Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Yotam Ottolenghi & Sami Tamimi's Basic Hummus | Genius Recipes

Рет қаралды 195,701

5 жыл бұрын

This hummus recipe is simple, and the results are perfectly smooth and creamy. Here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for hours, but with a simple Genius trick, Ottolenghi and Tamimi's is done in a fraction of that time. GET THE RECIPE ►►f52.co/2VYrVBr
Looking for the pot we used in our video? It's one of our faves, and you can find it in our Shop: food52.com/shop/products/3718...
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Пікірлер: 176

@bx7146 3 жыл бұрын

I was SO SKEPTICAL when I first watched this. Then I followed your recipe step by step, I even went to the middle eastern grocery store to buy Lebanon-imported tahini. It turned out amazing and I didn’t have to remove any of the skin! This is hands down the best recipe I’ve ever tried!!! The only thing different I did was roasted my garlic in the oven until it was soft and mushy, then I added in 2 tsp of that instead of minced garlic. I added a little extra more lemon juice as well, but a little less tahini. So so so silky smooth, everyone needs to go make this now!

@careljeromecornelisfredrik5252 5 жыл бұрын

Thanks for sharing this great recepy.You have a great way of teaching so smooth as the humus. Without distracting concerts. God bless you.

@ThePinkChilli 5 жыл бұрын

I tried this recipe last night - with a healthy dose of skepticism. My husband and I took the first bite wondering what we needed to tweak 'for the next time'. One bite - blank look, second bite, blank look, third bite, 'it's pretty fucking good, right?' 'YES! IT IS!' The hummus' flavours fully bloom after 6 hours - but even before that, there really weren't any changes we wanted to make to it. We live in Dubai - this city is lousy with some of the best hummus in the world. After this recipe, we will never be ordering hummus again.

@food52 5 жыл бұрын

Haha, thanks for sharing -- glad you enjoyed this recipe!

@mariawakim5923 5 жыл бұрын

Finally a traditional hummus recipe made the right way. Thankyou

@food52 5 жыл бұрын

Glad you enjoyed the recipe, Maria!

@ajujuadoidoi 5 жыл бұрын

Okay, I've got to give it to you. This is amazing.. Eating it right this moment and it's the creamiest I've ever had!

@food52 5 жыл бұрын

Thanks Frieda, glad you enjoyed the recipe!

@grazianabarsocchi9970 2 жыл бұрын

Thank you for the tips, it saves precious time!

@tpcdelisle 5 жыл бұрын

I actually made this a week ago, before this video was out. I have researched Yotam and Sami's work. This is by far the best Hummus that I have had. It was very easy to make and well worth the tiny effort. It truly is way better than store bought, including Sabra. I do like the Sabra too, but it still doesn't compare for my taste. Make sure to use quality Tahini and olive oil. Enjoy.

@food52 5 жыл бұрын

Thanks for sharing, and glad you enjoyed the recipe!

@mh-gv1cu 2 жыл бұрын

Best recipe i ever tride for hummus! Yum!

@cloudwatcher608 4 жыл бұрын

Do yourself a favor and buy their cookbook, Jerusalem. It’s gorgeous and every recipe is amazing, my favorite cookbook ever.

@amitkhurana7207 2 жыл бұрын

Will do! Sounds amazing:)

@Erica-yr3gf 9 ай бұрын

I must try. Thank you. ❤

@vshapoval 5 жыл бұрын

You are the best!! =) Thank you =)

@SteamPunk-xp2uv 5 жыл бұрын

Hmm...baking soda on pinto or black beans for really smooth frijoles! Yum! Maybe even just for my next pot of beans. They might get past the "crunchy" phase, quicker. Nice to see a professional chef who has those little kitchen oopses, like the rest of us!

@food52 5 жыл бұрын

That sounds delicious -- let us know how it works out!

@soumya86 4 жыл бұрын

Can’t believe how smooth that hummus is!

