Super Smooth Hummus and EASY Pita Recipe

[@BrianLagerstrom]

Do you guys put garlic in your hummus? I opted to leave it out here. Sometimes I like it, sometimes it overpowers the whole dish. If I do use it, its only 3-5 grams tops. Let me know!

[@VerhoevenSimon]

I like some garlic in mine.

[@laura0117]

I love garlic in hummus. Maybe a mellowed-out roasted garlic would be a good compromise?

[@justina.6769]

I love garlic hummus, but yeah you're right it can sometimes be pretty potent depending on certain factors. Why must you feel the need to eat/taste everything (citric acid) like Nate that used to be on The King of Random 😂

[@paulnordmann4357]

I've always made mine with garlic. Most of the time it's fresh, sometimes I've roasted it to mellow it out. But the Italian in me won't allow me to make a dish without garlic 😂😂

[@brettmoore6781]

I like some minced and fried garlic on TOP of the hummus, that way I can choose how much goes in each bite

[@___asd159gh43]

I cant recommend enough to mix fresh pressed garlic into your lemon juice and let that sit for 10 minutes before adding it to this same mix. Also, everything bagel topping is pure magic on this

[@gmanGman12007]

Also adding garlic powder and oregano to pita dough while mixing is tremendous!

[@yanasmith6813]

I do the same when using garlic and onions in guacamole! Mellows it out and slightly pickles the onions and garlic.

[@singerredeye6639]

I need to try this the next time I make hummus.

[@kevinscott9752]

I love garlic and lemon juice, but I put them in hummus at different points. Soaking garlic in lemon juice does reduce the potency but I have never understood why anyone would want to do that. I like garlic potent and pungent.

[@bobbyomari5500]

BRI! I am Lebanese and my mom is the master of hummus. Gonna send this to her - she loves your videos and she always refers to my meals as “is this a recipe from THAT GUY?” 😂 she will be happy you used dried garbanzo beans, she won’t even look at recipes with canned beans ONLY.

[@BrianLagerstrom]

hahah well I hope she approves!

[@mountpennart]

Hahahaha- I always refer to Brian as “my guy” to my family. I make at least one (usually 2-3) of his recipes a week and they are always devoured by my picky kids/wife

[@rikmcrae]

Looks great. How long to boil the beans if you don’t have a pressure cooker?

[@bobbyomari5500]

@@mountpennart LOL - I do the same and tell my wife, "hey, I am trying my guy's recipe today" and now she refers to him as "the guy". Bri now lives in our family's kitchen indefinitely as I always go back to his recipes and everyone loves them.

[@bobbyomari5500]

@@BrianLagerstrom she said she doesn't use citric acid in hummus, but it makes sense why you could use it so you don't end up with liquidy hummus. She uses citric acid in her toum recipe though. She also said it looked really good and all the ingredients "is good but depend on taste" LOL. Finally, she said the pita looks delicious and appeared airy/thin, which is what we typically eat. We both find that a lot of pita bread recipes tend to be thick and heavy like a gyros pita, but for us, Lebanese pita is typically thin, light, and airy. Now she is demanding I make the pita so she can try it 😂👍

[@fifski]

Middle Eats is such an underrated gem of a channel. Great that you mentioned it in your video Brian!

[@omarfarouq9359]

100% I mainly use Obi's or Bri's recepies, they are the best.

[@mijydu18]

Hey Bri! looks good !! Lebanese guy here. To be honest, there are as many different recipes of hummus as there are lebanese moms in this world... But nothing beats hummus with at least a clove of garlic and cumin !! i definitely taste the lack of these ingredients in restaurants. Can't wait for your next vid!!

