Andong summer season has begun :) Happy to see you guys again! Also I'm looking for your tips on what to do with aquafaba. Thank you AG1 for supporting this video. Go to drinkag1.com/andong to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs 💚

You had me at "habibi-churi"! Greetings from Detroit, where we are spoiled with awesome Middle Eastern, especially Lebanese, Yemeni and Iraqi, foods. I live on the border with Dearborn, so yes, I am very, very spoiled with access to the best ingredients and lovely people.

99% of Hummus places in the Middle East don't peel their chickpeas, that would be an insane amount of labor to do basically around the clock.

There’s one more “level”: the meshulash, it’s a hummus topped with whole chickpeas in tehina and with a “red bean masabachah”. It’s like a triple hummus!

Aquafaba is used as a egg white substitute in cocktail making. Egg whites are used to bring in foam, smoothness and texture to the drink. But they aren’t vegan.. so a lot of people use aquafaba as a vegan alternative to the egg whites

As someone from the middle east, I've always been obsessed with this stuff. More people should definitely know about this! I also recommend using slices of separated onion to scoop it into your mouth. Extremely good

So SO GLAD to have our old Andong back. I making this recipe today. As always, you rock !!!

To easily make extra smooth hummus, the best way in my opinion is to use Chana Dal instead of whole chickpeas. Chana Dal are split chickpeas you can buy from an indian/asian grocery, so they don't have the skins and take less time to cook due to being split. Just soak them in salted water and cook them in the same water until they become a creamy paste. If you have not tried this personally, don't just doubt me here, just try it out!

I made this recipe yesterday, and it was amazing! I skipped the extra sugar for the red sauce. Between the caramelized onions and the tomato sauce it was plenty sweet enough. I forgot the olive oil for the Habibi-churri, but I don't think it needed it. I also used a small onion instead of a shallot. But it still turned out great. Just perfect!

Aquafaba is surprisingly good as a general vegan egg substitute in baking! Three tablespoons of aquafaba is generally equal to an egg in cakes, cookies, and even vegan mousse. The strangest thing I've ever seen aquafaba used for was in vegan meringues and macarons, which are actually pretty good but kind of tricky to make!

I love that this has a creamy tahini texture, a rough-mashed chicpea texture, and a whole chickpea texture. It's like a hummus layer cake! But the icing on that cake would be some *crispy baked/fried chickpeas* as a garnish.

I struggled with getting that smooth texture with hummus for a long time until watching the Middle Eats channel's video on hummus. You do need to get dry chickpeas and soak them. But they basically recommend that you boil the chickpeas with baking soda until quite mushy and starting to break down. I always stopped cooking earlier on previous attempts. This way results in a smooth hummus and works better than skinning the chickpeas (I tried that too).

I use Aquafaba cubes instead of ice cubes to make hummus. Just throw it in while mixing, as you would do with the ice cubes. The texture difference is clearly noticeable to me, plus it does not water down the taste.

Glad you're back, always enjoy your content Andong! Thanks for being fab.

An even better alternative to chimichurri is yemenese Zhoug which is zesty, herby, spicy and has a beautiful green cardamom flavor to it. I also never peel my chickpeas just cook the canned chickpeas for 10 minutes with a cup of additional water and a tablespoon of baking soda it cuase the skins to break down and makes it lighter and smoother then blend with ice water to get the ultimate velvety texture hummus in under 20 minutes.

with aquafaba I like to make what I call hummus mousse, I make humms , then whip the aquafaba utilll a stable foam, then slowly mix in the hummus. I use as a sauce.

You are totally forgiven, And OMG. I didn't mind the ad content of the last video; your feedback was honest and helpful. I am looking forward to trying this dish. I love the chunkiness of chick peas, and all those beautiful textures together - wow!

I mostly make vegan mousse au chocolat with aquafaba. It's important to gently stir in the chocolate by hand instead of trying to whip it in with the electric hand mixer! 😋

I've always used aquafaba in soft cookies as an alternative for eggs but it can be used in a variety of baked goods.

This is great, Andong's videos always seem to align with the thing im into at the moment and ive just been putting my chickpea water down the sink for lack of a use. for sure gonna try this soon. Cheers!

You can use aquafaba in cocktailmaking as a substitute for egg-white for a vegan cocktail :) you'll still get the frothy foamy texture with the exact same steps (shaking) just play around a bit with dosage to find your preferred version and you'll be making vegan pisco sours in no time

Will definitely make this! Been watching you for years Andong and have no idea how you're not at 1 million subs yet?

It's so unfortunate that the algorithm is hiding such well produced and entertaining content. Always love your stuff Andong, wish the team all the best ♥️.

I make mayo with aquafaba! But sometimes It turns a little runny so I blend It further with chickpeas, capers and pickled cucumbers.. it's not mayo anymore but I find It very good 😅 I'll try your recipe soon!