@nathanrozenfarb638 3 жыл бұрын

because is fake

@darreldupit 5 жыл бұрын

Im new to the channel. Love the candid-ness and calm vibe of these videos. But, I might be the only person who likes a some texture for my hummus 🤷‍♂️

@food52 5 жыл бұрын

Hi Darrel! Welcome -- glad to have you here! If you'd like to watch more Genius Recipes with Kristen, you can find them all here: kzfaq.info/get/bejne/mZhpiqqT3Ke5dWg.html

@drananth 5 жыл бұрын

Just like pasta water, boiled chickpeas water can be used to reboil pasta, dilute pasta sauce, make soups, curries and aquafaba. Best of all, it can be frozen once it cools down, to be used in future.

@food52 5 жыл бұрын

Thanks for these great tips, Ananth!

@drananth 5 жыл бұрын

@@food52 my pleasure. You're doin a great job!!

@conexos2007 4 жыл бұрын

I read white foams in pasta and butter are bad for you I don't know about the foam in this recipe

@rednexktexas184 4 жыл бұрын

conexos2007 you “read” where. Lol. Y’all believe everything you read.

@Priya-eq3hm 3 жыл бұрын

Does every Indian feels like. Making best use of every ingredient. No leftovers.

@jeanneamato8278 4 жыл бұрын

As soon as our new kitchen is in I’m making my own hummus. We’ve been w/o a kitchen for 7 months.

@food52 4 жыл бұрын

Oh no, sorry to hear that Jeanne! Hope you get to make this hummus soon :)

@bigmuffin99 4 жыл бұрын

Kirsten, I hope I'm spelling her name correctly, is the best ! Calm ,collected and I like that the editors show her mistakes. Dorie, Deb at Smitten Kitchen, are two of my other favorites!!!

@food52 4 жыл бұрын

Glad you're enjoying watching Kristen, Stephen! If you haven't already watched them, we think you'll enjoy her episodes with Deb and Dorie too: kzfaq.info/get/bejne/nt-Whaxml5vQdp8.html kzfaq.info/get/bejne/fNZdfdN7rsXOgJ8.html

@joedefrancisci6905 3 жыл бұрын

We made this with timeless black chic peas and it was amazing.

@ucanleaveyourhaton 3 жыл бұрын

Yum ! Didn’t know about black ones.

@jbt6007 5 жыл бұрын

Looks good -- fresh hummus made at home is so much better than the store bought paste.

@food52 5 жыл бұрын

Glad you enjoyed this recipe!

@jeanneamato8278 5 жыл бұрын

Beautiful

@cait__l 5 жыл бұрын

Love this outfit, Kristen!

@sabrinsky86 4 жыл бұрын

love the dress

@marilemos6810 5 жыл бұрын

Thank you. New subscriber

@food52 5 жыл бұрын

Hi Mari, welcome! Glad to have you here!

@masakomaggie4071 4 жыл бұрын

I love Hummus 😍😍

@food52 4 жыл бұрын

We agree :)

@GuyCruls 4 жыл бұрын

lowkey very fancy kitchen - me like!

@food52 4 жыл бұрын

Glad you enjoyed, Guy!

@andreebesseau6995 3 жыл бұрын

I looove all his books!!i am vegetarian it helps a lot

@timstill152 4 жыл бұрын

I'm going to try this. My question is, wouldn't you get a stronger garlic flavor if you minced the cloves before you added them to the food processor, hence the higher production of allicin?

@GranolaBear13 3 жыл бұрын

How can I buy that awesome pan? Sorry if someone else has already asked this.

@cozyvamp 5 жыл бұрын

Another note...if you put the cooked chick peas into a bowl of water, covering by an inch or more and rub them between your hands, the skins will loosen, come off and float to the top. With only a little bit of effort, this will eliminate almost all the skins. Adding the baking soda can do some strange things to flavor and consistency that are not necessarily desirable.

@food52 5 жыл бұрын

Thanks for the tip!

@Lisa-ny5ke 4 жыл бұрын

I love lemon zest in my hummus:)

@agingintobeauty 5 жыл бұрын

Love that pot. Would you please put list of products used in descriptions?

@zamanodenise 5 жыл бұрын

I believe it is this one. food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan

@food52 5 жыл бұрын

That's a great suggestion, thank you!

@food52 5 жыл бұрын

Yes, that's the one! We'll add it to the description!

@agingintobeauty 5 жыл бұрын

@@zamanodenise Thank you!

