Can I Recreate the World's Smoothest Hummus?

[@MrAmisto]

Baking soda softens the chickpeas, you can just boil the chickpea with baking soda, we make about 30kg of humus Lebanese style every day at my work. Always start with dry chickpea, soak, boil with baking soda, we use 1 table spoon of baking soda per 15 kg container of chickpeas , after boil, we put it in cold water rinse, and the husk tend to float on top we let that drain out using a sink with a catch and high stopper. We mix the cold chickpea, with lemon juice, bit of water, garlic, cumin, salt, coriander powder, then when the chickpeas are all broken down, we add tahini, and olive oil. very similar to what you do. we have an industrial blender though, careful on the amount of water, it can make it very smooth, but also looses flavor. overall I can recommend your method and recipe.

[@neoroman0510]

I also used to make Hummus the wrong way for years, with canned chickpeas and without Tahini. After discovering the method shown in this video I got the WOW experience that made me stick with this way of preparing Hummus. It never fails to WOW me each and every time! Btw., I use broth (chicken or vegetable) instead of water to get the right texture without losing flavour.

[@iw5744]

Hey Kevin. Can I ask you how long you soak your chickpeas for?

[@MalteseKat]

@@iw5744 overnight..like other beans. Kevin's advice is professional. Removing the skins makes it smooth as possible

[@MalteseKat]

Very professional Kevin. Thanks!

[@iw5744]

@@MalteseKat Ahh, I see. The way it reads is that the whole process is done in one day. I thought that Kevin was saying that boiling in baking soda meant a shorter soaking time. Thanks for your reply, Carmen. 🙂

[@noemie21021995]

I spent almost 3hours doing the hummus (removing the outer shell by hand mostly), but my Egyptian husband approved and said " it taste authentic" so thank you for the recipe !

[@benicio1967]

One lady said hers is a five minute hummus then she boiled the peas then peeled them. That’s when I knew there’s no possible way it’s a five minute recipe.

[@MrCherfas]

Do yourself a favor, use this recipe: kzbin.info/www/bejne/hJO7dGN4bZiGbc0 . It became my go to recipe once I tried it. It also SO MUCH simpler and faster than the one you are using. (One word of caution: do not put tahini in the amount that's in the recipe, put as much tahini as much lemon juice and you will be golden. ) Best of luck :))

[@solaris4015]

You just leave it in the water overnight. All shells come out

[@alibinali2940]

This country is called Palestine even Golda Meir the fourth prime minister 1969 to 1974 had a palestinian documents!!

[@sharakirkby2744]

Rub the chickpeas together to remove the outer skin takes about few seconds to loosen the skin and about fifteen minutes to remove them floating in water. Just keep rubbing them together until all the skins come off. It won’t take 3 hours for sure. I do this before I cook them. I used a pressure cooker to cook them for 5 minutes you could do them longer if you want to.

[@OfftoShambala]

Spread hummus not hate. Love that!

[@janetz1001]

OfftoShambala love that so much!

[@jonothandoeser]

So 8 hrs later you have hummus!

[@danielam1992]

I had the captions turned on, they read "spread hamas not hate"!

[@americanescu]

@@danielam1992 KZbin doing what it does best ... speding "love" but censoring it at the same time when convenient.

[@katiie7]

You’re humorous

[@ayaawwad5822]

it is amazing that the entire video went by without mentioning that you had your hummus and learnt the secrets of the trade from a Palestenian man living in Israel. not to get into the politics of anything, but just be accurate to what you are delievering. The origins of Hummus are middle eastren and go back to Egypt. and in Israel, the Palestenians living there are the ones who are keeping the authentic flavor alive. And this is worth mentioning.

[@bubbles_mc_rainbow]

OMG. Made this hummus today and my boyfriend who is Turkish (and is also a complete hummus snob) freaked out and even sent a pic to his dad showing him that I made it and so he could see how amazing it looked and imagine how it tasted! Thank you 🙌🙌🙌

[@olivierj9381]

has he asked you in marriage since? 😁

[@AHelm-mw3md]

Cool - you guys seem cool. i will also try this today because i love love love Hummus! But the thing is Hummus is not at all a Turkish dish, most Turks don't really know it or ever would prepare it ... or is it a south east regional thing?At least in Istanbul we don't know much about Hummus ..