[@jackazadian9558]

My favorite hummus is from a restaurant back home in Lebanon, and they use a secret ingredient. I later found out that ingredient is Labneh, or Greek yogurt if you can't find it. A couple of tablespoons of that stuff gives your hummus a lighter and creamier texture, and makes the color lighter as well which gives it a more appetizing look, without altering the taste! Been using Labneh in all my hummuses ever since. In my experience, the two main ingredients that can be adjusted to liking in hummus are lemon and tahini. If you want a zestier hummus, you up the lemon. If you want a creamier and richer hummus, you up the tahini. I personally prefer a higher tahini content to lemon. Tahini also helps to make the hummus less runny, but it will alter the taste. That's why I love using Labneh in the recipe, because you can offset the richness of the tahini with it.

[@mahaimtiaz947]

OMG I will be trying that!

[@_yvonnerausch]

Labneh can be made really easily by putting normal yoghurt with a bit of salt in a cheesecloth and a strainer overnight. :)

[@adinahirschl704]

@@_yvonnerauschtry add to that a little lemon juice.

[@rockinmel1]

"...that LITERALLY ANYONE can make..." (5 minutes later) "I shim my pizza peel under it and put it on my pizza stone..."

[@dasnutnock6408]

Hey Brian, great channel, please keep these coming. I overheard my 5 year old daughter telling her older sister that “let’s eat this thing!” is her favourite thing to watch 👍

[@theburn25]

My five year old needs to watch a Brian video before bed every night.

[@DarthCyfe6]

Oh man I've been making Hummus for the past year or so and using it for a diet for with veggies for breakfast. Game changer. Homemade hummus is almost an entirely different product compared to mass produced, and it's wildly cheaper and more customizable. I even portion it out and freeze the excess for later!

[@BrianLagerstrom]

So true.

[@mattportnoyTLV]

Store bought hummus is terrible. It always tastes like vinegar.

[@valentinewhite9298]

I love ypur channel. i had to stop watching another big cooking channel due to them picking profits over the well being of their trans and jewish audience :( so it’s great to find a new youtuber, who makes food I’m actually hungry for, without any pretentiousness, and shows how good food can be accessible to people. You’re gonna get so many followers man

[@zivitshlank8562]

You have read my mind! Soaked a pound of garbanzos last night to make roasted red pepper hummus today. ( there are no coincidences 😂) Thank you for the pro tips, can’t wait to also make the pita!

[@PoolProblems]

Use chana dal instead of regular chickpeas. They're split, so they'll cook faster, and the best part is: They are already peeled.

[@davidcookmeyer3643]

“Pita bread that literally anyone can make” - immediately pulls out a stand mixer

[@RajPatel-ku3mg]

you didn't make your own salt...

[@danielhakimi]

Your pita recipe is hilarious. "This is the easiest thing ever! Anybody can do it! All you need is a stand mixer, bench scraper, scale, and a fridge with enough spare space for a big-ass tray to cold ferment, a surface, this kind of rolling pin, a tape measure a pizza peel, a pizza stone, a tea towel, a dozen ingredients, and the skills go make sure you don't over- or under-mix, roll, bake, etc., and the self-control to let them cool! Easiest recipe ever!

[@aluminiumknight4038]

As an Arab I approve your hummus. I recommend anyone make fatteh with any left over hummus, here's a recipe if you're interested: First you boil some chickpeas or get a can, they should be al dente not mushy. Then you toast, fry or just dry some stale bread, pita or any bread works. Last thing you make a sauce by thining out your hummus with some water and add lemon, salt, cumin, pepper and olive oil (flavor it as you like). If you don't have enough hummus add yogurt for substance, the sauce shouldn't be super runny. For the presentation put the bread in a layer topped with the chickpeas and pour the sauce on top. Don't mix it just let the sauce naturally absorb. Garnish with nuts (pinenuts, almonds) and greens (parsley, mint) and spices (chilli flakes, sumac, cumin, paprika) you can even add ground meat or some vegetables, be creative. This recipe could be a quick simple meal or a fancy side dish.

[@daniel1c]

Missing key ingredient, Garlic, a clove or two. A secret ingredient is also a table spoon of yoghurt, Greek would be great

[@mrgms3892]

Hey Bri, I have to be honest...I love that you just jump right into the video. Not wasting time by long tedious intros as other chanels.

