How To Make Hummus from Scratch | Chef Jean-Pierre
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Hello There Friends, Hummus is such a Simple and Delicious thing to make. Make it with Chickpeas straight from the Can or make …
I have my Chic peas soaking. Making this tomorrow. Chef Pierre, Love love to see a video on the Pita bread too. And if you are ever in Brisbane, Australia you always have a place to stay!
Everything is spot on Chef but at the end sprinkle some Sumac instead of Paprika.. thank me later (I'm Middle Eastern so this is like peanut butter to me).
My favorite chef I am enjoying watching your cooking
Yammy
Appetite
You got it all wrong my friend…
Fantastic thank you!
"I gotta go in with a spoon."
Love you Chef!
If you rub the cooked chickpeas between your hands, you'll get the skins off quicker
I love your recipe. I make mine the same, with roasted pine kernels, lemon oil, and paprika. Love paprika… It goes into all my food…. Have a beautiful Easter weekend! 🐣
i made this yesterday along with my own pita bread for the first time. Truly outstanding. Thank you for the recipe!
Video came at a perfect time since the day before you uploaded I started soaking the chickpeas…
Chickpeas, Blender, press button, done.
Chef Jean-Pierre! I have now soaked my chick peas for 10 hours. I immediately went to buy a bag after your video. I had already planned on doing groceries that day, and wanted to buy pre-made hummus. I scratched that idea after seeing your video, and went out to make my own. Holy smokes, I’ll let you know how it turns out!
It is so wonderful to read the different comments from people who grew up with hummus as a staple of their diets. I'm 66 and only discovered hummus 4 years ago. I feel cheated! LOL (not really). The comments are so supportive. Imagin a world where we used recipies instead of bombs to settle our differences. Wow.
Ever
what a mess! he should stick to his regular french and Louisiana inspired recipes and leave the middle eastern dishes alone.
That was the worst and none authenthic hummus ever!
Chef the secret to silky hummus instead of adding water add an ice cube at time whilst blending until you get the right texture. Talking from professional way of making it.
The canned chickpeas I buy still have the shells on them – I go to the bother of removing them but my wife thinks it’s a fool’s errand…..?
Roasted garlic is yummy too – I save them in oil in the fridge – sorta makes your own garlic oil
Wowwww thanks Jean for teaching me so much about flavours in the back
Beautiful
That was a single serving for me Chef Jean-Pierre 🙂
Vitamix vise food processor 😊
Just when I was thinking he did not put enough salt in it he turned around and said or I need to put more salt. I always end up adding salt after I add lemon juice. I use cheaper tahini that's more sesame oil than sesame paste so I don't use as much olive oil.
A quote that will live in famy: "I'm coming back here more often! The food is delicious!" — Chef Jean-Pierre
This was going good until he put an insultingly small amount of olive oil…
Warning: This recipe, as written, makes one metric buttload of hummus. You'll get at least 5 cups out of it. That's a LOT of hummus, like, downtown Mediterranean restaurant lunch rush amounts of hummus. If you have a normal human-size food processor like I do (I have a 7-cup Cuisinart) you'll need to do it in batches.
Sesame seeds are almost unknown at our place. I'll try nuts instead.
very beautiful and yummy 😋 👌❤❤❤❤
One of my favorites!!! Looks delish ❤
Can we make Toum next?
Chef – can you make the Original or the exact Spanish Paella ?
I make a batch of roasted garlic weekly…evoo and whole raw garlic cloves with sea salt a red pepper flakes sometimes other seasoning…I would add that (roasted garlic and the evoo) to make the hummus
With energy costs today, cooking for 45 minutes means the cost is too high compared to canned, especially with gas stoves being banned at the federal level soon for new residential homes. Electric stoves are ruinously expensive to operate or control temperature for precise cooking, the age of the home cook recreating fine cuisine may soon be part of history, in the USA.
I used to add all the ingredients at the same time, however I found that whipping the tahini for several minutes with the garlic, oil, lemon juice and a little of the chickpea water, before adding the chickpeas, salt, and cumin, yields a much smoother hummus. But I’m willing to try this recipe as it’s been years since I’ve done it the way Chef is doing it here.
All about Chef's lemon olive oil… I used to buy regular olive oil every month, and now I use about 1/4 that amount because the infused olive oils have taken it's place. Thanks again, chef
This looks delicious! I love the idea of using poached garlic versus raw. I’m definitely going to try this!
I absolutely love all of your videos!! Ty for helping me get back to home cooking!!
👍👈👌🙏
good job, Jack
Hey Jack, I miss the big cheesy sun with sunglasses that you used to use for the thumbs up. That's all.