Creamy hummus, crispy falafel, and vegan mayo all have something in common: CHICKPEAS. Dan explains how to transform this little legume into a tasty result.
Get the recipe for Falafel:
Get the recipe for Indian-Spiced Roasted Chickpeas:
Look out for the Creamiest Ever Hummus recipe in than January/February 2020 issue of Cook’s Illustrated.
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21 Comments
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Dan said, "bye, bye, skins"… this man is beyond hilarious. Oh my goodness!
Isn’t anyone going to talk about the “powerful cat cleaner” but in the middle? What the aquafaba?!?
You left out Chloe, Dan. Chickpea’s greatest application. Great video…as usual.
This is a very useful video.
Fresh Pee flavor 💦 🤤
I noticed a mistake here, and the same mistake in your video on lentils. I hope this isn't too pedantic, but you are incorrect in your definition of pulses. Pulses are the DRIED form of the legume seeds. So, canned chickpeas are not pulses. Pulses are a subset of legumes.
Aquatofana*
This guy is so insanely funny!!! WHO KNEW???
I love this guy's videos!!!
For some unknown reason, you omitted tahini from your hummus.
Love the video! Now I really want hummus! Lots more recipes with the chickpea in Indian cuisine, from the North Indian chhole (chana masala) to the South Indian chundal (a milder snack wiht coconut and chillies)
Also, some pronounciation support: Desi = they + see; Kabuli = ca (from car) + bully
And Dan you forget the chickpea curry (chola), that's eaten across India.
Pop in any vegetables curry, bam.
Grind them dry and make eggless omletes.
Coat veggies with herb and spice in paste and fritters.
We even make gluten-free chapati with eat and a porridge like kadhi as well.
Beauty is also in chick peas, add dry powder and yoghurt with lemon and oil. You have full face and body scrub.
We Indian eat, bathe and live on this stuff. Our ancestors must have known this.
And yeah we like to pop elves shoes in field and eat them there we are giant monsters muhahahahaha 😂🤣😆😁
Love your series Dan. Food science is what this is. Great job
uhh yeah….the name's taken. Hilarious
Chick peas and me…, ahhhh NO!!!!
Re: roast chickpeas, Dan says "a quick spin in the microwave", but the Cook's Illustrated article says "8 to 12 minutes" … neither suggests a power level.
Excellent, thank you!
For me, the Aquafaba is far better from fresh chickpea's
Great content. Thank you!!!!!!
As a bartender, aquafaba smells like farts and doesn’t belong in cocktails.
i first tried chickpeas when i was in prep school and since then i need to buy it montly, that delicious flavor is so special i can't replace it.
They look like tiny roasted chickens. That is all.
I was vegan for a very long time and aquafaba changed everybody's life!