Herb & Garlic Hummus

Name: Thermomix recipe: Herb & Garlic Hummus
Prep time: 5 min
Cook time: 1 h
Ingredients: 150 Grams chickpeas, soaked overnight; Water for cooking; 2 Teaspoons pink salt flakes; Cracked black pepper to taste; 1 Teaspoon cumin seeds; 1 Teaspoon coriander seeds; 3 Tablespoons sesame seeds, plus some more; 3–4 cloves garlic; 1 lemon, zest finely grated; 80 Grams fresh lemon juice; 50 Grams Extra Virgin Olive Oil (EVOO); 1 Handful flat leaf parsley sage and thyme, leaves only; 3 ice cubes

Serves 8-10 Prep Time 5 minutes Cook Time 1 hours Rated: Print

The Hummus Club has come to town with this good old classic. No tahini, but by all means add some. Make sure you are liberal with the oil.

There is nothing quite as amazing as a good hummus, and this one certainly fits the bill. You can of course replace the whole cooking-the-chickpeas yourself thing with a tin or two of drained chickpeas, but the texture will be a little different – and on the satisfaction scale, it is pretty cool to start from scratch.

Hummus is a great way to experiment with flavours you love. Really let your taste and imagination go wild, there are whole recipe books dedicated just to hummus; the sky is the limit.

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Need

150 Grams chickpeas, soaked overnight
Water for cooking
2 Teaspoons pink salt flakes BUY
Cracked black pepper to taste
1 Teaspoon cumin seeds
1 Teaspoon coriander seeds
3 Tablespoons sesame seeds, plus some more
3–4 cloves garlic
1 lemon, zest finely grated
80 Grams fresh lemon juice
50 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Handful flat leaf parsley sage and thyme, leaves only
3 ice cubes

Do

1: Place drained chickpeas into basket and insert into the Thermomix bowl. Fill the bowl with just enough water to be seen among the chickpeas. Cook 40 min/100°C/speed 3.
2: Check they are breaking apart easily with the back of a fork. If not, keep cooking until they do, making sure to check the water levels. Cooking time will vary depending on how long you soaked them and how long they have been stored in your pantry or the store where you purchased them. When you are satisfied they are well cooked, drain and remove from bowl; set aside.
3: Place salt, pepper, cumin, coriander, sesame seeds and garlic into a dry frypan and roast until just fragrant.
4: Cool spice mix slightly before placing into the dry Thermomix bowl. Mill 10 sec/speed 10.
5: Add all remaining ingredients except ice cubes and blend 30 sec/speed 5–6.
6: Scrape down sides of bowl and lid, add ice cubes and repeat.
7: Serve drizzled with additional olive oil and sesame seeds, or Hazelnut Dukkah alongside some Parmesan Chilli Bark or flatbread, or Seeded Nutty Crackers, or vegies of choice.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!