[@sydneymcwhorter2093]

“A recipe that literally ANYONE can make” and then uses a stand mixer, scale, instant pot… 🤣 love the recipe though!! Hummus looks good

[@MiddleEats]

Damn Bri 😪, why'd you have to come for me like that with those cloud like Pita's! Making me rethink my whole life. Thanks for sharing the gospel of overcooked chickpeas 🤙

[@erickeenan7562]

Bravo Brian. I started using citric acid in my hummus before I saw it in any recipe because I kept wanting a tart bite, but when I added more lemon, it turned too "lemoney". It really makes a difference. Small differences between you and me: I usually only go 1 hr on stovetop (no pressure) for my rehydrated bean cook and I have a well-cooked bean. 90 minutes in pressure seems like just way too much. I really like a touch of cumin in my humus. Also, I save some of the drained bean juice to get the right consistency at the end, rather than just plain ice. I also like to save about 1/8th cup of cooked beans for garnish. But overall, great recipe.

[@jnbyrne]

Yeah I usually do unsoaked chick peas for about 40 minutes in the pressure cooker and tried 90 with soaking ... it was not a success. I think I'll go back to my tried and true method for the beans, and peel and try the recipe.

[@atomicbambam]

I used an old-school stove top pressure cooker and checked the garbanzos after about 10 minutes of cooking and they were almost overdone. I’ve never used an insta-pot so I’m not sure how they work but they certainly take longer than my stove top unit

[@anti-ethniccleansing465]

@@jnbyrne My jaw was on the floor when he said that he cooked it for _NINETY-FREAKIN’ MINUTES_ in the Instant Pot, with a 20 minute natural release to boot, and that was after soaking them overnight! The IP is _SUPPOSED_ to massively cut down the cooking time for beans versus using the stovetop! I’ve yet to use mine for cooking beans, but I want to, for that time-saving reason. Is your pressure cooker an Instant pot too? If so, you use high (or low?) pressure for your 40 minute cooking time (I gotta say - if you soaked them overnight, even 40 minutes seems unnecessarily long in a pressure cooker?)? And what type of release do you do? If it’s a natural release like Brian did, do you wait 20 minutes for that full release as well? Thanks in advance if you respond! :)

[@jnbyrne]

@@anti-ethniccleansing465 I have used the times and ratios on Amy + Jacky pressure cook site with good results. I like the idea of this recipe, I would just default back to method for the beans that got me to what I like. (And yes, an instant pot 6 qt).

[@qweqwe1324]

I'm definitely making this tomorrow, looks fantastic as always. Also... "Anus thing" made my audibly chuckle 🤣

[@dr.anitakomonskind9905]

I love your channel. Followed instructions exactly, have the same pressure cooker. Beans overcooked to a mush. Whole thing tasted like baking soda, there was no rescuing it. I think 45 min in a pressure cooker would be plenty overcooked but not a mush. Sad to throw all this away.

[@denniskirschbaum9109]

So, Brian, great channel. The pitas look fantastic. Here is something to try. In the food processor first emulsify the tahini and the lemon juice. I use the juice of two lemons about 100 ml for 250 grams of tahini. Add a bit of ice water as necessary until the mixture is not solid but a bit runny. THEN add the chickpeas (250 grams dry chickpeas that have been cooked as you suggest). Process adding more ice water as needed. This will result in a very light product that is plenty acidic. No citric acid or olive oil needed. Those are not traditional ingredients in the middle east anyway. Olive oil is drizzled on the final product. I like garlic in mine. I crush 12 grams (about two cloves) into the lemon juice and let it sit for 10 min before adding to the tahini. This really mellows the garlic adding a very subtle flavor.

[@rapidrotation]

I could literally eat nothing but hummus and pita for my entire life, definitely going to have to try this out sometime!

[@benjyjc]

Those Pitas look da bomb Bri! Definitely giving these bad boys a try!

