CHEFS vs YOUTUBE How to Make the Best HUMMUS?! | Sorted Food
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- čas přidán 5. 03. 2022
- Today we go head to head in a chefs vs CZcams, Ben VS Jamie, ULTIMATE HUMMUS battle!! Jamie has collated tips from CZcams and Ben is using his cheffy knowledge to find out how to make the best hummus!
Get the boy's recipes below!
Jamie's: bit.ly/35sdpMX
Ben's: bit.ly/3491qTW
#SortedFood
#Hummus
#HummusRecipe
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Living in Jordan I can tell you two things: hummus taste varies more than you can imagine, and absolutely no one agrees on what the best hummus is!
That’s really good to know, we appreciate that, thank you!
Let the hummus wars begin! My favorite recipe is from Ottolenghi. But I can tell you that the quality and source of ingredients are more important than the recipe. I catered fresh hummus for a grocery store a few years back and I can confirm that a change in just one ingredient gives a different result (I cooked my own chickpeas, no canned products). When you have to substitute a Turkish tahini for your usual Lebanese product, or change lemon suppliers, clients notice it immediately!
we can agree though, traditionally, hummus has no garlic.
Same in Israel. It's all about the chickpea/tahini ratio.
I always thought hommus was supposed to be cheap to make so I used cheap evehthing ( except chickpeas, I use a tin of organic yummy ones but still cheap). Reading comments it needs to be expensive stuff lol.
I love how serious Mike takes his hosting duties; he always looks like he's taking everything being said in.
I genuinely think he does take it all in. He may replace the speccy gent one day!
Mike does a fantastic job!
@@dortz2024 THE SPECKY GENT BAHAHAHAHAHAHAHAA
Love Mikes awkward look away whilst Barry is calling Spaff’s hummus stand out! 😂😂 brilliant! 😂
Love getting spoiled from the first comment without even starting the video too
@@MrMcKush dont look in the damn comments
@@Greendogblue i didint i clicked on the video and before i could turn my phone sidwways i see the comment
@@MrMcKush someone has to be the first comment 🤷🏻♀️ sorry it got likes and made it to the top 🤷🏻♀️
Are Barry & Spaff rivals ?
That blooper is both funny and really helpful. As someone who doesn’t have large hands either, the tip to cut lemons in three to help squeeze them is genius.
they showcased a lime cutitng technique ages ago whihc i think cuts it into 5 pieces and yields loads of juice :) i bet if you poke around you can find that and it should work for lemons :)
Agreed, a helpful tip. Thanks.
As a human on the smaller side with, yes, quite small hands, we do often have to find workarounds for things larger humans take for granted like squeezing a lemon, or opening a jar, or having multiple step stools to reach, well, everything. ;)
The majority of most things in life rather it's clothing, or furniture, even your car chair, is all designed in mind for a certain 'standard' larger sized person and while this is probably no surprise for most, what many may not realize is that instructions often are made for the average person as well. You get used to problem solving but helpful tips are always appreciated.
This gives me the idea for a video that I'm sure your Sorted community will appreciate. So, how about a video where the focus is "kitchen workarounds for everyone else", not quite a hacks video but in that realm. Make a video with workaround tips and/or unusual equipment uses for a variety of reasons, like; really small hands, lack of leverage for cutting hard things like whole butternut squash because you're short, lack of dexterity, and I'm sure you can figure out a number of great tips for various disabilities. Remember there is also a large aging population who may not have the same mobility and stamina as they had in their youth who may enjoy some tips to improve their access and success to kitchen greatness.
I do it when cooking for a single dish.... 1/3 a lemon juice is plenty for a single dish typically.
@@jennv.s.o.p1603 using a pair of tongs near the end with the spring is also helpful!
“It’s heavily seasoned. I think well.”
Barry was unintentionally salty with that one 😂
As was Ben lol
Channeling his inner ginger Scotsman 😂
Sounds like Ben's hummus was, too. And quite sour!
Jamie made the thicker hummus which I like, especially roasting the garlic. Ebber's also made a great hummus but just different
I would absolutely watch a compilation video of just Mike's face reacting to things. the earnest excitement while Jamie tasted tahini was so pure.
the “which one are you gonna use?” was so genuine
Watching this reminded me when my mom had been experimenting with hummus recipes at home. She passed a few years ago. Thank you for reminding me of a nice memory of her- miss you, Mom
I think Spaff is right - use the best ingredients like he did, but use some of the tricks from Ben to get a smoother consistency (but not so runny, maybe) and you'd have the SuperHummus. Well done boys
I agree, I like Jamie's better but would want a smoother consistency.
