I’m Lebanese and grew up eating authentic hummus. This is spot on and how the best middle eastern restaurants make their hummus. It should not be super thick, good consistency here.
I'm an American ex-patriot and used to fly into Beirut once a month, in the '70's from Tripoli. We stayed at The Phoenicia and just loved eating the lamb/beef schwarmas, the mezza platters and going out to the casino at nights...top it off for a belly dancer and Turkish coffee and baklava or kataifi. Those were the days.
Hummus sounds so good. Love the idea of soaking the garlic in the lemon juice and then straining the garlic out. I think I'll do that for all my raw garlic uses.
Thoughts on storing spices (I learned this the hard way): I used to work for a wholesale spice company, and we shipped spices in plastic containers to restaurants and food service companies all over the US. Since those spices were going to be used quite rapidly, and likely switched into different containers anyway, it didn't really matter what containers we used to originally ship the spices. However, in taking home some spices for myself, I used our plastic containers/bags. Not knowing any better, I didn't transfer the spices to glass containers -- I just stored them in the original plastic containers in my kitchen. I found that after just a few months, the spices started leaching through the plastic. The oils (such as in ground cinnamon or garlic powder) will go right through ANY kind of plastic storage container, and the outsides of the containers/bags become sticky and disgusting. As Jack demonstrates in the video, ALWAYS use glass containers for all your spices!
A few years ago I decided that I didn’t want my spices to be in all kinds of different jars so I had the idea to put every single one into a ziplock bag, labeled every bag and I stored them standing up on a plastic box with a lid. I was so proud of my project but a few days later all the oils like you mentioned started going thru the bags and all the flavors mixed. The cinnamon smelled like cumin and so on. I had to throw every single one away and I was so mad. I learned my lesson though. Only glass jars from that day on.
Please catch the aquafaba,i.e. the cooking liquid of the canned chickpeas. It has so many uses incl. egg white replacement and vegan mayonnaise base. You can also re-use it to adjust the considtency of your hummus. I love hummus warm as a kind of mashed potatoes replacement with warm grilled veggies. So good.
What a phenomenal episode. I am excited to try both the fish and humus recipes and the spice segment was very thoughtfully done and helpful. Thank you.
Thank you for demonstrating an easier way to remove the chickpea skins. When I’d make creamy hummus, I used to peel them by hand. This is why I rarely made it. Definitely will try this method.
Spice storage tips: 1.) Put the expiration date with an E before the date. 6-12 months out. 2.) Store seldom used spices in the freezer. 3.) Use glass containers. Most flexible plastic is semi-permeable to air.
I LOVE this channel! Thank you for all the wonderful tips! I sincerely appreciate each one of you and all the time you put into creating these episodes. Thank you!!
Absolutely love everything about ATK. I have never, ever had a recipe that wasn't delicious. I am such a better cook. And quite honestly, you make cooking fun. There's no guess work for the novice cook. And I have yet to fail. I love it. Thank you.
Julia, please please please use the safety guard on your mandoline! It takes about 8 weeks to heal up fully after you slice the tip off your finger on one of those things, and well over a year before you stop getting pain shooting all the way up to your shoulder every time you bump it. Ask me how I know.
Agree 100% and was my only critique of this episode. It’s like filming yourself (and advocating) driving without a seat belt. Any cook who’s been there can tell you a mandoline injury is one you won’t forget.
@@prn718 exactly why I will never use a mandolin again. I was slicing beets for a tart, with the guard, and took off a good chunk of the base of my thumb when the blade caught on a partially fibrosis piece of beet. I almost passed out it was so painful and I was in horrendous pain for weeks. It eventually healed but it took a long time. FYI, the red beets sliced fine; it was a yellow beet that was the issue.
I learned the hard way, too. I was slicing a potato and thought to myself as it started to get short "I should get the guard out." The very next slice is what took off the tip of my ring finger. Fast forward to a year later and my husband sliced off part of his thumb. I asked him why he didn't learn from my mistake and use the guard, and he responded that he WAS using the guard. Come to find out, he was not using it correctly... After that, we got rid of the slicer. And still to this day even though that was years ago, I cannot watch someone used a mandolin without a guard without freaking out a little bit.