In Israel and Palestine they often serve it with Zhoug, pickles and hard boiled eggs. It's soooo good!

Not many youtubers can instill their sense of passion in the viewer quite like Andong here. Great videos. Cheers!

Welcome back, Andong! Msabbaha seems like a good alternative, especially something easier to cook! 😀

Awesome recipe! One of the more well-known but nonetheless fantastic applications of aquafaba is to use it for vegan mayonnaise. Works like a charm, though it does have the slight disadvantage of turning the mayo a little runny if you let it rest for more than 24 hours.

Really Y'all? He has an awesome personality, puts together amazing videos, And selling ads space is probably how he some majority of his income. Grow up commercials are everywhere.

I'm going to be in Berlin in September. Have you ever done a video on the best restaurants in the city? Would love some recommendations!

I don't think I've clicked on a video faster 😂

Honestly, I don't care how much time you need for a video: take as much time as you want, I'll still watch all your uploads! Love how you are able to turn cooking videos into so inspiring and interesting ones! :)

YESSSS Andong is back! Now the summer can begin!

I didn't have the ingredients for the Habibi-Churri and Sweet Onion Harissa, but the Msabbaha itself (with some caramelised onions) was absolutely incredible. Thank you for sharing, I wouldn't've tried this dish otherwise!

Wow, now I gotta try this recipe! Looks really tasty and delicious, can’t wait to try it! Thank you again!

My 17-year-old just made this stuff for dinner. It's their new favorite meal, they say they could eat this every day.

That looks so much better than regular, almost boring, hummus. Thank you for this recipe!

We have same flavors, VERY BIG THANKS FOR THIS ONE, going to try this once my girl is back from her trip

Oh I lost this channel a while ago, glad I found it again. Commenting to get notifications

guys, this combination works! I didn’t have any bread at home but wanted msabaha and I felt like having a nori..so I made a wrap of piece of icebearg lettuce,nori and teaspoon of msabaha and it is perfect bite deliciousness! ❤

aquafaba is perfect for egg white replacement for cocktails (like whiskey sours, clover clubs, Pisco sours etc.)!

Just made this tonight and my wife could not stop talking about how delicious it was. I made some flatbread to go with it and loved every bite.

It's a good thing I have all of this in my pantry.

Als Fellow Berlinerin Danke für den Tipp mit Big Pascha. ich denke ich werde heute mal die selbstgekochte Variante probieren und schaue mir am WE mal die Referenz an. :) VG

In Israel Meshulash, triangle, is a popular dish. third hummus, third massabacha, third ful. this way you get a variety of textures in the same meal.

Just made this. Everyone loved it. I left out the dairy products. I enjoy your videos very much. Thanks.

Love to see a Berlin-based creator putting out great content. I think I'll need to find Big Bascha - their bread looks fantastic and is all too often not what it could be at some of the spots on the east side. And may make Msabbaha today!

I made it and it came out delicious. Its a lot more easier to make as compared to hummus. Its very easy and turned out amazing. Took me 15 mins to make a big bowl.

I'm a big fan of beans & pulses. Just find them very satisfying to eat... & they're good for me too. A suggestion for a dish you may like to try is not with chickpeas but broadbeans/fava beans. Its a Turkish dish called Bakla Ezmesi or just Fava. You'll need: Dried broad beans; 500 gr Onions; 2 small, cut in half length-ways Olive oil, 1/3 cups - 80 ml Salt; 1- heaped teaspoon Sugar; 1 teaspoon Water; 1.4 litres • Place in the broad beans and the onions in the pressure cooker. • Fill with soft drinking water. The water should be 2-3 cm higher than the beans. • Close the lid and cook until the pressure gets high, cook 5 minutes and open the lid. If you don’t have a pressure cooker, the water you add should be 4 cm above the beans and you’ll need to cook them for about 10-15 minutes until they soften. • Then add olive oil, sugar, and salt. Use a hand blender to make it silky smooth. • Take the dish or bowl that you want your fava to take the shape of, pour some olive oil and rub so that the fava would be able to slide once it is cold. • Place the mixture in the dish. First, allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours. • Your fava is now ready to be turned out onto a plate, cut in slices to serve. This is Refika's recipe from Refika's Kitchen. I like to add some sliced fennel bulbs & or fennel seeds in as the pressure cooking stage & occasionally some Urfa Biber/isot pepper Turkish dried chilli for the smokey flavour. It's one of my favourite sides, especially in summer. You can also use slices of it like you would avocado in sandwiches. I'm also a big fan of fava bean hummus.

Yep! This will be made...all of it. Thank you.

When an episode starts with a visit to Big Bascha, you know it's going to be good! I think I've posted this before, but thank you so much for showing the internet one of the food highlights of Moabit. Big Bascha's musabbaha is just amazing, and I'm so glad I live around the corner from it.

