Hummus - Thermomix creates the smoothest and most traditional!
This is one of my all time favourite personal recipes. I take so much pride in my hummus production, and to eat it warm and fresh is one of life’s greatest treats. It all ties in with my love for Middle Eastern cuisine. See the below recipe, inspired by the legend Chef Greg & Lucy Malouf. I make a 1kg batch as I love to use across meals over 3-5 days. It never lasts long in my house!
1kg chickpeas, (Ceres organics have the best)
10g baking soda
5 clove garlic (or more for punchy flavour)
300ml lemon juice (add more if lemons aren’t very acidic)
200g hulled tahini, (Ceres Organics has a great one)
20g toasted ground cumin
Fine salt, approximately 40g to taste
Good grind of black pepper
Soak the chickpeas in at least 3 times the water, overnight.
Drain and rinse chickpeas.
In a large pot add the chickpeas and twice the water, add the baking soda. This is a key ingredient which helps to soften and break the chickpea so it completely ‘dissolves’. Bring to a boil, reduce to a rolling summer and skim the foam and skum from surface.
Cook the hummus until chickpeas are very soft, this can take over an hour depending on your chickpea source. Strain very well.
In the Thermomix, add remaining ingredients apart from tahini. Blend on 6 for one minute. Add tahini and process with approx 250ml of ice water. Blend again on 6 for 20 seconds to emulsify. Add half the cooked chickpeas and process on 6 for 60seconds, adding another 250ml ice water in a slow stream until you’re happy with consistency. Tip out into clean bowl. Add remaining chickpeas, purée on 6 for 60seconds with enough water to keep loose, but not too much! Stirring sides down to ensure all is mixed. Add to the first bowl of hummus and mix well. Check for seasoning, you may like more salt, cumin or lemon.
The Thermomix is the best as it creates an ultimate smooth traditional hummus with little effort.
I love warm fresh hummus served as is with grilled flat breads, as a base with lamb or bbq fish or with poached eggs and harissa.
Tip: As the hummus cools it will firm up, so bear that in mind when adding the water. It’s easy to add water when cooled but you can’t take it out! You don’t want a watery hummus!