Rubbing the skin off the chickpeas will give you that smooth consistancy!
I personally prefer a chunkier hummus, super thin & it just sort of tastes like a salad dressing vs the dip/stand alone dish that it is.
Yep that's what I've done from their cookies video, and it works like a charm.
If you like smooth hummus and have access to an Indian grocery store, try split chana dal. It needs soaking and cooking but you can’t beat it IMO.
"I'm going to use 10 times the amount of garlic." So, Ben makes hummus the way I do.
Surprisingly, the garlic taste was never mentioned in the taste comparison, for either hummus recipe, so I guess they were both pretty balanced (he did mention that Ben's was heavily seasoned but it could have been any of the seasonings he used, when something is too garlicy, they usually say so
I made Mike's cookies from last week and they were crazy good! Will definitely try the hummus as well!
Let us know how you get on and what you think of the hummus 😃
The way Mike looked at the camera while saying "pressure cooking chickpeas..." I expected he was going to make a joke by crossing over to a different series and say "pretentious or not, you decide" 😂
Not gonna lie, I was invested in Jamies tast testing which to use.. Almost want this as a challange like thing where they have to chose from three diffrent brands but the first gets to pick from 3 and the second from 2 and so on
that could be neat
make them draft items and ingredients to use for their recipes, and they aren't allowed to pick items drafted by other members. having to make a three course meal with the oven and stove drafted by the other members(also it would make for a some nice recipe diversity!)
or they could Chaos Draft items and ingredients and force each other to use weird gadgets they've tested or pretentious ingredients
It would be fun to build a series of some kind off of this concept
I would love to be able to do that because sometimes there's just too much variety at the store and not much indication of the difference between brands besides price
I think it's funny that Ben added bacon to the dish which is neither kosher nor halal, so most people from the regions where hummus is traditional can't eat it😅 I kinda think Ben overthought this one. Also Jamie stuck closer to the original dish. Traditional hummus is ground up in a wet mill, which is great at making a really fine hummus without having to dilute it too much and although Ben's seemed real finely mixed I wouldn't appreciate how thin it is.
I thought the same thing! When I saw bacon come out I just rolled my eyes
Awarma is used in Lebanon to top it off sometimes. It is lamb preserved in lamb fat. Very very delicious.
Well he's not making it for them, so...?
Adding pork to hummus is like putting a cross ✝️ on a mosque 🕌
@@TheYassiG an insult to the dish 🤦♀️
Jamie's was more accurate to my boss's mom's recipe, which comes straight from Palestine, and that his wife (who is from another big hummus country ie Algeria) makes for us to sell out of the shop I manage for him. I wasn't a hummus fan until I had his mom's recipe. It's that good.
i personally love a thicker, chunkier hummus so i already knew i’d love jamie’s on consistency alone, but i love the tip about roasting the garlic!
For me, I love a roasted garlic hummus so Spaff is more in line with what I'd want, but my ideal hummus texture lies somewhere in between the two. Spaff's was too gloopy, but Ebber's was too soupy. Although I do love lemon and garlic blended together. There's a Lebanese sauce called toum or taum, and it is absolutely fantastic on roasted chicken or kebab/schwarma.
I probably would have gone for Jamie's hummus, just on texture alone it looked closer to what I like. I'm not keen on super smooth hummus. Also the roasted garlic was a plus as that's my favourite way of using garlic. I also love making beetroot hummus with pomegranate molasses - a little sweeter than traditional hummus but so flavoursome.
Just out of curiosity what type of food processors are you guys using - I have to replace my ten year old Moulinex and am looking for something a little more versatile.
Please, always keep the great content coming , I'm on CZcams Sundays at 5pm (in Italy, here) ever punctual, awaiting your latest. And on Wednesdays look forward to my week day SORTED as I eat my dinner after work.
I have a magimix and I can’t fault it
Do you have a source for your beetroot hummus with Pomegranate molasses? I make chickpea hummus with Pomegranate molasses from Izzy Hossack.