@agingintobeauty 5 жыл бұрын

@@food52 Nice!

@patriciaborge6036 9 ай бұрын

Can I use the pressure cooker 😊

@jeannecastellano7181 2 ай бұрын

An Israeli woman told me to add a 1/4 teaspoon of cayenne it. Delicious!

@smokyo7855 2 жыл бұрын

Kristen is the best, and so is this recipe. Glad she (and us) doesn’t have to endure Brad

@semco72057 5 жыл бұрын

That hummus looks looks very delicious, but I have never eaten any.

@food52 5 жыл бұрын

Thanks Sidney! You should give hummus a try -- this is a great recipe to start with!

@talloolahmoon 5 жыл бұрын

Lovely lady

@Inbaroush 5 жыл бұрын

Fresh hummus is best served slightly warm! Also, if you want to try it the Israeli way, try using a layer from a quarter of an onion to swipe.. it's delicious!

@food52 5 жыл бұрын

Thanks for the tip, Inbar!

@interestingyoutubechannel1 3 жыл бұрын

If you want to crown this with Levantine "gold-dust", make a gulley near the perimeter of the hummus bowl, add fried pine nuts, paprika/cumin, chopped fresh parsley, and olive oil. Israeli hummus :)

@andreebesseau6995 3 жыл бұрын

Yes yes!!!

@Sport4Life 3 жыл бұрын

As if that country can make anything delectable

@interestingyoutubechannel1 3 жыл бұрын

@@Sport4Life The cuisine is a reflection of its makers - the Israeli people. This includes 22% who are Arab Israeli, and make amazing food. And cuisine of the descendants of- 1. indigenous Jews of Israel who have never left for 3500 years, 2. refugee Jews from Egypt, Syria, Lebanon, Iraq, Yemen, and from Maghreb (Libya, Tunisia, Algeria, Morocco). 3. refugee Jews from Russia & Europe (from France, Poland etc) 4. smaller numbers of refugee Jews from other lands such as Ethiopia, India, and small numbers of ethnic/religious minorities such as Druze, Assyrians, Arameans, Armenians, and even Lebanese Maronites.

@Sport4Life 3 жыл бұрын

@@interestingyoutubechannel1 so many words, so little sense or facts. Typical

@interestingyoutubechannel1 3 жыл бұрын

@@Sport4Life i was giving the demography of my country. which fact do you contest?

@cozyvamp 5 жыл бұрын

Not sure I want my hummus that light and fluffy. I like to use leftovers as a spread for sandwiches or wraps, and this wouldn't do for that. However, if I wanted a hummus pour-over, this would be perfect. I guess every recipe has its place. Thanks!

@food52 5 жыл бұрын

Thanks Beejay! You can also adjust the thickness of the hummus by using less water, if you're looking for something a bit stiffer. Hope this helps!

@AlanHope2013 3 жыл бұрын

@@food52 You can't use less water after it's done. You'd need to make it once then use less water the next time.

@cichlisuite2 Жыл бұрын

@@AlanHope2013 Except you don't need "to make it once" as you've watched the video and noted that you want it thicker so you reduce the water as suggested, knowing you can always add more at the end if you want to go thinner.

@lizvigoda 5 жыл бұрын

Could you put baking soda on CANNED chickpeas, cook them a bit too they're soft and proceed from there?

@food52 5 жыл бұрын

Hi Liz, great question! While we haven't tested this recipe with canned chickpeas, there are a number of commenters on the recipe who have, and have offered their thoughts: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus Hope this helps!

@florenceandthemakeup 5 жыл бұрын

How long can you keep this quantity in the fridge for? It’s two of us at home, not sure we could eat all that in one sitting! Although....

@food52 5 жыл бұрын

Hi! Great question -- this hummus will keep in the fridge for up to 3 days. Hope this helps!

@patholo1 5 жыл бұрын

florenceandthemakeup s

@BBQAndButter 3 жыл бұрын

Looks good, although I'd add a little cumin.

@Sbannmarie 4 жыл бұрын

If you lived in my neighborhood, we'd be the best of friends.

@theduckie5216 5 жыл бұрын

no food processor, will a blender work?