[@bryanhealy5323]

Wow! I didn’t know I liked hummus! I made this for my wife but I can’t stop tasting it. So nutty and luxurious and absolutely nothing like any of the garbage I’ve had from a store. Thanks Bri! #trynewthings

[@Zerfall]

I made these pitas in under two hours by substituting 75 grams of water and 75 grams of flour for sourdough discard (keeping everything else the same). After almost two hours on the counter they were well risen and the puffed up perfectly (with the exception of the one I accidentally let fold onto itself on the way in) and they still had a well developed flavour.

[@SAL-9000]

2:40 90 MINUTES!? I think that's excessive. When I experimented with cooking chickpeas, I found them to be almost cooked completely by 20 minutes, under high pressure in the Instant Pot. So, I think even if you want to go a bit extra you could cook them for a maximum of 30 minutes. I don't think they'll cook further beyond that.

[@keithpatrick156]

Lots of interesting stuff in there I've never done before. The one major difference is that I don't use water to thin out the hummus - I use the aqua faba (the bean water). It acts a lot like egg whites, and when I make hummus with it, I much prefer the texture it gives.

[@anti-ethniccleansing465]

You use aqua faba instead of ice? I just might try this recipe then, because I don’t have access to ice! Thanks for posting your comment. :)

[@rachelgriffin2120]

Looks great I picked up some tips here-although I would add some garlic! Pita bead looks 🔥 too! I wish I had more room in my fridge so I could make it lol!

[@jarynn8156]

"literally anyone can make this. Now pull out your $500 mixer. Next you'll want to pull out your $100 pressure cooker. Make sure to throw it on your $60 pizza steel. And finally, finish up in your $80 food processor"

[@margamunson7328]

Can't wait to try these techniques! Also that pita looks insanely great!

[@nicolejohnson7897]

I love making hummus at home. This is the first recipe I have seen that didn't include a clove or two of garlic, which is interesting. I would be interested in seeing the amount of canned beans to replace the dried in the recipe, since planning ahead enough to use dried isn't in my wheelhouse. Looking forward to trying your recipe!

[@sandyr1789]

You can do a quick soak where you bring the beans to a boil and then turn off the heat. Let sit for one hour. Drain the beans and add fresh water, salt and baking soda. Bring to a boil then simmer for about 30 minutes, until beans are soft.

[@anti-ethniccleansing465]

@@sandyr1789 What I’m utterly shocked about is that it took 90 minutes plus 20 mins natural release for him to cook his chickpeas in an instant pot, and that was even after soaking them overnight! I thought cooking beans in an instant pot was supposed to _MASSIVELY_ cut down their cooking time! I’m so confused. Any idea if you can cut down the cooking time even more combining your quick soak method and an instant pot?

[@robertneal1973]

For me, 90 minutes is simply too long to pressure cook the beans. In fact, went through 3 bags of beans -- 1st time thought maybe I did something wrong, 2nd time it was evident 90 minutes was too long, 3rd time I did 30 minutes and could probably cut it back to 15 - 20. Someone else mentioned to check tahini for salt content. Mine is also a tad on the salty side. Next time I'll cut the salt in half and add later if it needs it. It did, however, make a smooth and creamy hummus that is definitely better than store bought...Tanks, Bri!

[@mitchellmysliwiecphotography]

Two best spots in this one, "BRIIIIAANNNNNN!" and "Metric ton of EVOO". Looking forward to taking this one on and having two less prepackaged items to get from the store. (PS Rancho Gordo has garbonzos...)

[@edwardshalash2607]

Try cumin with Hummus and falafel too.

[@lewissamuels1313]

Fresh Garlic!?!?!? Enough to add a very slight spicyness. Fact.

[@Exercise4CheatMeals]

Im a softie for carbs and HOLY MOLY those pitas look incredible!!!!!

[@wendigopsychosis3400]

I was literally going to make gyros in about an hour and now i have a better recipe for the pita lol Thanks!

[@tonnmiister]

"This is a recipe that literally anyone can make" - within three minutes whips out a stand mixer and pressure cooker.

[@olmancd]

My instapot murdered the beans on high for 90 minutes. I tried 60 instead and they were still disintegrated.

