One Particular Veggie Hummus, Three Colorful Ways

 

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Pantry Recipes: Chickpeas | Basics with Babish

Video taken from the channel: Binging with Babish


One Easy Veggie Hummus, Three Colorful Ways CLASSIC SPICY HUMMUS. Ingredients. Directions. Combine the chickpeas, lemon juice, lemon zest, garlic, salt, pepper, tahini and cumin in a food processor CARROT AND MAPLE HUMMUS. Ingredients.

Directions. Combine the chickpeas, carrots, lemon juic. Peel and roughly chop the carrots and beetroot, keeping them separate.

Peel and quarter the onions. Toss each variety of veg, one at a time, in olive oil and place onto a baking tray using tin foil as a divider. Roast in the oven for 30 minutes, adding the cumin seeds to.

Ingredients 2 cups peeled and cubed beets (about 2 large beets) ¼ cup tahini Juice of 1 lemon 2 garlic cloves chopped 1 ½ cups cooked or 1 can 15 oz/398ml white kidney beans, drained and rinsed 2 ½ tablespoons extra virgin olive oil 2 tablespoons water ½ teaspoon sea salt ¼ teaspoon black pepper 2. We never tire of hummus recipes! In this video we use veggies like red onion, carrots and beetroots to make a colourful trio of dips.

You can then mop ’em up with a delicious herby flatbread. Combine the beans, tahini, ⅓ cup of oil, ⅓ cup lemon juice, garlic, ½ cup water, 2 tsp salt and a few grinds of pepper in the food processor. Process until the mixture is smooth, scraping down the sides when necessary. If the hummus. A bit different from the everyday.

Inventive flavor (with the combo of balsamic and hummus), without much effort. A perfect little snack that’s easy to make. I made this for people coming over, and everyone loved it. It tastes gourmet but is so.

First of all, hummus takes 10 minutes (max) to make at home. It really is so easy. Second, the ingredients needed are minimal, and there are no yucky preservatives. Third, store bought hummus can be pricey, but it’s relatively cheap to make from scratch.

And most importantly, homemade hummus tastes better than anything you can buy at the store!Toss the Sriracha, tahini, and chickpeas in a food processor and blend. Slowly add olive oil, garlic, and lemon juice and blend to a smooth consistency. If too thick, add either more lemon juice.

Hummus is a proteinand nutrient-packed dip, that pairs well with a number of veggies. But you can also use the dip in a number of ways—here’s what to eat with hummus, according to RDs. Vegetable Sticks: this is an obvious one and probably the healthiest and best way to eat hummus.

Common choices are cucumber, carrot, celery, bell pepper and snap peas, but we highly recommend trying broccoli, cauliflower, radishes or cherry tomatoes dipped in hummus!

List of related literature:

Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

If you want dip for your raw vegetables, use hummus, which, in its simplest form, is pureed chickpeas, olive oil, lemon juice, tahini (ground sesame seeds), garlic, salt, and pepper.

“Mini Habits for Weight Loss: Stop Dieting. Form New Habits. Change Your Lifestyle Without Suffering.” by Stephen Guise
from Mini Habits for Weight Loss: Stop Dieting. Form New Habits. Change Your Lifestyle Without Suffering.
by Stephen Guise
Selective Entertainment, LLC, 2016

WHY THIS RECIPE WORKS: We wanted hummus with a light, silky-smooth texture and a balanced flavor profile.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Transfer the hummus to a serving bowl, drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with a pinch each of paprika and dried parsley flakes.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

1 • Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

If you get bored of the standard chickpea hummus (blasphemy!), substitute calcium-rich navy beans or black beans instead.

“Vegan Pregnancy Survival Guide” by Sayward Rebhal
from Vegan Pregnancy Survival Guide
by Sayward Rebhal
Book Publishing Company,

In the food processor or blender, combine the and spread each slice evenly with hummus, using remaining chickpeas with the olive oil, lemon juice, about V4 cup/55 g per slice.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

This recipe is the base for a fantastic hummus (page 276), but also delicious on its own.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Top each pita with one-fourth of the hummus, one-fourth of the lamb mixture, and one-fourth of the herb mixture.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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103 comments

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  • Babish! I made the chana masala tonight for supper (had to substitute the chillies and crushed tomatoes for petite diced with green chillies because that’s what I had) and wow! Delicious! Thanks so much for the recipe!

