We Made YouTube's Best Hummus EVEN BETTER!

Aha, so the missing ingredient in my hummus is way more patience lol

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Couple of tips from Damascus Syria, where Hoummos حمّص was invented. We do not put unhealthy vegetable oils in it, we add a cup of yogurt to it, and few cloves of garlic.

Use a pressure cooker to cook chickpeas. Lower gas mark to low after first whistle and cook for about 40 min. This will give you super soft and mushy chickpeas. No bicarbonate of soda needed.

No garlic cloves? You're fired.

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What have you done?? This is some of the best hummus I've ever had, my family wont let me rest anymore knowing I can make this

I use the Instantpot to cook chick peas and other legumes (only the cook times are different. basically, cover the chickpeas with plenty of water and set the cook time to 15 minutes but set the delay timer to 12 hours or so. This way the peas will soak, cook and keep warm ready to use when I get up in the morning. A completely hassle-free process. Then I drain the peas in a strainer and put the strainer over a pot and into the fridge to fully drain and cool. I then pour the cooled peas into a freezer bag and into the freezer where they can be used and any time in soups, rice dishes, hummus and many other dishes. Just make sure to use plenty of water in the instantpot so the peas don't dry out during the soaking.

As a life-long hummus maker, there are a couple of tricks I do that I find helps to get it very creamy. First I add some baking soda to the soaking water as well to the boiling liquid helps get the skin off the chickpeas later - and yes it does make a difference as skinless list smoother.. Second when the chickpeas are cool I take small amounts and rub them in a kitchen towel to get the skins off (the skins are what make most hummus feel gritty. Next most people just dump everything into a food processor or blender and whir it up. Instead I grind just the chickpeas in small batches to get them in as small pieces as I can and set that aside. I then add everything except the chickpeas and blend to emulsify, slowly adding in the pre-ground chickpeas. This makes that incredibly smooth hummus you always wondered how restaurants made.