Thermomix Classic Creamy Hummus

A dark grey bowl, filled with hummus, on a white background. The hummus has been drizzled with olive oil and fresh chopped parsley is sprinkled over.

Thermomix Classic Creamy Hummus

Fabulous, yet simple. Our delicious Hummus. Subtle undertones of garlic, sesame and lemon, as well as the Olive oil and Chickpeas that make the foundations of any good Hummus.

5 from 3 votes

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Course: sauces and spreads, Sides

Cuisine: Egyptian, Greek, Lebanese, Moroccan, Vegan

Prep Time: 6

Cook Time: 0

Total Time: 6

Servings:

Calories: 142kcal

Author: Yasmin

Equipment

1 Thermomix
1 Saucepan
1 Spatula
1 Kitchen knife
1 Chopping Board

Ingredients

The Chickpeas

250 g Tinned Chickpeas (1 tin drained)
1 teaspoon Bicarbonate of Soda (For pre boiling if using tinned Chickpeas)

The rest of the ingredients

4 tablespoon Tahini
1 Lemon (The juice only)
2 cloves garlic (Peeled and roughly chopped)
½ tsp salt
5 tbsp Olive Oil
2 tablespoon Cold Water

US Customary - Metric

Instructions

How to pre-boil tinned Chickpeas

Drain the tinned Chickpeas and rinse.
250 g Tinned Chickpeas
Put the Chickpeas in a saucepan of boiling water, with a teaspoon of Bicarbonate of Soda and boil for 25 minutes. (optional)
1 teaspoon Bicarbonate of Soda

How to make the Hummus

Add the drained and cooled (if pre boiled) Chickpeas to the Thermomix jug, along with the rest of the Hummus ingredients, except for the water.
4 tablespoon Tahini, 1 Lemon, 2 cloves garlic, ½ teaspoon salt, 5 tablespoon Olive Oil
Blend on level 4 for 10 seconds.
Scrape down any Hummus from the sides of the jug, back to the bottom.
Blend on level 4 for 30 seconds.
Scrape down the sides of the jug again.
Blend on level 4 for another 30 seconds, adding 2 tablespoons of water through the inspection hole, as soon as the Thermomix has started to blend.
2 tablespoon Cold Water
Scrape down the sides of the jug before blending on level 4 for a final 60 seconds.
Enjoy!
Any you don't want to eat immediately, transfer to an airtight container and store in the fridge or freezer.

Notes

We include the option of boiling the chickpeas as we find that the Hummus is smoother and creamier for doing so. This is because although tinned chickpeas are cooked, they are still quite firm. So a little extra cooking time works wonders.

You can also use dried chickpeas, soaked for 8 hours or overnight. If using dried chickpeas, there will be no need to boil them before blending.
If you have the time to plan ahead and use dried chickpeas, we strongly recommend doing so as we feel this gives the best result.

Nutrition