  • They’re also quite high in magnesium, protein amd fibre. So it’s great for those who are vegetarian or vegan.
    However they’re also high in carbs so if you’re watching your carb intake stick to half cup per serving.

  • Ok but here’s a questionif I don’t buy chickpeas ready from a box, and I just cook them myself, can I use the cooking water as aquafaba?

  • Looks so tasty, yet super simple! I’ve never had this, but think I will try it:-) I feel like it might go well with falafel? Probably not the most traditional way of consuming it though!!!

  • definitely interested in making my own hummus now, since my favorite flavor is sriracha and it’s pretty hard to find at the store in my area!

  • Why does everyone think you need to add “flavor” to hummus? What is wrong with the basic, marvelous hummus that has been eaten for (probably) centuries?

  • Any tips on how to get the chick pea water from dried chick peas(so not canned) that you soak for 8 and cook for 2 hours to stiffen up luke eggwhites? Didn’t work for me:(

  • Sidenote: The main risk in cookie dough is the raw flour, as it can easily carry E.Coli. Fresh eggs are almost no risk for salmonella while unbroken.
    You can make your dough 100% safe to eat raw by toasting the flour, and using pastureised eggs (available in big box stores) or making an italian meringue with the whites and using them like your aqua faba.
    enjoy your cookie dough folks, just know the real risks and counter them ^_^

  • What about a Spanish “potaje con garbanzos”? That’s also a delicious meal entirely based on chickpeas. Very quick to cook and very tasty

  • You can’t make hummus without tahini, the same way you can’t make ham and cheese toastie without either ham or cheese. That being said your CHICKPEA SPREAD looks good!

  • I have a jar of aquafaba from three cans of chickpeas in my fridge right now… it is definitely bad by this point and I should throw it away, but maybe my next chickpea curry will be the one that also results in choc chip cookies for dessert! Something I have been intending to do for many months now.

  • Vis a vis the can of chillis in the chana masala, you say you can replace with fresh birdseye chillis, but there appears to be some liquid in the can so would you recommend adding a little extra liquid with fresh chillis? Cheers!!! ��

  • Actually the way you made the labneh is one way i make my diy cream cheese from yogurt. Nice video. Will try the combinaison of flavor

  • Really nice to see vegan ideas and odd replacements to non vegan ingredients!

    I’m not vegan but will avoid animal products where I can so these are definitely taken on board!! Especially for meringue!

  • @Binging with Babish,

    I don’t know if you have, but could you make falafel sometime? I’ve tried multiple times with various different spices and it always tastes bland and falls apart.

    Sincerely,

    A novice home cook.

  • Everytime I see Barry’s tattoo I remember Toblerone the chocolate, now I’m sure his tattoo isn’t because of his undying love to the chocolate bar but I just can’t seem to think otherwise. I can’t help it I’m a chocolate lover!

  • Yes, you could pretend that making hummus is that easy but Middle Easterners know that it takes waaaay longer than that to make real, delicious hummus that makes you want to eat a whole tubful of.

  • You can also top it with some choped cucumber, dill and walnuts amd garlic ofcourse. Another great combo is garlic, dill and roasted red peppers on top + some crumbeled feta.

