe as it’s been years since I’ve done it the way Chef is doing it here.

[@herculesrockefeller8969]

My favorite culinary term that I have learned on this channel is “ bloop bloop bloop!” We love Chef Jean-Pierre!

[@Sabrina1998]

“I am coming back here more often the food is delicious” 😂 Chef JP is a riot ❤

[@mikeclark8735]

😂❤

[@steves7716]

I don't blame him. It all looks delicious!

[@Abadox20]

I’m Lebanese and I have to say that your recipe is spot on! My advice for decorating the plate is to use slices of radishes because the color contrast perfectly with the Hummus and to add a bit of orange juice with the lemon, it gives it that acid taste that’s just yummy with the chickpeas 😋

[@TrulyGodsSon]

@chef - that camera switch from Jack between the standing cam to the handheld was SUPERB. Please, give my acknowledgement to his production there. Loved it! Let's see more of that.

[@harbhub]

This is my favorite video on the channel by far! 1. Hummus is healthy! That is most important to me. 2. Showing us the option to use canned chickpeas. 3. The camera shot where it moved to the sink was really cool! 4. Chef attempting to measure things for us! 5. Explaining the process of tasting the hummus and checking the texture in order to get the flavor profile and consistency just right! 6. As always, Chef's humor! I love this video!

[@RiceaRoni354]

Love hummus. Thank you.

[@sionbenjamin4513]

Hello Chef, we usually leave a small portion of the chickpeas intact after boiling and put them in the center of the plate with the olive oil and hot chili powder for those who like to “wipe” the plate with the pita bread. Cheers! Some places here in Israel also make a mixture of smooth and grainy hummus to add texture

[@dtstrombone]

I made this the the family tonight chef. I was not a huge fan of hummus, but yours was delicious. The dried beans were a small labor of love, but you are correct about it being with it. Thank you for the recipe and the instructional video. The family approved.

[@chevlife3311]

Love this. You're a treasure JP. Each video is better than the last

[@maryannstewart9051]

Made this hummus today, EZ and so delicious! I added the zest of one lemon for some extra zing...hated to waste the beautiful lemons I had, and added some extra cayenne also. It turned out so smooth and creamy, much better texture than any I've ever gotten at the grocery store. If I had known hummus was this simple to make, I would have tackled it years ago! Thank you chef! You are our cooking inspiration.

[@Chokum]

Love Hummus! Thanks Chef

[@bobshipp]

I have seen Julia, Jacque and many others and never have I enjoyed watching a chef like Jean-Pierre. What a wnderful experience watching this man. I wish I were 20 years old again and would have attended his school. What a talent.

[@HelenWallace-q3e]

My thoughts exactly. 😅😊

[@donnavorce8856]

Love hummus. I make it on a regular basis. I'll try your recipe next time. Thanks for sharing yourself, recipes, humor, techniques, all of it. And a big shout out to Jack. Thanks Jack for your good work behind the camera! Cheers

[@yazidghanma7424]

Almost exactly how I make it and as many commented, I use the water I boiled the chickpeas in to adjust the consistency well done chef.

[@bigt6359]

I am so glad I found this channel…you are awesome Chef…you have been teaching me so much of the fine details of cooking!

[@JIM-fj2dy]

Chef you are amazing and you and Jack are two comedians that are so entertaining. Love your recipes and love your videos. Thank you and God Bless you both.

[@bgrainger3477]

I'm so glad you use a different spoon every time you taste something. Sometimes I see cooks on the internet double dip with the spoon and then pour the stuff back in the pot.

[@rossheikkila6959]

I thank God for this humorous and skilled chef. As Truth Seeker has stated the next time I shall put in what my Lebanese friends have added. I made it for the first time as I celebrate the Passover. As a Canadain Finn I am impressed with humrmus and have made it from scratch for the first time. I shall eat it with Turkish Bread then have communion. Thank you all friends. Praise Yeshua!

[@HelenWallace-q3e]

Me too. Jean Pierre is a blessing, a gift.

[@joefrank7159]

Thank you, Chef.

