Who Makes The Best Hummus?

[@thatpointinlife]

Man, you spare no expense in your research. Glad to see Soom was your favorite. That's what I've been using ever since I started making the Zahav recipe. Btw, I cook my chickpeas with half an onion, a small celery stalk, a bay leaf, a few peeled cloves of garlic, and a small peeled carrot. The onion, celery, and bay leaf get tossed after the cook, but the garlic and carrot get pureed with the chickpeas. Adds a little more flavor and character to the finished hummus.

[@AwareHouseChef]

Brilliant. Anytime we make a bean based soup at the restaurant. That trinity is always present (carrots, onions, celery) along with the bay leaf. Thanks so much for the tip! All the best!

[@janem3575]

Great video chef :). Looking forward to your further experimentation with a more accessible recipe for those of us who don't cook all that well

[@AwareHouseChef]

Thank you! Glad you shared. I will do my best and it feels great to be appreciated. All the best!

[@tameciagrace]

I must say- the production of your videos has grown leaps and bounds!!! You put in the work FOR US! Thanks

[@AwareHouseChef]

Thank you!! I’m trying my best! I appreciate the encouragement! All the best.

[@sleepyhead7391]

Oh man I'm excited to see this one!

[@AwareHouseChef]

Let me know what you think!

[@dia9491]

I live in an area where it’s difficult to find dried chickpeas. I have to use canned. I don’t drain the aqua fava but I add at least one can of water per 1 can of chickpeas. You want the water to cover the chickpeas at least by an inch. Bring it to a boil, lower the heat and simmer for 20 minutes. Then drain, reserving some of the liquid in case it’s needed for processing(aka why I don’t drain the away the aqua fava. If you just use water you’ll get a watery flavored hummus).If you use canned chickpeas without cooking them it’ll be grainy because the skins will still be on many of the chickpeas. It just won’t be smooth. That’s my advice if using canned. I know it’s not traditional but it’s still good. Can’t wait to see your recipe for the average home chef. Please try the above info when you test out canned chickpeas. It’ll definitely help. I worked on making hummus with canned chickpeas for ten years before I figured that out.

[@AwareHouseChef]

Many people use the liquid from the can. Thank you for reaching out!

[@parsifal6094]

Well done! At first I was afraid, this video is going to ruin a lot of hummus... But you approached it professionaly and your hummus looks amazing!

[@AwareHouseChef]

Thank you for the encouragement and for reaching out. Cheers!

[@lizcademy4809]

I have never made mind-blowing hummus, but I did master some tricks to make pretty decent hummus, which received compliments from people who know. At the time, I was using canned chickpeas. I drained them very thoroughly, rinsed and drained well again. I then processed the almost dry chickpeas until fairly smooth before adding the rest of the ingredients.This makes a big difference. [I now cook dried chickpeas in an Instant Pot. 45 minutes on high pressure and a slow cooldown works for me.] Next time, I'll use the trick of making a separate tahini sauce and adding that to the beans. And I'll get more tips in the next video, I'm sure.

[@AwareHouseChef]

Thank you! I feel that dried will be better @itestvlog suggested smaller chickpeas. I will let you know. Cheers!

[@jamesmoore6424]

It's called fusion, we have been doing it in NZ for years. When I was young we had a family friend who owned his own restaurant and was the ex head chef at the Savoy Hotel in London. This guy taught me the basics. His whole thing was that it does not matter so much It's what the thing tastes like. His analogy was that no one would eat mince on toast if the visual is that important😅.

[@AwareHouseChef]

Sadly you’re right. Most places do not deserve to be in business. Their business model is based on aesthetics. Enjoy your summer season!

[@SproutingHealth]

This was so great!! Thank u for such a great video.

[@AwareHouseChef]

You are so welcome! It was my pleasure. Thanks for the encouragement. All the best!

[@ScipioAfricanus_Chris]

Great video George! And yes, I love the hummus -- and pretty much everything else -- that you make at Hellenic.