We're pretty lucky in NJ to have restaurants of so many cultures. If you've ever had real, fresh, warm hummus, that thick commercial stuff they sell in the supermarkets would never do. One of my favorite takeout orders: hummus and tabouli.
I halved your recipe and labeled it bean dip, placed it in the fridge and waited for my husband to discover it. My husband has told me often how much he hates hummus. I have even tried explaining that their are many versions of it, and he just says , "Nope, I don't like it! Last night, he found it, ate some, and liked it! After he devoured a bunch of it I told him what it is. 😏 he chuckled and playfully called me some colorful names. Ha! Thank you for the tasty recipe and changing my husband's taste for hummus.
Holy cow, Jack, that's enough cracked pepper to feed an army. Many years ago I learned (I don't know where) to put a few peppercorns in a spoon, put another spoon on top and hold it down with a thumb. Turn the top spoon and ... Voila! Enough cracked pepper for right now.
@@sunset6010 omg that would ruin it in my opinion but to each their own. The very few times I added Xantham Gum to anything was disgusting. Like a gelatin consistency.
I had the most amazing Tagine's when I stayed with a Moroccan family in Agadir (Atlas Mountains). I never had the courage to make my own. I also didn't realise you could make it in a Dutch oven, so I'm definitely going to make this one. They are usually made with Lamb or Goat, neither of which I eat (so I'd pick the meat out) so ATK cod version is perfect for me to try😋
Excellent hummus and very nice recipe some people they may not like it because not the exact same way they do but hummus can be prepared in too many different way and flavor and texture some people they add parsley or roasted pepper or pinenuts so it should be some kind of freedom for everybody in the kitchen to add and substitute and yes I put ice cubes in mine and I make my own tahini sauce but you don’t have to
I wouldn’t boil the canned chick peas and remove the skins, I would also add the crushed garlic directly without straining it, as the food processor would eliminate any bits. I would add a couple of dry red chillies while processing. In Israel they add a little heavy yoghurt to make it creamy. Don’t forget the cumin powder, tahini and salt. Best with falafel: There are ready mixes that are very good.
Not everyone uses canned food. Some of us actually buy in bulk and cook as needed in an instant pot. It would be VERY useful to have the amount of food in CUPS as well as cans for both types of views/cooks.
The cod Tagine looks great, must give that a try (it's a while since I pulled my Le Creuset Tagine out). On the spice front... pestle and mortar can work (especially for the crushed peppercorns etc.) and was traditionally used even for 'fine' ground but to get fine spices more easily you need a grinder. Don't get too fancy - a blade based grinder (like the one shown) is fine - do not be tempted to spend the extra to get a burr grinder. A burr grinder will deliver perfectly uniform ground spices and that's not what you are after when you are cooking a recipe that starts with whole spices (well not usually). If you think about the mixed texture that would come from a pestle and mortar then that is what you are trying to replicate - but much more easily. .Not so sure about the hummus...seems like a lot of effort to remove a bunch of fibre that you'd normally eat and not notice. I use almost identical ingredients but without the extra steps to remove skins and steep garlic... and I keep some chickpea water back so I can use that to help loosen the hummus during the final part of the blender process. A dusting of paprika on top is also a nice finish.
another great video...just wondering about the reason for cutting the carrot on the bias, vs just cutting it thin crosswise. I love cod, normally would beer fry, so this is different, but I'm like wow, that looks awesome....The main reason I was checking out this video is for the hummus. The wife bought several hummus tubs, but they were really spicy. I love beans and make bean soups that include garbanzos beans a couple times a year, I'm hoping these are much better than the bought tubs...
Julia - Having a baking stone longer than you've had your husband, was precious, and rare air. Not that I agree or don't, about the longevity of even a baking stone, but I'm glad yours isn't dead yet, meaning the stone, and not necessarily your husband, regardless.