[@PersephoneSkye_]

I love making hummus! my favorite way Ive made it is with lemon and fire roasted peppers :)

[@catherineforsey8777]

Looks like best Hummus ever, and I have been making my own since the 70s. I ALWAY learn something new from watching Chef. Thank you so much for sharing your genius

[@JayJay-sg7zl]

You are on a roll. I love hummus and honestly was planning on making my own . The best part is that you make me laugh, and you make the process fun. Love this guy

[@mariabodenstein3712]

Jean Pierre I watch your videos from South Africa every day. Some I watch more than once. You do not talk too much! I love your sense of humour! Please do not retire now. Keep it up. Maria All your recipes that I have made are delicious.

[@riat8006]

Loved to see Jack on the move in this video! 😍 Thank you for the tip about the poached garlic-I love the creaminess of baked garlic so I’m definitely trying this new tip! Dober tek! (Slovenian for buon appetito)

[@tgvettes]

Oh my Chef Jean-Pierre actually measured something. I am pretty sure that is the first time I have seen that and I have watched a lot of your videos!😀😃😄😁😆

[@prizmaemlak5866]

Dear Chef we eat lot of Humus in Turkey but we put a little Pastırma ( kind of bacon ) on the top if you make Humus again try it with little pieces of crispy bacon on the top you will love it

[@richardcorsillo9819]

interesting Idea with the ham...Hey, I heard that folks in Turkey will invite random people and tourists into their homes for tea. That true? Sounds awesome if it is true

[@prizmaemlak5866]

@@richardcorsillo9819 dear Richard the turkish people are very interesting if you say hello to anyone the fhirst what you get is a nice turkish Tea or you can knock on any door and say ''im goddest guest '' you can eat and sleep in this House The hospitable is very importend for us

[@thomasmorelli9271]

YUMMM!1 TY! It's only Monday and I am already thinking of this for the coming weekend's parties.

[@trinitywright7122]

Hi Chef!! So glad to see you today! 🎉thank you!!

[@rshinra]

CHEF!! I was LITERALLY going to ask for this today as a comment! It's like you read my mind! Thank you so much, Psychic Chef!

[@catebannan7343]

Looks amazing Chef, I love hummus 😊, such a staple for so many things! Question; if using good canned chickpeas, could I add roasted garlic to achieve the same smooth texture? Again, thanks to you ( and Jack, for his great filming and humour)for this lovely hummus recipe!

[@silverlicious2086]

Sure. The hummus will have a more garlicky flavor. Much stronger

[@mariaelenamelendez1511]

I Enjoy Garlic it is great for our health!😋😊😍👌🏼🙋🏻🌺🌼🙏🏼🇵🇷👩🏻‍🍳🙏🏼

[@silverlicious2086]

Yes it is 👍

[@hamudan1940]

Dear Chef Jean Pierre, Thanks for your detailed recipe. Just one remark: Instead of ice cubes and cold water I like to use, as much as needed, from the cooking water that I kept aside.

[@AINTEROL]

Chef JP did it again. Mouthwatering hummus. Gonna try this one. Looks delicious.

[@KL-er7yi]

I’m not much of a chick pea fan so I make mine with white beans with lots of garlic, basil, EVOO. Works for me.

[@Pierre-Paul1963]

Tres bonne recette, j'essais ca ce soir! Merci Jean-Pierre!

[@michaelstusiak5902]

I love hummus. Thanks for this great recipe.

[@jrproperties3278]

I love your recipe. I make mine the same, with roasted pine kernels, lemon oil, and paprika. Love paprika... It goes into all my food.... Have a beautiful Easter weekend! 🐣

[@Arlo-mt9tt]

Im Lebanese and i always make hummus except we don’t put too much garlic maybe 1 or 2 cloves max because the garlic should be in the back as well.. but today i learned a new trick from you to boil it along with the chick peas so i will give that a try. And yes absolutely you cannot freeze the hummus after it’s made but you can definitely freeze the chick peas after boiling it and keep in ziplock bags with some of the their water for when you need to make some in a pinch just need to remember to take the bag out of the freezer the day before and put it in the fridge to thaw. Chef J-P you never cease to amaze many of us followers by your creativity. Thank you ❤

[@judyjohnson9610]

I freeze hummus frequently! Keeps just fine in the freezer.

