Hummus by Ghislaine

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250g dried chickpeas (or 500g cooked chickpeas approx.)

1 teaspoon bicarbonate of soda

2 tsp of salt

4-5 cloves garlic

100g lemon juice

½ tsp fine salt

1/4 tsp ground cumin

250g middle eastern tahini paste

140g aquafaba (chickpeas cooking liquid)

Optional garnish : olive oil, zaatar, sumac or fresh parsley leaves or chives 


As for any recipe, the outcome depends on good ingredients. 

For hummus, you will need to use slightly overcooked chickpeas. 

The best way to achieve such a result is to overcook soaked dried chickpeas & use the cooking liquid in the hummus recipe.



Step 1 - soak the chickpeas twice

This step is key, soak 250g of chickpeas overnight. Place the chickpeas in a large pan, cover with water and add 1 tsp of

bicarbonate soda. 

The following day, rinse well. Soak in clear water for another hour. 

Drain the chickpeas, rinse well & cover with water, bring to the boil for a couple of minutes. Skim the foam. 

Step 2 - cook the chickpeas

Drain the chickpeas & rinse well. Return to the pan, cover with water, add 2 tsp of salt, lock the lid of the pressure cooker. 

Once the valve rotates, cook for a further 50 minutes. (they need to be slightly overcook, nearly falling apart to make a very smooth hummus).

Leave the chickpeas to cool in the cooking water. Save the cooking water. Drain with a sieve above a bowl to collect the cooking water (aka aquafaba).

Step 3 - blend the hummus

Peel 4-5 cloves of garlic, slit & remove the central part (the germ) & place in the thermomix bowl, add 100g lemon juice,

½ tsp fine salt, 1/4 tsp ground cumin, 250g tahini paste, 140g aquafaba (chickpeas cooking liquid).

Blend speed 8 for 1 minute. Open the lid & scrape the sides of the bowl. Blend for a further 2 minutes speed 7,

using the spatula in the hole of the lid, stir the paste down back onto the blades. Check the consistency, you may want to

add a couple of table spoons of aquafaba & process further. 

Transfer to a shallow serving dish & garnish with a drizzle of olive oil and some zaatar or sumac or fresh parsley leaves or

chives. Serve at room temperature! 

You may want to save some in little glass jars, leaving a gap at the top for expansion and level out the surface & cover with olive oil & freeze for later use.  

The remaining cooking water can be return to the pan & cooked further to reduce and the resulting aquafaba is a wonderful

white egg replacer which can be whipped to use in meringue, dacquoise etc.