Absolute Best Ways To Make The Smoothest Hummus | Food52 + Ottolenghi Test Kitchen: Shelf Love

Рет қаралды 98,512

Күн бұрын

Noor Murad is back in the Ottolenghi Test Kitchen to settle the age-old question, “What kind of chickpeas make the best hummus?” She makes hummus, with dried, jarred, and canned chickpeas, finishing them with flavorful toppings. Yotam Ottolenghi joins in for a taste and discovers which hummus reigns supreme. GET THE RECIPE ►► f52.co/34IBH54
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VIDEO CHAPTERS
00:00:00 Intro
00:00:13 - The Hummus Games
00:03:51 - Let's Whip Things Up
00:08:30 - Pick a Topping, Any Topping
00:12:34 - And The Winner Is...
PREP TIME: 12 hours 10 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 6 as an appetizer
INGREDIENTS
1 cup (200 grams) soaked overnight in plenty of water and 1 teaspoon baking soda, OR 2 (15 oz/425g) cans of chickpeas, drained (17 oz/480g total)
1/2 teaspoon baking soda (if using dried chickpeas)
Kosher salt, to taste
1 pinch ground cumin
7 to 9 tablespoons (120 to 150 grams) tahini
1 garlic clove, minced, or more to taste
1 1/2 tablespoons freshly squeezed lemon juice, or more to taste
Extra-virgin olive oil, chopped herbs, toasted nuts, rose harissa, or your choice of chile paste, for topping (optional but recommended)
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Пікірлер: 101

@cpp8227 2 жыл бұрын

So sorry to know this video is the end of your series; really enjoyed all the videos! Thank you for sharing!

@dawnpatrol13 2 жыл бұрын

They have a youtube channel of their own fyi: kzfaq.info

@janicejaffe6408 2 жыл бұрын

This is the best recipe for hummus, it came out perfect! I'm so sad to see this series ending. It is my absolute favorite! Please come back with more of your inspiring recipes. I love the interaction of everyone on the team and the step-by-step videos.

@uli11 Жыл бұрын

Another strategy from lebanon- Tahini can make the chickpeas not blend as smooth as easy~ blending the chickpeas, garlic and lemon until super creamy before adding the tahini and ice will make the hummus come together even more! (Also try a combo of lemon and orange juice for another flavor dimension!)

@jackiehiebert7064 2 жыл бұрын

So sorry to see the end of these videos. What a joy. Finally found a copy of the book too, but seeing it come to life with the team has been marvellous. Thank you all.

@roryhamilton513 2 жыл бұрын

I’ve loved this series. Thanks so much

@dianeleirer9878 2 жыл бұрын

Thank you for this presentation! The different toppings are wonderful, along with the details of making a smooth hummus.

@ListerTunes 2 жыл бұрын

This looks fantastic! I read that whipping the tahini in the processor before you add the chickpeas is another way to aerate the mixture and let it feel smoother, and that seems to work for me, too.

@conan_der_barbar 2 жыл бұрын

thanks for all the videos!

@tmcdgreen 2 жыл бұрын

Oh man, I'm going to miss the series! I really enjoyed watching the Ottolenghi Test Kitchen on both Food52 and the OTK channel. I'm hoping there are still videos to come on the OTK channel!!

@Ottolenghi 2 жыл бұрын

Thank you! We're taking a little break and will come back with some new videos.

@Elimoo 2 жыл бұрын

@@Ottolenghi enjoy your break and I look forward to your return.

@ladorada3276 2 жыл бұрын

Sodium bicarbonate=bicarb=baking soda. I have the opposite taste, I like mine not totally smooth, more texture and lots of garlic. I love how Noor showed different variations. Well done 👏👏👏

@rosadeplata1752 2 жыл бұрын

Me too! The granier the better I say. Glad I'm not alone.

@jodrew1845 2 жыл бұрын

Oh my goodness, I'll miss the OTK vlogs. You have made me such a fan. It's been such a pleasure watching you all interact. I cannot wait for you to return to social media sphere in hopefully the near future.

@helloitsheena 2 жыл бұрын

Oh no! I love the OTK series.

@DianeH2038 2 жыл бұрын

using dried chickpeas cooked from scratch AND peeling them -- that's totally the way to go!!! I use the Ottolenghi recipe from his Jerusalem cookbook. but this is cool to know!

