I make hummus just like this all of the time! I find that using an Immersion Blender is easier than a food processor personally. Easier to clean, easier to add the ingredients slowly, it's cheaper to buy and works absolutely fantastic, no chunks of garlic ever! Also if you open up the can of chick peas - leave a tiny part of the lid intact, push the lid down (it holds the chickpeas inside while allowing the liquid out) and strain the liquid out into a cup! Again this just makes it easier to clean after and no strainer or bowls required!

No extra virgin olive oil blended in?

Good for "American " hummus. In the middle East we use home cooked chick peas, we add salt that I did not see you adding, and the olive oil is REAL from pressed olives. To garnish hot chilli flakes.

You'll definitely need more salt to really bring it to legit flavor when it comes to the bitterness of lemon and tahini ;) Also, fresh chickpeas work best.

Love humus. My Palestinian friend told me to mash the chickpeas while they are hot (using fresh chickpeas of course) to give it a smoother finish without the need of removing the skins. Humus is one thing Palestinians and Israeli love to eat together so all the haters start contributing to peace/peas in stead of hate.

Why is Sam running around the kitchen like that? Why doesn't he just have all the ingredients prepared on the counter?

Hummus! When we asked for it as kids, my mom would say “sure, as long as you help”. Back in the ‘70s we still used manually operated kitchen aides. My mom would soak a couple of bags and get the hummus ready for us to start the process. The fun begins, with peeling the hummus, then we would get bowl, place the hand cranked masher on top of the bowl and start the first of three cycles to get the hummus into a creamy consistency. We used a brass mortar to mash the garlic. My mom would eyeball all of the other ingredients, mix, taste and garnish with red pepper, mint leaves and olive oil. Long of way of me saying your videos have motivated me to cook more and make hummus. Thank you!

Yum!! Thank u! I have been looking for a great hummus easy breezy recipe! Making this one!

Secret ingredients: cucumber which adds water also & a touch of Greek yogurt, this will make a very creamy Hummus. I will also use a food mill passing thru the med screen and several times thru finest screen. Give it a try.

I add raw garlic and roasted garlic in mine cuz I like the combination of it in my hummus pretty damn good actually

Hey Sam, love your recipes but a little tip for you when making hummus.... Add some "EVOO" to your blending of the chickpeas, tahini, garlic, lemon etc, as well as at the end for garnish.

are you kidding me!!! u criticize the hummus from the supermarket and you use chickpeas from the cane to do hummus :( For real home made hummus please use home cooked chickpeas!

I make hummus every week and use it for sandwiches, veggies and snack crackers or bread. Good stuff. If you drag the garlic with your knife blade on the table to puree it before before putting it in it will be more consistent. Love your videos.

Canned chickpeas usually has a distinct flavour compared to the raw home cooked one.

Every time you say “hummus” my auto captions read it as “homeless.” Either way, it sounds delicious.

If you soak them in baking soda for a few minutes you can takeoff the skin and it will make the hummus even better. Thanks for sharing

Thanks for sharing this video Sam! I love your kitchen, it’s gorgeous!

If you blend the tahini with the lemon juice first you will get a more creamy hummus.

Try using freshly cooked/soaked chickpeas if you want to improve it further.

That looks incredible. I absolutely love hummus. Even more than the hummus, though, I loved your Canadian moment saying "processor." Hilarious!

If you actually wanna take your hummus to the next level dont use canned chickpeas. Use dried chickpeas then rehydrate an cook them. Another level up is you let the chickpeas start to sprout first during the soaking process. This will produce a very flavorful and creamy texture. An will make an already nutritious hummus even healthier.

Dude. I’m an Irish kid from Scranton,ton, PA. Recently got sick and am stuck at home mostly. I am so deep into your channel, I now have tahini in my pantry so I can make your hummus. Haha. I will soon have watched every post you have. You guys will have to go to 5 days a week or I will have nothing to do all day.