Looks like Jamie is using a Kenwood food processor, sorted has done many sponsored videos for Kenwood and they always seem like very good products! :)
Whenever I make it, I always use garlic confit + the oil from the confit rather than olive oil as I find the combination of olive and tahini can become too bitter in some cases, especially with a more mild garlic
@@janmay3901 David Lebovitz My Paris Kitchen
You know what this kind of reminds me of? Their Level Up parts they used to add to videos. I sure wish they still had that segment.
Ben's hesitation as he struggled to remember the spices he was using, I was hoping someone would make a quip about rescinding his Spiceology badge.
I think Ben's hummus could work nicely as a spread on a pita sandwich or something, but being as thin and punchy as it was with raw garlic and everything, probably a bit much on its own as a dip.
Totally reminded me of the time he rescinded Barry’s badge! 😅
I can indeed confirm cutting the lemon into thirds helps. If you need to store some for later, you're already a third of the way there! ha ha, I crack myself up... I'll stop. Great video as usual you guys!
My first son was born 2 years ago, yesterday when this video was posted. Your videos are all I watched for the first few weeks, and I watched them all, while looking after my son. Just 2 days ago my wife and I had our 2nd son. I get 2 days off from work to hang out with our toddler and newborn. Now holding my newborn and watching this is bringing back so many memories. Love your videos!
2:59 "would you like to taste my raw garlic" has the same cursed energy as the "I know his tongue / I've been feeding him my produce / your produce tastes spectacular" conversation from the Chef vs. Chef Ramen Battle
I was very surprised that neither Jamie or Ben took the little skins off of the chickpeas before they made the hummus. I do that all the time it's very time consuming but so worth it for texture
Next time you're making Hummus, take dry chickpeas, soak them overnight, then drain. Heat a saucepan over medium heat, add the chickpeas with a tiny bit of oil and then add baking soda( about a 1 1/2 teaspoons for like two cans worth of chickpeas). Just let them heat up for a couple of minutes with the soda, it might foam or bubble a bit. Then after maybe 5 to 10 minutes, add water and cook them. After a bit the skins and "scum" will rise to the top and you can just skim them off. :)
I agree, take the skins off. Makes the hummus creamy.
Another chickpea skinner here!
To be fair, for Ben the pressure cooking probably separated the skins from the peas already (or made it really easy to separate after).
And while I can't be sure, it didn't seem like Jamie's jarred chickpeas had skins on them. Perhaps the skins had already been removed, being as they were some kind of premium giant chickpea. Just a thought.
I've been watching Sorted for over two years and just tried their meal packs app over those meal prep deliver services (goodfoods and hellofresh where I live in Canada) and I'm blown away! I honestly feel like I'll only come across as a shill, but the app makes grocery shopping and cooking for the weak so easy! I'm thinking of trying two sets of three during busier times! Thanks for all the great content and new recipes boys!
Before watching the video: I expect Spaff to make a hummus that has lots of little hacks and an amazing flavor. I also expect Ben to make some hummus adjacent that has very little to do with hummus and more to do with hummus flavor.
After: Jamie's hummus looked so good and thick and what I like in a hummus. Ben actually MADE the thing they were supposed to make.
Yeah I was equally surprised Ben actually followed the instructions! I also expected some chickpea based dish that had nothing to do with hummus
@@stone5against1 hahaha me too
I agree Jamie's hummus looked amazing, what he added as 'garnish' looked really delicious as well!
I love this series for the different cooking techniques and tips it presents along with the entertainment
I like Jamie’s taste as you go approach especially with the ingredients he should do this in pass it on
He's doing it the premium taste test comparison way. But not necessarily picking the premium, just comparing tastes and going with what suits his meal best (they always make comparisons in the premium test videos as to what they'd use the premium and the regular products for)
Hummus is great but I really want to make those toppings as dishes of their own!
On the opposite, I was confused with this bacon fatty toppings as it doesn't fit my taste with hummus. I'd rather use some veg falafels or lamb sis kebabs or raw vegetables or grilled tortillas/nachos but not a bacon. Why?
This whole channel is just best mates cooking great food and having fun doing it. Just makes me smile and one of the few things I truly enjoy in life
Another hot tip I have to parrot out, as I've done to a few other youtubers' hummus videos, is to follow Kenji's guide on seriouseats, and blend the hummus in a blender, right after boiling them.