@kathrynk631 2 жыл бұрын

Love this series and sad to see it go. I hope you and Food52 consider a Season 2! Great final episode though - all 3 bowls of hummus with the various toppings look wonderful.

@nancyfielden270 2 жыл бұрын

I have only made hummus with tinned chickpeas but started warming them with some sodium bicarbonate before proceeding with the recipe. I don't often get loose skins this way but it does make a big difference in the creaminess and fluffiness of the hummus. And there is a big difference in the flavor of tinned chickpeas so definitely recommend trying different brands to find the one that you love.

@saraatppkdotpt8140 2 жыл бұрын

Enjoyed watching this video👍

@dragon_empress_1 2 жыл бұрын

This hummus was PHENOMENAL! Even my 11-year-old loved it!

@traceykaminski7874 2 жыл бұрын

Looks amazing 😻 💜🤩

@mitchell2719 2 жыл бұрын

Just tried making this for dinner with roasted eggplants and tomatoes. It's absolutely fantastic!

@emmaribena5529 2 жыл бұрын

I'm embarrassed by the hummus I've made in the past. I take it all back. Can't wait to try this method. Thank you for this video!

@marybrown4046 Жыл бұрын

Thank you much . I been maki hummus for years but your tips will make me a much better hummus.

@amandaln895 2 жыл бұрын

This recipe for the win!!

@traceykaminski7874 2 жыл бұрын

Thanks for tips! 💜🤩💜

@food52 2 жыл бұрын

What's your favorite variation of hummus? Share with us in the comments and check out the full recipe here: f52.co/34IBH54

@virginiaf.5764 2 жыл бұрын

My favorite is Yotam's recipe/method Kristen Miglore featured on Genius Kitchen. Made it and it was fabulous ... no chic pea peeling required.

@lichtmaler Жыл бұрын

I removed the skin one by one. I am really pleased with the outcome of the recipe. Thanks for sharing this great recipe and valuable insights. The ice trick is pretty neat. I knew it only from cooking a demi glace.

@deepoollek1015 2 жыл бұрын

I really enjoyed these videos. Sad to hear they are ending.

@Ottolenghi 2 жыл бұрын

Thank you Deepo!

@fluffmallow1159 2 жыл бұрын

excellent recipe

@wolffdogs1 Жыл бұрын

The jarred chick peas are recommended for the FODMAP diet. As a fan of the first Ottolenghi video Humous technique, I’m looking forward to this one.

@catherinenoone7582 2 жыл бұрын

Brilliant videos thank you folks, brilliant and accessible learning.

@mischabettis 2 жыл бұрын

I'm so sad this is the end of the series. I love you guys!!! I eagerly anticipate all of your videos. (Okay, I lied, sorry, not a seafood fan, but everything else for sure!) I always watch your channel and yes, like, subscribe, and have hit the notification bell.

@Ottolenghi 2 жыл бұрын

Thank you Mischa! :)

@robylove9190 2 жыл бұрын

I'm sad that this was your last episode. You will be missed.

@dawnpatrol13 2 жыл бұрын

They have their own channel fyi: kzfaq.info

@karenbrown1457 2 жыл бұрын

Loved this but so disappointed to hear the series is ending. Pleeeeaaaase reconsider!!! We love this. Thank you.

@virginiaf.5764 2 жыл бұрын

All look so delicious. I've never seen jarred chic peas. Noor, I'm curious as to why Yotam's recipe/method featured on Genius Kitchen wasn't mentioned? I made that recipe where the chic peas are "scoured" with baking soda ... the skins are loosened but not removed. It was one of the creamiest hummuses I've ever made. The skins simply disappeared into the mix. I will try your suggestion of not adding olive oil, it makes sense. I don't know how my Lebanese mother got her hummus and baba ganoush so smooth without the aid of a food processor! I really hope this is not the end ... I enjoy your videos so much. You'd better be back!

@patriciaborge6036 Жыл бұрын

Love hummus l make this recipe with dry chickpea, but I prefer using roasted garlic 😊

@AndreaRodriguez-it9dd 2 жыл бұрын

I'll miss you guys!!!!!

