Sweet Potato Hummus - Easy Beanless Hummus
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Date: 2019-07-25
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Comments and reviews: 10
elbentzo
I usually don't have any criticism or a single bad word to say about Chef John's recipes and videos, but in this one there were two things which really made me cringe. No, it's not the recipe (which looks great; can't wait to try it) or the fact he calls it hummus even though it's inaccurate (come on, we all know what he means - you don't eat food for how it's called. It's things related to comments he made about hummus in general: 1. Chilled hummus is an abomination. Obviously anyone can enjoy any food how they like and I would never dream to tell anyone how they should eat or prepare their food, but I STRONGLY disagree and hummus should be chilled and/or served cold, and it is also extremely nontraditional (at least where I live - Palestinian version, don't know about other versions in the middle east. Hummus is either served hot from freshly boiled chickpeas or warm, and in some cases room temp. Places that serve cold hummus (if they are brave enough) typically close within 12 hours of opening. 2. Garlic, basil and olive oil are very strong flavors but you put them in an Italian tomato sauce only to compliment the main star - tomatoes. If you think the main flavor profile of hummus is determined by the Thina, oil or garlic (which is not even traditional, and is not always used in hummus, although it's not uncommon) then you've probably never had a bowl of good hummus in your life. It should be all about the chickpeas (or as they are called in Arabic, hummus. All the other stuff is accents. The main flavor is always the beans. Awesome video, please don't take me for a hater
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I usually don't have any criticism or a single bad word to say about Chef John's recipes and videos, but in this one there were two things which really made me cringe. No, it's not the recipe (which looks great; can't wait to try it) or the fact he calls it hummus even though it's inaccurate (come on, we all know what he means - you don't eat food for how it's called. It's things related to comments he made about hummus in general: 1. Chilled hummus is an abomination. Obviously anyone can enjoy any food how they like and I would never dream to tell anyone how they should eat or prepare their food, but I STRONGLY disagree and hummus should be chilled and/or served cold, and it is also extremely nontraditional (at least where I live - Palestinian version, don't know about other versions in the middle east. Hummus is either served hot from freshly boiled chickpeas or warm, and in some cases room temp. Places that serve cold hummus (if they are brave enough) typically close within 12 hours of opening. 2. Garlic, basil and olive oil are very strong flavors but you put them in an Italian tomato sauce only to compliment the main star - tomatoes. If you think the main flavor profile of hummus is determined by the Thina, oil or garlic (which is not even traditional, and is not always used in hummus, although it's not uncommon) then you've probably never had a bowl of good hummus in your life. It should be all about the chickpeas (or as they are called in Arabic, hummus. All the other stuff is accents. The main flavor is always the beans. Awesome video, please don't take me for a hater
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SuicuneSol San
To anyone who has tried this, was it not too sweet? That annoyingly sweet flavor of sweet potatoes is not really my thing, and while Chef John says that we don't eat hummus because of the garbanzos, but because of everything else in the hummus, the garbanzos have a much milder, blander flavor that can be dressed up more easily. I can't imagine mere garlic, spices, and citrus overcoming the sweet potato flavor.
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To anyone who has tried this, was it not too sweet? That annoyingly sweet flavor of sweet potatoes is not really my thing, and while Chef John says that we don't eat hummus because of the garbanzos, but because of everything else in the hummus, the garbanzos have a much milder, blander flavor that can be dressed up more easily. I can't imagine mere garlic, spices, and citrus overcoming the sweet potato flavor.