Ben was close, but go with dried beans, boil for an hour, and use a blender, to straight up liquefy them for an impossibly smooth hummus. While hot, the gelled starches are way less viscous, which makes blending possible.
there's so many variations of hummus out there. I'm looking forward to this!
The more classic dish always wins in a side-by-side; that's why Bobby Flay almost always wins even when cooking a dish he's never made before. If there are a hundred competitors, it's the stand-out that wins, the different and unique. With just two, you have to meet the taster's expectations.
I'm loving this series!
Review without tasting by someone from Israel whom ate quite a lot of Hummus in his lifetime:
Jamie's definitely takes it. Ben's version looks like a store bought Hummus
You don't have to use top notch chickpeas, tinned versions are fine. I personally prefer to use the dried version and let it soak in water before cooking
As always, great video and great content! Thanks you Sorted!! :)
Edit: fun fact. While we have an academically correct word for chickpeas in Hebrew, they're widely known and refered to as "Hummus" or "Gargir(ay) Hummus" (singular/plural) which roughly translates to Hummus grain / peas
Uhh this is interesting! And helpful, for some reason I just cannot perfect homemade hummus and end up using SO much money on the store bought stuff lol.
Hopefully this video will help :)
I do it the Ottolenghi way: no olive oil, lots of the whitest brightest tahina you can get, lemon juice, a clove of fresh raw garlic. While mixing gradually add ice cold water. Chickpeas take up very much water and it fluffs up great and you get the brightest most creamy and fluffy hummus. The best,, period.
@@pannac0tta Also using dried chickpeas! Takes a while but it’s 100% worth it. A pressure cooker speeds up the process.
When I learned how to make hummus by getting caught by two friends from Syria they told me that you need to peel the skins off the chickpeas in order to get rid of the bitterness and when I did so it made all the difference. it was so much better
I make Hummus all the time , I take the time to remove the skins from the chickpeas and it results in a much smoother end product, that I I process in my food processor for 7 to 10 minutes. I watched a guest from Lebanon on Milk Street and she did this and I have been doing it their way since and feel it’s worth it .
You really should try Ben's method of overcooking the chickpeas, there is no need to remove the skins. I have tried both and there is no difference in smoothness, but peeling the chickpeas is such a massive amount of labour...
I was going to come here to say this! I think it helps, though I do it for a muffin batter so the chickpeas get cooked after instead of before blending
@@Zarainify it’s not really , takes all of a few minutes and imo the end result is much smoother . I use tinned chickpeas or ones I have home canned .
Close to the topic but would love to see a falafel challenge. I'm from the US and every visit to london for me is not complete till I visit the Borough Market and the little corner restaurant towards the beer garden makes the best falafel I've ever had (and I'm not vegan) It's a mixture of fine ground chickpea and partially whole chickpea falafel. Incredible!
Ebbers, I think you might have just made "Cincinnati-Style-Greco-American Hot-Dog Sauce"-flavored hummus.
Is there a dramatic price difference between the two recipes shown? IE Jamie's premium ingredients costing 5x as much.
Yes, this would have been good to know.
I too would have liked each of them to mention how much it cost and the total time they spent making the hummus.
For anyone who wants a roasted garlic flavour quickly, I recently found roasted garlic purée in a tube (like tomato purée) in the supermarket. It's really good for adding quick flavour (e.g. to houmous) and much less faff than roasting your own.
I wouldn't apologise to Ben Bazza. He never apologises when he always puts you last in the 3 way cook offs. Another dip for your meatballs mix half and half sour cream and Tartar sauce. I also add a little of both to the meat ball mix.
I love roast garlic on crusty bread mmmm.
We should take a moment to appreciate that Jamie made something subtle. That’s gotta be some sort of personal badge…
He made up for it with the toppings
The thing that impressed me the most is that most of the comments Spaff used comes from people who are not even middle eastern… that shows that food culture is the best thing that can join people of the world…
Great work on the hummus guys… Ben, that topping is insane!!! 👍🏼👍🏼👍🏼
Love you videos! Maybe next battle, maybe combine both ideals and see what comes out?!
I like that Ben said he likes roasted garlic like it was a threat. Always so intense, Ebbers
Hey guys. Great video as usual. I had an idea and I don’t know if it has been suggested before but I’d like to see chef vs guest where you guys get the guest to cook their ideal version of the dish so the boys can see what it’s meant to be like. Again great content thanks guys.