[@AwareHouseChef]

Thank you so much!

[@xandrios]

Awesome video & interesting research! I personally prefer using dried chickpeas (instead of canned) as the soaking takes a while...but requires no effort. Its a better flavour and in fact even cheaper.

[@AwareHouseChef]

Thank you!! I appreciate you sharing!

[@thunderbirdtv2514]

You’re the best!😂 Yours was the one you liked the least! Great video, George! I’ve been cooking from Zahav for a few years and that tahina is something!

[@AwareHouseChef]

@@thunderbirdtv2514 thank you for reaching out! I appreciate it. All the best!

[@littlepotato2741]

Enjoyable watch. Looking forward the series.

[@AwareHouseChef]

Thank you! I appreciate you reaching out. All the best!

[@faeryhiker852]

Great video on finding the best hummus recipe. I'm just a home cook who seasons my food to my taste. I have made my own hummus on occasion but not to the lengths you have gone. And I do compare the hummus between my local restaurants. I think I'll try making it with Soom Tahini and the olive oil your recommend. Thanks!

[@AwareHouseChef]

I appreciate you sharing. Thank you! Let me know how yours turns out. Stay true to the recipe! Cheers!

[@cherylelinsmith743]

I love Hummus, I have it everyday for lunch. Two hummus I eat is Trader Joe's organic hummus, then I put Ithaca hummus on top. I get that one from Whole Foods. It's a company from upstate NY. I toast up a sandwich thin, a little grass fed butter, then the hummus. I used to eat Roots hummus from North Carolina but, they changed the recipe. Too gritty and not enough lemon. Cristina from her cooking show back to the cutting board, had a friend who is a cardiologist. He had a recipe for avocado hummus. As much as it looks good what you did but, I'm not ready to do that much work yet. My food processor is only an 8 cup Cuisinart, I should have waited and saved to get the original 14 cup one. I used to have that one at my old house. Sad to say when house was condemned, it got tossed with my Kitchen Aid mixer to sell the house. I did splurge and get a Vitamix blender though when they had a sale at William Sonoma.

[@AwareHouseChef]

Thanks for sharing. Still working an easier recipe. Will post when it’s done. Cheers!

[@nyk9805]

Pronounced [hoo-moss] as opposed to [hah-muss] -- Thank's for the slip there George :) Great video. I enjoy my Cypriot grandmother's recipe (like all good greek boys do). Love your videos.

[@AwareHouseChef]

Efharisto!

[@maria369]

I remember watching a documentary about this and from what i reacll i think Lebanon was the winner. Edit: I'm so impressed by the progress of your channel George. Your video production is top notch. I'm so excited for you. Your channel is an absolute culinary gem 💎

[@AwareHouseChef]

Thank you Maria! I always appreciate your kindness and encouragement! All the best!

[@maria369]

@@AwareHouseChef All the best for you too always!

[@jstones9872]

Great video from a hummus lover. Have you tried the hummus at 12 chairs nyc and Brooklyn. I think it’s spectacular!

[@AwareHouseChef]

No but I will next time I am down there. I would love to find something on par with Solomonov’s recipe. Thanks for sharing!!

[@iTestVlog]

Your video is Very interesting thank you for the deep research. I made hummus regularly. I found that the chickpeas kind and freshness is important. the best I could get is in Berlin @ harb (the small seeds). I guess it's imported from Lebanon. The best tahini I could get called alKanater ( orange) Or Israeli/Palestinian brand Yona karawan blue package. Both creamy and not bitter. I tend to limit the gralic and cumin amount I put. And like to crush the chickpeas while they warm with lemon and The other spices then add the Tahini I so I have control over the amount of tahini I put. The different recipes mention Between 30-50 precent thahini But I think my wife uses even less To get a more earthy taste/ darker cream.

[@AwareHouseChef]

Thank you for sharing your ingredients. I will look into them. I kind of agree with you. At my restaurant, I use a lot less tahini. I will keep you updated. All the best!