[@fadiestifani8307]

Kabab Fasolia isbanek lahmajon Baklawa kunafah Flafel Humus and all Turkish dessert belong to Arabs Levant ..70% of Turkish melody belongs to Arabs ..we added all these things to Turks and more Than that but Turks are not thankful to Arabs at all

[@abhi739]

@@mohamedkabha6861 hummus is Greek not Turkish

[@mohamedkabha6861]

@@abhi739 it is neither greek nor Turkish, also the greek moussaka, it is an arab dish but you aded Cheese to it

[@stuartdennis8506]

This is such an interesting way of presenting a food film. Part vlogger, part presenter, part documentary, bit of gimbal work...it's unique. And very, very good.

[@JanMachovec]

tho the overproduced style and distracting music kills the whole vibe, for me at least. doesn't match the content of the video at all

[@caseykittel]

I lived in the Middle East and it took me years to uncover the secrets that you have in this video. Hands down best video I’ve seen on hummus. The mixing of the lemon juice and tahini on the side trick was the final frontier for me. So glad you had that in the video. It’s crazy how that alone turned my hummus from whatevs to amazing. It’s emulsification. Similar to egg and oil in mayo or lemon and oil in a great creamy salad dressing.

[@TheMV1992]

I'm happy to see this confirmed by someone else :) I'm making my first hummus tomorrow feeling I've been taught by the best!

[@thebeardo5775]

Bro ik im asking super late but I hope I get an answer I don't know but most recipes use 100-150g of tahini while this recipe used 400g So i wanted to know if thats right or should I reduce the tahini amount

[@caseykittel]

The Beardo totally cool. I make about the 400 g, but I don’t always use it all. Sometimes 1/2 is fine. If you make the tahini sauce separately like he does then you can add as much or as little you want over the chickpeas. I add all the salt and seasonings to the tahini sauce when I make it, so if I don’t add as much to the chickpeas (notice that he pours it over the chickpeas in the food processor), you may need to add a little more salt etc. I usually add about 200g of tahini sauce into the hummus and use the rest as a dip. Add about half of the Tahini sauce over the chickpeas, process it, taste it, add more, taste it. I haven’t been adding olive oil to the hummus when I make it like he does. I’ve been pouring a little on too when I serve it. I like that better. Most places in the Middle East only pour it on top, but you should experiment. If you’re going to make some for a party or something make like 4 batches using different amounts of garlic, olive oil etc. pick the way that you like best. If you don’t make several batches at once it’s very difficult to really tell which way you like best.

[@thebeardo5775]

@@caseykittel all right, thank you for the tips, appreciate it

[@vincentprigioni2504]

Andong I love your videos ! Like you I am a hummus freak. I have eaten in a number of Lebanese restaurant and small shawarma places. A few years ago we found a Lebanese « traiteur » who makes the most delicious hummus I have ever eaten. I can’t believe that your recipe, which I just made, tastes exactly like that « traiteur » . My family was blown away. So thank you so much ! Peace and blessings 🙏🏾🙏🏾🙏🏾

[@spencexxx]

Lebanese always better that Apartheid israel

[@sdega315]

Found your channel via Reddit. Great video! Hummus is my all time favorite food. When my wife and I were tasting caterers food for our wedding, I said, "I don't care what we serve as long as there is hummus!" And I stand by my commitment (to both hummus and my wife) 25 yrs later.

[@natakikambon]

Love this comment. LOL Glad you and your hummus...I mean wife have lasted so long.

[@carolinecorman1716]

The couple that cooks together, stays together. Keep on making hummus.

[@boris_rubo]

I guess KZbin algorithm finally suggested me the video I was unknowingly looking for all these years...