[@elaineshepherd7243]

Looks delicious and I have all the ingredients to make it. Thanks Chef ❤

[@roberekaram144]

Spot on chef! A little sprinkle of "sumac", and couple sprigs of fresh mint on top, for presentations and mmmmwahh...and don't forget a sip of arak while you appetizing on this.

[@mizp1111]

I’ve tried so many different hummus recipes and loved none of them. CANNOT WAIT to try yours, because ALL of your recipes are delicious! 😍😁

[@lionlju]

I think that the only weak spot of a good hummus is the amount of Tahini. Too much is not of my taste and too little makes the hummus too bland. Maybe also the amount of garlic could be a problem to some.

[@mizp1111]

@@lionlju I also think that perhaps I need a better quality tahini. I’ll ask for recommendations!

[@leighalmond4128]

​@@mizp1111 I'm going to try traders Joe's which he recommends. I too have had problems with tahini. Too bitter!

[@Quiarrrah]

French/Italian/Middle Eastern. Love it! I love Hummus. Will have to try making my own.

[@karlathompson3139]

I love making humus it tastes sooo much better than store bought instead of paprika I garnish mine with Aleppo pepper. If you've never used Aleppo pepper before you're in for a treat.

[@richardcorsillo9819]

Yeah. Aleppo is awesome

[@deadmanswife3625]

Imma check it out

[@Regina-T]

Aleppo pepper all the way! Also, a sprinkle of sumac.

[@karlathompson3139]

@@Regina-T absolutely sumac is classic with humus and adds a wonderful flavor

[@drumsallday19]

Love this!

[@patriciarobinson5872]

Beautiful can’t wait to make this I know it will be great!❤

[@j.3982]

Right on Chef! ❣️❤️❣️🙏🐇🌻🐣🌸🌼🤗✌️🥰🇨🇦🇺🇸 Blessed Easter to you all! 🤗 🍋 🥖

[@junebug2195]

🙏🏻🌹🙏🏻 I made this wonderful recipe today, just as you suggested, cooked with garlic cloves and hulled the chic peas, bought the lemon olive oil you suggested and Tahini, squeezed the fresh lemons, Sriracha sauce, Cumin, and cayenne pepper, Himalayan pink salt, everything, and it is delicious! I will share with friends tomorrow, a veggie tray and pita chips, glorious, Thank you 🙏🏻🌹🙏🏻

[@michaelstusiak5902]

I have watched the chef measure. I can die a happy man ..

[@persianprinz9254]

I tried a lot of different recipes, but this one is perfect for us. Merci Monsieur. Greetings from Germany.

[@sickaviator]

Is it just me, or doesn’t the Chef’s small evil laugh make you smile? I can’t wait to make this for my family… I have never had anything other than great recipes from my favorite chef.

[@richardcorsillo9819]

True. They are all perfect. Never a miss.

[@daphnepearce9411]

I think it's a mischievous laugh. More buhdder!

[@staceyelmore5298]

I need the link to the salt and pepper containers chef ❤ love all your content!!!🎉

[@royb7481]

Outstanding

[@rockbutcher]

Thanks so much for this Chef! My kids are huge hummus fans and I never thought that it was this easy to make. Lots of homemade hummus in our future!

[@lyndiepanitz4431]

Thankyou my friend. Two tins of antique chickpeas have transformed a meal

[@silverlicious2086]

Hi Chef. I'm Lebanese. Old Country Hummus recipe is just the Beans, Tahini, Garlic, Lemon juice, Water, Olive oil and Salt to taste. Your recipe is a very nice twist. A very similar recipe is Baba Ghanoush. It uses all the same ingredients but swap out the the beans with roasted Eggplant. Baba Ghanoush is not supposed to be super creamy. Cut in half and just scoop out the meat from the roasted Eggplant (do not use the outer skin) and chop into to small pieces, then add to the other ingredients. It's my favorite.