[@jstones9872]

giving the Har Barcha as well as Al Arza a try today. Amazing searching the internet for the best Tahini so many and everyone claims they know the best. LOL

[@AwareHouseChef]

Thank you!

[@saturejsavory]

the best ive had was a greek deli in Boston. Greek places usually do it well and use the best olive oil

[@AwareHouseChef]

I have to agree that I do love Greek olive oil! Cheers!

[@suecampbell4811]

I found that young, fresh garlic tends to have no inner core but older garlic does - it will have a yellow core, then it'll become green and after, it'll send out a shoot to alert anyone opening the fridge door that there's a freaken garden growing in the bin that's supposed to have the freshest food! I found it to be bitter so I remove it (it comes out easily). I don't use canned food but even I was thinking about using the healthiest canned chickpeas I can find and rinsing/picking through them before pouring them into a Vitamix, along with lemon, garlic, tahini and water (a bit of water at a time). This seems savage but effective - is it my post-holiday baking burnout talking or is it just a good idea? (Everyone, even my DENTIST loved the maple pumpkin treats that I made using a don tott tin and 24 grams of end of season dark maple syrup and sprouted pumpkin seeds.). I can't wait to find out what fabulous recipe you'll be giving me to use for next year! No pressure, George!

[@AwareHouseChef]

Thanks for always sharing Sue! Rest assured, I’m on it! No pressure at all! Cheers!

[@ashdo64]

there is also deferent in what kind of chickpeas you use, in Egypt they have a smaller variety and they defer from the ones used in other countries . I wish you could make a video with different kinds of chickpea

[@AwareHouseChef]

Thanks for the suggestion! I will look into it!

[@nunyabiz948]

Funny story, I thought I had found the absolute best store-bought hummus. It was actually called "Your Favorite Hummus" (Garlic Lover's) by a brand called Bobbi's. It was sold at my favorite natural foods store years ago. I am not sure it is even available today. After looking at the ingredients to figure out what their secret was, I realized that their hummus had no tahini at all! So perhaps tahini is not that integral to a great hummus recipe.

[@AwareHouseChef]

Wow! I never saw a hummus without it! Thanks for sharing your experience!

[@halohat2286]

Hummus is the only way I can eat chick peas. Strangely, I can eat hummus by the bucket full 😊

[@AwareHouseChef]

It is quite addictive. Cheers!

[@antlerman7644]

The US has a weird obsession with organic, as an environmental science student its not always "cleaner" lol. We have stricter food regulations so maybe its a cultural difference

[@AwareHouseChef]

Where? In Europe “bio” is a joke because they avoid a lot of the pesticides and herbicides that the US uses. Here in the USA, GMO food, pesticides, synthetic fertilizers,glyphosates and glycophosphates are revealing themselves to be a serious health risk. Organic is the only reasonably safe alternative

[@saturejsavory]

hummus needs to aerate the tahini your first version was so lumpy and terribad HAHA thanks for changing it

[@MrWingnut237]

You bought the machine for Ethiopia seeds? Lol

[@AwareHouseChef]

Well. Yes and no. I intend on using it for not pastes in gelato recipes for my restaurant as well. Cheers!

[@BillCoSmith]

You went to Paris and complaint about $600.00 for a stone grinder? HAHAHA, Well I guess The final product was what made the difference. : - )

[@AwareHouseChef]

Ha ha! My son lives there so it was justified. I plan on using the stone grinder to make pistachio paste for my gelato. Thanks for making me laugh. All the best!

[@BillCoSmith]

I knew you would find other uses for the grinder, and a darn good one at that. Thanks for the great videos!@@AwareHouseChef

[@AwareHouseChef]

Thank you! My pleasure

[@nadavev5684]

I'm Israeli, I ate the worst hummuses of my life in paris

[@AwareHouseChef]

I was not impressed

[@gchomuk]

Americans know hummus like America knows bread. (Hint: fail)

[@AwareHouseChef]

It’s time to educate. Not only for quality of taste but quality of life. Cheers!