{"id":2386,"date":"2022-07-22T12:11:19","date_gmt":"2022-07-22T04:11:19","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2386"},"modified":"2026-05-05T13:04:23","modified_gmt":"2026-05-05T05:04:23","slug":"hummus-my-way","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/07\/22\/hummus-my-way\/","title":{"rendered":"Hummus, My Way"},"content":{"rendered":"

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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.<\/p>\n

Versatility is what I love about Hummus – there are so many ways to jhoosh it up, the picture above is one of my favourites.<\/p>\n

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.<\/p>\n

Check out my video below.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Hummus, My Way<\/h2>\n
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A simple, yet delicious addition to your nibbles platter<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Dips, Savoury<\/span><\/div><\/div>
Cuisine: <\/span>Middle Eastern<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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BASE RECIPE<\/div>
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  • 1<\/span> x 400g can Edgell Chickpeas<\/span><\/li>
  • 60<\/span> g<\/span> reserved aquafaba<\/span><\/li>
  • 60<\/span> g<\/span> ice cubes<\/span><\/li>
  • 60<\/span> g<\/span> lemon juice - about 2 lemons<\/span><\/li>
  • 1<\/span> bulb roasted garlic or 2 garlic cloves<\/span><\/li>
  • 1<\/span> tsp<\/span> cumin<\/span><\/li>
  • 1\/2 to 1<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Drain chickpeas into a bowl. Weigh 60g of the aquafaba into the Thermomix bowl.<\/div><\/li>
    2. Add all remaining ingredients and blend 1 min\/sp 7<\/strong>.<\/div><\/li>
    3. Scrape down and blend again for 30 sec\/sp 7<\/strong>.<\/div><\/li>
    4. Pour into a bowl or platter and decorate as desired. See notes for ideas.<\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      TO DECORATE:
      ~ 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.<\/span><\/div><\/div>\n
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      VARIATIONS:
      1. Beetroot Hummus\u00a0<\/strong>– add 1 roasted red beetroot, diced. Swirl with extra virgin olive oil and sprinkle with toasted pine nuts<\/p>\n

      2.\u00a0Roasted Sweet Potato (or Pumpkin)\u00a0<\/strong>– add 200 – 300g diced roasted sweet potato. Swirl with creamed fetta cheese.<\/p>\n

      3.\u00a0Left Over Roast Vegetable Hummus\u00a0<\/strong> – add 200 – 300g diced left over roasted veggies.<\/p>\n

      4. Roasted Red Capsicum Hummus\u00a0<\/strong>– 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.<\/p>\n