I am from Syria, and certainly we do not peel the chickpeas after boiling them, and we use raw garlic only very little, and we do not add olive oil with the mixture, but we add lemon, tahini, ice cubes, salt and a little cumin.
Arabs and italians like olive oil on top of food ...with cheese,zaatar,etc. But for some reason some people rather mix it inside ...but its a different taste
Cool that’s why we have different people make different recipes. I myself enjoy roasted garlic over raw… so this recipe is awesome! And I enjoy creamy chickpeas so peeling them is a must.. 🤷🏻♀️
I made two bags of chickpeas and followed your instructions. I made two types of hummus. In one I added roasted bell peppers and I took them to the family Easter party. We enjoyed your recipe very much! Thank you for sharing!
I just made this recipe this morning after soaking the beans overnight. I did have to add a bit of water to thin it out just a bit, but it was absolute perfection!!! Much better than store bought for sure.
Dear Chef Billy. I just tried your hummus recipe and it’s absolutely delicious! And you’re right. The fried garlic and garlic olive oil took it to whole another level! Learned something new! Thank you so much! It’s extremely difficult to find good hummus in Korea where I live so this recipe is really precious!
Amazing hummus ! Thank you! Also, that garlic oil tip, was brilliant. I heated some cream on the stove , added one tbsp of butter , two tbsp of the garlic oil, and two bay leaves. Then used that mixture over boiled gold potatoes with some sea salt and pepper and whipped up the best garlic mashed potatoes I’ve ever tasted .
I just made this recipe today, and while my batch needed more oil and lemon, it came out absolutely marvelous. I may never be able to eat store bought hummus again. It is so perfectly creamy and tasty. Thank you for the step-by-step tutorial! (Also, HOLY COW, peeling chick peas is a pain but infinitely worth it.)
I had tried store bought hummus a few times and just hated it every time, but I like garbanzo beans so I didn't want to give up on it. This recipe is everything I wanted and more. Now I also know how to make roasted garlic Evoo and the snacks will never end. (my 9 month old also LOVED this hummus)
I have discovered through much experience that canned beans produce gas and stomach issues. So I don't use them anymore. I've been soaking dry beans with changing the water about 4 times throughout the day and then again the next day...it really helps with gas and bloating and definitely the smoothness. I did not put the baking soda in (found this video after beans were cooked), but letting them cool and then agitating them did bring the skins to the surface. Thank you for the thorough explanation of how to make excellent hummus! Have since made it and it IS EXCELLENT!
Hi chef, I tried this recipe a few weeks ago and my wife, who is a hummus snob, absolutely loved it. Making it again today and also trying your method for roasted garlic olive oil. Can't wait to try it.
I love homemade hummus. I tried this recipe today. Unfortunately, my food processor decided to break before I could even start to mash my peas, so I had to do everything by hand. It came out a little coarse, but delicious. 👍🏻 Thanks.
I can't remember ever having bought hummus. Been making it homemade for 15-20 years. Great tips in this video. There is no reason to buy packaged hummus. Even using canned chickpeas yields fabulous results.
I’m so lucky born Greek from the beautiful and biggest Greek island of Crete and 17 years I have a Syrian girlfriend and we both cook together and today September 7, 21 we cooked hummus with tahini, olive oil and a cup of Greek yogurt is Greek and it was and will always be delicious.. you did a great job 👏🏻
I've been making my own hummus since the mid 80s since I married into a big Lebanese family. I appreciate you keeping recipes authentic. I love the baking soda tip, will share it with my family. And I'm going to try your roasted garlic next time around, will be useful for other applications. Thank you! ♥
This is probably the most legit hummus recipe on UA-cam. I almost cry when I see someone from the Middle East demonstrating how to make hummus with canned chickpeas.
@@konalily you certainly can! I'm not sure if it will produce the same kind of texture as a food processor would..but I think it will pretty much be the same thing
@@en.chamadeI think they assumed the original commenter was mocking Middle Eastern cooks, when what I believe they meant is they hate seeing the people who should cook most authentically use tinned ingredients
For those that don’t have a food processor and are using a blender like I am, use about a cup of that water you boiled the chickpeas in and it will end up as creamy. First try didn’t go so well, second try my mom recommended adding the water and it worked !
I just made this exact recipe , and added 4 roasted Poblano peppers , and I made a batch with roasted bell peppers and both are amazingly delicious. Thanks for this amazing recipe . I love the way you roasted garlic by boiling it in olive oil and getting a roasted garlic oil as well it's a win win .
My base recipe is almost exact. I have used both dried and canned, no differencee. But, learned a step in Isreal, after soaking or rinsing your chickpeas, roast until golden brown. Adds a deep nutty flavor. Also, variations of hummu: either add 1/2 cup pesto, roast red pepper sauce. Or salsa for different flavored hummus. To help your immunity system add 1 teaspoon to tablespoon turmeric. Will not change taste but but help joints and skin.
I've been making my own hummus for years now and just recently learned the trick of removing the shells of the chick peas. It makes all the difference. I use sumac instead of cayenne but could try that sometime.
