Free The Everything Guide to Cooking Sous Vide by Steve Cylka

over the next 3–4 minutes.
Prepare a Dutch oven or deep fryer with oil; preheat oil to 350°F.
Remove the chicken wings from the bag and pat dry with a paper towel.
Dredge the wings in flour. Shake off the excess flour and deep-fry the wings in 350°F oil for about 8–10 minutes.
Place the wings on paper towels to remove the excess oil and toss them with the honey garlic sauce.

    Sous Vide Chicken Wings (for Buffalo Chicken Wings and Honey Garlic Chicken Wings)

Hummus
    There is no need to buy hummus in the store when it is this easy to make and a fraction of the cost. Serve this hummus with pita bread, crackers, or veggies.
    Ingredients
    Serves 4–6
1 ⁄ 2 cup dried chickpeas
2 cups water, divided
2 cloves garlic, divided
1 tablespoon lemon juice
2 tablespoons tahini
1 ⁄ 2 teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
     
Fill the water bath with water. Set your sous vide machine temperature to 195°F.
Place the chickpeas, 1 1 / 2 cups water, and 1 clove garlic in a large food-safe zip-top bag. Slowly lower the zip-top bag into the water and, using the water displacement method, the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Cook sous vide for 3 1 ⁄ 2 hours. Check to see if chickpeas are tender and cook longer if needed.
Drain the chickpeas and let them cool until they come to room temperature.
Using a food processor, pulse the chickpeas, lemon juice, remaining garlic clove, tahini, salt, oil, and cumin. While the food processor is running, slowly pour in the remaining water. Check the texture and thickness of the hummus. If needed, add more water to reach the desired consistency.
When ready to serve, scoop the hummus into a small serving bowl and serve with pita bread, crackers, or fresh vegetables.

    Hummus

Baba Ghanouj
    This Egyptian version of baba ghanouj is similar to hummus, but instead of chickpeas, cooked eggplant is used. Serve this with toasted baguettes, crackers, or veggies.
    Ingredients
    Serves 4–6
1 large eggplant, peeled and cubed
1 tablespoon lemon juice
2 cloves garlic
2 tablespoons tahini
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
     
Fill the water bath with water. Set your sous vide machine temperature to 185°F.
Place the cubed eggplant in a food-safe bag and vacuum seal the bag. Make sure the eggplant is in only 1–2 layers within the bag. Use multiple bags if necessary.
Place the eggplant in the water bath and cook sous vide for 2–3 hours.
Using a food processor, pulse the cooked eggplant, lemon juice, garlic, tahini, salt, and olive oil. Process until smooth and creamy.
Add the cilantro and pulse a few times or until it is evenly mixed throughout the dip. Serve.

White Bean and Artichoke Dip
    This is an easy snack that is great for any party. It is delicious and healthy, without any guilt! Serve with pita bread, crackers, or veggies.
    Ingredients
    Serves 4–6
1 ⁄ 2 cup dried cannellini beans
1 1 ⁄ 2 cups water
2 cloves garlic, divided
1 (14-ounce) can artichoke hearts, drained
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 ⁄ 2 teaspoon sea salt
1 ⁄ 3 cup grated Parmesan cheese
     
Fill the water bath with water. Set your sous vide machine temperature to 195°F.
Place the beans, 1 1 / 2 cups water, and 1 clove garlic in a large food-safe zip-top bag. Slowly lower the zip-top bag into the water and, using the water displacement method, the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers
Cook sous vide for 3 1 ⁄ 2 hours. Check to see if the beans are tender and cook a little longer if needed.
Drain the beans and let them cool until they come to room temperature.
Using a food processor, pulse the beans, artichoke hearts, lemon juice,