Hummus-Traditional-Authentic (Hoummus bi Tahini)

Chef Kamal demonstrates how to prepare Hoummos bi Tahini (Hummus), using garbanzo beans, lemon and tahini. This recipe is featured in his cookbook, Classic Lebanese Cuisine, 170 Fresh and Healthy favorites. For recipes and information, please visit:

www.cookingwithkamal.com and for specialty ingredients and gifts, please visit: www.shopkamal.com

Category:

Howto & Style

Tags:

• Best Hummus recipe
• traditional hummus recipe
• Real hummus recipe
• authentic hummus recipe
• hummus recipe
• best garbanzo bean dip
• best garbanzo and tahini dip
• ultimate hummus dip
• how to make hummus
• how to prepare hummus
• hummus from scratch
• home made hummus
• the best home made hummus

[ChefKamal1]

You are welcome. I am presently writing part two to the book...soon, I hope we will be posting again.

[ChefKamal1]

Your welcome. I like hoummos that is a bit dense and rustic looking and I try to always serve it at room temperature...I think it has more flavor.

[morsots]

I purchased your wonderful cookbook on Amazon last year and love the recipes, especially the fatoosh; thanks so much. I discovered your You Tube channel today and look forward to enjoying all the videos.

Mary

[ChefKamal1]

Thank you...are am glad you are enjoying the book and the recipes. Fattoush is one of my favorite salads. I hope you will enjoy the videos. I am presently working on my second book, more Lebanese/Mediterranean favorites. Best regards, Kamal

[ChefKamal1]

You are welcome...thank you!

[ChefKamal1]

Thank you...my pleasure...Sahtain!...

[babalina]

Thank you for posting this, please keep it coming. I am in New Zealand.

[dinavienna]

i use the exact same ingredients, nothing more fancy or so, but i like how yours is really dense. will have to try your measurements!! thanks!!

[davexy22]

Hi good sir. Loved your recipe. What are your thoughts on the notion that one needs to 'cream' the tahini and lemon juice (make an emulsion of the 2) prior to blending with the chickpeas? I didn't see you do that in this video, but perhaps such is an extraneous step? Your thoughts when you can. Kind regards

David

[bintlooda]

I just made ur "thoom" today .. It turn perfect when i added a boiled photato in it (( i added it because i was still watery even after i blend it for cauple of mins )) thaaank u

[bintlooda]

Would luv 2 know how to do lebanese "saaj" as its in lebanon . Thank u :)

[AbstractMan23]

thanks - very nice presentation chef.

the best houmous i ever tried was from a lebanese deli here in london. i tried to get their recipe, as it has a very thick consistency and wonderful smokey flavour to it. all i managed to get from the guy was that they used ice in the process.

i can't understand how to use ice in making houmous... and how does their houmous taste so smokey... maybe they use cumin?

greetings to you :-)