An easy recipe for Thermomix hummus that's quick and delicious. It takes less than ten minutes to make and tastes so much fresher and healthier than store bought varieties.
Once you try this hummus, there's no going back. This classic dip is smooth, creamy and works with everything, from warm pita bread and crudités to wraps and sandwiches. It also keeps well in the fridge for up to a week, so you can always have some on hand.
Hummus is incredibly versatile, and once you have a good base recipe, you can easily adapt it to suit your taste. This classic version is the one I use for my roasted beetroot hummus.
How to Make
Start off by chopping the garlic finely in the Thermomix then add the rest of the ingredients. Mix for 2-4 minutes on speed 4 until lovely and creamy. If the hummus is a little thick, thin out with a little ice cold water until desired consistency.
Recipe Tip
Tahini is a key ingredient in hummus. If you don't have any on hand, you can make your own in the Thermomix. See my homemade tahini recipe for the full method.
Storage
Store the hummus in an airtight container in the fridge for up to a week or freeze for up to three months.
📖 Recipe
Thermomix Classic Hummus
Ingredients
- 1 medium garlic clove, peeled
- 400 g can of chickpeas, drained and rinsed
- 60 g tahini
- 10 g extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 50 g ice cold water, to thin it out
Garnish (optional)
- A sprinkling of sumac or paprika
- A drizzle of extra virgin olive oil
Instructions
- Add the garlic to the Thermomix bowl and chop for 5 sec/speed 7. Scrape down the sides of the mixing bowl with a spatula.
- Add the chickpeas, tahini, olive oil, lemon juice and cumin. Blend for 1 min/speed 4. Scrape down the sides of the bowl, then blend again for 1-3 min/speed 4. If the hummus is too thick, add a little ice-cold water through the hole in the lid while the blades are running until you reach your desired consistency.
- Season with salt and pepper, and add extra lemon juice to taste.
- Consistency note: Even when fully blended, the hummus may have a very slight, fine grain. It won't be completely silky-smooth, and that's perfectly normal.
- To serve, drizzle with olive oil and sprinkle with sumac or paprika.
Susanne says
Very easy recipe. Turned out really good. Thank you.
Vicki says
So glad you enjoyed it Susanne, thank you for your lovely comment. Vicki
Alastair says
Yep, I made it, delicious, thanks
.I used soaked and cooked chick peas, and I had no lemon, so I can report it works well with Lime instead of lemon as well.
MS says
Hi Diva...
I tried the Hummus and Tahini and its absolutely delicious.... Tq for the simple lovely recipe... will share with my family and friends. So easy and effortlessly.
Vicki says
Thank you so much! Glad you enjoyed it!
Joanna Richardson says
I am not really a fan of hummus but wanted to use up the lockdown chickpeas - this was definitely a good use of them! Nice and creamy with a lovely subtle lemony taste. Thank you!
Vicki says
I'm so glad you enjoyed it Joanna! Vicki x
Ed says
The hummus came out great! I made it with your tahini recipe, my family loved it. Thanks for posting it!
Vicki says
I'm so glad it turned out well! Thank you for sharing.
Ana says
This turned out great! Thanks for sharing. I added a few spoons of Greek yogurt to make it a little creamier and it tasted delicious.
Vicki says
That sounds great! Glad you like it 😊