Always zest lemons before cutting them! You can either use the zest in the recipe (more lemon flavor without additional liquid) or store them for other purposes.
*So, where is the couscous? I love Moroccan cuisine. My first introduction to it was at a restaurant on Boulevard Saint-Michel in Paris. It has been part of my culinary repertoire ever since.*
@@alanvonau278 Actually, fish tagines are very common in Morocco since fish is cheaper than meat. and it's usually served with bread, not rice nor couscous. The latter is a different dish all together made with meat and lots of vegetables over couscous.
@@caramella26 Thanks for the information! By tagine, I meant the conically shaped ones. A couscous dish with meat and vegetables is definitely my favorite.
@@alanvonau278 Mine too. Grew up eating it every Friday ad never got tired of it! I would call this dish Fish over rice and not Tagine. (Source: I am Moroccan) :)
Turkish chef Refika here on UA-cam has the best hummus recipe (and everything else she makes is fire). She is able to explain not only the techniques, but the cultural importance of this dish in an engaging and authoritative way. Check her out.
She is the other cooking channel on You tube I rate absolutely top! What I call a natural cook, like the folks on here. Rifika's hummus is beyond amazing. It actually becomes an art form at her level
Becky is the best! But why did y’all use that picture of her in the episode thumbnail? It looks like she’s mid sentence saying “water” or something lol
I use a very similar method but have determined that dry beans are significantly better (and cheaper) than the canned beans I can find. I think whether canned beans are "just as good" depends on what beans are available where you live
Hello Julia I just have a question it's like the fermenting of the lemons you used olive oil can I use grapeseed oil instead of olive oil because I don't like the taste of the olive oil is that something I can do as a substitute please let me know thank you very much and I enjoy watching you and Bridget and Becky and Jack especially Jack Jack's awesome LOL have a great day talk to you later your friend Nicholas
Even though I'm signed up for emails from America's Test Kitchen, when I click on the link for the recipes, a few paragraphs are legible, but the rest of the article and the recipes are blurred out. Why? Everything is about signing up or paying.
For the Hummus segment: It's a little weird to crush 4 garlic cloves and only use a tbsp of it. Probably just throw it all in. And I don't care what's authentic,, so like a peanut butter consistency. I also like to use dried beans cooked with some flavorings to go with the eventual hummus taste you want (like dried chiles, spices, etc.). You can't do that with icky, bland canned beans, not to mention shipping around canned beans is environmentally un-friendly.
I use some of the water from the chickpeas instead of water. I find she washed all of the flavor from the chickpeas. I remove the skins if I'm making hummus for guests, but I leave the skins on for myself. Fiber!!! I don't use cumin, instead I sprinkle Sumak- lemony, spicy flavor used in most Middle Eastern cuisines.
I laughed so much when she described her baking stone. I've had it linger then my husband. Then I thought, I bet less trouble too 😳😂😂 sorry, it's just flows out of me sometimes.
15:01 is the Hummus part if that's what you're here for
I’m Lebanese and grew up eating authentic hummus. This is spot on and how the best middle eastern restaurants make their hummus. It should not be super thick, good consistency here.
I'm an American ex-patriot and used to fly into Beirut once a month, in the '70's from Tripoli. We stayed at The Phoenicia and just loved eating the lamb/beef schwarmas, the mezza platters and going out to the casino at nights...top it off for a belly dancer and Turkish coffee and baklava or kataifi. Those were the days.
@@spicerack4397 love Beirut! So glad you enjoyed yourself. I’m also reminiscing on my vacations to Lebanon.. hoping to visit next summer.
but shouldn't hummus be cold? i disagree with Becky here when she says "the best hummus is warm"
@@pqrstsma2011 Warm or room temperature...the way it was served for centuries...not a lot of refrigeration back then. I like room temperature.
@@spicerack4397 ok, understood... but i personally prefer cold hummus with fresh hot pitas
Hummus sounds so good. Love the idea of soaking the garlic in the lemon juice and then straining the garlic out. I think I'll do that for all my raw garlic uses.
