BEST HOMEMADE HUMMUS

In this video, I show you how to make the absolute best homemade hummus!  It's a great dish that works well as a snack or an appetizer, or alongside a meal! 

INGREDIENTS

FOR THE HUMMUS

• ½ Tbsp Baking Soda

• 1 Can (15.5 oz) Chickpeas

• 55g (1/4 Cup) Tahini (recipe below)

• 60g (2) Ice Cubes

• 3-4 Tbsp Freshly Squeezed Lemon Juice

• 2 Cloves Garlic

• Salt (to taste)

FOR THE TAHINI

• 1 Cup Sesame Seeds

• 3 Tbsp Vegetable Oil (or other neutral oil)

• Salt (to taste)

STEPS

1. Bring a medium pot of water to boil over high heat with 1-2 Tbsp salt and the baking soda.

2. Add the chickpeas, return to a boil and then let simmer for about 20 minutes, stirring occasionally.

3. Drain the water from the chickpeas and remove the skins for an extra smooth hummus.

4. Peel and mince the garlic before leaving it to soak in the lemon juice for 15-20 minutes.

5. For the tahini, begin by toasting the sesame seeds in a skillet over medium-high heat. Toss the seeds regularly in the skillet and cook until lightly browned.

6. Transfer the sesame seeds to a food processor and process them for about a minute, or until they reach the consistency of a crumbly powder.

7. Add the oil and salt to the sesame seeds before processing again for another 2-3 minutes, or until it reaches a smooth paste. Set aside.

8. Put the lemon and garlic mixture into the food processor with 55g of tahini and ice. Blend until combined and aerated.

9. Add the chickpeas and a few more pinches of salt to the food processor and process for 2-5 minutes.

10. Once the hummus is smooth and creamy, season to taste and serve.

In this video, I show you how to make the absolute best homemade hummus! It's a great dish that works well as a snack or an appetizer, or alongside a meal! ...

PITA BREAD RECIPE

INGREDIENTS

• 370g All Purpose Flour

• 250g (1.25 Cups) Room Temperature Water

• 7g Salt

• 7g Granulated Sugar

• 2g Instant Yeast

STEPS

1. Combine flour and water in the bowl of a stand mixer, and allow to rest, covered, for 20-30 minutes.

2. Add the rest of the ingredients and knead using the dough hook attachment on your stand mixer for 10 minutes, until a smooth ball of dough forms.

3. Place the dough ball into a lighly-oiled bowl and coat the ball with a small amount of neutral oil.

4. Cover the bowl and allow the dough to rise for about an hour, until doubled in size.

5. Preheat the oven to 550 degrees Fahrenheit (280 degrees Celsius) with a pizza stone inside.

6. Turn the dough out onto a lightly-floured surface, and divide it into 12 pieces, and form each piece into a taught ball.

7. Roll each ball into a circle, about 1/4 inch (6mm) thick, and cover both sides with a small amount of flour.

8. Working in batches, use a pizza peel to transfer the dough rounds to the pizza stone in the oven, and bake for 5-7 minutes, until the pitas are lightly browned, and a large air pocket has formed in the center of each one.

9. Optionally, heat a cast iron skillet over high heat char both sides of each pita in the pan to finish them off.

COMPLETE LIST OF MY COOKING EQUIPMENT

MY VIDEO GEAR

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