[@volkervogelsang9889]

I've peeled the chickenpeas with my hands ...one by one.. .i knowed all of Them by name 😁delicious .great presentation and receipe

[@worldview730]

Descendants of Hummus lineage

[@F3v7-xgto3m]

lol

[@joeyharvey]

GOOD JOB

[@albemar78]

Lol when you rinse, you see more :-( lol

[@pandoreldr4232]

One by one .. same

[@aminehamou4980]

Abu Said: The First Hummus-Sapien

[@elvisanselmi109]

I liked your joke, but i guess the world is not ready yet.

[@adamking4533]

Bruhh that's actually hilarious 😂 😂

[@daynatg6824]

Amine Hamou Genius haha

[@fadihajjaj]

Amine Hamou hhhhhhh nice joke

[@mai2235]

Lol 😂

[@snupers]

Baffles my mind that this video only has 4,4k views. The editing, filming, music and content is so awesome. Subscribed!

[@maddemadetv445]

snupers ,it will get there

[@SimonR4y]

That definitely changed 😉

[@KristinLeydigBryant]

It really is!

[@davinwilliams3948]

Now its at 280k

[@joeyharvey]

agree, with good understanding of how to prepare

[@ouichtan]

Just made your hummus with black sesame seeds (they didn't have the white ones at the shop) and made tahini from scratch, added chickpeas, salt, garlic, lemon juice and olive oil, followed your method and I ended up with the most beautiful silky silver hummus you've ever seen. Hard to get hummus in the countryside of Thailand so it made me REALLY happy ☺️ to eat it

[@hiikinder]

Deine Videos sind wunderbar, leichter Humor und extrem informativ. Vorallem dass man das ganze noch als deutsch Aufgewachsener in Englisch macht find ich sehr toll. Mach weiter so! 🙏🏽

[@clio4273]

The garlic-infused lemon juice trick is truly key. I've been making hummus this way since watching your video two years ago and everybody's always preaching my hummus! Also so glad it reached 1 mln views, you deserve it!

[@331cuddlebear]

Your enthusiasm is infectious! I’ve always struggled to master a creamy hummus so absolutely cannot wait to try this out!!

[@MusicalMali]

Took two days to make this and it was SOOOOOO worth it!! This is the best hummus and pitas my husband and I have ever had (and as vegetarians, we eat a lot of hummus and pitas)!! THANK YOU!!! Can't wait to learn more from you! LOVE international foods!

[@LostInWotsoever]

Andong, I recommended your video to a food group I'm in and they loved it :) Since I love Hummus and good hummus is not easy to find here in Germany, I made this hummus today and I was blown away. Fortunately I made some more - the only thing I swapped was using canned chickpeas because - well - time and lazyness. However, the result is phenomenal. I think what really knocks it out of the park is mixing the garlic with the lemon juice, because the acid really takes away the sometimes unpleasant sharp- and bitterness that can be overpowering with garlic. Also the bit with hot water and tahini, fantastic. The hummus I made is soooo tasty, I was spooning it in my mouth at some point. Keep up the good work!!!

[@boyankaradzhov5770]

Holy bananas! This is the Holy Graal of hummus! I just made it and even before I could take it out of the processor I ate a loaf of bread with it! It is so worth the effort! Thank you!

[@vonfelxi]

insane video quality for the size of ur chanel! keep up the great work and may ur channel rise up in the sky!

[@nourmezher4129]

To make the garlic, lemon, tahini mix perfect the pestle and mortar is ur best friend. Nothing is better than that. It is what we use for all our Levantine garlicky needs. I just came across ur channel and can confirm that this hummus recipe u r sharing is the best one i have tried making when i made it myself, besides my moms hummus of course 😃

[@Oddball1go]

How does this channel not have more subs? I think I've found a gem!

[@greatfuturesss3573]

Coz he talking too much

[@MaryRose007]

I’m also surprised it doesn’t have higher viewership. He’s got a lot of potential.