I've been using store bought hummus with roasted red bell pepper in it. I made you recipe with grilled red bell peppers and another batch with grilled jalapenos. WOW, you nailed it.
Wow I'm making this tonight, I'm just soaking my chickpeas now. I have watched so many videos but I think this is the best one!! I so love humus! Cheers! 😀
This is absolutely the best! The first hummus I tasted was made by one of the ladies in our church but it was awful! I'm so glad I found your channel. Thank you so much!
I just made it with the roasted garlic and the garlic oil- such a great idea! I added cumin because I find that rounds out the hummus flavor for me. 🙂 Edited to say I needed to add a half cup of water as I used a good amount of chickpeas, and cooked from scratch they were a bit dry. The water helped tremendously!
Epic! The whole idea was worth the efforts. Being a Lebanese, it’s not easy to impress your guests with homemade humus but the roasted garlic and olive oil took it to another level. Used it in the salad and on the grilled rib eye. ❤️
When I eat out with my Yemeni friends, I make sure we have some good servings of hummus. They can concentrate on their kebabs, but I will feast on my hummus...🙂
Absolutely. I am Aussie I make my own hummus. Another level. You got that right. I love middle eastern food. Live in the middle of nowhere. So, you certainly learn how to cook real fast! That's going to be great with my Turkish kofta. Bon appetit!!!! Food makes the world go round.
@@gutocardoso1977 the heat was probably too high. just keep it at lowest setting until you can see tiny bubbles forming around the garlic then hold that temperature for 30-40 minutes
@@Musicandcrypto thanks for the reply. I suspected so but I think the problem is with my gas stove. The lowest setting is still quite hot. It still came out pretty good. I'm used to making hummus regularly, this technique was new though.
I just finished your process. I only changed a couple things: I used grapeseed oil and added some white truffle oil after I cooked the garlic, and these were amazing choices for me. Thank you, all I was seeing was canned options. Kids loved it, my friend took some, and I have plenty left for the week!
My Lebanese friend makes it similar to yours but his family uses raw garlic onky and never oil. They use the water from the cooked chicken peas and ice cubes. I've had both and live both but the ine with the chicken pea water is incredible. I'm going to make with your garlic idea and the water. Best of both!
I recently started to do hummus at home, I can’t stop eating!! I’m definitely trying the roasted garlic, it looks so good and the consistency, I can’t wait! Thank you for the recommendations 🙋🏽♀️
Soaking beans the old fashion way removes most of the lectins that can cause gut issues, changing the water a few times and then pressure cooking them further remove lectins from any beans. So good for you for soaking those beans.
I had a chance to give hummus a taste and fell in love with the creamy and complex flavors. It’s not common in Taiwan and many people don’t even heard of hummus and chickpeas so it’s hard to taste it again. Thanks a lot for the enthusiastic detailed instructions and how to utilize the ingredients!
You wonderful amazing man!!! I have watched at least 15 UA-cam tutorials on humus and your’s is truly and absolutely OUTSTANDING! The garlic thing is key!! But what’s so lovely is also your enthusiasm. Super inspiring. And easy to follow. Thanks so much. Keep doing what you’re doing and the world WILL be a happier place because good food makes good people 😊😊😊
Made this tonight from the dried beans and WOW did it make a huge difference! It was a bit tedious picking off the skins but the end result was worth it. Never going back to store bought!
Hey, just wanted to let you know, few days ago I wanted to make hummus since I never had it before, found your recipe and made it (Tahini was a bit hard to find here in Serbia so I made my own), gotta say I am blown away, it immediately became one of my favorite foods, I use it as a spread and its a great option for me since I am on a intensive diet because of my fatty liver, thank you so much! Keep up the good work, cheers!
I loved this and sed it to make hummus the first time and it turned out perfectly! I love the detail of roasting the garlic and it MAKES it. Thank you so much!
I enjoy watching your videos. First of all, they’re simple and not intimidating with not a whole lot of ingredients. But the most part is including the recipes and method. I hope you don’t change your format cause it sends a message that you’re posting these videos to help others learn how to cook properly and not be intimidated- not just for monetary reasons.
I love the small details which u never forget to add.. almost 500gms of hummus can be made at home with the amount u spend on a 100gm store-bought one.. not to forget the extremely delicious garlic olive oil left out 😋 that's a trick I learn from u, Chef. Thanks.. regards from Bengaluru, India 🇮🇳
I made this today and it went over really well with my family! it's I think the best hummus I've ever made- thank you so much for this video! :) I ended up quartering the recipe so that I could use just the one can of chickpeas that I had, and then I adjusted the ratios. I found that I didn't have as much garlic flavour as I wanted so I added some garlic powder and still used the juice of a whole lemon. i also added a lot of cumin because i love the flavour of It in humus! I'll definitely make it again in the original ratio! :)
@@zuleyhababakan8196 I think it is because I've never made humus with out it but I'm not sure! maybe it would be fine without tahini if you just add more liquid? :)
The roasted garlic and roasted garlic oil is a super great tip. I can think of so many recipes to use it in in Indian cooking as well. In some recipes, you could even add it as garnish.
