Hummus
Yeung Man Cooking · ♥ 4.3K likes · 144.6K views · 26 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned chickpeas
Pour off and save the chickpea water as aquafaba, then rinse the chickpeas.
- 3 pieces garlic
- ⅓ cup tahini
- ⅓ cup lemon juice
Put chickpeas, garlic, tahini, lemon juice, salt, pepper, water and a drizzle of olive oil in a food processor.
- 1 tsp salt
- pepper
- 1 cup water
- olive oil
- ½ tbsp smoked paprika
- ¼ cup chopped olives
- parsley
- 1 whole pomegranate
Plate half the hummus, swirl it, and top with smoked paprika, chopped olives, chopped parsley, pomegranate seeds and a drizzle of olive oil.
Slice the pomegranate in half over a bowl, cut into quarters and peel around the seeds to keep them intact.
The traditional topping
- 1–2 tbsp chili oil
- 1 tsp toasted sesame seeds
- 1 tsp Korean pepper flakes
- salted nori
Variation: plate the remaining hummus, swirl, and top with chili oil, toasted sesame seeds, gochugaru and crumbled salted nori.
The chili oil topping