As we get closer to summer, I think it's time for a chef vs normals brisket. I'm dying to see if you guys can get a full brisket done properly. Of course you'd need to buy a smoker and then you'd need the right wood, one of which I'd imagine would be exceedingly hard if not impossible to find anywhere across the pond.
Looking to a combination of A & B for me. Never thought of crispy pancetta or lamb kofta. Thank you for the share.
I am Mike in this video. Why am I so invested in Jamie’s tahini tasting?
mike: I love these videos cuz the recipes are often so similar and its the subtleties that make the difference
ben: im gonna use 10x the amount of garlic Jamie uses
😂
I really do agree, Jamies felt more like the hummus i know. And it had cumin, which for me is also a Big part of hummus.
Tbh - I think you ought to do a segment that just involves Jamie test tasting stuff. :) It's pretty hilarious.
With a lot of patience, you can make hummus by hand. I lived in a share house with zero appliances once, and mashing the chickpeas with the bottom of a bottle like an improvised mortar & pestle worked pretty well.
Highpoint of my Sunday right here. Go go Jamie!!❤❤❤
Now the timing of the end of the ad is perfect :)
I love the chill battles with no time limits
Hey guys! Love your videos. I was wondering if you would ever do a video on air fryer recipes?
So Ebbers made a tahini sauce in the end? That's way more liquidy than anything I've ever made or seen anywhere in the Middle East! So glad that Jamie won that!
I've been making hummus for around 40 years. Still find the Vitamix does the best job, not a processor. I cook my chickpeas in the I-Pot from dried.
What is a vitamix?
@@kaldo_kaldo A brand of blender. They make one of the best you can get.
@@buckeye5088 They make the most popular choice, not the best.
Curious then Black Red Sun, what do you think is the best blender? (I'm not saying a certain blender is the best either way).
@Leslie Kanengiser That's purely subjective.
All of being a chef is basically knowing how home cooks across the world cook their food.
Best example of this: Mike saying "pressure cooking chickpeas? Very chefy." instantly made me go "huh what" because in India, the MAIN method we have of cooking chickpeas is pressure cooking.
I never tried it, but if you use the aquafaba, whip it to a cream and mix it slowly into a heavy seasoned hummus, you probably get a super fluffy Hummus.🤔
Maybe gonna try that out next time.
I love these series, and I am a sucker for Ebbers, I really like super smooth and silky hummus with a heck of tahini and garlic
I misread the title… thought it said “how to make the best humans”.
I thought SORTED had taken a dark turn 🤣
not sure if those jarred chickpeas have the skin on, but the biggest improvement for me when i make hummus (middle eastern country, so not that rare) is to add some sodium bicarb when boiling, and then all the skins peel off. this allows for the final consistency to be smoother
My blender broke a while back and since I can't afford to replace it, I've been using my stickblender a lot more, even for hummus :) It gets the job done although more on the chonk side of things.
I think there are so many different ways of making hummus, so I'd be happy to try both!
Stick blender is the way forward; blend in the jars you are going to keep the hummus in and it's a lot less to clean up.
Cook dried chickpeas (then peel or not), tahini, lemon/lime juice, salt, cumin, garlic, olive oil, paprika/chilli powder, black pepper...
Blitz for 20/30 seconds using some of the aquafaba for texture with your stick blender and you are sorted.
The 5+ minutes in a blender is a ridiculous faff and just makes more things to clean.
Add paprika/chilli either at the end or during blending to taste.
Cover with a good olive oil and it lasts a lot longer and tastes better after a few days.
Jamie's hummus is the second Sorted recipe I've made. I wasn't a fan of the first recipe I tried, but Jamie's hummus was the best hummus I've had in years.
We love hummus and fried Chickpeas are one of our favorite home movie snacks instead of popcorn!! So glad to see that touch. And never thought of combining them!
Currently in the process of placing a new kitchen. And with all my stuff scattered and stored while renovations are going, cooking is a bit of an endeavour. Might make a nice challenge!
Well, just looking at Ben's watery hummus, I swear I would have smashed something if it had won. Although this episode seemed like making a mountain out of a molehill, good one Jamie!