  • I like all your versionsthere used to be a Lebanese deli near me of course Beirut on our minds that created the smooth version so much vaunted these days -huge fan of avantgarde vegan and his Michelin star level of cooking. Michael Gregor put out one of his updates reminding people to enough healthy fat unless physician directed in order to absorb the usual vits and I have noticed an increased number of vegan youtubers going almost completely SOS free largely to lose weight. 6 walnut halves are not going to make anyone fat. You guys mentioned the unlikely combination of kimchi with what we can loosely call hummus – it’s salty and and a bit goes a long way I have my own favorite version of ratatouille not mushy etc layer it on chickpea penne eg or farro… and throw some kimchi in the hummus making blender not afraid of heat or raw garlic this is just me served it to a friend now we can carefully have picnics etc major hit who knew!! Love bakery idea I’ve managed Irish vegan soda bread with sunflowe seeds herbs de provence some fine chopped olives -guilt free adiction. Sorry new French keyboard love your channel my friends!

  • we have so many of these dips which made with yogurt with water and we have endless variety and use it as a side dish.We call it Raita/Rayita in Pakistan:)

  • Faut pas mettre l’huile d’olive pendant le broyage, ça la chauffe et augmente l’amertume. Il faut ajouter l’huile d’olive à la fin et mélanger à la cuillère.

  • If there isn’t chick peas or tahini then it’s not hummus. No one puts olive oil in hummus we put it on top as garnish. Blend & Add a few ice cubes at the end if you want smooth hummus. And use a blender not a food processor for silky smooth hummus.

  • Hey check MSTT MSTT (modern simple teaching techniques) lil effort to help parents who confined themselves in their homes becoz of corona so many activities and much more don’t forget to like comment subscribe and share stay safe and blessed

  • الكندي الاعرج المجرم من سحرا لي بالجن لولا السحر لاريتك من اكون الشفارة انت وحمادة و المصري لصوص تسرقون يتامى متلي لو كنتم رجال لحاربت الرجال و اشتغلتوا و نجحتم و انتم تلاحقوني لتسرقوني و اصرف عليكم يالشماتات النصابة

  • even though I know I wouldn’t make this recipe (since I do not have 2 of the most important things in this video: food processor and chickpeas), I still watched it until the end, probably because I feel like I can taste it just by watching it

  • Loved these dip ideas!! Here is a little thank u by sharing one “dessert” idea, that we hv been devouvering for generations. In the strained, thick Yoghurt… mix powdered sugar/sweetener, saffron, mix well. If u love this dessert, u can later add variations like nuts, cardamom powder. Thanks so much for your videos. loveu!

  • So I made this with 3-1 mix of rapeseed and olive oil, and the carrot version is hands down one of the best tasting things I have ever had.

  • Yummmm! I’m Syrian and this could be a video straight from my channel! �� you can intensify the flavor by making labne balls: strain for longer OR take the store bought labne and strain that. Then make little balls of labne and store in a jar with enough olive oil to cover the labne balls.:) you can add all sorts of flavorings. My fav is olive oil and dried mint. ��

  • Another good example of a chickpea based dessert is Mysurpa. It’s a South Indian version of fudge. All you need is Chickpea Flour, Ghee, Water, and sugar. If made properly, it melts in your mouth and it’s addictive as hell.

  • Man you should stay away from making Hummus ; you fucked the recepie so bad. I will teach you how to make hummus. The way it should be made. Hummus should be like whipped cream a bit thicker, not lumpy ugly

  • when did Barry get so hot… can’t decide if it’s the longer hair, the tattoo or he’s just looking less derpy… what ever it is, he might be my new SortedCrush. Sorry Mike.

  • would the basic recipe work well for roasted red peppers? also what herbs/spices would you reccomend in it? roasted red pepper hummus is my fav! thanks x

  • 17 second in and I realise this hummus will be shit how can I be expected to follow a recipe when the chefs dont have bull tattoos and only one has facial hair.

  • Guys. Seems like only 3 of you get compliments and nice words for your videos. But this comment is not for you. I just want to say that your camera man is absolutely amazing! Man, whoever you are just know that you are great. Such a pleasure to watch your videos every time.

  • yall talking about how they didn’t add tahini and shit which i agree was a wrong move but who the fuck eats hummus with FLAT bread. where’s the original arabic pita bread

  • Thank you for not including tahini in the recipe maybe I can now find out what all the fuss is about now it will no longer make me explode!