@food52 5 жыл бұрын

Hi Cynthia, great question! While we haven't tested this with a blender, a few commenters on the recipe have, and shared their thoughts: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus Hope this helps! Let us know if you try it!

@Inbaroush 5 жыл бұрын

My aba (father) used to use a blender before there was any such thing as food processors, and it worked great.

@enfusraye 4 жыл бұрын

Okay but.... can we talk about that Kobenstyle pan? HOW do I get one?

@food52 4 жыл бұрын

Hi Emily! You can find them on our site: food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan Hope this helps!

@jeanneamato8278 5 жыл бұрын

Can you save cooking water for soup?

@firiel2366 5 жыл бұрын

Check out recipes using "aquafaba" (i.e. bean water) -- you can even make egg-free meringues!

@food52 5 жыл бұрын

Aquafaba is a great suggestion -- thanks Firiel! Here are a bunch of ideas on what to do with aquafaba (aka that leftover chickpea water): food52.com/blog/16846-all-the-foods-we-re-making-now-that-aquafaba-is-on-our-radar

@lisakolk1356 3 жыл бұрын

How long can you keep this hummus in the fridge?

@israteeg752 2 жыл бұрын

about two days.

@betimicevska 5 жыл бұрын

What food processor did you use?

@food52 5 жыл бұрын

Hi Bet! We use a Cuisinart Pro 11-cup food processor. Hope this helps!

@betimicevska 5 жыл бұрын

@@food52 Thankyou! I knew it looked familiar but i couldn't recall the brand.

@sofiasol9637 3 жыл бұрын

What Ottolenghi cookbook would you recommend to a vegan?

@domieneo 3 жыл бұрын

Plenty everything is already vegiterian and can easily be veganised

@sofiasol9637 3 жыл бұрын

@@domieneo thank you very much!

@emilychang310 5 жыл бұрын

Can you please tell me which brand of food processor you used for this recipe? Thank you!

@food52 5 жыл бұрын

Hi Emily, great question! We use a Cuisinart. Hope this helps!

@meekeykamira2187 3 жыл бұрын

Looks yummy from here...🤦‍♀️🤣😅

@rashellecohen14 5 жыл бұрын

What are the amounts in the recipe?

@charlesvogel5658 5 жыл бұрын

Here is the recipe: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus

@ladyt3579 3 жыл бұрын

I'm going to add Harissa Paste and turn this basic recipe into a Moroccan Hummus! 👍😋💖💃

@ucanleaveyourhaton 3 жыл бұрын

Mmm mmm mmm !

@israteeg752 2 жыл бұрын

usually the way to go is make a "tatbila" - hot pepper, fresh lemon , parsley , coriander, all blended together- and serve it as a side dip for each to put on their own.

@egrace67 2 жыл бұрын

😂😂😂 I have been one of those who tediously peels my canned chickpeas and yes I get a very smooth silky smooth hummus but it does take about 25 minutes to peel those skins-

@clrknt 5 жыл бұрын

As Rashelle Cohen said...I either missed seeing the ingredients or they were not posted. Can you please add a list of ingredients?

@dorothyyoung8231 5 жыл бұрын

Rodger Wasson, the link to the recipe is in the note.

@food52 5 жыл бұрын

Hi Rodger, you can find the recipe here: food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus Hope this helps!

@emilywong6923 Ай бұрын

lemon juice?

@HappyHungryHibby 4 жыл бұрын

This is completely my style, love the editing and cuisine. This is really inspiring to me, as a new KZfaqr starting out, doing these recipes too from the great Ottolenghi. I’ve subscribed and it would be great if you could give my channel some feedback too. Great to network & build a community

@vremyavidet 3 жыл бұрын

I followed the recipe but now chickpeas taste like baking soda, what might I did wrong? I boiled them in the water for 20 minutes

@ucanleaveyourhaton 3 жыл бұрын

Maybe you used a bit too much baking soda ? Try reducing amount. Not sure.

@jenniferharris7633 5 жыл бұрын

No ground cumin?

@chutorosushi1925 2 жыл бұрын

Just pressure cook the chickpea. You wont need to add chemical like baking sodas.. 40 mins is all you need to pressure cook the chickpea and perfectly soft

@bethlehemeisenhour8352 4 жыл бұрын

I buy chick peas that are pealed.