[@BassmanSkye]

This recipe is very timely! Actually wanted to try making hummus and pita… can’t wait!

[@graefx]

I was always taught 3-2-1. To a can of chickpeas add 3 tbsp tahini, 2 lemon juice, 1 olive oil, then up to a 1/4c of water to get the right thickness. Yes to garlic, a couple cloves. I think I did cumin and salt to season. It's been a bit

[@johncspine2787]

the other Lebanese dip to try is..the roasted red pepper and toasted walnut dip..it’s amazing..

[@johncspine2787]

Muhamarra..I couldn’t think of the name..

[@benboy80]

Hey Bri, another great video as always, your videos have taken my cooking enjoyment to another level, and also hit my bank balance buying new kitchen goodies 🤣 can you cook the garbanzo's without the pressure cooker? Guessing it would be possible but just increase the duration? Keep up the good work 💯

[@aleksandra4745]

I literally made hummus and falafels like an 4 hours ago. I'm impressed by this coinciedence. Next time I will try your recipe ;)

[@VideosYesVideos]

When I soak garbanzo beans overnight, they often get an uber slimy goopy film in the container, and sometimes not. Any reason for that you know of? I buy them from a grower at the farmers market, or a quality store in the bulk bins. Finally, is there anything I can add or do to prevent the hummus from starting to ferment?

[@FrankHangler]

Hey Brian. Great video, and one of my favourite food combos. I can't wait to try this! Apologies if I missed it, but what's the thinking behind adding the citric acid crystals if you're going to be adding water (ice) later anyway? Why not just use a bit more lemon juice and a bit less ice instead? Thanks!

[@john_smith9]

hi, im not brian but I'm pretty sure the idea behind the ice cubes is to aerate the hummus as it gets blended

[@colinm1502]

Since you’re using a pressure cooker, can’t you eliminate the soaking?

[@janice9760]

Za’atar mixed with olive oil is delicious over hummus, especially homemade!

[@void9231]

Do NOT cook in high pressure for 90 minutes........

[@MrFreddywil]

my man, long time viewer, first time commenter. i am SO GLAD you dropped a pita recipe. ive been waiting for this day for so long.

[@BrianLagerstrom]

welcome to the comments, Freddy. Hope it hits for you.

[@nicolasfaucompret9764]

Hello. I have just tried the reciepe. In terms of texture, I think it is perfect, it is cooling down and waited to be tasted by my family. However, isn't 90 minuts cooking time under pressure way way way too much ? My beans turned very dark, like dark caramel color, with juice (resulting from water + baking soda + beans) being very thick, brown/black, and smell is not so pleasant (not disgusting but smells like something much bitter than usual). After the lemon juice and the process, color of the hummus is not so bad, a bit darker than the ones I am used too. Thinking about it, the longest cooking time I use with high pressure is about 30 minuts for big potatoes, so 90 minuts really seem a huge amount of time ti simply cook beans to me. Any thoughts ?

[@robertneal1973]

We're running into the same issue. The first time I dumped the water by mistake & thought adding back 2 quarts introduced too much water. Just did it again without dumping the water & same result. FWIW, looks the beans absorbed about 2 cups of water...

[@pyzikscott]

Hummus is a staple at our house. Awesome on all kinds of sandwiches. Lots of okay hummus out there. This looks top notch.

[@carmenevans321]

Hey Bri, how does a dope chef like you forget Harissa? Love this recipe and I will make it.

[@helenfarley2269]

Why is this my favourite ever BL video?! Can't wait to make this. One question: is the slow cooker essential? I know you provide an alternative method using tinned chickpeas but is there another way to cook soaked dried beans on a stovetop?

[@idansim1]

Personal thoughts; 1) Pita way too thin 2) Blast the bean in the pressure cooker 3) Use the bean liquid in the hummus, preferably simmer on the stove to concentrate the bean liquid 4) CUMIN! 5) I don't see a reason to use citric acid 6) Ff your beans are soft enough and your blender good enough then there is no reason for the ice cube 7) WARM HUMMUS IS BEST HUMMUS. I'm glad to see you tackle hummus, I also admit I'm very picky.

