Michelin Star Hummus #cooking #food

Presenter / Channel

• Not specified in the subtitles (the video references “a Michelin star chef” and the title “Michelin Star Hummus”).

Ingredients (with quantities/substitutions as mentioned)

• Dried chickpeas — amount not specified
• Salted water — for soaking (“salt helps soften the skin”)
• Water — for pressure cooking (“cover with plenty of water”)
• Tahini — to taste (adjust based on preference)
• Lemon juice — to taste (adjust based on preference)
• Salt — to taste (a common fix when flavor is lacking)
• Oil — a little (to make the hummus glossy)
• Frozen chickpea water — leftover cooking/soaking liquid frozen overnight; used for blending

Substitutions / alternatives mentioned

• No baking soda needed.
• No removing chickpea skins needed.
• Cooking method alternative:
  • Pressure cooker: 30 minutes
  • Stove-top alternative: ~2 hours

Equipment & Prep Steps

• Blender (used in two stages)
• Pressure cooker (30-minute cook)
• Freezer (to freeze chickpea water overnight)
• Fridge (to cool/blend mix overnight)
• Pot/stove (for the optional ~2-hour stove method)
• Important: Keep the chickpea water (liquid) for later blending.

Step-by-step Method (with key timing/technique cues)

Day 1: Soak chickpeas (overnight)

1. Soak dried chickpeas in salted water overnight.
   • Salt helps soften the skin, avoiding the need to manually remove skins.

Day 2: Cook, blend, cool (about 3 days total; includes overnight blending rest)

1. Drain the chickpeas, but do not discard the chickpea water.
2. Rinse the chickpeas a few times.
3. Cook chickpeas:
   • Pressure cooker: Cover with plenty of water and cook 30 minutes
   • Alternative (stove): Cook ~2 hours
4. Drain again (keeping the chickpea water for blending).
5. Blend chickpeas with just enough chickpea water to achieve a smooth consistency.
   • Key cue: aim for “nice and smooth” texture (no baking soda/skin removal needed).
6. Cover and cool in the fridge overnight.
7. Freeze leftover chickpea water overnight for the next day.

Day 3: Finish hummus

1. Blend the chilled chickpea mixture with frozen chickpea water until very smooth.
2. Add tahini and lemon juice.
3. Finish by blending in: - Salt (to taste) - A little oil for a glossy result
4. Taste and adjust while blending: - Some prefer more tahini; others prefer it more lemony. - If something is missing, it’s usually salt or tahini.

Chef Tips / Common Mistakes to Avoid

• No baking soda required.
• No skin removal required—salted soaking + time do the work.
• Don’t throw away the chickpea water; it’s essential for smoothing and final texture.
• Taste-adjust during finishing; “lacking” flavor is usually salt or tahini.

Serving / Plating Suggestions

• Serve with homemade pita to soak up the hummus flavor.