Sharon: Hi guys, my name is Sharon, I'm from the the Hummus Place in New York City. Today we're going to demonstrate how we're making the fresh Hummus and Shakshuka, come with me.
Basically what we're doing -- the first stage that we're doing is cleaning the Hummus itself, the chickpeas itself. At the same amount that we put in the chickpeas we put in four times buckets of water. After we've done putting the water, what we're going to do is, is just putting a spoon of baking soda. Now, we're going to wait for 12 hours. After 12 hours we waited till the Hummus, the chickpeas itself, they are soaked. What we're going to do now is we're going to put it inside.
Adding the same amount of water, Hummus has got to be covered with water, no more than that, only to cover the Hummus and make sure that it's going to be basically boiling, and basically what we're doing is we're putting the overcooked Hummus into the food processor. Now, we're adding the tahini that we import especially from Israel.
The water amount that you put in is there, the water of how liquefied you want the Hummus to be. If you want it to be more liquid, of course you're going to add some more water. What we're doing right now is just keeping the food processor, you just keep working all the time and every once in a while we're going to stop the machine and every once in a while we're going to mix the Hummus just to make sure it's getting the right texture. Now, as you see here, with this we got the exact texture that we wanted. We're just going to give it some more time in order to be warmer than it is.
We're going to put a little water because we want it to be more liquefied. As you can see here this is a result of two years of eating Hummus. I was trying all kinds of diet, nothing worked, nothing worked. This is going to stay with me for a long, long time and I'm proud of it, you know why, because this is a Hummus belly, it's not a beer belly, it's a Hummus belly.
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