[@tonygilbert5256]

Hey Andong and community. I actually made this recipe, and it came out pretty great! Instead of a food processor, I used my vitamix blender. I think one thing that should be mentioned about this recipe is that you really want a food processor or blender powerful enough to mix and puree the ingredients. I have made hummus quite a bit since I first went to Dubai in 2013, and other than the process in this video, the biggest take away I learned is that I was not using nearly enough Tahini for my hummus. I also overshoot the amount of chickpeas to soak and I ended up with a huge container of hummus that my wife and I have to eat quickly. My one suggested improvement for this recipe is to double or triple the garlic. I used a whole head of garlic for my recipe, and I can hardly taste it. It might be because I used too many chickpeas, but I think adding even more is better, unless you plan on flavoring your hummus with something else. Great video and I will likely make some more of your recipes at home. It really came out better than I expected and was the best thing I made from a KZbin cooking channel. Danke!

[@amandaslaven4574]

This was my experience to a T. Very much underestimated how much tahini I would need. (And how much was in the house.)

[@follow-the-sunny-egg]

A good presentation and much closer to authentic than most. However, as I was taught in the Lebanon some fifty years ago, there are some further details of technique which will take your hummus one step further: - Do NOT use a blender for any stage of this recipe! RATHER, use a hand operated vegetable mill on the cooked and warm chickpeas, choosing a medium or fine sieve plate according to taste: the chickpea skins will magically stay behind in the mill, and the chickpea paste will be of a far better consistance than when smashed mercilessly with a blender. -. Place your tahine in a bowl and stir vigorously with a spoon as you very slowly trickle in some cold water. Stop when the tahine has become stiff. Now add the lemon juice mixed with the garlic which has been pounded to a fine cream with a teaspoonful of salt in a mortar: again you will achieve far better taste and texture than with a blender! If you add the above to an already good recipe you will indeed achieve the level of perfection you are seeking. Sahtein!

[@jeanaiplu3840]

what about the baking soda? don't you use any?

[@TheMV1992]

I suppose this will result in a rougher texture though? Not that I have any conception about rough vs. smooth hummus, I am making my first hummus tomorrow, so just wondering ;)

[@jeremynothman9512]

@@TheMV1992 If you've ever made a curry paste by hand vs in a blender/food processor, you'll know that whatever you make in a mortar and pestle can be finer than what your blender spits back at you.

[@nooreenahossenbaccus847]

I just loved this video. Very entertaining and made me relive my moments in Middle East. I cannot wait to try this Hummus and pita for Eid now.

[@agentxp6331]

I've been running through your videos thinking: "wow this dude knows how to make good high quality videos, he must have at least 100k subs". dude you deserve more subs!!!

[@carolcummings5980]

Thank You so much. I made the hummus and the pita and its the best I've ever made. No more box mix for my family. Your recipe reminds me of my days in college and graduate school. I lived on falafel, lentil soup, and hummus. Wonderful.

[@guyshoval6529]

Add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough. use the small chickpeas type they are the best one for it , they have thinner שמג skinny husk .

[@allyoucancrochet1084]

Thanks for taking us to Israel. I will definitely try out your whole recipe while being in quarantine time here in Canada. Thank you 🙏 again. It looks so delicious 😋

[@Malte24]

Sp4zie sent me

[@silentkilleratm3999]

But i subbed for the content!

[@penetrinha18]

@@mynameisandong Check Sp4zie last video and you will understand this inflow :)

[@hamudi6820]

oh yeah nahui

[@PcGamerHero]

I just discovered this channel. Finally, someone who understands middle eastern and Israeli cuisines. So many cooking channels are making those weird and trendy interpretations of those dishes, but this is an old and traditional cuisine.

[@elmono8894]

Hey man I had a blast making this recipe today, I went nuts and also made self made tahin, normal and red! With fresh pita bread, I had so much fun, tast out of this world. Thanks

[@s.hagemeyer430]

The skinning/ husking part makes a world of difference. The garlic-lemon juice is also quite ingenious. I fondly remember the mess when I first made this and tried to pass the cooked chickpeas through a sieve like my turkish cookbook advised. I later used a blender but your method results in a much smoother paste. Thank you for sharing. Love, peace and justice.

[@DejanBogdanovic]

Just tried roasting chickpeas with baking soda after soaking them... First, during cooking there was so much froth an floating chickpea skins it was amazing, second, it turned into the best hummus I ever made, almost Nutella-like :) Thanks Andong :)

[@junenovae]

I haven't drool that badly watching a hummus video.. It does indeed look really special

[@Getpojke]

I "liked" this when it came out & with I could do so again. It was one of the first videos of yours I saw & it made me subscribe. Good hummus is one of my ultimate comfort foods. Hummus & fava/broadbean hummus are just perfect foods for me.