I agree. I usually sautee or roast garlic but the lemon juice process also sounds delicious!
Thoughts on storing spices (I learned this the hard way): I used to work for a wholesale spice company, and we shipped spices in plastic containers to restaurants and food service companies all over the US. Since those spices were going to be used quite rapidly, and likely switched into different containers anyway, it didn't really matter what containers we used to originally ship the spices. However, in taking home some spices for myself, I used our plastic containers/bags. Not knowing any better, I didn't transfer the spices to glass containers -- I just stored them in the original plastic containers in my kitchen. I found that after just a few months, the spices started leaching through the plastic. The oils (such as in ground cinnamon or garlic powder) will go right through ANY kind of plastic storage container, and the outsides of the containers/bags become sticky and disgusting. As Jack demonstrates in the video, ALWAYS use glass containers for all your spices!
A few years ago I decided that I didn’t want my spices to be in all kinds of different jars so I had the idea to put every single one into a ziplock bag, labeled every bag and I stored them standing up on a plastic box with a lid. I was so proud of my project but a few days later all the oils like you mentioned started going thru the bags and all the flavors mixed. The cinnamon smelled like cumin and so on. I had to throw every single one away and I was so mad. I learned my lesson though. Only glass jars from that day on.
Thank you, no wonder my spices smell funny so quickly. This is such a useful tip!
Interesting job, to work for a spice company. Lots of history there, for sure.
I never knew that
I keep in fridge
Julia, always a rockstar cooking communicator. You all are... Nice work!
Seeing Julia's chopping skills is awesome 🤩
I really envy Julia's knife skills
Please catch the aquafaba,i.e. the cooking liquid of the canned chickpeas. It has so many uses incl. egg white replacement and vegan mayonnaise base. You can also re-use it to adjust the considtency of your hummus.
I love hummus warm as a kind of mashed potatoes replacement with warm grilled veggies. So good.
What a phenomenal episode. I am excited to try both the fish and humus recipes and the spice segment was very thoughtfully done and helpful. Thank you.
Thank you for demonstrating an easier way to remove the chickpea skins. When I’d make creamy hummus, I used to peel them by hand. This is why I rarely made it. Definitely will try this method.
best cooking show hosts ever: Julia and Bridget -
Agreed!
Spice storage tips:
1.) Put the expiration date with an E before the date. 6-12 months out.
2.) Store seldom used spices in the freezer.
3.) Use glass containers. Most flexible plastic is semi-permeable to air.
I LOVE this channel! Thank you for all the wonderful tips! I sincerely appreciate each one of you and all the time you put into creating these episodes. Thank you!!
Absolutely love everything about ATK. I have never, ever had a recipe that wasn't delicious. I am such a better cook. And quite honestly, you make cooking fun. There's no guess work for the novice cook. And I have yet to fail. I love it. Thank you.
So many great tips to creating a hummus worthy of all the best street food stalls in the Middle East.
Julia, please please please use the safety guard on your mandoline! It takes about 8 weeks to heal up fully after you slice the tip off your finger on one of those things, and well over a year before you stop getting pain shooting all the way up to your shoulder every time you bump it. Ask me how I know.
Agree 100% and was my only critique of this episode. It’s like filming yourself (and advocating) driving without a seat belt. Any cook who’s been there can tell you a mandoline injury is one you won’t forget.
Yes!!! I recently bought some cut proof gloves and they are VERY helpful as well.
@@prn718 exactly why I will never use a mandolin again. I was slicing beets for a tart, with the guard, and took off a good chunk of the base of my thumb when the blade caught on a partially fibrosis piece of beet. I almost passed out it was so painful and I was in horrendous pain for weeks. It eventually healed but it took a long time. FYI, the red beets sliced fine; it was a yellow beet that was the issue.
I learned the hard way, too. I was slicing a potato and thought to myself as it started to get short "I should get the guard out." The very next slice is what took off the tip of my ring finger.