[@kuzkoyt]

Hey! Great vid keep it up! Where can I buy a rolling pin like yours?

[@jarydgallant1348]

That pita was perfect. My banzos on the other hand…destroyed. Maybe 90 minutes is too long? I only did 80 and they were mush.

[@dimilton3166]

I just LEGIT startled my mom when I screamed, “Ahhhhhh!!!,” about Brian making hummus & pita!! So excited!!!

[@RosemaryN]

I rinse my dried beans for dust and any bad ones that float to the top. I was taught to always discard the soaking water of dried beans as it contains a lot of the bean’s phytic acid that we don’t need to consume. I always use whole garlic cloves in the cooking water to help soften the skin of any dried bean and hasten the cooking. (Also I never add salt early in the cooking process as it delays the skin softening). For hummus I use a pinch of cumin and only use the citric acid if I don’t have fresh lemon juice. I will sometimes use fresh lime juice as i did when living in the Caribbean and lemons were not readily available. Nice flavor. Also may put in a tiny sliver of habanero pepper, again Caribbean influence. I learned the ice cube method years ago- the hummus magically becomes silken.

[@chlero_eyes]

2:26 No Bri not your tongue, use your nose

[@TLguitar]

By the way, Brian, it's probably little-known over there but you should also check out _msabbaha,_ which is similar to hummus but made with soft (due to extended cooking) _whole_ cheakpeas. It's quite popular in hummus places in Israel and probably in Lebanon and Syria too. Also, some personal recommendation - I like topping hummus/msabbaha with well-caramelized fried onion or even fried onion and mushrooms. It works surprisingly well in my opinion.

[@brantleyhudson2892]

Oh, the fried onion sounds like it would work well! Great idea

[@TLguitar]

@@brantleyhudson2892 I'm getting a little off topic now, but I have a recommendation for another dish few know of outside of Israel: Sabich. It's a pita filled with strips of fried eggplant, hard boiled egg, salad (usually chopped tomato, cucumber and onion) + parsley, tahini, amba (a sour/salty condiment made of mango) and possibly some chili pepper condiment of sort. It's amazing! Perhaps Brian should look it up if he isn't familiar with it and try to make his own version

[@premiumdrive]

Don’t say israel, say Palestinian. Msabahha is also an Arabic word, so enough stealing land and food

[@premiumdrive]

@@TLguitar also sabich is not Israeli it’s literally Iraqi and so are the toppings like amba. Educate yourself

[@TLguitar]

@@premiumdrive Sabich is Iraqi Jewish, not simply "Iraqi" and it's not eaten nowadays in Iraq after all of its Jews moved to Israel. Amba is also Iraqi Jewish and not simply Iraqi, and the word actually comes from the Hindi word for mango and that's because of the relation of the Jewish community in India to that of Iraq. Msabbaha is Arabic, not specifically Palestinian. I said it was popular in Israel amongst other places around, not that it's Israeli or that the word is Hebrew. Palestine is both as a word and as a country a political construct and an anomaly. The area had been known since the times of Ancient Egypt as Kna'an and also as Israir (l). There were also references to its coastal area as Prșt because of the Plishtim (Philistins in translations of the Hebrew Bible), which were of Aegean (Greek) origin and to which the Arab Palestinians are not related (the Plishtim were actually scattered and removed from historical records by Nebuchadnezzar in the 7th century BC). The area's name was actually purposely changed in the 2nd century AD by Roman emperor Hadrian from Iudaea to Syria Palaestina in order to mask any Jewish relations to the land following the Bar Kokhba revolt against Roman rule. What's more interesting is the fact that the name most likely comes from the Hebrew/Canaanite root P•L•Ș which means "invader", due to the Plishtim's status as invaders from the Aegean sea. This means that the name modern Palestinians hold so dear onto actually refers to a people of invaders. Anything else you want to teach me, you blithering uneducated fart?