I liked this video, however a few tips to make it better if I may: 1. It's accustomed to put the chickpeas first and only then the rest of the ingredients. 2. It's accustomed to take the pita bread and deep it in the the hummus and not put the hummus on the pita bread as you did. 3. One of the most important things that makes the difference between an excellent hummus to mediocre one is the tahini, don't buy the local tahini that they sell in the shops in Western countries but look for a good tahini from the middle east, basically it should be Syrian, Lebanese, Israeli or Palestinian. Those are the four places that have the best hummus in the world. 4. It is not accustomed to put "as much garlic as you want" for this amount of hummus one or two cloves of garlic should be sufficient. 5. As you said yourself there are people who peel the skin of the chickpeas, and yes, it takes time and patience but it makes the texture much better, personally I can't eat hummus if I don't peel the chickpeas' skins. 6. As you said yourself, parsley goes on top of it and not in it, of course everybody can do it however he or she wants, but it's not accustomed to put it in the hummus, if you do that this is not a real hummus the same as pizza with pineapple for instance is probably not a real pizza if you ask an Italian chef from Naples. Even though I did like this video some of the things that you did were very accurate and correct. I kindly suggest you to try to use my tips next time (and if you have to take only one of them so the most important one is getting a good tahini) and see if it gets better. Good luck.

Yup... it sure is your hummus, since you double dipped that spoon. 😉. Fun vid.

Cooking the canned chic peas in water with baking soda will rid them of their skins. Makes the hummus come out quite a bit creamier indeed

I have been squeezing lemons the wrong way... Thanks for this

Oh man. I just made this. I'm not sure how I can ever go back to store-bought hummus.

Thank you for sharing your recipe, it is incredibly delicious!!!

When You threw your hands back...I was like...THATS IT Im making it..lol..Thanks!!

@9:12 "And you go like this." 😄

Thx for teaching this, excited to try.. prob won’t be as good as yours tho! Love how u r in this one

I always watch your video. You stumped me on using Bush's Garbanzo beans. So many healthier choices on the supermarket shelves. I don't know the salt content of Bush's Garbanzo beans but looking at their labels they love the salt. Takes a just a little longer to use dried garbanzo beans but it's worth it in my opinion.

I'm making this in about an hour and I'll let you know how it goes. I might top it with roasted red peppers, it looks so yummy!

LOL! your reaction was the best.

NY CHEF WORKING IN RESTURANT WILL NOT TEACH YOU THE RIGHT INGREDENT FOR HUMMUS

I just realized I have been using my lemon juicer backwards all these years

Thanks sam i just bought my first processor im excited to do tgus

Just made it and it's great

Thanks Sam. I made this for my wife and she loved it!

love it Sam please try with few adding of ice also when you add the water ..

Sam: Packed food is not even same taste so we make fresh Hummus at home. At the same time Sam: I'm just gonna use Canned chickpeas because soaking dry ones are just not my thing.. Hahahahahahaha

Try making it with smoked jalapeño peppers in adobo sauce. The best ever!

Peeling DOES make it smoother,Period. If you don't peel then you need to strain it after blending to get all the chunks out of it. And Then it's Perfect.

Does some mileage in that kitchen needs a bit more prep running round like a blue arsed fly and stop double dipping that spoon

This was a relaxing video, grocery store hummus started to taste same old same, I'll have to make, and try this out🤘

I've made hummus many times and have always included extra virgin olive oil in the food processor. Is that not correct? I've made it using a different recipe each time.

Try e v olive oil instead of water.

I made my first hummus today, but as an added bonus I included my first homemade tahini. It came out great, but I used 2 garlic cloves and it was too much for my taste.

Hi Sam, Nice, looks good. It’s a staple in our home. If you want to knock your socks off, my Suggestion, Soak (Goya) chick pea beans 2 days using spring water. Make sure to change the water each day. Then pressure cooked beans using spring water, not tap water for 35 minutes. You’ll never use can beans again. Nothing like fresh home cooked beans.