Fast forward to a year later and my husband sliced off part of his thumb. I asked him why he didn't learn from my mistake and use the guard, and he responded that he WAS using the guard. Come to find out, he was not using it correctly...
After that, we got rid of the slicer. And still to this day even though that was years ago, I cannot watch someone used a mandolin without a guard without freaking out a little bit.
@@Cmallon81 Because it turned red from your blood?
Add iced water to hummus before blending which helps with achieving a smooth texture.
We're pretty lucky in NJ to have restaurants of so many cultures. If you've ever had real, fresh, warm hummus, that thick commercial stuff they sell in the supermarkets would never do.
One of my favorite takeout orders: hummus and tabouli.
I halved your recipe and labeled it bean dip, placed it in the fridge and waited for my husband to discover it. My husband has told me often how much he hates hummus. I have even tried explaining that their are many versions of it, and he just says , "Nope, I don't like it! Last night, he found it, ate some, and liked it! After he devoured a bunch of it I told him what it is. 😏 he chuckled and playfully called me some colorful names. Ha! Thank you for the tasty recipe and changing my husband's taste for hummus.
The "How to Clean a Baking Stone" segment was hilarious!
Yes, it was! Julia must be a character to work with.
@@deanbush I'll see *you* later....[sexy stare]
Thanks - Becky is one of my favorite presenters and I just made the hummus and it's great.
Holy cow, Jack, that's enough cracked pepper to feed an army. Many years ago I learned (I don't know where) to put a few peppercorns in a spoon, put another spoon on top and hold it down with a thumb. Turn the top spoon and ... Voila! Enough cracked pepper for right now.
I’m going to try the spoon method...never hear of it before!
Hummus looks so good. Cooking is chemistry.
“Best Kitchen Towel” episode would be great! I got a lot of cruddy ones in my house
What a great recipe that's naturally gluten and dairy free! Definitely going to try the tagine.
I could eat buckets of hummus, but I prefer mine a little thicker. Def trying this recipe!
You could try 1/4 teaspoon (at a time) of XANTHAM gum
@@sunset6010 omg that would ruin it in my opinion but to each their own. The very few times I added Xantham Gum to anything was disgusting. Like a gelatin consistency.
Yeah, I think she should not have added the water. It looks runny to me too. 😎
I just made the hummus & it is a bit runny. It tastes delicious though! I might add more chickpeas next time or reduce or not use the water.
I always learn something new from watching your show. Thanks.
GREAT recipes! I've never prepared tagine, but now I will. You make it look so easy. Thank you! High five!
I had the most amazing Tagine's when I stayed with a Moroccan family in Agadir (Atlas Mountains). I never had the courage to make my own. I also didn't realise you could make it in a Dutch oven, so I'm definitely going to make this one. They are usually made with Lamb or Goat, neither of which I eat (so I'd pick the meat out) so ATK cod version is perfect for me to try😋
OMG I made the humus - the best I've ever made. Worth the extra work of removing the hulls. - so smooth!
Wow my mouth is watering watching this fish tagine, I could go for some right now looks absolutely delicious.
The hummus recipe looks awesome ! I am anxious to try it ! You are awesome !
Excellent hummus and very nice recipe some people they may not like it because not the exact same way they do but hummus can be prepared in too many different way and flavor and texture some people they add parsley or roasted pepper or pinenuts so it should be some kind of freedom for everybody in the kitchen to add and substitute and yes I put ice cubes in mine and I make my own tahini sauce but you don’t have to
Legit Humus recipe smooth & creamy as always. I made it exactly and it’s Delicious 😋
Trying this hummus! Thank you.
As a Moroccan this not a Moroccan fish Tagine. It may be good but this not how we make it.
The Hummus looks good!
Did you discover Becky at a cooking contest or a beauty pagent? She could easily excel at either one.
Yes you can see she could easily have been a model. Her skin is amazing.
What a great episode thanks again!
I wouldn’t boil the canned chick peas and remove the skins, I would also add the crushed garlic directly without straining it, as the food processor would eliminate any bits. I would add a couple of dry red chillies while processing. In Israel they add a little heavy yoghurt to make it creamy. Don’t forget the cumin powder, tahini and salt.