  • This is a simple way to make it but you can make it by boiling some milk and use the yogurt as a starter and make a much larger quantity BTW you said Za’tar perfectly ��

  • WOHA! XD

    I’m Israeli, and like all the middle eastern people in the comment section, I’m so excited that this simple recipe is on your channel I’m oddly proud and it is blowing my mind:P

    I’ll just add that you can let it drain un-refrigerated for 12 hours (some people like tying it over their kitchen faucet and letting it drip straight to the sink over night), and that if you give it extra time to drain on top of that (anywhere between 6-12 hours…), you can use clean hands to roll in into little balls and store it in an air tight jar filled with olive oil, after you roll it in zaatar 😉 or not… both ways work.

    also goat yogurt is the bomb for Labaneh:)

    and I love your sweet take on it, and just consider this, since I know you love goat cheese pomegranate seeds, honey, pistachios and goat-yogurt based Lacaneh, yum.

  • Good stuff guys!! Sure, this isn’t traditional hummus, but it’s a great twist on a classic. Never mind people not being be able to accept new ideas. 😉

  • I really loved all three hummuses! A great alternative for hummus loving people. Like, there can’t be enough varieties of hummus?! �� am I right?

  • Hey guys!:) I would love to see your take and twist on some german dishes like
    Cheese-spätzle (traditional swabian “noodles” (not really,but thats the best description I got at the moment) with grated cheese and caramelised onions)
    Beef roulade with potatoe dumplings (or simply potatoes) and red cabbage
    Bratwurst with sauerkraut

    or sweet stuff like
    Black Forest gateau
    Bienenstich (“bee sting cake”, it’s a base of yeast dough, a filling of vanilla pudding and a crunchy top(ping) of butter, honey and almond flakes)
    Dresdner stollen (that’s more christmassy though…)

    Of course these are just some examples and there are many more recipes, but it would be really cool if you could recreate some of them:)

  • sorry to say this. But I have to because I’m part Lebanese and I’m so tired of people calling Hummus to anything. This is not Hummus! Hummus has Tahini (sesame sauce) and olive oil. This is just chickpeas with other flavours. But I admit this looks amazing and I could try it. I’ll just add tahini and make the real hummus to mix.

  • Thank you, loves for always being very specific when giving the size, amount and measurements (very helpful❤️). Love your video’s.

  • I would love to see yall come up with some fun uses for nutritional yeast! It’s a great vegan way to get cheesy/chickeny/savory flavor.

  • I’m Syrian and we love to have this in the morning!! I love to put the zaatar, mint, garlic, AND sumac sooo good. Btw they sell it really made in sour cream looking container in all middle eastern grocery stores

  • I dont want to sound stupid but is there reason not using Greek yogurt when greek yogurt is basically the water drained regular yogurt? Saving so much time

  • I feel like they as chefs should know that olive oil is very unhealthy after it has been heated to high temperatures so it’s better to use a different oil like avocado or coconut

  • Literally one of the most versatile ingredients out there. As someone who is plant-based it is one of the staples. I always have a can or bag of dried chickpeas lying around if I need something to eat in a pinch.

    Hummus, roasted, sauteed, in curries, the list is literally endless.

    Nevermind they are a great source of fiber, protein, B vitamins, and minerals. One of my favorites!

  • Can’t help thinking of the Simpsons episode where the kids have a babysitter, and she orders “Afghan food”.

    Laura: Take your kafta b’sounieh and dip it in the labneh.
    Bart: Now that is good labneh.

    Although Kafta is a Lebanese dish, but there you go. It’s still some good labneh!

  • I am thinking that the labneh would be a tzatziki style dip!

    I don’t have cheesecloth so I am going to try a fine mesh strainer and cover the stop with plastic.

  • I am Lebanese and we love to eat labneh in the morning or in the Dinner with tomatoes, cucumber, with zaatar and sesame, olive or maybe just add olive oil and of course with cup of black tea this my delicious traditional food ��
    https://www.instagram.com/p/BZYJepyneAC/

  • While you are technically correct that this is hummus (it’s the Arabic word for chickpeas), the full name of this dish is “hummus bi’tahina” or chickpeas IN TAHINA. Anything else is just a sad imitation.
    And hummus should be smoother and eaten with fresh, warm, pocket-y, pita.