[@elza1830]

Hello,Lebanese friend, after 5 wonderful years in Beirut in the 1960s,my family has been making these great foods, the chickpea and eggplant (moutabal) spreads, as well as many others. All the best from Croatia (to our dear chef as well)

[@silverlicious2086]

Yes moutabal. Greetings from Cincinnati, USA

[@inocenciotensygarcia1012]

I love this recipe Chef Jean-Pierre.I go to a Lebanese market here in Hollywood Blvd.and around 60th.Ave.I bought the Tahini sesame seed paste.It’s very thick.The owner told me how to prepare the hummus and it turned out great.I will try your way.I want to follow your steps. Thank you

[@remohor]

Chef, do you do live cooking? Itll be great to see you in action with your style of cooking and tips! ❤

[@FodorPupil]

Smoooosh! The hummus looks great. I'll look for that brand of beans. Thanks, maestro.

[@paulmellon7598]

Congratulations on the TIME magazine cover! Deservedly man of the year, and a man for all season(ing)s. 😁

[@1Toffeey]

Chef Jean Pierre, my hubby and I LOVE watching you on our big TV. I watch also on my PC, and tablet. You are fantastic and a JOY to learn from.

[@minibene6179]

Yep, I'm gonna be making it. Love hummus. Chef, I could listen to your instruction all day long. You & Jack keep things fun! ❤

[@inTruthbyGrace]

hey! I liked the cameraman & the live action shot!! You're the best chef Jean-Pierre! Nous vous aimons!

[@topfeedcoco]

Oh yeah, I LOVE making hummus, can't wait to see what you do for yours Chef!

[@NicoliTucker-k7t]

I pretty much cook every meal now because I moved to the mountains and it’s pretty rural. Not too many places to eat close by. I come from a cooking family and I’m pretty good but I have really upped my game with you Chef. Thanks for everything 😀

[@ghde996]

I really thank you for showing us how to take off the skin of the chickpeas. Can you also tell us for how many days is it good in a fridge?

[@richardcorsillo9819]

maybe just a few. Try it after 3 days, you'll notice a taste difference after a few days. Lemon juice will continue working on it over time. This is a no shortcut recipe, and will digest way better than hummus's that keep for 2 weeks

[@ghde996]

@Totally not an internet troll thank you

[@ghde996]

@@richardcorsillo9819 thanks

[@fusfea]

My wife and I just talked about making hummus the other day ... this video came out at the perfect time ... Thank you Chef!

[@richardcorsillo9819]

Good season for it, for sure. Spring is light food eating

[@spartann117]

Nice little camera edit coming out of the screen Jack. But more importantly, he didn’t use any butter. I had to watch again to make sure. And he used the enemy too. 😅. Keep the recipes coming good sirs. You are a treasure trove of knowledge.

[@etracktrading]

technically he had 'butter' in the video. I saw it under the screens...😉

[@Kelly-n2z7q]

You are one of my favorite channels. Thank you for sharing your experience, wisdom and humor. I look forward to many more...

[@phildavis40]

Jack is a core component of the Jean-Pierre Cinematic Universe. 😊😂love ya guys 😜

[@Jay-ql4gp]

"I'm measuring!" 🤣 I will _definitely_ make this! Thank you so much!

[@sunnyday3327]

Love hummus, but stopped eating it because supermarket hummus doesn’t remove skins from the chickpea, so I get gassy. Canned chickpeas still have skins,so I always pinch the skin off before I cook chickpeas. It’s worth the time because the skins feel like thin pieces of plastic, they’re hard to digest. Great recipe, I’ll finally make my own hummus. 👍

[@carlospiedra308]

If you have an indian supermarket in your area. You can buy chana dal or skinless split chickpeas.

[@stepinthyme1624]

Looks yummy! I can my own chickpeas and use them for a number of dishes. I will definitely be trying this version!