[@josi4381]

I honestly don't know why I'm going to make this hummus tonight, but it's surely due to the combination of the hummus recipe you very slightly advertised and your brilliant and naturally enthusiastic presentation. I'm hooked!

[@TAM-mj9lb]

What a great presentation - high energy and amazing skills bringing the best of middle eastern cuisine to us. My daughter and I adore hummus and we want to thank you for providing these ingenious hack with your upbeat and deliriously positive food & peace message. This video makes me want to pack my travel bag and visit Akko!!! You are a true food ambassador!!! Thank you kindly!!!

[@Lis.H.]

Please come visit Akko! It's an amazing place!

[@FzudemR]

Awesome Video, Andong! Tried it month ago and... yeah you sold me on Hummus after like 3 minutes of this video haha! Im so grateful, dude, this stuff is out of this world, man!

[@PerfumeGuru]

Enjoyed this vid buddy. Great job

[@0401ksrajesh]

Nikhil bhai😍👋

[@CraigMcArthur]

Jews and Arabs live in Harmony! WTF!

[@andrew_owens7680]

@@CraigMcArthur So long as they aren't living in an open-air prison, it's pretty easy. Just goes to show, the conflict is about territory, not religion. Religions can only be treated equally in a truly secular state and Israel is drifting farther and farther towards a theocracy.

[@swenekaf1141]

@@andrew_owens7680 🤣

[@jimmydigriz3703]

Dear Andong, thank you very much for this video. I just made it and it is indeed incredible. I had been doing it wrong my whole life, now hummus will never be the same again for me. Bless you!

[@vigneshradhakrishnan3670]

I tried this out! I did overcook the chickpeas a bit without noticing & some skin did get mixed up as it turned mushy. But even with that it was the one of the creamiest hummus i have ever had. Thanks for the amazing recipe :)

[@orangesweetness]

Yum, yum, YUM!!! I just made this yesterday, and I couldn't make the pitas fast enough to keep up with my son and husband! They tore it all up! Thank you so much for sharing this delicious recipe!

[@StHummus]

came from Sp4zie for the Hummus, subbed for the content. Keep on going man!

[@jumbe]

Loved it again. Everytime I watch is a pleasure. Used a few tips you shared. Thanks Andong

[@lauraoleary8144]

Best recipe for hummus, loved the video, and the pita recipe is just so delicious. All around awesome

[@victoriac1010]

Thank you for this wonderful recipe! I am excited to try it. As I prepared the lemon and garlic 'juice', I decide to keep the remaining pusee portion. I put the pasty part of the drained garlic back into the small food chopper and added a tablespoon or so of virgin olive oil. It makes two (or three small) ice cubes, Which I will use in small portions the next time I bake chicken or fish or make a lemon pasta dish or a salad dressing. I can think of other uses as well. I also grated the lemon rind and added it. It is still very strong!!

[@myintegrativecare8359]

I respect you for the real love and understanding of hummus

[@tedrzepski3789]

Fun to watch. Sophisticated editing. I've subscribed. More please!

[@SuitedCynic]

Wooo, the sp4zie-squad is here! Great, GREAT video, about to binge-watch a lot more!

[@SuitedCynic]

@@mynameisandong Definitely do! And props for using Serious Eat's lemon + garlic method, I saw that the other day and that's why I'll be making hummus this weekend, following your recipe

[@SuitedCynic]

Quick update on the results: yes! It's gotten a bit more watery than I had wanted and there's a tad too much salt in it, but leaving execution aside: the recipe is great! I'll add a bit of pomegranate powder and za'tar as garnish and I'll be one happy person!

[@sitaprasad5544]

@@mynameisandong jolly

[@madhurikasonajain9300]

Best Hummus ever. Better than restaurants. Thanks a ton for this recipe!