  • Hi dear, I’m Syrian and we have this for breakfast every morning. My mom makes it the same way. We add olive oil and dried mint flakes and it taste amazing. I wish you can check other Syrian dishes. Our cousine is full of healthy and amazing dishes:)

  • You should add the word “labneh” in the title of your video so people can find it when searching for a labneh recipe, I think that would be really helpful. They may not know this is a video for labneh and just skip past it

  • Just a simple idea is to replace the regular olive oil with a quality flavor olive oil. One of my favorites is fig which I could see as the sweet option. I imagine Lavender would be lovely with either sweet or savory. So many options of deliciousness. Maria

  • We make our yogurt from scratch @ home, when it’s ready add salt to taste then strain it if you can’t find cheesecloth use a pillowcase just make sure it’s Cotton and cleanstrain the yogurt for about 24 hours, it will be in a good spread or dip form. If you want to make labaneh balls, strain the yogurt for another day and a bit more, then roll them balls and put in a jar of olive oil. & Oh My World it is the best thing ever, oh and make sure u toast ur pitta bread. �� i am hungry now for some labaneh ��

  • I love your vids, they’re so quick and easy �� I finally give myself a try and started my own YouTube channel, I made all kind of DIY Videos, plz plz plz try it and let me know what u think. Thank u in advance ����

  • wow. I didn’t know you could make it out of yogurt. I just ate store-bought labneh actually, Turkish people eat it in breakfast (and we make cheesecake and tiramisu with the unsalted version) Next time I’m gonna make my own! By the way, don’t toss the water that came from the yogurt, it’s filled with calcium and probiotic bacteria. You can even ferment vegetables with it, but if you feel lazy, just drink it up!:)

  • That olive oil looked really “pale” and fair in color… Usually good quality is really dark green in colour. Just pointing that out cause as a greek im picky about olive oil.

  • You can roll a pizza dough, pot some labneh on top. Top it with mozzarella cheese bake it then drizzle some honey and it will be Aish AlBulbul
    Try labneh with somak or mint it is so yum
    Or pot it in a sandwich with cucumber and tomatoes and mint OMG don’t forget a good quality olive oil

  • Honestly I could never get sick on Hummus. Truly a wonder food. So delicious. i use it with raw veggies and love getting a loaf of 4 seed bread and smash it with some Hummus. Nice to have some options though. I often make a Black Bean hummus and I prefer it to normal Hummus.

  • I have made labneh from scratch (my brother in law is Lebanese), but I usually buy it from a shop when I visit. I like it spread on pita and then add a layer of homemade jam. The ladies at the shop think I’m nuts, but it is a yummy breakfast.

    Love your ideas and can’t wait to try them!

  • (Not so) Quick tip Babish, if you can find the time to take the skin off each individual chickpea, it makes for a creamier hummus. Love the show, been watching since the Elf Pasta episode. Keep it up!

  • I love labneh. We also spread it on pita with sliced cucumbers and olives. Another way is to toast pita because toasted everything is so much better, and then add diced tomatoes, scallions, and dried mint and then add to your toasted pita or really any warm bread. You’ll thank me later! ��PS…excellent pronunciation of ZaaTar! And if you’re in the the Mississauga area, stop by a restaurant called Romman Zaman Syrian cuisine. It’s an old world style Syrian restaurant with so much glare it’ll knock your socks off!

  • This is the first time i have not failed at making hummus! super simple and delicious. I soaked (overnight) / boiled (1 hour) 2 cups of dried chickpeas instead of using canned, which yieleded about 3 cans (maybe a little bit more). My favorite of the lot was the beet because it was a bit sweet. Thanks dudes!!!