Best with falafel: There are ready mixes that are very good.
I love all the hummus tips.
Not everyone uses canned food. Some of us actually buy in bulk and cook as needed in an instant pot. It would be VERY useful to have the amount of food in CUPS as well as cans for both types of views/cooks.
Excellent program.
The cod Tagine looks great, must give that a try (it's a while since I pulled my Le Creuset Tagine out). On the spice front... pestle and mortar can work (especially for the crushed peppercorns etc.) and was traditionally used even for 'fine' ground but to get fine spices more easily you need a grinder. Don't get too fancy - a blade based grinder (like the one shown) is fine - do not be tempted to spend the extra to get a burr grinder. A burr grinder will deliver perfectly uniform ground spices and that's not what you are after when you are cooking a recipe that starts with whole spices (well not usually). If you think about the mixed texture that would come from a pestle and mortar then that is what you are trying to replicate - but much more easily. .Not so sure about the hummus...seems like a lot of effort to remove a bunch of fibre that you'd normally eat and not notice. I use almost identical ingredients but without the extra steps to remove skins and steep garlic... and I keep some chickpea water back so I can use that to help loosen the hummus during the final part of the blender process. A dusting of paprika on top is also a nice finish.
another great video...just wondering about the reason for cutting the carrot on the bias, vs just cutting it thin crosswise. I love cod, normally would beer fry, so this is different, but I'm like wow, that looks awesome....The main reason I was checking out this video is for the hummus. The wife bought several hummus tubs, but they were really spicy. I love beans and make bean soups that include garbanzos beans a couple times a year, I'm hoping these are much better than the bought tubs...
Wow! Hummus was good and easy to make. Here in Chicago hummus is expensive making this is too easy 👍🏻
Loved it! Came out terrific. Just a note…once I saw the chickpea skins…I had to get them all!!!
What is in the skins to the lemons I would suggest buying organic. Thanks for sharing
Julia - Having a baking stone longer than you've had your husband, was precious, and rare air. Not that I agree or don't, about the longevity of even a baking stone, but I'm glad yours isn't dead yet, meaning the stone, and not necessarily your husband, regardless.
Julia you made me wince with your unprotected mandolineing!
Jack is the best!
:p
I’m very intrigued by the quick preserved lemon!
ua-cam.com/video/0VTR8GSSfCs/v-deo.html
I love preserved lemon but
It takes a long time. The quick method is overnight.
Presto preserved lemon
Always zest lemons before cutting them! You can either use the zest in the recipe (more lemon flavor without additional liquid) or store them for other purposes.
LOVE THIS CHANNEL...LEARN MUCH ON THE PERP.....THANKS BUNCHES.
Love hummus thank you
*So, where is the couscous? I love Moroccan cuisine. My first introduction to it was at a restaurant on Boulevard Saint-Michel in Paris. It has been part of my culinary repertoire ever since.*
This is a very Americanized recipe.
@@barryw2659 Indeed! Using fish in a tagine is also rare.
@@alanvonau278 Actually, fish tagines are very common in Morocco since fish is cheaper than meat. and it's usually served with bread, not rice nor couscous. The latter is a different dish all together made with meat and lots of vegetables over couscous.
@@caramella26 Thanks for the information! By tagine, I meant the conically shaped ones. A couscous dish with meat and vegetables is definitely my favorite.
@@alanvonau278 Mine too. Grew up eating it every Friday ad never got tired of it! I would call this dish Fish over rice and not Tagine. (Source: I am Moroccan) :)
I’m excited to finally be able to make smoooooth hummus.
Anyone know what brand ger chef knife is it looks really cool
That hummus looks delicious! That could be dinner.
Turkish chef Refika here on UA-cam has the best hummus recipe (and everything else she makes is fire). She is able to explain not only the techniques, but the cultural importance of this dish in an engaging and authoritative way. Check her out.