One spice that really goes well with hummus is smoked paprika. That, garlic and lemon are often all it takes for it to go from "meh, kinda bland" to "I want to eat more of this, but I'm completely stuffed"
Smoked paprike and sumac 🤤
@@SortedFood damn, sumac! I have a jar of it standing around in the kitchen I never really use for anything. You guys might have just saved that from the bin. Thanks!
very interested to see how this goes and definitely will write down the recipes
The recipe is in the description! As usual :)
Day 3 of me asking for a NOMATO sauce for us nightshade challenged people. Please, Ben, try to develop a substitute sauce for us, using humble ingredients! 😋
I can’t wait to try using both roasted AND raw garlic to get a bit of both flavors. Thanks for the hummus inspiration guys!!
Barry when he realises who's handing out the badges.... 😂
Awkward 😬
Please do a dedicated examination of olive oils, making clear the differences between production,, location and 'quality'.
They asked about olive oils right before the pandemic. I serve an olive oil testing with oils from California, Australia, Turkey, Greece, Italy... wildly different depths of color and flavor. And no one agrees which is best
Agrumato lemon oil is a fun trick to drizzle over humus at the end - nice floral perfumed hit of lemon essence with all the rich peppery notes of a good olive oil.
Hummus is fun :D It can also be 'challenge expanded' so well. LMAO From a tin ... with a label ... too easy ... three tins ... three normal's ... NO labels and then it is Game On (and just see what is done with a tin of Navy Beans against a tin of Black Eyes Peas against a tin of Six Bean Medley). Amazing the other things that can be changed out and still get a good hummus dip/spread in the end (Ive used peanut butter and sunflower seed butter in lieu of tahini). Then, make a nice focaccia and use the hummus in place of red sauce with black olives and red onion and melty mozzarella and mmmmmmm goodness comes out of the oven.
Sorted is a saviour on gloomy days🤗🤗
Spaf got it right it’s how we make humus here in the Middle East of course we use less premium on average whatever we can get almost we can get most of the time we don’t always have the possibility of going with premium ingredients but it’s how we pretty much do it with one (or two exceptions we don’t generally use ice cubes) exception and that is usually the one in the middle is the more common tihina that we use. We also tend to use more lemon, the variations in hummus tend to be how much Tahini (we call it Tehina) to the amount of hummus the variations on a theme can be there is green hummus which is usually with Green coriander leaves and parsley that’s one of variation that’s very common and the others out what did to him and has usually on top some garnish and it’s not really a garnish because it actually enhances the flavor can be everything from hot chili green chili peppers to do a combination of in a sprinkling of paprika and some green spices which is usually not always zaatar and it’s not the spice zaatar or the combination there that most people in the west know it is the actual plant known as zaatar which is Middle Eastern marjoram i’m not sure voice to text is getting the word right but I hope you get the idea. It grows wild in some places here and I’ve actually picked it wild it looks a lot like oregano but it isn’t it has a distinct smell and taste. Like I said I’ve seen variations on a theme there’s a macrobiotic version which uses umeboshi plum, the paste of it anyway to give what you would call that umami flavor i’m using voice to text doesn’t spell things the way I would spell them like the word flavor for example among other things that you do with what you got this is what I got and you physically handicapped you’re lucky if I what you get to text is close to what you want. Spaff toppings that he made with the lamb it’s so close it looks so close to stuff we serve here. But Ebbers very small version is what a lot of people like around here me personally I like the second version that’s because that’s how I know how much as you call it tahini we don’t call it that but OK isn’t it that usually means how much fat is in it some people like us and some people like a thick it’s kind of a peas porridge thing. I like hummus to taste like hummus, that’s just me, in the past when I was physically able hi used to also put in variations sometimes I would have the macrobiotic touch and sometimes I would just do the spit thing add more homeless balls to make it crunchy I say crunchy it’s not really crunchy sound like chips it’s like more texture and sometimes I would add the greens to make it more green hummus but usually I like to add a lot of lemon to my hummus and gives it a real punch that sometimes you’re missing in the food that you’re making do you want it to complement it also I like lemons and they grow around here practically wild do you know it would’ve gone really good with what Spaff made Here in the middle of the east we have a salad if you can call the salad I call it a condiment it consists of onions with olive oil lemon juice and sumac light on the lemon juice just like two drops of lemon juice to the olive oil I say two drops more or less you mix this with sumac purple spice and what you get is deliciousness I mean you wouldn’t think of that with raw onions but it is absolutely delicious just remember you have to let it soak in the olive oil and the sumac like I said a few drops of lemon to give it a bit of a cake I like lemons most people don’t but anyway let it sit in that for about 30 minutes some people do it for hours yeah that goes with your hummus and whatever you’re going to put in your pizza that should be PITA not Pizza but what can I do this is voice to text and it will do what it wants not what I wanted to do I hope you understand this you’ve made me very hungry and it’s the middle of the night and I am not going to go eating.