  • Just made the avocado one and unfortunately it’s pretty gross �� I’ve had shop bought avocado hummus many times and this just tasted like bland nothingness ��

  • Oh I love a labneh sandwich (pita bread) with tomato, cucumber, zaatar, mint, a little bit of olive oil, black olives. It’s so delish.. or just labneh with olive oil and dried mint and black tea to go with it is a must for me. My favorite breakfast.

  • can someone tell me if this honestly tastes good? i really wanna make it and i do like classic hummus. do the vegetables really enhance the flavors? ��

  • My favorite combination of this deep or what we call it in our country “yogurt sauce” is super simple and full of flavor. You just grind some fresh cucumber, chop 2-3 cloves of garlic, add some salt, mix it all together and BOOM the tastiest deep ever. I love eating it with homemade fried potatoes or on toasts. This we call it xaxiq and is my favorite sauce ever.

  • awesome, i love hummus!! is there another veg you’d recommend instead of the beetroot (can’t have it)? can’t wait to try the carrot and onion versions though:D

  • “Makes a kg of hummus”
    First: 2.2 lbs of hummus?
    Second: 3x400g cans of chickpeas = 1 & 1/5 kg, add carrots or beets and make it a solid 3 Pounds of Hummus
    Seriously? By the time these people who “can’t live without it” are done, they will find they “Can live without it.”

  • I love hummus! I wish one day I can taste it. Nice idea. I am doing hummus in these months! Amazing! To eat with vegetables, bread, salad, and so on…. And a wonderful protein. I wish I could understand every words you re saying… My English inst good… I am from Brasil! Congratulations!

  • This is partly why the UK TV chef’s went off the rails with hummus and putting whatever you like in it and serving it off chopping boards. Why not Hoummus with sugar and cocoa powder?
    https://youtu.be/rQehXoCipts

  • Every time I make hummus, I look at you guy’s videos on hummus so I can switch it up. I do have butternut squash hummus every now and then. But it’s in the summer so I’m gonna do a parsley bomb in my hummus with tons of lime. It detox’s you and you pooop. I love the carrot one.

  • I use olive oil instead of water, I don’t add garlic at any stage. I have not made the beetroot and carrot versions yet but I will.

  • Just made the beet hummus today. Oh Lordy I am addicted. So delicious I’m probably going to live off of it. Thank you for the great recipe!

  • I just made the garlic and the carrot one!! Omg!! Better Han store bought. I’m so proud of myself. You guys rock!! God bless you!!

  • I made the roasted carrot hummus for dinner tonight to use as a spread on the falafel burgers that I also made for the first time. What a dynamic duo-both the hummus and falafel and you guys! I’m loving and learning much from all your videos!

  • if you don’t have 3 trays you could waste less foil by putting the vegetables in the middle on a piece of foil and curl the sides up

  • What a great video, love watching you guys as you make cooking fun.   You make me smile and giggle and I look out for all your videos.  Hummus is great and going to try the beetroot one or sure.  Thank you for sharing x

  • I must confess I mostly just buy regular bog-standard supermarket hummus (though I now have a big bag of dried chickpeas, so watch this space) but always add tahini, garlic paste, olive oil and lemon juice doesn’t taste like hummus otherwise!

  • I like it creamy so soak and cook chickpeas with bicarb. Scoop off the foam as it cooks. Change the water and keep the last batch of water for aqua faba. Then I mix all the ingredients in a blender except the chickpeas. I find you get a very creamy texture if you use a food mixer and the slowly add the other ingredients. I like oil in my houmous. Usually a mix of sunflower and olive oil. Garnish with sumac pine nuts and a drizzle of high quality olive oil. Also I’ve found a delicious permutation is to make it with fresh green chick peas.

  • Hey dudes!!! I’ve been thinking a lot about making hummus with different beans and legumes to add some variety to my hummus-rich diet:P Do you have some general tips on how to make those? Kind of like yoyr 5 rules for soup… Thank you for your content! You are two of my top vegan heroes!

  • I just made my own take on one of these for the first time and I’m obsessed. It was so easy and fun to make and tastes so good. I will be trying more versions soon.