[@matthewdetweiler1923]

Now you need to go full Greek mezze! Add some tirokafteri, some skordalia, maybe some melitzanosalata!

[@5m4llP0X]

I wish you posted this like a month ago. I was wanting to make Hummus and found a recipe that made it taste like cumin. And I even added roasted red peppers!

[@Elementrius]

1:16 dude I was not expecting that and drinking something. Almost spat my drink out LOL

[@tomatony228]

Hey! Greetings from Germany. I discovered you last week and am amazed by your videos! Super good explained and delicious recipes!

[@KevCampbell]

All hail the mighty Instant Pot, than which there is no greater addition to the kitchen

[@bradcampbell624]

Real Talk. It is a game changer

[@tushfinger]

7:37 fun happens

[@jarydgallant1348]

Hey Bri! Did you know if you leave the little plastic cylinder in the top of your food processor it has a little hole in it that provides a consistent slow stream into whatever your processing? I use this for emulsions all the time, and you can just dump in the amount without having to worry. Sola El Waylly demonstrates it here kzbin.info/www/bejne/g2bUeWRna6aDapo

[@dadandme]

2kg of water??? Water is a liquid and has to be defined in liter. By the way, 2kg of water = 2l. Anyway, great video.

[@haider.watanabe]

Question, Did you remove the cover of your beans? After cooking finish and you cut the water I didn’t see that you remove the cover.

[@bmansdad9891]

That’s my boy! This is definitely a Dearborn Mi. Recipe ❤

[@emilybh6255]

It may have the "perfect texture" but this hummus sounds kind of bland. You can also make hummus with raw garbanzo beans if they are soaked long enough. You don't have to cook the beans. That is how I make it. It also taste great with garlic and CUMIN. IMO No Hummus is "perfect" if it has non whole food additives in it (citric acid). What is wrong with using whole food ingredients only? Add extra lemon juice in place of the citric acid. It will be a LOT better for you and tastier!

[@nilabakery]

You are my favorite chef. Your tutorials are very detailed and excellent 🥰😊❤️

[@maxgc6413]

Super smooth, Just like Brian himself. 😏

[@jakeallen476]

AG1 is mad expensive

[@jimmyrrpage]

I do Zahav mainly with homemade tahini. The garlic is pureed into lemon juice, steeped for 10 to 20 minutes, strained, then that liquid is blended into the tahini after it's made. That's where all my garlic comes from. I will 100% be stealing your olive oil emulsion and ice tricks, however. The biggest issue I've had with my hummus is that while it has an incredible taste, it has that Sabra texture I'm not a fan of. I have a feeling your two tricks here will fix that and get me something far creamier.

[@Oanjoexterminador]

You've nailed the texture of the hummus, but you forgot the garlic and cumin.

[@arnaldoalegria2209]

I've been using middle eats recipe a lot of times and got a lot of compliments for that, next time I'm going to try yours

[@truesight91]

The of the cooking liquid is good for extra chickpea flavour and thickness. You could also use extra Sumac for that lemon-tartness instead of synthetic chemicals like citric acid, defeats the purpose of natural and homemade. I like to take it one step further and sprout my chickpeas which activates full enzyme and nutrition potential then cook. I would add cumin, paprika or turmeric and black pepper for authentic flavours.

[@danzgreen]

You're a great cook.. but bro..No garlic or cumin..???? "Citric Acid" ???? any Israeli / Lebanese would prob hunt you down for adding that. Sorry..😣

[@yourdogissilly]

I kinda miss the hand versions of doughs for the breads but I'm guessing it's basically the same procedure as the other videos! Really cool tips and tricks in this one, particularly the baking soda. Never heard of that one! Maybe in the future I'd love to see your version of naan for the home cook

[@rebeccas8746]

BEWARE! (But great time hack) The Ziyad brand of dried chickpeas I bought was (unbeknownst to me and not labeled) already dehulled. I first soaked and cooked them for 90 minutes only to wind up with a huge pot of unusable slush. The second time I soaked and pressure cooked for only 30 minutes (with 20 minute natural release) and they turned out perfectly. Still haven't made the hummus, but the chickpeas are delicious. Your pita recipe is PERFECTION.