You my friend, just got a sub and a like that was AMAZING! You not only showed your process in a very easy and understandable way but also tied it to the love of cooking we all share my god I mean the roasted garlic infused olive oil the application of use and very real importance of plating because cooking can be an art form if done properly very nice. I feel you are a natural teacher or may be one in actuality because of your authentic enthusiasm I walked away with more than just a recipe I left the video inspired and filled with ideas so thank you this was really fun to watch.
Hummus is definitely one of my favorites that's why I really exerted some time and effort (not that it's really hard to do, but I just want to make it within the 'standards') to learn making it til I finally perfected it to the level how traditional families from the Middle East do it. And now here comes a new twist in making a real flavorful one... the use of caramelized fresh garlic (roasted in evoo) and use the same oil to emulsify the paste and intensify its flavor! Definitely, the way I make my hummus will never be the same again because of this. I absolutely love the taste!!! Thank you for sharing this amazing tip, Chef Billy! 😊♥
I made hummus yesterday without garlic. But your recipe looks great! I'll definitely try it with roasted garlic and olive oil. Thanks for sharing your recipe!
Just made your amazing recipe for dinner club! The roasted garlic put it over the top. I did use dried garbanzo beans, it does make a difference. Also my homemade tahini paste. I am eager to try more of your recipes!
@@MalteseKat Yes I am in a dinner club the meets four times a year. We divide the menu into h'ordorves, soup or salad, main course, dessert. The hosting couple does the main and plans games at the end of the meal. We rotate homes and change who does what each time. You might enjoy starting a group of people who are fun, love to cook and play games!
Hello Mr. Chef Billy P., this is Deborah Dean from Houston Texas. 2nd time making this you're amazing and smart. I used garlic oil and put dried rosemary with the garlic for the flavor oh my goodness Yummy!!! Thank you.
Chef Billy! Here is a tip that will make your hummus even creamier, it's a very old tip and I'm surprised you didn't do it? Whip your tahini with an equal amount of water, the lemon juice and half the oil. Then add the chickpeas and mix. I promise the finish will be much smoother and creamier!
On top of that, do you also add the lemon juice and olive oil stated in the recipe? Or are you saying whip the olive oil and lemon juice from the recipe into tahini first, rather than adding them to the chickpeas in the food processor, one ingredient at a time?
Oh yeah!!! Im a from scratch gal myself. I do use my Instapot to cook the chickpeas. I add the baking soda to soak overnight and drain and rinse it before cooking.
Hi Chef Billy, you really have passion when you we're filming this episode and yes I do really like Hummus and always enjoy the process of making it absolutely from scratch; no cans, no deli counter items and no supplementation from the restaurants. When you we're tasting for seasoning, you could of used a small piece of pita for a better sense of how well seasoned it is, as bread will dilute the flavour of the hummus.
I thought I already commented on this video but I somehow never did? I personally don't like hummus but my friend Chuck used to live in Saudi Arabia with his adoptive grandparents for a while, I made this for him last year (pulled up the video to make it again xD) and he nearly cried He said his Saudi grandmother would kiss me if she was still alive, and that I had perfectly recreated it like she used to make (complete with homemade tahini, my kitchen stunk like sesame for days xD) and the garlic oil on top was "the bomb"
...and, add some grilled chicken pieces or even medium spicy beef sheesh kebabs with a few twigs of mint on the side and now you've got yourself a traditional Arabic meal.
I can't wait to try. I'm guilty of using canned garbonzos. I drain the liquid first. Sometimes I use hummus instead of mayo on sandwitches. Yours is over the top. Thank you for the video.
Finally got round to making this. I ahve to say, as I eat supermarket hummus every evening, that this blows that stuff away. I am not sure it's the garlic, the cayenne or just the combo of ingredients and amounts, but I licked my finger while making it and that slight kick of cayenne blew me away. Hats off! I had to make it in 4 batches as I only have a mini blender, but I managed to get it in a bowl at the end and blend together. I think I need to piracies a large food processor for sure, as this is a new norm for me. Thank you for a great way to have great hummus! Only point I would make, is the shells didn't float to the surface, so I had to spend some time fishing around. But it was worth it!!
Make SURE you hydrate these beans completely. Any bean is highly toxic if eaten raw (plants don't want you to eat them and have natural poisons in them). People have died from eating raw kidney beans, for example, so just make sure you treat them right.
Great video! Very traditional tutorial, except for roasting the garlic, which is a nice touch. The garlic olive oil is great for adding to a tomato passata when preparing a spaghetti red sauce. Removing the skins from the chickpeas is a crucial step. This is how you get the velvety texture. I have seen commercial hummus cooks swiftly stirring the chickpeas with a slotted spoon during the simmering phase. The skins come afloat, and it's easy to skim them while cooking the chickpeas.
Thank you for the recipe! I’ve bought a new food processor to try this out. So you have recipes for hummus and pita, maybe baba ganoush & falafel for next videos?