@xyzpdq1122 2 жыл бұрын

Loooove a super-lemony hummus ❤

@ELmelfes 2 жыл бұрын

ok, now i want to make my own

@rukirukiorg5693 Жыл бұрын

I like my hummus wıth 2-3 lemon zest and juice, 3-5 😊garlick, 2-3 tsp cumin and 1-2 Tbsp yogurt ( instead of warm chıckpea water)

@paulan5989 2 жыл бұрын

Why is this the last episode of this series? Don’t stop now!

@omyanis596 2 жыл бұрын

ماشاء الله تبارك الله عليك اختي بالتوفيق لك

@leidigt2582 2 жыл бұрын

Here in Spain I can’t see chickpeas in can. Only in jar or dry. In can we have but like prepare plates

@TheAristotelianYT 2 жыл бұрын

I have never made hummus with dried chickpeas - normally canned. I'll definitely try this out!

@fuckigusername 2 жыл бұрын

Personally, I tried peeling and not peeling the chickpeas. The result is not very perceptible, at least not to me. So I don't do it anymore. I like my hummus really soft and not so thick, so I add water to get the consistency I want and I readjust the spices. Works every time. Also, garlic powder is the way to go.

@jonathanharris7885 2 жыл бұрын

Curious what liquid you used for the canned and jarred hummus that didn’t need to be cooked.

@jayjaysss 2 жыл бұрын

Great video, finally an authentic recipe! That said in Lebanon we definitely add olive oil to the mix and no cumin. Also it should be slightly thicker (just add enough ice gradually to avoid overheating your mixer).

@virginiaf.5764 2 жыл бұрын

Yes, my mother used olive oil and so do I, but I'm going to try as Noor suggests next time I make it. We didn't use cumin either, but it is good in hummus.

@jayjaysss 2 жыл бұрын

@@virginiaf.5764 try it with fatty minced lamb and toasted pine nuts next time if you omit the olive oil. All fried in some ghee it’s incredible!!

@virginiaf.5764 2 жыл бұрын

@@jayjaysss I've done that, and didnt omit the olive oil. My parents were born in Maaser el Chouf, do you know that town?

@jayjaysss 2 жыл бұрын

@@virginiaf.5764 yess my grandma is from there!!

@virginiaf.5764 2 жыл бұрын

@@jayjaysss Well ... how cool is that! There's a Lebanese man who has a lot of travel videos on his KZfaq channel, and many of them are filmed in Maaser. The videos have allowed me to see the town. It's so beautiful and apparently unchanged since my parents immigrated in the early 20tn century. Have you been?

@concha0711 Жыл бұрын

This made me droll from start to finish... Can we also have the recipe for the pita bread please?? :D

@carahoglund5266 2 жыл бұрын

Great video :) I've personally had a lot of luck when I pressure can my chickpeas with a bit of salt and use those for hummus. Even keeping all of the chickpea skins on, the food processor still makes it very smooth. I also add roasted garlic, which gives it a very slight garlicky flavor rather than a spice garlic flavor.

@stephaneservin6874 2 жыл бұрын

instead of adding ice, can you freeze the chickpeas water to make the ice so it does not dilute the flavour....

@biendereviere 11 ай бұрын

When you cook the chickpeas should the water again be 3-4cm above the chickpeas before boiling?

@jflsdknf 9 ай бұрын

What food processor are you using?

@sallylarhette7083 2 жыл бұрын

Share The Love!

@mmb4427 Жыл бұрын

Anyone know what brand of jarred chickpeas were used? TIA

@Gasphj 2 жыл бұрын

Is there a difference between using peeled dry chickpeas or cooking them with the skins and peeling them later?

@Ottolenghi 2 жыл бұрын

We've never used peeled dried chickpeas but suspect you'll need to cook them for much less time. Let us know how it turns out.

@tracyehrenberg6074 Жыл бұрын

they are correct, homemade is the best! i usually add lemon zest to mine, and cold water. now i will try the ice cubes. can anyone tell me what kind of food processor that is? need to replace mine

@soweitsobitter9288 9 ай бұрын

Its a Magimix, its pretty good and affordable, just bought one for myself.

@ThumperKai Жыл бұрын

Anyone didn’t get the skins to float to the top? Mine seemed to just incorporate themselves into the chickpeas. So I don’t think the hummous will be so smooth

@maroramos23 2 жыл бұрын

why not use a pressure cooker for the chickpeas?