Never heard of this and i live in the Middle East now so thank you. Looks right up my alley 😍

I'm going to try this! Thank you so much for having a recipe here with your video.

I get perfectly smooth hummus every time with a good food processor. Doesn't really matter if the chickpeas are soaked and boiled or from a glass/can in my opinion :)

This looks absolutely delicious! I'm trying it tonight, got nearly all of the ingredients anyway so I'm really looking forward to it!

This exstended Version is just great...

Thank you - I hat to try it directly after seeing the video - was really good Grüße vom Niederrhein Klaus

This chickpea recipe sounds interesting. Especially since I have not been able to make my own hummus taste better than the store bought one. And I will definitely be making the habibi-churri.

Always happy to see AP!

Thank you Andong!

I am so glad that there is a legit name for what I make when I can’t be bother to use (and clean) a food processor 😅

we pressure cook dried chickpea (no soak needed) and add tahini garlic lemon cumin salt and pepper its easy

i just made this along with the two condiments and it is outstanding! adding to our rotation!

A sprinkle of ground sumac over the top would also pretty it up while also adding a light citrusy flavor.

Love it. Thanks for everything you do and Im hoping that sponsored video helped keep the lights on and the videos coming ^.^

Lmao don't care about that sponsor get that bread so we can have another sick soup season. I swear that's changed my life. Please do a summer soup :D

Gonna use this recipe at my next get together with friends!!

I really like to see people eat their food like you do, truly enjoying themselves with feeling, enthusiasm & appreaciating & respecting the food 👌😁🤤

You can use Aquafaba instead of Egg Whites in Cocktail in order to get the foam some of them are known for

You should try the al-yaman tahini! It's the best i found so far in germany...

Traditionally, actually, Msabbaha is heavier than hummus, and wayyy thicker in consistency to the large amount of raw tahini. But so worth it

Having tried a bunch of those super smooth, silky hummuses, I gotta say I'm not that fond of it. It might be more traditional, but I prefer a slightly coarser, rougher texture. At least when just eating it as a dip with bread. I'l give Msabbaha a try, but it seems to be going to far in the other direction for me. Oh well, luckily I can do it however I like at home =D

I love it when the creators say 10 minutes and when you recreate it it’s an hour.

awesome video! I am trying to make this tomorrow!!!

Any chance of a video with Balkan recipes? Cevapcici, grilled fish, filled peppers, shopska salad etc...i am sure you have a neighbourhood place nearby. You made awesome into and info about Middle Eastern cuisine, we are "next door"

You should try qudsiyeh, which is humous with foul (fava beans), also amazing

Aquafaba is commonly used in Cocktails when you want a frothy texture, most often in a whiskey sour or similar build. It is substituted in place of raw egg white for those with an egg allergy or vegan/vegetarian diet.

Lovely, thank you 😊

As for aquafaba,I have made vegan ice cream with it,as well as cakes

What a wonderful video. I love chickpeas and am always looking for new ways of using them. I cook and eat a lot of different beans and am always expanding my recipe ideas. At the risk of offending some people, I would suggest that using different kinds of beans for this dish would be lovely. My first choice would be butterbeans. Nevertheless, chickpeas will always be my favorite.

Nice! Will definitively give this a try.

I tried making some aquafaba meringue cookies a few months back, and they were textually perfect. You wouldn't know they weren't egg whites. Except. They tasted very strongly of chickpeas. So I clearly did something wrong.

Christine McConnell (From the Mind of...) made a vegan buttercream frosting for a cake with aquafaba. Everything she does is very highly detailed and time consuming but well worth watching so highly recommend

You can also boil your canned chickpeas in a bit of baking soda for like 3hours, throw in a lot of icecubes during the blending and you will get great, smooth hummus.

Great video, I must try this when I get home, I'm actually visiting a very varm Berlin this weekend.

ok guys tell me if this is sacrilegious, but i would love to eat this with some toasted bread like a baguette ... let me know if i'm a monster for not using a pita

Best Msabbaha in Berlin is in two places, my kitchen and Akko at Pankstrasse!

Thanks for your recepice dear friend ❤❤❤❤❤❤

This honestly looks like one of the most delicious meals ever

Incredible receipeS, thank you !

I'm really looking forward to trying msabbaha tonight - it looks (and sounds) delicious. Also, thank you for that harissa -caramelized onion condiment recipe! That sounds fabulous! Cheers!

i love aquafaba as base for the cheapest and simplest vegan mayo ever!!

This looks so amazing!! I gotta try this

I use aquafaba in breads. Helps levening. Also, long soaked (2 days) chickpeas lroduce a very funky, cheese flavoured aquafaba.

That looks great. Is it something you'd normally eat straight from the bowl or some sort of bread?

that looks so good

This looks so tasty....can't wait to make it!

Aqua faba meringues are actually pretty neat! And the methods don't change.

I loved this video thank you

Respect I can't wait to make this!❤