What Is Strauss Hummus?

Welcome to Strauss hummus factory. Here they pride themselves in working closely with the farmers to ensure the best quality hummus is being distributed to the consumers. Also, stick around to the end because there is a tutorial video on how to make the perfect hummus at home, straight from the experts. Soaking beans is a vital part in removing digestive inhibitors on beans. At Strauss, this is not a step that is overlooked. The beans here in the factory are soaked for 19 hours before being cooked. So the smaller beans are not soaked.

Yeah, you say so the smaller beans are not soaked. And these ones are soaked. And they look the same, taste the same, the color, they look different, the taste is different. Everything is different before and after.

Yeah. Awesome. So these are the garbanzo beans straight from the field. They put them in these sacks, they lift these sacks and take them up to where they soak the bean for anywhere, 16 hours and then cook them. So they actually do the proper soaking and cooking method that is necessary to be able to digest the beans. So this is where the hot cooked chickpeas come down into this giant, basically Cuisinart, and they are pureed here. It has to be hot. It's very important for it to be hot. Then to get the texture, then they move over to these containers over here.

And they cool them.

So these are giant bags of sesame seeds which they turn into tahini and put in the hummus. All the vegetables that are used in the hummus exceed the market standards according to our standard.

Many times when we don't want to work with because it's not nice enough or it's not according to our standard, it goes to the market.

Okay.

So we bring it back to the supplier and he sells it. So our standards usually are higher than the common market standards because it has to be at the right shape, at the right color, at the right taste, at the right texture. With a kosher with it has to have the kosher certificate. It has to be.

Without pesticides, of course.

So when they say fire roasted bell peppers, that is exactly what they mean.

They're literally running them through hell and back.

So you saw what they looked like going in, and now this is what they look like coming out. This gentleman here is removed, removing the skin off of it, and.

So it can be put into the hummus. Awesome.

And then this is the bell pepper with his skin removed and he's ready to go into the hummus, make it extra delicious. So after it's been cooked and seasoned, these are the packaging that comes in here. And it comes basically around.

And down into here and is a package.

Pretty cool, huh?

You're there filling the extra large bin.

Nice and creamy.

It.

There we have the finished product.

Basically what we do in the factory here is all our products are a traditional product. It's product that everybody can make at home. So what we have here is a traditional kitchen. We have stove, we have magic mix.

Nothing too scientific because what we try to do is take traditional food and make it in some industrial, in some industrial way, but to keep it very traditional with all the flavors and everything. And the only thing that we have here is nobody knows what it's doing. It's that thing. I think it's time machine. Nobody knows.

And we don't have to take it away from the picture.

Mystery Machine.

Impressive. You know.

Seriously, nobody knows about it.

So you see, we have nothing like too complicated. All the things here are things that you can probably have at your own kitchen.

So last night I went and looked up and read some of your blogs.

It was very, very easy for me to understand like why you have so many videos. Like, very nice. Like I. I thought it would take me 10 minutes. I spent the night then. We have so much to talk about.

So. But what I've realized when I read your blogs that maybe I should talk different about hummus. Usually when I talk about hummus, I talk about the flavors and how good it is. Is. And how tasteful it is. But you will discover it by yourself in a few minutes. Okay. I thought that maybe we should talk about why hummus is good for you. Because this is something you write about a lot and hummus is good for you because it's amazing food. Maybe super food. I don't know.

It is rich with water.

All the amino acids because of the. You know, hummus is basically made of chickpeas and tahina. So together they combine all the amino acids that you need.

You can do everything with it. You can add vegetables or.

All kinds of vegetables as a daily use it as in a bread. Put meat in it. Okay. No, I didn't say in any blogs meat. But you can do it. Okay.

We eat meat.

And something that is very good with hummus is it have a very low becamic acid index and you can eat very small amount and not feel hunger for many hours. And it's great like how many foods you can eat barely then still be very. You remember that it wasn't reaching the breakfast.

I was gonna say that. So they can work forever in the field.