@dihjet 3 жыл бұрын

Please NEVER put your hand into a food processor while it's plugged in. My cousin and someone else I know had some NOT good experiences with that. The processor could start - without using the off and on button. Rare but never worth taking the chance. Just saying --- the recipe looks great and much appreciated. I just could not watch that without saying something. Don't get upset.

@ibec69 2 жыл бұрын

Baking soda always gives chickpeas an unpleasant smell and taste. You can smell it in your whole kitchen when you're boiling them. The water gets pretty dark too. Some people don't taste it in the final product so if that's you, go ahead and make it this way.

@israteeg752 2 жыл бұрын

As an alterntative to baking soda you can use a stovetop pressure cooker to shorten the cooking time while sparing yourself the aftertaste.

@ibec69 2 жыл бұрын

@@israteeg752 I always do. 45 minutes in the pressure cooker and it’s always perfect without the baking soda.

@dissdad8744 3 жыл бұрын

Is baking soda / Sodium bicarbonate safe for human consumption?

@israteeg752 2 жыл бұрын

Yes. Many bakeries, restaurants and others put some in their food. Don't put more than a spoonful though.

@annmcevoy5686 3 жыл бұрын

Never put your fingers in a food processor when the blade is in position unless the machine is switched off.

@starboard6372 3 жыл бұрын

Oh, how I wish I hadn't noticed the background music/noise

@ucanleaveyourhaton 3 жыл бұрын

Yep ! Ugh… 🤔

@Teymurphell2 2 жыл бұрын

He only mistake is not waiting for the chickpeas to cool. Tahini paste don’t like hot contact.

@aniquadros 2 жыл бұрын

I have never seen a hummus recipe that has no cumin, it is probably good but the real deal has cumin and cayenne pepper, add 3/4 teaspoon of cumin in powder and a pinch of cayenne, you will see what I am talking about. In one of the comments Frank Rodgers says it is better to start mixing the tahini and lemon juice first then add the garbanzos and yes, that is right.

@israteeg752 2 жыл бұрын

In Jerusalem it is customary to sprinkle cumin on top of the hummus before serving rather than during the prep phase.

@leahlamoure6622 3 жыл бұрын

great video - but noo cumin ???

@MartyFRsfNE 3 жыл бұрын

If you soak the chickpeas AND SPROUT THEM, the peel comes off naturally during simmering and you can skim them off the top with other been foam. Ever just use the ENTIRE LEMON (zest, pith, pulp/juice, seeds) sits the entire lemon is edible, nutrient-rich and flavourful? That way you don’t spill any of the juice.... .... How much GARLIC would you say is too much? A whole bulb? How about LENTILS varieties instead of garbonzos/chickpeas? Thoughts on using ICE CUBES to keep blender from cooking hummus with heat build up without diluting flavour?

@hitfoods1726 3 жыл бұрын

Canned chickpeas gives you extremely smooth hummus

@Dicyroller 3 жыл бұрын

That just seems so expensive. Tahini is not cheap. You can make it with a lot less tahini,, or you could grind the sesame seeds yourself. altho a cup would be a major time investment. So, ya baby not a cup of the expensive ingredient. With this recipe, you definitely just want to buy it. it is way less expensive.

@fjordhellas4077 4 жыл бұрын

You are a brave cook, but believe me as a Norwegian who studied in Beirut- Lebanon for two years, i was so fortunate to learn how to make hummus the Lebanese way, not from some Ottolenghi guy. You made two mistakes, the way you used the garlic, the way you got rid of the cooked water and the fact that you didn’t use cumin etc.. allow me to suggest you learn how to make hummus from the native people who invented this delicious food not an Ottolenghi guy who uses titles as Jerusalem to get himself the credit for what Palestinians and other Middle-Eastern countries eat and feast on... you ought to ask the real recipe from a Lebanese, Palestinian, Syrian not some Israeli of Polish, Ukrainian, German background who didn’t even know what hummus was until they came to Palestine. I was myself, quite ignorant about the wonders of Lebanese gastronomy until I discovered first hand when studying in Beirut.