Hummus is the Arabic word for chickpea, it’s humble ingredient. As it’s a word translated from script, it’s spelled in many different ways, so don’t worry if you spell the word differently.
Versatility is what I love about Hummus – there are so many ways to jhoosh it up, the picture above is one of my favourites.
I follow a Cookidoo recipe, but I’ve adapted it so much that I do believe it’s now mine. I’ve added it to my Created Recipes on Cookidoo so it’s easy to follow.
Check out my video below.
- 1 x 400g can Edgell Chickpeas
- 60g reserved aquafaba
- 60g ice cubes
- 60g lemon juice - about 2 lemons
- 1 bulb roasted garlic or 2 garlic cloves
- 1 tsp cumin
- ½ to 1 tsp salt
- Drain chickpeas into a bowl. Weigh 60g of the aquafaba into the Thermomix bowl.
- Add all remaining ingredients and blend 1 min/sp 7.
- Scrape down and blend again for 30 sec/sp 7.
- Pour into a bowl or platter and decorate as desired. See notes for ideas.
~ Swirl olive oil over and sprinkle with smoked or sweet paprika.
~ Use another can of drained chickpeas, mix with some passata, cumin and chopped preserved lemon rind. Dot small mounds over. Sprinkle with toasted pine nuts, chopped mint & pomegranate arels. Splash with pomegranate molasses or balsamic glaze.
~ Top with crumbled fetta, semi-dried tomatoes and black olives. Sprinkle with za-atar.
VARIATIONS:
1. Beetroot Hummus – add 1 roasted red beetroot, diced. Swirl with extra virgin olive oil and sprinkle with toasted pine nuts
2. Roasted Sweet Potato (or Pumpkin) – add 200 – 300g diced roasted sweet potato. Swirl with creamed fetta cheese.
3. Left Over Roast Vegetable Hummus – add 200 – 300g diced left over roasted veggies.
4. Roasted Red Capsicum Hummus – cut a red capsicum in half and remove seeds. Press down to flatten. Spray with olive oil and blister the skin under a hot grill. Place in a plastic bag to sweat and cool. Remove blackened skin, dice and add with other ingredients.
Enjoy!