[@TheMV1992]

This guy is serious about his effort, I like it! I am soaking chickpeas overnight to make my very first homemade hummus tomorrow :) So I suppose I can forget about the technique of blending hot chickpeas with ice and instead just let them cool down Edit: I made the hummus! However, I am very much puzzled by the fact that you use 400g of tahini for 125g of chickpeas. As I was making it, I thought to myself "this is too much tahini" and looked up some other recipes. They recommended only 100g of tahini. I ended up putting in around 130g, and I feel like my hummus tastes too much of tahini. I would love for you or others to get back to me on this tahini dosing thing.

[@tabbarsg]

So what happened with u after all this time ? How much tahini did u use :)

[@mickbean4858]

Awesome presentation bro!!! Cool saxophone music when pouring out the silky smooth hummus! Thanks from Australia!!!!

[@DisruptedSinner]

OMG this made me so crave all of it. Nice job on the presentation!

[@hejustleft]

The editing of your post was terrific. shukran.

[@autoframed]

I am a Turkish restaurant owner and I can tell from here that Hummus is dope ! We use the exact same proceeds except we don't peal the chickpeas ... until now. Awesome video man.

[@matjazgrafik]

I have made this hummus yesterday. I try it today and is one of the most delicious hummus recipes. It taste like boilled egg yolks dip. If chick pea done in the right way, you can get mouthful flavour from it. I knew the baking soda treatment from greek cuisine, but chick pea would never develop such rich taste as with this method. I am also a big fan of this channel especially with recipes you bring on channel.

[@Luna.hatice]

I made my grandma’s recipe 2 days before I tried this, and the difference was insane! This is SO much better than any other hummus I’ve ever tasted, thank you so much for sharing!!!

[@klaush.6662]

Andong, love your jack--jack and food. Always a dread. Thx

[@heii1996]

The Sp4zie squads here

[@waynevdwalt9070]

This trick to peel the chickpeas is awesome. I followed the lemon and garlic trick too. it worked great. Thanks for this.

[@UFOhunter4711]

I love the Palestinian style hummus. I've made it so many ways, my favourite texture is from soaking them for a day then peeling them one by one but I'm just too lazy to keep doing it

[@CDRNY25]

Abu Sa'id is Palestinian.

[@BedtimeStoriesPiano]

Actually he's an Israeli Arab (yes that's a thing)

[@CDRNY25]

@@BedtimeStoriesPiano That's according to Israel, but according to these Arabs, they are Palestinians. Israel is a new country. These people were there long before that. They never forgot where they came from. I'm one of them. ;)

[@CDRNY25]

@Tobias Chobotuck Where is this Palestinian supermarket?

[@deadfr0g]

@Tobias Chobotuck Whoa, a wild Vancouverite sighting! I can’t find one called Mediterranean Deli exactly. Are you referring to Mediterranean Specialty Foods on Commercial?

[@jeanaiplu3840]

Best recipe I've found. Unlike those who claim to make the best, you EXPLAIN and show how to prepare the different parts, the hacks

[@Stalovo]

Sploodz was right, absolutely loved the video! Subbed and slapped that Bell icon

[@hml808]

... Again I love your spirit and your videos. Fantastic job!

[@tiaansea3319]

This is my first time, viewing your channel. And I absolutely love the way you explain the recipe. 💙 Thank you, Andong.

[@LaughingGenius]

I made this with a 822g can of chickpeas (heathen that I am) and it was fantastic. Easy to follow instructions. I doubted the enormous amount of tahini, but I am glad I trusted you.

[@pugtales]

Hummus,to me,is the most perfect food. That looked so amazing, omg I'd travel just for that

[@nicoledgo]

Super felt your happiness while watching this video. Thanks for sharing your experience and recipe!

[@zulfikharahmedshariff161]

God bless you for talking about peace and yes lovely video

[@elisaleavitt3778]

I have made this 2x now. I am soooooo happy that I finally have made hummus that is light and fluffy and does not have the bite of garlic that I have been disappointed in the past. Thank you so much Andong for researching and then sharing this recipe! Everything was right on....the first time I made the chickpeas, I put baking soda in at the beginning, the second time I forgot to add the baking soda until the end...both textures were right on...skins came off easily. I am thrilled. Thank you!