[@cindyabramowicz4346]

Look I'm measuring! 😱 Must be a full moon! 🤣😂🤣

[@jmoodaachefjoe6368]

You hit it right on the head JP! Your hummus is fabulous. I make it like this all the time. Fresh chick peas are incredible. Way to go!!

[@jj-eg5up]

Jack is getting fancy. Let him soar Chef.

[@OlavenSpire]

Finally i see Jack!, in the reflection of the wine cabinet. Nice video editing btw. Never tried hummus, but we somehow bought 2 cans of chick peas some time ago with no idea what to do, now I know how to cook it! 🤣

[@jack.mp4]

👀Did you really see me? Or maybe it was a ghost!!!

[@OlavenSpire]

@@jack.mp4 Perhaps Chef Jean-Pierre forgot something, the ghost 😄

[@railwayjade]

Yay, saw Jack's reflection 😜😜😜

[@miss2doggies]

SO excited to see FAV Chef make hummus, I have been trying to make to perfectly. Im gonna try the chickpeas from the bag.

[@oddopops1327]

At 16:34,,,Thanks for the extra Jack 👍👍😊

[@mjremy2605]

In India, we add baking soda to the boiling water or soaking water. This softens any hard water, and breaks down the pectin in the bean faster. Indians usually preserve the water soaked in, as it adds flavor and nutrients, however, as an American, I would soak for over 5 hrs and toss and rinse well as this deactivates and removes any toxins in the cultivated beans. I rinse hard beans well, soak overnight with 1 Tbsp of baking soda and 1 tsp salt, then rinse well. Pressure cook for 1 hr with 1/2 tsp baking soda + 1/2 tsp salt. This liquid can be used or discarded. Why ice water in the food processor? Must be some chemistry occurring there, but it's not clear. Love this recipe, and knowing how much lemon juice to add. Merci, Chef JP! Some tips from my kitchen, for viewers: If your lemons are sweeter (I use Meyers Lemons), and you need more tartness without liquid, use pinch of citric acid or Vitamin C powder. I would leave skin on for more fiber personally. Presentation: Dribble with olive oil, sprinkle sumac powder on top, fresh chopped parsley, and in the center, add a mound of Zatar, pine nuts and chopped walnuts. This gives a nice crunch and zest to the hummus. Parsley should always be fresh in keeping with the Middle Eastern traditions of fresh food. Pita bread can be broiled with olive oil and Zatar coating.

[@camdenmcandrews]

A quote that will live in famy: "I'm coming back here more often! The food is delicious!" -- Chef Jean-Pierre

[@ghde996]

Hey chef JP thanks for another awesome video. Please keep them coming

[@adissiusly]

You can see Jack's reflection on the wine shelf at 2:33 (seeing the guy for the first time!)

[@jack.mp4]

Who? What? Me? Reflection?! See it you did not!! I need one of those neuralyzers from Men In Black!

[@Nicole-zv7ee]

I love this channel!!! Thank you for another awesome episode. I am learning so much from you!

[@richardcorsillo9819]

Folks, beans/legumes are perhaps the most undereaten foods in America. Best natural sources of magnesium which we need for heart and nerve function. Soaking beans and poaching the garlic will help this be less gassy. Perfect chef...The vegans may come on board with this one!!!

[@stevef.8708]

Being gassy for hours afterwards is part of the fun of hummus! And why I only make it on the weekend. 😂

[@richardcorsillo9819]

@@stevef.8708 You know, gassiness is not a great physical reaction! Ha One thing I tell people with Hummus is that a few tablespoons. 3-4 is enough. You wouldn't eat a whole bowl of almond butter and black beans, so I wouldn't advise to eating a whole bowl of sesame seed butter and chickpeas!

[@stevef.8708]

@@richardcorsillo9819 Very good point and I never thought of the caloric implications before. I typically consume a LARGE amount because, well, garlic chickpeas and olive oil sounds healthy right? Oops. 😅

[@bloop6812]

Never liked it in the past but willing to give it ago now Chef. Another interesting and different recipe to ponder and try Thanks.