Hellow guys, Welcome to my website, and you are watching The Easy Secret to Truly Perfect Hummus - Ben Starr. and this vIdeo is uploaded by Ben Starr at 2020-03-12T08:09:41-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | The Easy Secret to Truly Perfect Hummus - Ben Starr |
| Video Uploader | Video From Ben Starr |
| Upload Date | This Video Uploaded At 12-03-2020 11:09:41 |
| Video Discription | The Ultimate Food Geek busts open the ridiculous myths about homemade hummus and shows you how truly easy it is to get superb, creamy, ultra-smooth hummus, far better than store-bought, at home...easy and cheap. My Kitchen Toys: https://kit.co/UltimateFoodGeek/my-kitchen-toys My Instant Pot model of choice: https://amzn.to/2WXcnka Recipe: 1 cup (235mL or 6oz/170g) dried chickpeas (or, for best results, chana dal, or split hulled chickpeas from an Indian market) 3 cups (710 mL or 24oz/680g) water 2 teaspoons Kosher salt 1/4 tsp baking soda (adding more will make the chickpeas even softer and easier to blend smooth, but don't exceed 2 tsp or the flavor will be compromised. *Baking soda is not needed for chana dal.*) fresh garlic cloves (optional, as many as desired) Place these in your pressure cooker or heavy cooking pot. (NO pre-soak necessary.) Pressure cook at high pressure for 45 minutes, followed my a 15 minute natural release. When using chana dal, cook on high pressure for 30 minutes, followed by a 10 minute natural release. (For stovetop cooking, simmer 2 hours or longer, until chickpeas mush easily between your fingers. Chana dal cooks faster.) Strain off and reserve cooking liquid. (If using stovetop method, add additional water until you have 2 cups (475 mL) of liquid, and microwave, if necessary, to ensure liquid is still hot.) In a blender or food processor, combine: 1/2 cup (120mL) tahini juice of 1 large lemon 2 cups (475 mL) hot chickpea cooking liquid ("aquafaba"...NOTE, for a thicker hummus, you can use less aquafaba, start with 1-1.5 cups, if your blender or food processor can handle it, and add additional liquid, if necessary, after blending in the chickpeas. When using chana dal, which absorbs most of the cooking liquid, less liquid is needed to achieve a perfect texture: start with 1/2 cup aquafaba.) Puree 30 seconds or until completely emulsified. Add warm chickpeas and process another 60 seconds until mixture is creamy and smooth, scraping sides of blender or food processor, as needed. Taste for seasoning, add additional salt and lemon juice/vinegar if needed. SEASONING: Hummus is flavored in many different ways around the world. Raw garlic is typically added. Cumin is another traditional addition. Modern versions have added roasted garlic, jalapenos, roasted red peppers, Hatch green chiles... Your imagination is the only limit! Puree your additions in with the chickpeas, and consider how the addition will affect the flavor. If adding a cup of roasted peppers, you'll want to add a bit less of the aquafaba so your hummus is less runny. Scrape into bowl and refrigerate, covered, a minimum of 1 hour, or ideally overnight, to thicken. Serve with good quality olive oil. Visit benstarr.com for more recipes! (Note: As an Amazon associate, if you buy something from my links, I may get a few cents!) |
| Category | Howto & Style |
| Tags | Howto & Style Download MP4 | Howto & Style Download MP3 | Howto & Style Download MP4 360p | Howto & Style Download MP4 480p | Howto & Style Download MP4 720p | Howto & Style Download MP4 1080p |