[@iamMrgabe]

Did you put 400g of tahini? Mine is so bitter lol

[@direx5662]

Spuz sent me

[@peterdanaos3228]

Enjoyed every second of your video and tried your recipe with great success !!! Well done and Thank you.

[@ebonyivory2023]

This is a great recipe and awesome video, well done! everything has a pH level which indicates level of acidity or alkalinity of chemicals or food. The scale goes 0-14, 7 is neutral(water) below 7 are acids(lemons,vinegar etc), above 7 is base (baking soda, cream of tartar, baking powder, allum). If pH is near 7 they chemical is a weak acid or base, if at 0 or 14 these are strong acids(hydrochloric acid)or bases(detergent, ammonia) and are toxic. Generally alkaline foods have a chalky taste as you probably noticed, and good for cleaning since they are mildly abrasive(think of sandpaper). Of course the strong bases are detergents and are more abrasive. pH means potential of hydrogen so it basically measures concentration of hydrogen in a solution. It happens that in the right amounts when you mix an acid and base the result is a neutral solution of salt(not necessarily table salt) in water. It is recommended to preboil beans-pea beans, Jacob cattle beans, kidney beans, and likely any legume in water- soda solution to deactvate the enzyme in the legume that causes stomach upset, gas and stomach bloat. This is done in making slow baked Boston Brown beans. That Tahiti paste and all of your methods are awesome. Thanks.

[@YeshuaIsTheTruth]

Before watching this video, I just tried mashing chickpeas by hand, crushing garlic, and adding olive oil, and it tastes... edible. But I can't wait to try making ACTUAL hummus! That looked so good!

[@amshermansen]

Sp4zie sent me - And he wasn't kidding about the insane production value. :D

[@skyloveup]

You're wrong for those jazz breaks, but the hummus looks perfect 🎺😍

[@Kashleighsays]

My phone is spying on me..i just gorged on a whole tub of hummus now i see this 😳😅

[@jayheevlogs]

well phones have front cams too 😄

[@mwestaway211]

Why would someone give a thumbs down to a video about Hummus?!?! I don;t get that. The haters need more Hummus in their lives. Thank you for the recipe! I will be trying this one.

[@julesmml]

That garlic lemon juice is a game changer !!! Thank you :D

[@laxplanet6046]

It's often used as a sauce on it's own, typically with a bit more lemon and slightly less tahini from what I saw in the video if just using by itself. It's great on falafel and tamaya

[@dainkojebejutjub]

@@laxplanet6046 I guess you could whack some yogurt to it and make something sauce-like

[@laxplanet6046]

@@dainkojebejutjub that's actually a different sauce lol

[@dainkojebejutjub]

@@laxplanet6046 Well... fair enough. :D:D:D

[@menswellness8507]

I'm watching while lying in bed at 1:35 AM and I want to get up and make this now. Thank you so much.

[@av866]

in case anyone wants to know... when making pita bread you want to flip it frequently at first to create seals on the dough ASAP. dont let it sit too long on one side when first starting to cook because the steam will build up and create little tiny holes/cracks to escape. if you flip enough you'll redistribute the steam essentially, create the necessary seal on the outside of the dough, and eventually you should get it to puff up enough to create a pocket. you can VERY gently press to encourage the steam to go through the whole middle of the pita if needed

[@only_tenor]

How do you only have 75 k subs you’re editing is amazing

[@paulwhite2787]

Love you Bro! This becomes part of my Borscht next to tazjiki made at home. Turkish potato pancakes and....Jerk chicken. Leftovers become jerk chimichangas. Toots and the maytals, Goran Breovic, Shantel,Derrick morgan. Music and food bring people together. Lastly rum soaked bread pudding. Thanks for the positive energy. You are a humble journeyman as approaching mastery!Nuff Respect!

[@MathinusG]

Thanks Andong. I am freaking out here. It looks totally amazing. I love Humos!! My first try at Humos was not good. Oh damn...I did not remove the husk. And my Tahini was not runny. Etc, etc. Rewind and take notes here.