She is the other cooking channel on You tube I rate absolutely top! What I call a natural cook, like the folks on here. Rifika's hummus is beyond amazing. It actually becomes an art form at her level
She's awesome
And there is also Middle Eats channel for excellent hummus to try and compare...
Becky is the best! But why did y’all use that picture of her in the episode thumbnail? It looks like she’s mid sentence saying “water” or something lol
@ 17:48 Becky, why do you not have the RSVP colander?
Wuz up?
I use a very similar method but have determined that dry beans are significantly better (and cheaper) than the canned beans I can find. I think whether canned beans are "just as good" depends on what beans are available where you live
What brand knife is that. love it
I have had good dark tahinis that are not bitter and have great nutty flavor
15:06 Hummus Starts here!
Hello Julia I just have a question it's like the fermenting of the lemons you used olive oil can I use grapeseed oil instead of olive oil because I don't like the taste of the olive oil is that something I can do as a substitute please let me know thank you very much and I enjoy watching you and Bridget and Becky and Jack especially Jack Jack's awesome LOL have a great day talk to you later your friend Nicholas
Nice, Jack Bishop.
Hummus recipe starts at 15:00.
Which brand is the garlic press? Hummus looks 👍
Thnx
Great fish recipe Julia and I like your hair that way!
Jack and Becky were great too!
I am excited.
Yum ,yum !
that fish looks amazing
What's that pot used for boiling the peas?
Looks unique
Even though I'm signed up for emails from America's Test Kitchen, when I click on the link for the recipes, a few paragraphs are legible, but the rest of the article and the recipes are blurred out. Why? Everything is about signing up or paying.
That looks so tasty can't wait to make it.
I love Becky!
ua-cam.com/video/MKm38wlV2qY/v-deo.html
Spices: toast them. toast the peppercorns before they go in the mill. trust me on this.
Very unique HUMMUS recipe ! ✔
You DO NOT have to peel carrots. You can prefer your carrot peeled, but the skin is where all your vitamins are 👍 Love you guys oxoxo
Best fish ever!
I'm all in with that hummus.
What can substitute the cod to make it vegetarian? All the flavors sound amazing.
I bet eggplant or steak slices of cauliflower would work!
Use green Jackfruit!
Chicken
@@getoffmydarnlawn hahahahaha
What can you use instead of lemon, IV you are allergic to le.on?
Hummus recipe starts at 15:02
For those of us who do not like cilantro, is there another herb that would be acceptable?
Is there a substitute for tahini?
I never thought chickpea skins were a problem.
For the Hummus segment: It's a little weird to crush 4 garlic cloves and only use a tbsp of it. Probably just throw it all in. And I don't care what's authentic,, so like a peanut butter consistency. I also like to use dried beans cooked with some flavorings to go with the eventual hummus taste you want (like dried chiles, spices, etc.). You can't do that with icky, bland canned beans, not to mention shipping around canned beans is environmentally un-friendly.
Could you use parsley instead of Cilantro?
ngl i was in ABSOLUTE AWE at her knife skills until i realised i was on 2x speed
😂She's about 5 times faster than me on 2x slower!
I use some of the water from the chickpeas instead of water. I find she washed all of the flavor from the chickpeas. I remove the skins if I'm making hummus for guests, but I leave the skins on for myself. Fiber!!! I don't use cumin, instead I sprinkle Sumak- lemony, spicy flavor used in most Middle Eastern cuisines.
Nice hummus!
Hummus 15:00
I laughed so much when she described her baking stone. I've had it linger then my husband. Then I thought, I bet less trouble too 😳😂😂 sorry, it's just flows out of me sometimes.
This hummus seems thinner than what I am used to AND great for drizzling on all sorts of stuff. Taco’s come to mind.
Was there salt added to the hummus?
She added some to the lemon juice/garlic mixture.
I'm one of "those" people who hate cilantro. Can I sub parsley?
Excelent
I like Becky ❤
It looks like you strained out the garlic? So you just made the lemon juice garlicky?
The recipe page with quantities for the hummus is blocked unless you submit your email address,.. not impressed
And your credit card info!