LEARN HOW TO MAKE A TRADITIONAL + CHILI OIL HUMMUS RECIPE TODAY!

LAY HO MA! How cool is serving a beautiful plate of silky hummus decorated with colourful herbs, olive oil, and pomegranate? What about serving a plate of velvety hummus with...wait, chili oil? Join me in this episode and learn how to make a delicious traditional style hummus and a savoury and spicy chili oil hummus. Let's begin!

BASE HUMMUS INGREDIENTS:
2 x 400ml canned chickpeas
3 pieces garlic
1/3 cup tahini
1/3 cup lemon juice
1 tsp salt
pepper to taste
1 cup water
drizzle of olive oil
pita bread to serve

CLASSIC TOPPINGS:
1/2 tbsp smoked paprika
1/4 cup chopped olives
few sprigs parsley
2 tbsp pomegranate seeds
drizzle of olive oil

CHILI OIL TOPPINGS:
2 tbsp chili oil ([ Ссылка ])
1 tsp toasted sesame seeds
1 tsp gochugaru
few sheets salted nori

Directions:
1. Pour out the chickpea water (aquafaba) and save for other recipes. Rinse and drain the chickpeas with water
2. Add the base hummus ingredients into a food processor (minus the pita bread) and blend for about 45 seconds. Divide the hummus onto two serving dishes and give it a good swirl with a spoon
3. Dress one hummus with the classic toppings and the other with the chili oil toppings

HOW TO MAKE CHICKPEA MAYO
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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