We’re bringing you exclusive videos from our online cooking school to master kitchen basics and new skills!
Sign up for our Online Cooking School:
Follow Christie on Instagram:
Buy our America’s Test Kitchen 20th Anniversary Cookbook:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
28 Comments
Leave a Reply
You must be logged in to post a comment.
I boil my own chickpeas and use that water in the hummus, tastes really good.
Bad info on making Tahini: You don't add sesame oil to uncooked seeds. Check out the internet for real instructions: Very lightly brown the seeds in an oven or in a skillet, put the seeds in a food processor with some olive or vegetable oil and blend. One thing you don't want is for tahini to taste like Asian sesame seed oil. I love sesame oil, but the flavour is too strong for middle eastern recipes. Also I don't consider soaking dried beans overnight 'complicated'.
Duh! Christie Morrison! My bust!
I love her! What is your name?
Great recipe. Thanks
This is a great ,"base" starter for hummus. For me, I would add some roasted red bell pepper or basil and Parm or even make a salsa hummus. So many way to add different flavors and make the dish your own. I enjoy variety and that's what is great about cooking.
Excellent
Can you do this in on convection mode ?
That was soooo much cling wrap for such a tiny bowl, how about a Tupperware with a lid??
that's one big minced garlic…
You waste a lot of time using a food processor. Put everything in your Vitamix and your done.
Didn't realize a simple hummus video would bring all the gatekeepers and nutters out of the woodwork 😂
Byerlys is 5 minutes away…Store bought red pepper hummus and sea salt pita chips…Spent 20 minutes total and spent a third of what it is going to cost you to make it fresher?
Oh my I'm hungry now!!!
Calls for minced garlic as she drops in a whole clove unminced.
No No, Hummus with store bought cans? How dare you!?
i guess its the time for me to come out, guys, I'm hummusexual af.
Do you folks really believe that there's only one way to make hummus, come on! Just like most things in life, diversity is a wonderful important part of our lives! This program is an excellent source of information, and how to learn some great ways to prep and cook things you may not have felt that you could successfully attempt. It's also a source of wonderful cook books too. Most of people can greatly benefit from good sensible cook books that keep those who are looking for both a good foundation to build on their kitchen skills, as well as an excellent reference source, no matter how long you have been cooking. They continue to provide excellent sources of information on how to improve on what we may have learned in the past.
Just an example of that, I have seen a recipe on one of the PBS cooking shows it could have even been this one I'm not positive, for a recipe to make hummus that was not cold it's served warm or even on the hot side. So it just shows that most of us, (if not all) can benefit from the program, and the cook books that they produce!
Thanks so much for all the help and extremely useful information that you continue to share with us. Giving all of us the opportunity to keep improving our skills in the kitchen! ☯️🙋❣️👌
You’re doing it wrong! You MUST remove the chickpea skins! Also it’s pronounced Chummus (Ch*oum-us)
To me…tahini is worthless. You have to buy so much and it really does not ADD a dramatic difference.
I use sesame seed oil for the sesame flavor.
If I do not have lemon I use a splash of vinegar.
Using one can of chick peas and one can of white canalini beans makes it smoother.
Sautéed garlic or roasted is really nice also.
I also use the water from the can why not 🤷🏻♂️
I Love the idea but, it's much cheaper to buy the Hummus, than it is to make it at home.
There is no need to add endothelial inflammation inducing (and CVD causing) oil. Similarly to tahini, there is no need to add oil.
Similarly for chips, use either oil free corn tortillas, or easily grind rolled oats into oat flour in a common coffee/spice grinder or blender (put a small amount of rice grains into them and repeat ti clean them afterwards if desired) and make a simple naan bread from the oat flour and water mix for dramatically cheaper and healthier chips. And leave off this asinine preoccupation with oil that turns one of the healthiest snacks and meal replacements into a toxic heart disease inducing mess.
Also, experiment substituting and/or mixing black beans, lentils, and sweet potato – along with spinach, kale, garlic, jalapeños, ginger, turmeric and black pepper(always together to increase the effectiveness of the turmeric), tomatoes, onions/scallions or any other ingredient into the hummus for great flavor variations.
You know, to get the skins off canned chick peas all you have to do is dump them in a bowl and add water to cover by about an inch. Then gently rub them between your hands and, voila, most of the skins will float to the top of the water, making them easy to remove. Less skins, silkier hummus with less tahini and olive oil required to smooth it out.
Save dishes and put it all in a blender….they didnt add olive oil or salt, that's odd….plus a little cumin is great or kalamata olives or roasted red peppers
I cant stand humus, but i like atk , so i watch.
Looks delicious! I love Israeli food.
Your head will explode if you try Israeli or any other version homemade hummus, hummus in this vid looks and tastes nothing like the real thing
This recipe definitely makes sense, because we all know hummus's best friend is Pete the chip!