So I have a quick question on this garlic bit. 30-40 min does seem a tad long. I've reduced the amt of garlic cloves and olive oil and even as it's on low it kinda achieves the roasted effect within 6-8min. Is this purely a subjective thing by heat and volume?
This was EXACTLY what I was looking for! I knew when I bought the beans I could find instuctions online, and I'm so glad I came across you. Your joie de vivre is lifting me up right now. 👍🥰
My Mother Goddess always use to tell me sit down nd then eat..she is no more wd us ..Liver Cirrhosis..but bro u r amazing nd after watching this it took me bk to UAE WHR I USE TO WORK LONG BK..frm Bombay Bambai India ..lots of love to u nd ur family nd frnds nd to ur subs 😊tht goes fr me too🙏🙏👍👍💐💐💐💐
I am from Syria, and certainly we do not peel the chickpeas after boiling them, and we use raw garlic only very little, and we do not add olive oil with the mixture, but we add lemon, tahini, ice cubes, salt and a little cumin.
Thank you for sharing. 🙂
Arabs and italians like olive oil on top of food ...with cheese,zaatar,etc. But for some reason some people rather mix it inside ...but its a different taste
Roasted cumin?
Cool that’s why we have different people make different recipes. I myself enjoy roasted garlic over raw… so this recipe is awesome! And I enjoy creamy chickpeas so peeling them is a must.. 🤷🏻♀️
I never took the skin off of the chickpeas, and I also used raw garlic, BUUUUT it's much better to remove skins and roast the garlic.
I made two bags of chickpeas and followed your instructions. I made two types of hummus. In one I added roasted bell peppers and I took them to the family Easter party. We enjoyed your recipe very much! Thank you for sharing!
Sounds delish will make 2 batches too and add red roasted chillies too
I just made this recipe this morning after soaking the beans overnight. I did have to add a bit of water to thin it out just a bit, but it was absolute perfection!!! Much better than store bought for sure.
Dear Chef Billy. I just tried your hummus recipe and it’s absolutely delicious! And you’re right. The fried garlic and garlic olive oil took it to whole another level! Learned something new! Thank you so much! It’s extremely difficult to find good hummus in Korea where I live so this recipe is really precious!
That's the best hommus recipe I've seen, I can almost smell it through the screen.
I just got Smellivision I can smell it I can smell it😋😋😋
Hahaha!
@@beevigilantb3019 l
Haha 😂
Yeah that's right. I don't know what came over me but I was licking my screen.
I am an Arab and I approve this method !!!!
Well done Chef :D
Do u have an authentic tahini recipe you would want to share please 🥺?
@@diversityinbeauty4714 usually we just buy tahini from the store but i guess our tahini might be different than yours
@@diversityinbeauty4714 yes ua-cam.com/video/Y7r9HAcR2RQ/v-deo.html
@@user-pw4js4ph9y how can I make tahini?
@@TheAlien_in_your_backyard add tahina, water and lemon and whip it up, then add zartar. It is not as thick, but a sauce you use on falafel.
Amazing hummus ! Thank you! Also, that garlic oil tip, was brilliant. I heated some cream on the stove , added one tbsp of butter , two tbsp of the garlic oil, and two bay leaves. Then used that mixture over boiled gold potatoes with some sea salt and pepper and whipped up the best garlic mashed potatoes I’ve ever tasted .
Genius
I just made this recipe today, and while my batch needed more oil and lemon, it came out absolutely marvelous. I may never be able to eat store bought hummus again. It is so perfectly creamy and tasty. Thank you for the step-by-step tutorial! (Also, HOLY COW, peeling chick peas is a pain but infinitely worth it.)
I had tried store bought hummus a few times and just hated it every time, but I like garbanzo beans so I didn't want to give up on it. This recipe is everything I wanted and more. Now I also know how to make roasted garlic Evoo and the snacks will never end. (my 9 month old also LOVED this hummus)
I have discovered through much experience that canned beans produce gas and stomach issues. So I don't use them anymore. I've been soaking dry beans with changing the water about 4 times throughout the day and then again the next day...it really helps with gas and bloating and definitely the smoothness. I did not put the baking soda in (found this video after beans were cooked), but letting them cool and then agitating them did bring the skins to the surface. Thank you for the thorough explanation of how to make excellent hummus! Have since made it and it IS EXCELLENT!
Hi chef, I tried this recipe a few weeks ago and my wife, who is a hummus snob, absolutely loved it. Making it again today and also trying your method for roasted garlic olive oil. Can't wait to try it.
I love homemade hummus. I tried this recipe today. Unfortunately, my food processor decided to break before I could even start to mash my peas, so I had to do everything by hand. It came out a little coarse, but delicious. 👍🏻 Thanks.
You need a Magimix. I bought mine because I was afraid that my 36-year-old Cuisinart would finally crap out.
I love how passionate he is talking about hummus that's a vibe😂😂
Omg right 😌
me too!