  • Love this video! I love seeing around your shop and trying your recipes with customers/employees, also such a great meal prep idea for dinner parties! ��

  • Looks super tasty! Oh man, I WISH I could find a food processor with a stainless bowl. Impossible to find here in Ontario it seems….

  • I recently bought your Beetroot Hummous. It was amazing and now after this video I wont need to buy it again:-) Do you think your vids might affect your store sales? (I pre ordered your new book as a thank you:-) )

  • I like to make an Asian flare hummus by topping it with sesame oil, black sesame seeds, some Chinese 5 spice, and garlic/chili sauce:-)

  • That’s exactly the way I make hummus! You need to try it with fresh Basil it tastes amazing. I recently prepared it for some friends and they couldn’t get enough of it! I’m going to try it your way with the roast veggies, looks good

  • I love you boys! I wanna marry you both!! (I know that’s random but it really is true! I’m sure that worries my vegan boyfriend!) HAHAHAHAHAHA!!! <3 <3 <3

  • That hummus is looking juuuust a tad dry because of the powders you added (and chickpeas are just dry); maybe try saving a little bit of the chickpea juice (about 1.5-2tbsp) and adding it to see if it helps with the consistency. Hummus should be a beautiful creamy texture.

  • Fabulous recipes!!!!! My partner and I both agreed that the carrot and coriander was the best. All three were easy to make and delicious. Thank you both. Much love �� btw… I took a picture of all three but couldn’t figure out how load it on here. XX

  • You’ve missed a great opportunity, talking about chikpeas without talking about a staple Tunisian dish called “LABLABI”!!!
    Man this insanely SPICY, GOOD, DELICIOUS and quite unique…. You can check it on the net and give it try on your channel.

  • I love you babish, but the amount of garam masala you’re asking for here is insane. It’s just really overpowering. The recipe seems overall pretty nice but I’m gonna reduce the amount by a ton if I make this again.

  • thanks for the recipe! it didn’t taste exactly like the hummus you get with tahini ( with obvious reasons) but in my opinion, it tasted much better.

  • i made this and it was delicious!! didnt have the same spices so i just improvised with what i had and thought would work �� i tend never to follow recipes to the book anyways ����
    thank you for the recipe!! ❤

  • Well that looks simple. Nice, never be afraid to play with your recipe. If you dont have one. Get a big dog, ha ha and mi it with dry food! ha ha Im not wild about Tahini. Im not much into Sesame. I use Tiny amount of Sesame oil which is STRONG. I’ve used all kinds of stuff in the processor mix. Different peppers. Sun dried or roasted tomatoes. Of course the garlic. I have roasted it and or sauteed it and a tiny bit or diced onion. Then used things like Siracha and all kinds or Asian sauces.

  • I didn’t have the Emerald seasoning ingredient so I added 1 tbsp of sesame oil since tahini is just sesame seeds. It turned out great.

  • This is actually really good I made it and I ate it with cucumber.

    1 can chickpeas drained and rinsed
    Juice of half a lemon or lime (2 tbsp)
    2 tbsp of extra virgin olive oil
    2 tbsp water
    1/2 tsp salt
    3/4 tsp ground cumin
    Emerald seasoning (I replaced with cayenne pepper and it came out great!)
    Dash of paprika
    3 small garlic cloves

  • I can’t wait to make this recipe. I purchased the dried chick peas and everything else to make this. Tired of paying $6.00 for a small amount. Now I will have 4 times as much for $1.50. Excellent video. ��

  • I’m lebanese and we eat labneh everyday in the morning.And i actually take 2 sandwiches of labneh with me to school.And they sell it here in every grocery shop��

  • Omg I’m not a fan of hummus. Maybe I should try it like this without Tahini! Thank you a bunch:) also where did you get the cute heart shaped tablespoons? xx

  • Public announcement from the Stop Overspicing Your Food Authority(SOY F.A.):this dish officialy contains more spices in dry weight than actual vegetables…What are you doin’???:((