Classic Hummus
Silky chickpea hummus with tahini, lemon, garlic and olive oil, ready in about 10 minutes.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Good hummus is all about texture, and this one is light, silky and full of lemon and garlic. It uses canned chickpeas, so you can make it any day with what is already in your pantry, and it is easy to season just the way you like it.
The Thermomix® TM7™ chops the garlic, mixes the tahini with the lemon juice, then blends everything with a little ice water. The ice water is the secret: it lightens the tahini and gives you that smooth, creamy texture. Scrape down the bowl once in between and you are done.
Made in the Thermomix® TM7™
Classic Hummus
Makes: About 700 g (3 cups)
- Prep10 min
- Cook0 min
- Total10 min
- Serves8
Ingredients
To serve
Instructions
- Place the garlic in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides of the bowl with the spatula.
- Add the tahini and lemon juice and mix 20 sec/speed 4, until thick and pale.
- Add the chickpeas, ice water (just the water, no cubes), olive oil, salt and cumin. Blend 1 min/speed 8.
- Scrape down the sides of the bowl with the spatula and blend 30 sec/speed 8 more, until very smooth.
- If it is too thick, add 1 to 2 tbsp more ice water and blend 10 sec/speed 6. Taste and adjust the salt and lemon.
- Spread the hummus on a plate, make a swirl with the back of a spoon and finish with olive oil, paprika and parsley.
Tips
- Hummus keeps 5 days in the fridge in a covered container. Smooth the top and pour a thin layer of olive oil over it so it stays moist.
- For an even silkier hummus, take a few minutes to pinch the skins off the chickpeas before blending.
- Change it up: blend in 1 jarred roasted red pepper, or a handful of cilantro and 1/2 seeded jalapeño, with the chickpeas in step 3.
- Serve it as a dip, spread it in wraps and sandwiches, or use it as a bed for roasted vegetables.
