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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- 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
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.
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.
Place salt, pepper, cumin, coriander, sesame seeds and garlic into a dry frypan and roast until just fragrant.
Cool spice mix slightly before placing into the dry Thermomix bowl. Mill 10 sec/speed 10.
Add all remaining ingredients except ice cubes and blend 30 sec/speed 5–6.
Scrape down sides of bowl and lid, add ice cubes and repeat.
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.