[@kyleflicker]

Brian, will you be my Dad?

[@Orian1701]

Hummus came out amazing. Halved the recipe but followed the directions exactly. Surreal levels of fluffiness and creaminess. Added a touch more lemon as I love acidity.

[@jep9092]

Tell me you're from the West Coast without telling me you're from the West Coast Garbanzo beans

[@bobschwartz674]

Excellant recipe Brian but I have high blood pressure. Your hummus has 23,000mg of sodium, your pita 10,000mg. I'm allowed 1500 per day.

[@benjith3hunted]

Hubermanlab gang! Another banger Brian, I love it.

[@tomthalon8956]

I have found canned garbanzos to be just fine. I sauté them in EVOO with the minced garlic-LOTS. A few pinches of red chili flakes. Then, to the food processor. Add the lemon juice, salt, and sesame oil-you get the same nuttiness from that, and I don't bother with tahini. Hummus is all about personal preferences with the individual ingredients, but no garlic at all? BORING.

[@afraidcone]

"...that literally anyone can make. To my stand mixer..." So, not literally anyone? Drives me up a vertical wall every time I hear "Guys this recipe is SO easy, comes together in seconds with zero effort, and no special equipment whatsoever! So, to my stand mixer I'll add..." like a flippin stand mixer isn't the 4th most expensive special appliance in the kitchen behind fridge, oven/stove/range, and dishwasher, maybe sink if you're rich like that. A stand mixer is not a standard appliance, I'm not authority on such definitions, but special usually means having specific and unique use cases; so bench scrapers, rolling pins, proof baskets, all that is special equipment too, the only general equipment is bowls, pots and pans, cutting boards, hand mixers maybe, same with blenders or maybe maybe a food processor cus they're far far more accessible than a stand mixer. I'll finally be getting one after specifically saving up for it over a year, but it will never change my opinion it's inaccessible and a highly specialized piece of equipment

[@ExecuteDemocracy]

You’re as smooth as the Hummus Brian you little sauce pot

[@BrianLagerstrom]

THANK YOU

[@kingoffongpei]

Anyone tried making both this and Zahav's and can offer some observations? I tried making Middle Eats' and felt that it was really lacking in flavor, whereas Zahav's tasted so, so much better. However, I did prefer Middle Eats' method of preparing and cooking the chickpeas.

[@pierrecastadot7790]

Don't do that!!! I think there's a lot of mistakes here. 90 minutes high pressure for chickpeas????? You want to destroy your kitchen and your Instant Pot? Just the rise in pressure was enough to cook my chickpeas and have a super smooth texture. On the other hand, water vapor and chickpea juice everywhere in the kitchen as soon as the pressure was reached. 300g Tahini for 450g chickpeas there's problem too here 😅

[@Styrophoamicus]

I laughed when you said "anus thing" cause apparently I'm still 5-years-old inside.

[@fglend73]

If you're using a pressure cooker, check your beans after 45 min. The cooking time depends on the beans you use. I cooked mine for 90 minutes and they almost disintegrated. Thankfully they were still usable, just saying.

[@mthomas4139]

The world's perfect snack food. So good I often just eat it for lunch and/or dinner. Want to make this soon...BUT...any reason why I couldn't/shouldn't make those pitas in the Ooni??

[@mikelangston1826]

LOVE this recipe! I've been on a mission to find the perfect hummus and this is so close to perfect the search has ended! Thank you. We've been watching our videos for a while now and seen your channel grow. We constantly recommend your videos to friends - because they're informative, straight to the point, clear to follow and produce the results you say they will. All power to you and your lovely wife - and keep the videos coming :-)

[@stephenchilds2266]

I'd add 1-2 cloves of garlic and a serrano pepper. Topped off with ground cumin and high quality olive oil. If you're feeling crazy, add minced Italian parsley.