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Choco Lips
I made this hummus yesterday and it is amazingly delicious. While I was adding the ingredients I kept thinking this seems like too much tahini or I don't think this much cumin is going to taste good. I was very pleasantly surprised. I don't like hummus and it causes some gastric distress, but I love this version This sweet potato hummus goes great on my homemade spelt and buckwheat bread. YUM Thanks Chef John
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I made this hummus yesterday and it is amazingly delicious. While I was adding the ingredients I kept thinking this seems like too much tahini or I don't think this much cumin is going to taste good. I was very pleasantly surprised. I don't like hummus and it causes some gastric distress, but I love this version This sweet potato hummus goes great on my homemade spelt and buckwheat bread. YUM Thanks Chef John
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Al Catraz
LIKE YOUR VIDEOSI see you made a note about HUMMUS - but I'll make my comment anyway. HUMMUS is Arabic for GARBANZO BEANSWhat is called HUMMUS, is a short for MUDAMAS HUMMUS -- which is, in a CHEF's lingo' PUREE of GARBANZOSo in general, instead of HUMMUS the French PUREE is better -- PUREE OF SWEET POTATOES is best, as far as I am concerned. but NOT HUMMUS. LOLBEST TO ALL
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LIKE YOUR VIDEOSI see you made a note about HUMMUS - but I'll make my comment anyway. HUMMUS is Arabic for GARBANZO BEANSWhat is called HUMMUS, is a short for MUDAMAS HUMMUS -- which is, in a CHEF's lingo' PUREE of GARBANZOSo in general, instead of HUMMUS the French PUREE is better -- PUREE OF SWEET POTATOES is best, as far as I am concerned. but NOT HUMMUS. LOLBEST TO ALL
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Robin Betts
Just me. cookin'. but I would gently dry-roast that cumin in a small pan for a minute or two, until I could smell it nicely, before adding it to the mix. Another option. depending on how much you like the sharpness of raw garlic. maybe blanch the cloves in simmering water before making a paste from them? Maybe the same water as you add at the end?
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Just me. cookin'. but I would gently dry-roast that cumin in a small pan for a minute or two, until I could smell it nicely, before adding it to the mix. Another option. depending on how much you like the sharpness of raw garlic. maybe blanch the cloves in simmering water before making a paste from them? Maybe the same water as you add at the end?
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باسل الدوسري
Actually the right term here should be Sweet potato Baba Ghanouj, because youve just replaced the eggplants with sweet potatoes come to think of it, theres a lot of dishes that replace this main ingredient to make a totally different dish, so you might wanna experiment with some other main ingredient like kidney beans for example
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Actually the right term here should be Sweet potato Baba Ghanouj, because youve just replaced the eggplants with sweet potatoes come to think of it, theres a lot of dishes that replace this main ingredient to make a totally different dish, so you might wanna experiment with some other main ingredient like kidney beans for example
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Martin Archer
Sesame oil is a terrible oil to ingest. It is massively high in Omega-6 which more than cancels out all the Omega-3 you might consume and all the good it does for the body. It's responsible for heart disease and is why the Israeli's have a very high incidence of that despite their Mediterranean location and the famed Mediterranean diet
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Sesame oil is a terrible oil to ingest. It is massively high in Omega-6 which more than cancels out all the Omega-3 you might consume and all the good it does for the body. It's responsible for heart disease and is why the Israeli's have a very high incidence of that despite their Mediterranean location and the famed Mediterranean diet
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אריה טל
Hi, i really respect u chef jon, but i am from israel and we now hummus. Hummus is best fresh, not child. And off corse not all night in the fribg. Professional hummus restaurants dont sell hummus that's more then a half a hour old becose its not fresh eny more. Please come to israel, i will show u how hummus really taste's: )
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Hi, i really respect u chef jon, but i am from israel and we now hummus. Hummus is best fresh, not child. And off corse not all night in the fribg. Professional hummus restaurants dont sell hummus that's more then a half a hour old becose its not fresh eny more. Please come to israel, i will show u how hummus really taste's: )
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Jim Carver
Boy, you get about more fulla shit every time, huh? That in NO WAY has any kind of profile as the chick peas This is the crappiest faux paux you have done yet Does grasping for straws ring a bell for you? Maybe put chef in quotations. This one actually did piss me off for the reals. I had to get up outta bed and write this.
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Boy, you get about more fulla shit every time, huh? That in NO WAY has any kind of profile as the chick peas This is the crappiest faux paux you have done yet Does grasping for straws ring a bell for you? Maybe put chef in quotations. This one actually did piss me off for the reals. I had to get up outta bed and write this.
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forabug594
Just made this with purple sweet potatoes and it turned out excellent Had to use a bit more water and tahini as purple sweet potatoes tend to be a bit drier, but its all worth it for the stunning color And if you add a bit more lemon juice, it helps to brighten the color even more
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Just made this with purple sweet potatoes and it turned out excellent Had to use a bit more water and tahini as purple sweet potatoes tend to be a bit drier, but its all worth it for the stunning color And if you add a bit more lemon juice, it helps to brighten the color even more
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