Hi and a huge welcome to Steve's kitchen luckily for us here in Australia our
lemons come into season the same time as our chickpeas. Today we're going to make a
really super quick hummus. Now hummus is not only delicious it's full of protein
and very low in calories and it's really easy to make. If you start off with these
cans of chickpeas, now I think they have a different name for these in the US, so
maybe just let me know what they're called over in the US.
Now these cans are super easy to open, I want to keep a little bit of the juice
from the chickpeas, just pop it into a cup. Now I've got three cans of chickpeas
now, drained these are about 240 grams which is a little under half a pound. I'm
going to pop these straight into my blender. Now you could use a food processor, I
have done in the past but the blender works really well. Now I'm going to add
in 3 tablespoons of extra virgin olive oil and 3 tablespoons of tahini and
tahini is a paste that's made with sesame seeds. I actually have a recipe on
my channel showing you how to make homemade tahini. Now I want the juice of
the lemon but I also want the zest from the lemon so I'm just using a grater, a
fine grater and I want to get all the zest off of this lemon. So I'm just going
to go around, now this is optional but I love the zestiness this adds to my
hummus. Slice my lemon in half and I'm going to squeeze that in there, I'll
catch any pips. We want all the juice from the lemon and
I'm going to use a fork just to help get the last little bits out and all that
wonderful juice in there. I'm going to use two lemons so I'm going to do this with the
second lemon, zest as well. Don't forget it just adds extra flavor and don't go
down into the actual pith itself just take the surface zest off. Now I've got
one clove of garlic I'm just going to nip the end off and just remove the
shell. Now if you like your garlic, add two cloves even three cloves. I usually find
one is enough now, I want to season this with a good pinch of sea salt, maybe a
couple of pinches. Now we have the liquid here from the chickpeas. I'm not going to
put a whole half cup in maybe 2 or 3 tablespoons should be just about enough,
seal the lid on your blender. Now here's where I like the blender for making
hummus because this is going to be ready in five to ten seconds at the most. Now
that's if you like a bit of texture in your hummus, if you like it super smooth
just go a little bit longer and you can get it really creamy. Now this is one
recipe where the tamper helps just to knock the chickpeas down into the mix.
So there you have it in maybe 10 or 15 seconds we've got this beautiful thick
and textured hummus. Now's the time to give it a little taste test to decide if
you want any other salt in there or more lemon, that is perfect. Now I'm just going
to pop the hummus in a jar, man that tastes so good.
This makes just under a kilo or a couple of pounds of hummus, when you're ready to
serve this just put it in a little dish, drizzle some extra virgin olive oil
maybe a little bit of smoked paprika. So that is it, super simple, Hummus made
quickly in the blender. Share this with your friends across on any social media,
let them have some fun playing with hummus.
Also I shall leave a link in the description for a whole dip series that
we did not so long ago on Steve's kitchen, check it out, be good, share the
love and I will see you in the next video, take care.
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