Exactly. Yeah, exactly. Yeah. So if you have any Fits to walk today just out and make the hummus. Basically, hummus is a sort of bin.

A sort of bin. So you can see here the first step, like any bin, will be rise it and soak it. How to soak it? You should soak it for at least 12 hours in Israel in the summer, you. In the summer it's very hot, so we can soak it in the refrigerator. It's okay. Just put it in the refrigerator for 12 hours. How much water? A lot. It doesn't matter. Just put a lot of water in there. How will it look like after soaking it like this? Okay, you can see that basically it's like, I don't know, two times bigger, like 100% of the way.

After soaking it 12 hours, you ride it again and then you cook it.

Sometimes people, when cooking beans, they are very afraid because you have to soak it, and it's so complicated.

But making hummus is after doing it like one, two, three times. It's very simple. Simple. And Cersei. Very, very simple.

For me. Normally in the weekday, so I always have one of our hummus. But in the Friday for the family dinner, I like to make my own hummus. Okay. So after Soaking it for 12 hours, I boil it.

Okay.

How important is it to blend it while it's hot? Do you have to blend it while it's hot?

No, actually, it's perfect washing. You should blend it when it's cold.

You misled me.

Now we know the truth.

Okay, so you have to just add a lot of water. How much water again? It doesn't matter as long as the water is above the chickpeas. Basically, at least 5, maybe 10 centimeters, it doesn't matter. A lot of water. You add a teaspoon of.

Drinking salt, drink soda, bicarbonate baking soda. Okay, Baking soda. Yeah. And just the smallest, for this amount, I use like half a teaspoon.

Oh, so very little.

Yeah. Why to add it? Because this is what they do in 99.9% of the hummus houses in Israel. Hummus is a very hard beans to cook without the baking, without the soda. It will take you, I don't know, like, six, eight hours.

So this will quicken it.

Yeah. And this pot took me like two hours. Okay.

And you boiled it for two hours?

Yeah, yeah.

And you got it?

Yeah. So you boil it. You have to use a lot of gas, like in a very hot temperature. Again, gentle boiling. Yeah, yeah. Not crazy boiling, but you want to see movement in that pot. Okay. You want to see.

Do you add the baking soda. At the beginning?

Yeah, in the beginning.

When it will boil for the first time, you will notice some white foam. Take it out. It's protein. Like when cooking meat or everything. Okay. Like proteins. Take it out and leave it for two hours. How do you know when it is ready? You just take one and you squeeze it. See, it's very soft. It's the same softness all the. All the way. You want to taste it? Yeah. You will taste it in a minute. Okay.

Because you asked me. The best way to make hummus is after you took it out of the fire. Leave it for two hours. For two hours to get it just a little bit cold. And then you can put it in the refrigerators for a few hours. Why is that? Because you see, you have here a lot of soup, and you want the hummus to absorb all the terse from the water.

Oh, so it's jelly kind of. Yeah. Gel? Yeah, yeah. Okay.

So if you want to make hummus for your family on a Saturday. So soak it on Friday night, cook it on, Cook it on Sunday on Saturday morning, and.

Do the hummus itself on Saturday evening.

Do you let it cool in the cooking room?

Yeah, yeah, I just take it out, give it two hours. Because I don't want to put it too hot in the refrigerator. And put it for a few hours. And this time we'll do the hummus from hot hummus. Okay. But if you use. If you use it in the refrigerator, please keep aside some hummus so you can boil it again when you serve the dish. I'll show you in a minute. Okay.

Just if you want to taste it before.

Good.

For now, I'm okay. I got it.

So you don't measure anything?

Yeah, I do.

I don't either.

I've counted those. Basically, what you want to do is you want to put two cups of chickpeas, and at least 20 to 25% will be tahina. Okay.

Putting it here.

You want to give it. You want a very clean texture. If you want it to be very fluffy, like clean, you want to give it like two minutes.

So we give it like four minutes.

So if you want it to be fluffy, like Korean, you give it two minutes. Oh, I'm talking to.