A great idea to go with tonight’s gyro and zucchini salad. Thank you for sharing!

Thanks, I gotta try this.

I just made this in about 15 min. and it was better than the sabra hummus I get from the store! I do agree if one wants it super smooth then peel the shells of the beans.

Who cuts garlic with a foodprocessor?

Thats isreali hummus alright straight out the can make sure you use the bush brand

Americans can never get foreign foods just right

is using canned beans really authentic thou?🤔

I like to take the pure tahini then add lemon juice garlic salt and water . No chickpeas. Really has that super sesame flavor.

I make humas but I can’t get it as smooth as you did (equipment issue ) also I put a dash of salt and a couple tablespoons of olive oil in the mix but I see you didn’t do that ...looks good

You can buy pre peeled chick-peas

I like the saying buy a processor if you don't get the barrow from you neighbor and if your cousin have and not giving it steal it 👌😂

smoked paprika is nice if ur using alot of lemon juice but for a simple light flavor hummus i reccomend cumin and cayenne to top .

Can you make homemade tzaziki please?

Use oil in the hummus when blending instead of water

at least you could have prepared the ingredients before you started, Your humus looks good, your preparation time is funny.

What the hell is wrong with all you people? He never said it is from Israel. He just said he had it there. It's like someone saying "I had tacos in California" if they're from TN. Tacos in TN suck but are good in CA. They aren't from CA but it's closer to the source. Y'all need to chill.

I like Sumac seasoning on my Hummus. Same beautiful red color with a more lemony flavor.

Vita mix handles this great. Instead of evo I use sesame seed oil. Great!

I love it thank u so smooth

Your passion is infectious. Keep the videos coming!!! Cheers!

Great channel! Btw there is a secret to peeling the skin without having to peel each and every chickpea.

Hey Sam what kind of food processor is that?

Simple to make and delicious!

Thanks Sam, the look on your face when you tasted it was enough for me. I can't wait to make this recipe, again thanks. I hope I get that look!

Sam, I love the kitchen.

Made this ...Amazing !

Did he forget he was going to make a vid today?? Not prepared in this, are we??

I have never seen an olive oil that green color, buy the wright one dude 😋

I will make this thanks!

Can we get another hummus video and things to make with hummus in it please??

I think it’s great how he even shows u how to eat it as well, kind of like teaching your granny how to suck eggs 😂

Oh!! But a vitamix blender will do wanders with hummus too

Try to use tahini with sea food spices and garlic.. little lemon.. and pour over king shrimp .. then put in oven under the broiler .. yummmm

Baby spoon hahaha ,love you Sam

It is crazy stuff man especially with meat kebabs

🫒 oil is missing in the recipe, not just as garnish. Pop was middle eastern

Good Garlic Sam n Fam😍👍🏻

I made this ......It’s amazing !

Chick peas from a can. Tahini from a jar. Haha.

Never trust a man who spoons his hummus onto his pita bread.

Why keep tahini in the fridge? You keep other nut butter in the fridge?

Someone please recommend a food processor. What kind is Sam using?

You lost me when you did not rinse the chickpeas and did not throw away the preservative water. That's a no to the he'll nah.

it looks great. how about some asian food? can you cook some of them?

is tahini a must or can I do without?

Hmmm. I always mix it with olive oil in the processor. Ill have to try it without.

Didn't know tahini needs to be refrigerated after opening.

Are you actually double dipping?

Looks delicious😋kitchen is Woww...

Looks great Sam

Learn to make your own tahini. It's easy to make and a heck of a lot cheaper. You can buy organic sesame seeds and they're pretty cheap. And it takes five minutes to toast them on low. I even make oil free tahini. And then when I make Hummus I take two tablespoons of my tahini and mix it with garbanzo juice to thin it out. And it is much healthier because there is no added oil.