😂 Because it’s a big deal. 😊
Yup it's so cute :D
@@BH-dd5mdυρν
I can't remember ever having bought hummus. Been making it homemade for 15-20 years. Great tips in this video. There is no reason to buy packaged hummus. Even using canned chickpeas yields fabulous results.
I’m so lucky born Greek from the beautiful and biggest Greek island of Crete and 17 years I have a Syrian girlfriend and we both cook together and today September 7, 21 we cooked hummus with tahini, olive oil and a cup of Greek yogurt is Greek and it was and will always be delicious.. you did a great job 👏🏻
I've been making my own hummus since the mid 80s since I married into a big Lebanese family. I appreciate you keeping recipes authentic. I love the baking soda tip, will share it with my family. And I'm going to try your roasted garlic next time around, will be useful for other applications. Thank you! ♥
😃😃
How was it with roasted garlic?
To be honest, its not hummus anymore it will taste like toast garlic all together.
Another option is use only the oil from the garlic
This is probably the most legit hummus recipe on UA-cam. I almost cry when I see someone from the Middle East demonstrating how to make hummus with canned chickpeas.
I don’t have a food processor can I use a blender?
@@konalily you certainly can! I'm not sure if it will produce the same kind of texture as a food processor would..but I think it will pretty much be the same thing
🙄
Casual racism in the UA-cam comments of a cooking video. Gotta love it
@@en.chamadeI think they assumed the original commenter was mocking Middle Eastern cooks, when what I believe they meant is they hate seeing the people who should cook most authentically use tinned ingredients
For those that don’t have a food processor and are using a blender like I am, use about a cup of that water you boiled the chickpeas in and it will end up as creamy.
First try didn’t go so well, second try my mom recommended adding the water and it worked !
I just made this exact recipe , and added 4 roasted Poblano peppers , and I made a batch with roasted bell peppers and both are amazingly delicious.
Thanks for this amazing recipe .
I love the way you roasted garlic by boiling it in olive oil and getting a roasted garlic oil as well it's a win win .
Just made this now with sprouted white beans. I pressure cooked 5 minutes in instant pot. Came out excellent. Thank you.
My base recipe is almost exact. I have used both dried and canned, no differencee. But, learned a step in Isreal, after soaking or rinsing your chickpeas, roast until golden brown. Adds a deep nutty flavor. Also, variations of hummu: either add 1/2 cup pesto, roast red pepper sauce. Or salsa for different flavored hummus. To help your immunity system add 1 teaspoon to tablespoon turmeric. Will not change taste but but help joints and skin.
Roasting soaked beans, nice tip. Will try next time I make this👍
Thanks for sharing the additional info I like a verity also and especially about the turmeric
No such thing as israel
@@htotheg5715 you mean no such thing as "Isreal" right?
@@htotheg5715 Israel is very real and always will be. 😊💜
I've been making my own hummus for years now and just recently learned the trick of removing the shells of the chick peas. It makes all the difference. I use sumac instead of cayenne but could try that sometime.
I've been making my own hummus for years but decided to try your way...the Best I've ever made !!
I've been using store bought hummus with roasted red bell pepper in it. I made you recipe with grilled red bell peppers and another batch with grilled jalapenos. WOW, you nailed it.
Wow I'm making this tonight, I'm just soaking my chickpeas now. I have watched so many videos but I think this is the best one!! I so love humus! Cheers! 😀
This is absolutely the best! The first hummus I tasted was made by one of the ladies in our church but it was awful! I'm so glad I found your channel. Thank you so much!
Thanks for giving it a shot
I just made it with the roasted garlic and the garlic oil- such a great idea! I added cumin because I find that rounds out the hummus flavor for me. 🙂
Edited to say I needed to add a half cup of water as I used a good amount of chickpeas, and cooked from scratch they were a bit dry. The water helped tremendously!
Epic! The whole idea was worth the efforts. Being a Lebanese, it’s not easy to impress your guests with homemade humus but the roasted garlic and olive oil took it to another level. Used it in the salad and on the grilled rib eye. ❤️
When I eat out with my Yemeni friends, I make sure we have some good servings of hummus. They can concentrate on their kebabs, but I will feast on my hummus...🙂
We do thi trick of garlic and oil in Algeria . It is well known.
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The garlic oil is also good to make a homemade roasted garlic mayo and to drizzle some over homemade pizza crust when it comes out the oven.
Absolutely. I am Aussie I make my own hummus. Another level. You got that right. I love middle eastern food. Live in the middle of nowhere. So, you certainly learn how to cook real fast! That's going to be great with my Turkish kofta. Bon appetit!!!! Food makes the world go round.
BEST HUMMUS RECIPE ON EARTH!! im a picky person and this is the most flavorful thing I’ve tried, especially on day 2 😋 Highly recommend!
I’ve tried a lot of hummus in my life and this is by far the best hummus recipe I have ever tasted. Thanks Chef 🥰
ua-cam.com/video/FrahqS6QsZk/v-deo.html
I was scared to try this recipe but chef you explained it so beautifully that l will soak my chickpeas right now. Thanks a ton.