Okay.

It's hard to hear over you how.

Well you know where it's tahini. Like, do you use tajina back home? Yeah. Okay, perfect. So we have. We have. Not simple, but we have some tahen here. And we also have a full whole grain. Yeah.

So you can taste the difference between Tahina, that is with all the grains in it. Okay. Which is richer in iron and calcium.

Something about tahini and about. You can make hummus from any chickpeas that there is, but there are different chickpeas, and we are using the chickpeas that are growing in the Middle east or a typical. That's called Bulgarian. This is the best chickpeas to make hummus and tahini. Also in the States, you can find all kinds of tahini, but the best tahini is the tahini that's made from sesame from a special area in Ethiopia that's called humero. So if you will find in the US tahini that is coming from the Middle East, Jordan, Israel, Lebanon, it's probably from Fumera. But all around the world, people are making now tahini with all kind of sesame, and it's not good tahini.

Good to know.

Our brand, our Savor brand are buying the tahini from here.

You can hear. You can probably hear when it will become a hummus. Okay. Right now, it's not a hummus salad, but adding that will make it a hummus salad. You can see it. Okay. You will see it. It becomes bright. And you also can hear the texture being built.

Is that the oil emulsifying kind of, you know, like when you make. Yeah, yeah.

Because I want a very nice texture. I want to add very sort of like making mayonnaise at home. Okay. So I would pour it very, very slowly. Yeah.

Good. I'm learning so much. You call it hummus salad. Hummus salad, yeah. That's interesting.

Yeah. But if you say to an Israeli guy, hummus, immediately think about hummusal. Like, we don't say one thing to another hummusal. We just say hummus. So now you will.

Hummus means salad.

Like chickpeas in Hebrew is hummus.

So, okay.

Same name.

Oh, never knew that.

Yep.

So he was using him interchangeably in the video. Okay.

Do you hear it now?

Yeah. Yes.

Okay, I see. It's too thick. So what. What I can do is, as I said, is like a great soup here with a lot of flavors. I'm just gonna add.

He's taking the water out of the. You should start a block. You should start a block.

I think he's busy here.

Okay, so now I want.

Okay.

Perfect texture. 1. I. What I want to add now is salt. Just. Just a hint. Yeah.

It's tough. It's not determining so much.

So when you make this at home, how long, like, would that stay good for in the fridge?

Not more than, like, Top two days.

Okay, two days.

Basically I making it and serve it. Okay. Maybe for the day after. But kumus is very rich and because of it's so rich and so nutritional, it's poison.

So don't make this much.

You can't eat it all.

You can buy all quarter.

That's right. You can buy in a nice servable container.

Yeah. You can cut it.

Yeah. What's in there?

It's okay.

Okay.

Basically.

See that what you always make it very basic hormone.

Yes.

Just salt, lemon. That's it.

The stove here is the raw material. You must have a very good chickpea. You must have a very good tahina. And that's all like. I almost didn't add any salt. This is what it is.

Okay, so no olive oil?

None.

No. We usually put it on top, but in the States usually the hummus is less smooth and.

More acidified. Okay. So in the hummus places in Israel, most of the hummus is like this. Israel it prefer.

I like yours better.

So I always a bit nervous before I taste it. My Nelly is here because I want it to be perfect. So.

You want.

No, it's a little too thick.

This time. I will add some water. Okay? Okay.

How come you don't add any olive oil?

I will add olive oil. I will add the olive oil. Okay. It's up there. Because I will add it, but from above.

You don't mix it in.

No, no. Adding oil fumes is a bit fatty. Okay. The tahina is. It's something like 60% fat, but okay. Wood fat. All about the plating.

Isn't it beautiful.

Guys? Perfect. Beautiful.

That's better than what? I'm ready to go, but now I know how to make it the right way.

I want to thank Kinetis and Vibe Israel for the wonderful opportunity to see this factory. And thank you, Strauss, for opening up your doors and allowing us to take a peek into your beautiful factory and experience all the wonderful things that you do there.