[@danielchervin]

Great video! Said hummus definitely lives to it's reputation for being one of the best. a few comments: 1. buy the smallest dried chickpeas, they have thinner skin. 2. rinse with a teaspoon of baking soda, that way the skins dissolve in the cooking. 3. I usually cook the chickpeas with a few garlic cloves (they dissolve in the cooking). 4. I save some of the cooking water to control the viscosity later.

[@YehiaYK]

This is the best of Palestine and its people and tradition

[@alesito5288]

Muy bien dicho!!! 👏👏👏👏

[@נדבבןשבת-ט9ת]

no xD

[@matthewgilfillan2946]

Fantastic video! Fantastic production value. Keep up the good work!

[@nstgyul9715]

I had hummus in Israel, the best ever. Actually, it was quite a culinary experience, the food is sooo delicious over there. I cannot wait to make your recipe. PS: I love your special chili sauce. I'm a fan!

[@Anti-leftist7777]

Can't wait to make it....excellent presentation because of your personality.

[@dane2200]

I always eat there when i am in akka. It’s a great experience always

[@Berkana]

Andong, I tried your recipe a couple times, and I have a few enhancements to suggest. 1) Don't do that thing you do with the garlic. Peel and press the garlic through a garlic press, and then blend it. Maybe my blender sucks, but the blender did not completely break down the garlic when I did it your way. Chunks of garlic remained, which was unfortunate, since the flavor within would have been wasted. 2) Do the baking soda peeling trick, but don't cook the chickpeas on the stove top. Once the skins are gone, put them in an electric pressure cooker and cook them for 15-20 minutes on high pressure using the double-boiler technique. (It could possibly be done faster; I haven't tried less time.) Put the peeled chickpeas in a smaller metal bowl that can fit into the pressure cooker, cover them with barely enough water to cover them, then put a cup or two of water into the pressure cooker pot and lower the smaller bowl into it. This way, the beans turn out super tender, but without being waterlogged. I let the pressure cooker depressurize on its own rather than venting the pressure, so there's that additional cooking that occurs as it cools down. Not sure if it is necessary, but the resulting hummus is glorious. My food processor normally does not reduce beans into such a smooth paste, but pressure cooked chickpeas are super tender, and blend extremely easily.

[@ramenyoun501]

Thank you! My blender did the same thing with the garlic :(

[@Rue747]

@@ramenyoun501 try cooking unpeeled garlic cloves along with the chickpeas, and squeeze in the cooked garlic flesh when you blend everything together. It works amazingly well. I've been doing this and won't go back to adding raw garlic cloves. You'll need to add a few more garlic cloves than usual cuz the flavour will mellow out a bit when boiled. But on the plus side, the chickpeas absorb the flavour while boiling. 😁

[@519forestmonk9]

That feeling you get when you realize you have been making your absolute favorite food completely wrong for your entire life

[@julioromero2729]

Savannah pornography

[@microbios8586]

There isn't a wrong way in cooking. I have a very particular way of making hummus. My way is my favorite way. Do I care if it's not what others view as the best? No.

[@TheTofuGod]

Very wrong that you feel this way. This is simply how some restaurant owner in a region of israel does it.

[@FreqBand]

Best hummus vid I've seen. One thing I add near the end of mashing the chickpeas, is some dried Aleppo pepper flakes. They are mild and sweet, lightly smokey with hints of cumin.. But......chances are that you may not find true Aleppo pepper grown in that exact region, as the Syrian city of Aleppo has been in constant war and was nearly destroyed....but it is rebuilding. The seeds of the plant are grown elsewhere, such as Turkey and Lebanon, which share a similar climate.

[@thesyndicate3859]

Finally, a blogger that puts quality content that is from an Arab country.

[@joaquimbarbosa-bernardes1313]

Good job! This will most def up my hommus game. Your energetic way of explaining things really does it for me!!!

[@monkywow]

sp4zie boys

[@helenljc]

Kudos to your uplifting spirit. Well done.

[@catman72]

please tell us when you come to israel next time, i'm sure many people would love to show you their favorite places to eat. me included 😁

[@hinakhabalooch]

I wish I can come but our govt won't allow 😢