Nice
The garlic idea turned out to be amazing!!! This turned out to be the bestest hummus ever.. Thanks for sharing the plating technique 🔥🔥
Thanks for giving it a shot!!
Trying it right now. For some reason the garlic is going dark instead of the golden brown from the video
@@gutocardoso1977 the heat was probably too high. just keep it at lowest setting until you can see tiny bubbles forming around the garlic then hold that temperature for 30-40 minutes
@@Musicandcrypto thanks for the reply. I suspected so but I think the problem is with my gas stove. The lowest setting is still quite hot. It still came out pretty good. I'm used to making hummus regularly, this technique was new though.
Mmmmm that sure looks so delicious 😋 I must try this recipe. Thank you
As a hummus fan, I rate this and give it a 100% satisfaction 💁🏽♀️💙
I just finished your process.
I only changed a couple things:
I used grapeseed oil and added some white truffle oil after I cooked the garlic, and these were amazing choices for me.
Thank you, all I was seeing was canned options.
Kids loved it, my friend took some, and I have plenty left for the week!
I like that you didn't just stop to the process you follow (soaking chickpeas), but also provided alternatives.
My Lebanese friend makes it similar to yours but his family uses raw garlic onky and never oil. They use the water from the cooked chicken peas and ice cubes. I've had both and live both but the ine with the chicken pea water is incredible. I'm going to make with your garlic idea and the water. Best of both!
I recently started to do hummus at home, I can’t stop eating!! I’m definitely trying the roasted garlic, it looks so good and the consistency, I can’t wait! Thank you for the recommendations 🙋🏽♀️
I'm watching this video right now did you try the roasted garlic hummus
THANK YOU. Thank you for not butchering this like the rest 😭 looks amazing!! (Lebanese here who approves)
Soaking beans the old fashion way removes most of the lectins that can cause gut issues, changing the water a few times and then pressure cooking them further remove lectins from any beans. So good for you for soaking those beans.
I had a chance to give hummus a taste and fell in love with the creamy and complex flavors.
It’s not common in Taiwan and many people don’t even heard of hummus and chickpeas so it’s hard to taste it again.
Thanks a lot for the enthusiastic detailed instructions and how to utilize the ingredients!
Made this tonight with the toasted garlic. Absolutely delicious. Thank you. It will now become a staple.
Thank you for holding my hand throughout the entire process .. I haven’t made it yet but I feel supported and encouraged.
You wonderful amazing man!!! I have watched at least 15 UA-cam tutorials on humus and your’s is truly and absolutely OUTSTANDING! The garlic thing is key!! But what’s so lovely is also your enthusiasm. Super inspiring. And easy to follow. Thanks so much. Keep doing what you’re doing and the world WILL be a happier place because good food makes good people 😊😊😊
Wow, thanks!
Good spelling will make it even better! Sorry lol
Made this tonight from the dried beans and WOW did it make a huge difference! It was a bit tedious picking off the skins but the end result was worth it. Never going back to store bought!
Hey, just wanted to let you know, few days ago I wanted to make hummus since I never had it before, found your recipe and made it (Tahini was a bit hard to find here in Serbia so I made my own), gotta say I am blown away, it immediately became one of my favorite foods, I use it as a spread and its a great option for me since I am on a intensive diet because of my fatty liver, thank you so much! Keep up the good work, cheers!
I loved this and sed it to make hummus the first time and it turned out perfectly! I love the detail of roasting the garlic and it MAKES it. Thank you so much!
Thanks for giving it a shot!!
People try this recipe now. Don’t wait. It is the best Hummus Recipe ever. The house smells like Roasted Garlic and Olive Oil. Thank you chief.
Thank you so kindly
I enjoy watching your videos. First of all, they’re simple and not intimidating with not a whole lot of ingredients. But the most part is including the recipes and method. I hope you don’t change your format cause it sends a message that you’re posting these videos to help others learn how to cook properly and not be intimidated- not just for monetary reasons.
Thanks for watching!
I love the small details which u never forget to add.. almost 500gms of hummus can be made at home with the amount u spend on a 100gm store-bought one.. not to forget the extremely delicious garlic olive oil left out 😋 that's a trick I learn from u, Chef. Thanks.. regards from Bengaluru, India 🇮🇳
I made this today and it went over really well with my family! it's I think the best hummus I've ever made- thank you so much for this video! :)
I ended up quartering the recipe so that I could use just the one can of chickpeas that I had, and then I adjusted the ratios. I found that I didn't have as much garlic flavour as I wanted so I added some garlic powder and still used the juice of a whole lemon. i also added a lot of cumin because i love the flavour of It in humus! I'll definitely make it again in the original ratio! :)
Did you add tahini too? Is it absolutely necessary?
@@zuleyhababakan8196 I think it is because I've never made humus with out it but I'm not sure! maybe it would be fine without tahini if you just add more liquid? :)
The roasted garlic and roasted garlic oil is a super great tip. I can think of so many recipes to use it in in Indian cooking as well. In some recipes, you could even add it as garnish.
Thanks for watching!