@oliverfleck02 Жыл бұрын

Anybody knows which food processor this is? Mine can’t handle the chickpeas so I have to add too much water for it to even blend.

@soweitsobitter9288 9 ай бұрын

Its a Magimix, comes in 3 different sizes, they are quiet good.

@heikeferdinandt7258 2 жыл бұрын

🙏🙏🙏❤️❤️❤️

@hillaryroberts3623 2 жыл бұрын

No dried cumin?

@coirethomson4702 2 жыл бұрын

What food processor is that? Who makes it?

@soweitsobitter9288 9 ай бұрын

Magimix.

@monicavidal2616 2 жыл бұрын

Oh no, last episode.. how about a new series featuring a different YO cookbook!,

@Finalpresentationsfor 11 ай бұрын

I think I should have been born in the Middle East. Beautiful food--

@anniegabriel4002 3 күн бұрын

Ive heard that bicarb makes chickpeas toxic😢

@BigDaddyDracula 7 ай бұрын

"middle eastern tahini from the Levant, usually countries like Lebanon and PALESTINE" music to my ears, so glad we're seeing more people actually using the name which for a while just seemed to be unmentioned

@gilgr86 5 ай бұрын

I like your recepie and tips! I really likes listening to you. Except the part about "Palestinian" Thini, and then you used Israeli Al Arz. Food should spread love, not hate.

@micahbishop4033 2 жыл бұрын

With all due respect, if you are going to make hummus why not make your tahini? Its such a simple process so why did you decide to buy store bought? Any good reason? Thanks!

@Ottolenghi 2 жыл бұрын

Quite simply, we haven't found a home version that's better than a top-quality shop-bought tahini. The process might be simple (although getting it perfectly smooth isn't something we found possible with a home appliance) but the sesame quality is so important, shop-bought sesame isn't usually good enough. Hope that's helpful!

@hadror13 9 ай бұрын

Israel Jordan and Egyptian have great Tehini but Lebanese Israeli/Palestinian are the best imo

@tigerz8174 2 жыл бұрын

This video sounded so good. But this host doesn't seem to be good in front of a camera doing demos. 😕

@shulamitdruckman3840 2 жыл бұрын

If you are using El-Araz Tahini, it is made in Israel. Since this factory, run by am amazing woman, supports LGTBQ rights of Arab-Israelis, many Arab-Israeli or Palestinians as you call them, banned the brand. Fortunately, they received massive supports from progressive Israelis from all religions and went out of stock because Israelis were adament to support them. I suggest you search this online to find more information about the location of the source and its management.

@caroln3564 Жыл бұрын

So, lgbwhatever rights are so important to you that you've to through it into a hummus story!!!??? Why is it so important? What's "progressive" about "supporting lgbwhatever?

@066760992 2 жыл бұрын

Your tehini is from israel!!! Not palestine. For next time please tell the true😠

@BigDaddyDracula 7 ай бұрын

What is Israel but occupied Palestine anyway

@roncho50 2 жыл бұрын

Looks like u used el arz tahini from Nazareth.And Nazareth is in Israel,not in Palestine. Peace n love.life in hummus!!!

@jayjaysss 2 жыл бұрын

What's israel? Never heard of her we only know Palestine :)

@arielnitzav2181 2 жыл бұрын

@@jayjaysss your delusion is adorable

@roncho50 2 жыл бұрын

@@jayjaysss not here to argue.i hope there will be peace for all in the promise land

@jayjaysss 2 жыл бұрын

@@roncho50 you were the one being so precious about her mention of Palestine:)

@fjordhellas4077 Жыл бұрын

I admire Yotam, Noor and the Team. I’m Norwegian who happens to be a Jew and who is appalled by what’s going on in Palestine. Not because young Israel exists it means historical Palestine will cease to exist. Don’t you see how delusional we are and how we stripped millions of people from their land? Have you ever read or studied Israeli historians ( Shlomo Sand, Ilan Pappe, Avi Shlaim…? Israel is nothing but a continuous colonial project. And What’s ironic the brand of the Israeli tehini uses the Lebanese flag and symbol.. the Zionists occupied Palestine (in my name as a Jew) and with it, they took the Arab food and now they claim it’s Israeli.. don’t you get it? The Zionists don’t represent me because I respect the Palestinian people just as I respect all Peoples.