Thermomix® hummus stands or falls on the tahini. 40 g of sesame paste gives the spread that characteristic creaminess and a lightly nutty, bitter edge. Without tahini, you have blended chickpeas, not hummus. You can taste the difference straight away.
This recipe is ready in under 5 minutes. Garlic, chilli and parsley are roughly chopped first at speed 8 / 4 seconds, then everything goes in together at speed 8 / 20 seconds. No cooking, no heat, no fuss. We make this regularly as a dip for barbecue evenings or as a spread on flatbread.
Hummus with the Thermomix®
Ingredients 0 / 10 ✓
- 2 garlic cloves
- 1 dried chilli
- 2 tbsp parsley frozen or fresh
- 2 tins chickpeas 800 g, drained weight 480 g
- 50 g olive oil
- 40 g tahini (sesame paste)
- 40 g vegetable stock cooled
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp sweet paprika
Instructions 0 / 3
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1
Chop the garlic, chilli and herbs.
Peel the garlic, add to the mixing bowl together with the dried chilli and parsley, chop for 4 seconds / speed 8 and push down with the spatula.
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2
Blend the chickpeas.
Drain the chickpeas in a sieve, add with the remaining ingredients except the paprika and blend for 20 seconds / speed 8, using the spatula to help.
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3
Serve.
Keep the hummus covered in the fridge until ready to serve. Sprinkle with paprika just before serving.
Tip: If you prefer it mild, simply leave out the dried chilli.
Video
Nutrition per serving
What to watch out for with tahini
Good tahini is available from Greek or Turkish delis, and online. Important: tahini separates. The oil collects on top, the sesame solids settle at the bottom. Always stir it well before weighing, otherwise you will pour out pure oil first and end up with dry sesame flour at the end. That makes the hummus either greasy or stiff instead of smooth.
Peanut butter or almond butter can stand in for tahini, but the flavour changes noticeably. You end up with a nutty chickpea spread rather than a Levantine hummus. That can be good, but it is a different product.
Smoother hummus with peeled chickpeas
If you prefer an extra-smooth texture, put the chickpeas in water and rub off the skins before blending. It is an extra step, but it makes the hummus noticeably silkier. We do this when the spread is for guests. For everyday use, speed 8 with the spatula is more than enough.
For the same reason we use cooled vegetable stock rather than the liquid from the tin. The stock adds a little more depth and keeps the consistency easier to control. Too much liquid at once makes the hummus too thin, and that is very hard to fix.
Storage and advance preparation
Stored in the fridge in an airtight container, the hummus keeps for up to a week. Add the paprika just before serving, otherwise it soaks in and loses its colour. If you are making it ahead for several days, pour a thin layer of olive oil over the surface to prevent it drying out.
Goes well with: Flatbread, Pita and Falafel.
If you enjoy making dips in the Thermomix®, our Tzatziki follows a similar method but uses yoghurt instead of chickpeas. And our carrot spread takes a completely different direction thanks to ajvar, even though it is just as quick to make.