What a difference when you peel the chick peas! Love the garlic too! In the fridge chilling for my company tonight 🤗
That’s the trick!
Did it take long? Not that it matters here in quarantine.
I think it makes it less grainy
I love this recipe. I soaked it over then I used pressure cooker for 15 mins. Thank you 🙏
the clarity of the instructions make me easily press the subscribed button.im a filipino living in cayman islands. your new fan
I LOVE, LOVE, LOVE ! Your site! Every recipe is so AWESOME! I also love your teaching style! WOW!❤❤❤❤❤❤❤❤❤
Hello 👋 did you try the recipes?
I love making all my food from scratch 😊 this is definitely a must try ❣️❣️IT LOOKS ABSOLUTELY AMAZING ‼️‼️ Thank you chef💯
Thanks for watching!
Yes very tasty i eat in Israel one time every day
@@ChefBillyParisi love you chef
You my friend, just got a sub and a like that was AMAZING! You not only showed your process in a very easy and understandable way but also tied it to the love of cooking we all share my god I mean the roasted garlic infused olive oil the application of use and very real importance of plating because cooking can be an art form if done properly very nice. I feel you are a natural teacher or may be one in actuality because of your authentic enthusiasm I walked away with more than just a recipe I left the video inspired and filled with ideas so thank you this was really fun to watch.
thank you so kindly!!
Hummus is definitely one of my favorites that's why I really exerted some time and effort (not that it's really hard to do, but I just want to make it within the 'standards') to learn making it til I finally perfected it to the level how traditional families from the Middle East do it. And now here comes a new twist in making a real flavorful one... the use of caramelized fresh garlic (roasted in evoo) and use the same oil to emulsify the paste and intensify its flavor! Definitely, the way I make my hummus will never be the same again because of this. I absolutely love the taste!!!
Thank you for sharing this amazing tip, Chef Billy! 😊♥
I made hummus yesterday without garlic.
But your recipe looks great! I'll definitely try it with roasted garlic and olive oil.
Thanks for sharing your recipe!
I used to not like hummus but i made this and now i am a hummus believer.
🤣hummus believer
Just made your amazing recipe for dinner club! The roasted garlic put it over the top. I did use dried garbanzo beans, it does make a difference. Also my homemade tahini paste. I am eager to try more of your recipes!
Dinner club?
@@MalteseKat Yes I am in a dinner club the meets four times a year. We divide the menu into h'ordorves, soup or salad, main course, dessert.
The hosting couple does the main and plans games at the end of the meal. We rotate homes and change who does what each time. You might enjoy starting a group of people who are fun, love to cook and play games!
Why does everybody suddenly call chickpeas garbanzo beans? Does that sound more fancy?
@@jakobraahauge7299 Garbanzo beans are just what they are named in other parts of the world is all.
That’s literally the prettiest hummus I’ve ever seen haha can’t wait to try it!
Hah, thanks for watching
Most pleasing way to explain little details with so much passion & perfection...loved it!
Hello Mr. Chef Billy P., this is Deborah Dean from Houston Texas. 2nd time making this you're amazing and smart. I used garlic oil and put dried rosemary with the garlic for the flavor oh my goodness Yummy!!! Thank you.
Hello 👋 did you try the recipes?
I Sub'd the moment I heard him say but I like to do it the old fashion way- knew then this is a chef I want to follow.
Thank you!
Chef Billy! Here is a tip that will make your hummus even creamier, it's a very old tip and I'm surprised you didn't do it?
Whip your tahini with an equal amount of water, the lemon juice and half the oil. Then add the chickpeas and mix.
I promise the finish will be much smoother and creamier!
On top of that, do you also add the lemon juice and olive oil stated in the recipe?
Or are you saying whip the olive oil and lemon juice from the recipe into tahini first, rather than adding them to the chickpeas in the food processor, one ingredient at a time?
Thank you, James for the tip.
Always works for me. I can see the difference if I do otherwise.
No parsley or cumin?
@@ts4686 whip everything except half the oil, add the rest of the as the chickpeas are getting mixed.
Best video I have seen! Right to the point, thank you. Well explained. Great attitude!!
Thank you kindly!
My husband was from Israel so this was a staple in our home. Delicious 🦋🦋🦋🦋
That's Arab food not Israeli
Oh yeah!!! Im a from scratch gal myself. I do use my Instapot to cook the chickpeas. I add the baking soda to soak overnight and drain and rinse it before cooking.
I love the way u explain every process
Thank you!
Hi Chef Billy, you really have passion when you we're filming this episode and yes I do really like Hummus and always enjoy the process of making it absolutely from scratch; no cans, no deli counter items and no supplementation from the restaurants. When you we're tasting for seasoning, you could of used a small piece of pita for a better sense of how well seasoned it is, as bread will dilute the flavour of the hummus.
ua-cam.com/video/FrahqS6QsZk/v-deo.html
I've always used canned garbanzos but you totally sold me on using dried!!!
This hummus looks DELICIOUS ❤️😍
So creamy
I thought I already commented on this video but I somehow never did?