In so many if these you talk about blending the two techniques but I would love to actually see you do that with a few of these concepts.
Still begging for a Drunk Chefs SAFELY remote control SOBER Normals. I think it could be fun and you guys have done alcohol sponsorships and alcohol-themed vids I the past :) Love the content!
We just started this video after work today and I mimicked Mike with a proper London accent “welcome to sortedfood” and my husband responded “welcome to sortedfood and I have AN ALLOTMENT”. So… there you go ebbers. Maybe you mention it a lot ahaha
Definitely going to try and get the premium chickpeas, thanks guys 👍
I don't even like hummus. But it's sorted so I have to watch it.
same
I like the idea of each one for different applications. More snack hummus is Jamie’s and more in a meal element would be Ebbers for me.
For me it's the complete opposite way around. I guess that is why when it comes to food, there is more often than not, no 'right' way.
@@threestepssideways1202 Don't tell that to the Italians and Valencians
@@lordsergal8783 or Spanish people
@@tang3151 I'm pretty sure Valencia is a region in Spain, and are known for throwing tantrums over people making paella "wrong".
How funny, just made roasted red pepper hummus yesterday! Lazy way, straight out of the jar peas with raw garlic, lemon zest n juice and few extra spices like sumac and Garamond masala and of course roasted peppers out of a jar and regular evoo.
ULTIMATE BATTLE IDEA: MILLIONAIRE'S SHORTBREAD!!!
Yuuuuuuum!
I live in israel, most hummus places have more than one variant of hummus. What Ben made is normally the 2nd most popular variant (more liquidy, lemony, different spices)
What completely changed my hummus game to make it smoother w/o changing ingredients is to peel off the cheakpeas after cooking them, makes such a huge difference
I love the bite of a hummus though! But I love that tip to get the hummus smoother :)
Hummus, shawarma and falafel are Arabic words, and they are Arabic foods only Not Israeli Israel is not part of the Arab heritage. The Jews of Europe have nothing to do with Arab food and Arab heritage These Arab dishes are registered in UNESCO in the name of Arab countries only
@@milk.tea1Nothing like someone making a simple statement only to have someone come along and make it totally political!!
Well isn’t occupying your country and starting to claim your culture very political? If someone said Ramen was american food there’d also be lots of comments about it…
@@dietzme3922 @dietzme3922 1. It can be part of your culture even if it originated from another culture. Most of the traditions here come from either European Jewish traditions or Arabic Jewish traditions.
2. No one mentioned anything about culture and who it belongs to, so no, it didn't start as anything political. I didn't even mention if it's the Jewish-style hummus or arab-style.
3. As for the occupation - go learn some history and tell me more how I occupy territory
I'm living for this Jamie.
loved the video. the most important thing they did "wrong" is using canned hummus, but i can understand why. they (and probably most people) don't have 4-6 hours to cook hummus proparly, and then extra 1 to chill it off if you go cold hummus like jamie.
but the plating, i can't forgive.
don't forget let it soak in water for 24hours before cooking.
@@jog1116 this one i assume they can prep beforehand
I think if I were using the hummus in a supporting role like with the meatballs then I'd want Jamie's version so it wouldn't overpower the meat, but if I were using a hummus as a dip and it was the main flavor I was after then Ben's more seasoned one would be the choice.
I'd really like to see "same ingredients" battles too!
I'm super excited about this one, I love hummus.
Interesting idea, Chef vs Resturaunt. Basically the idea is Ben and the food team versus a normal and a resturaunt with their experts, or Ben and the food team vs James and the place he works at, using what hes learned there for a dish.
I think I'd gone with Ebber's version. I usually do the same consistency as Jamie's, but I do the lemon, salt and garlic Ebber's did, as I prefer the humus to be the standout and with brighter flavors. They both look amazing and I'll definitely try Jamie's!
Mikes face at 4:49 just made the sun shine in Indiana 😂
@4:26... the unbearable tension ! 😂😂
We need 4k videos now fam 2022 we need that upgrade