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Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I've got a secret technique that will make your HUMMUS extra smooth. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates / middleeats ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram / itsmiddleeats ➥Facebook / middleeatsyt ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ooni Pizza Oven: https://geni.us/SIhAL Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACRGlass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ___ 0:00 Episode Premise 0:28 Why Smooth Hummus is hard 2:29 How I make Smooth hummus 5:10 Comparing homemade VS store bought 5:27 Serving suggestions 6:45 Taste Test & Review ___ Sources: My name is Andong: • Can I Recreate the World's Smoothest ... Chef Walid Sanad: • طريقه عمل الحمص السوري بمطاعم الخليج ... ___ Makes about 1 kg of Hummus (scale down if needed): 500g Dried Chickpeas 250g Tahini 70-100g ice 75ml Lemon Juice 2 Tsp Salt 1 Tsp Baking Soda Citric acid (optional) For Beiruty Hummus: 1 Cup Hummus 2 Tbsp Parsley 1 Tsp Mint 1 Clove Garlic 2 Tbsp Lemon Juice 1/2 Tsp Chilli flakes ___ Directions: To prepare the chickpeas: 1- Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight 2- Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches 3- Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium. 4- Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later 5- Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium 6- The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved 7- Allow any extra water to evaporate away 8- Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus) To make the hummus: 1- Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury 2- Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy 3- Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice 4- You can now adjust to your desired acidity/thickness by adding citric acid or more ice 5- Store in the fridge for up to a week To make Beiruty Hummus: 1- Finely chop the parsley and mint 2- Add all the ingredients into a bowl and mix well To serve hummus: 1- Place a pile on a plate or bowl 2- Use the inside of the spoon to build the hummus up into a mound, while rotating the plate 3- Use the back of the spoon to push the hummus outwards and create the classic well shape 4- Add your toppings such as chickpeas, then pour in olive oil To use canned chickpeas: 1- Wash the chickpeas thoroughly then add to the pot with the baking soda Bring to a boil, then cook from step 5 onwards