I personally don't like hummus but my friend Chuck used to live in Saudi Arabia with his adoptive grandparents for a while, I made this for him last year (pulled up the video to make it again xD) and he nearly cried
He said his Saudi grandmother would kiss me if she was still alive, and that I had perfectly recreated it like she used to make (complete with homemade tahini, my kitchen stunk like sesame for days xD) and the garlic oil on top was "the bomb"
I'm from the Mediterranean, and i think this is the best hummus recipe by far. Thank you for sharing this amazing recipe ❤
Best hummus I've ever made! Thank you for your pro tips!
Ayyy I love hummus!! Especially with pita bread 🥖
So good
...and, add some grilled chicken pieces or even medium spicy beef sheesh kebabs with a few twigs of mint on the side and now you've got yourself a traditional Arabic meal.
@@jamessv5020 #govegan
@@jamessv5020 hello bro from where you are
@@VatsalRajyaguru17143 No.
Roasted garlic olive oil? AMAZING Tip .. Thank you!!!
Sure
I can't wait to try. I'm guilty of using canned garbonzos. I drain the liquid first. Sometimes I use hummus instead of mayo on sandwitches. Yours is over the top. Thank you for the video.
Finally got round to making this. I ahve to say, as I eat supermarket hummus every evening, that this blows that stuff away. I am not sure it's the garlic, the cayenne or just the combo of ingredients and amounts, but I licked my finger while making it and that slight kick of cayenne blew me away. Hats off!
I had to make it in 4 batches as I only have a mini blender, but I managed to get it in a bowl at the end and blend together. I think I need to piracies a large food processor for sure, as this is a new norm for me.
Thank you for a great way to have great hummus!
Only point I would make, is the shells didn't float to the surface, so I had to spend some time fishing around. But it was worth it!!
Hahaha, I just saw you posted it on my birthday as well! Super nice gift for a big hummus fan!
Everything was explained in detail! This is awesome ! I’m so happy ... I got it right ! Thank you Chef
Thanks for giving it a shot!!
I tried it for the first time a week ago. I’m in love!
So good!!
Patapik nman po sa channel ko. Sub kita in return
Make SURE you hydrate these beans completely. Any bean is highly toxic if eaten raw (plants don't want you to eat them and have natural poisons in them). People have died from eating raw kidney beans, for example, so just make sure you treat them right.
I'm happy to find a channel with a cook who almost loves garlic more than I do. I need to try these recipes. 😀
Great video! Very traditional tutorial, except for roasting the garlic, which is a nice touch. The garlic olive oil is great for adding to a tomato passata when preparing a spaghetti red sauce. Removing the skins from the chickpeas is a crucial step. This is how you get the velvety texture. I have seen commercial hummus cooks swiftly stirring the chickpeas with a slotted spoon during the simmering phase. The skins come afloat, and it's easy to skim them while cooking the chickpeas.
You made me to do it right away. It looks beautiful and delicious .
Thanks for watching
This is so authentic and love recipes from scratch ❤️
I also add cumin Thanks for the video I loved the roasted garlic tip.
Thanks for watching!
I made hummus today. Thanks for the tip of removing the shells after boiling the garbanzos! It really helped.
I was impressed with this recipe and decided to give it a try. Came out so good and so delicious. Easy and no way to spoil it. Thank you!
Oh yeah! I'll be making that! Looks delicious.
Nice!
Thank you for the recipe! I’ve bought a new food processor to try this out. So you have recipes for hummus and pita, maybe baba ganoush & falafel for next videos?
Nice! Maybe One day. I have falafel already on here
This’s the best hummus I’ve ever!
This is the only humus I have ever made
I love this hummus recipe. I like your take on roasted garlic. I’m a garlic fanatic and can’t wait to make it.
I haven’t had hummus like this since I visited Israel many years ago.
Looks delicious, and thank you for sharing.
Thank you for having Shared a delicious recipe ❤
Thanks for watching
We love hummus and will definitely try this recipe. I love your videos!
did you try the recipes?
Damn that looks amazing! Also, your garlic game is on point.
Thank you
So I have a quick question on this garlic bit. 30-40 min does seem a tad long. I've reduced the amt of garlic cloves and olive oil and even as it's on low it kinda achieves the roasted effect within 6-8min. Is this purely a subjective thing by heat and volume?
This was EXACTLY what I was looking for! I knew when I bought the beans I could find instuctions online, and I'm so glad I came across you. Your joie de vivre is lifting me up right now. 👍🥰
Hello 👋 did you try the recipes?
My Mother Goddess always use to tell me sit down nd then eat..she is no more wd us ..Liver Cirrhosis..but bro u r amazing nd after watching this it took me bk to UAE WHR I USE TO WORK LONG BK..frm Bombay Bambai India ..lots of love to u nd ur family nd frnds nd to ur subs 😊tht goes fr me too🙏🙏👍👍💐💐💐💐
I just use some oil and then use "yoghurt" to adjust the consistency. It'll keep fresh longer that way. Also I've never peeled them
Yoghurt in quotes makes me nervous...