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ThermoGourmand

Hummus, My Way

A simple, yet delicious addition to your nibbles platter
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Course: Dips, Savoury
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

BASE RECIPE
  • 1 x 400g can Edgell Chickpeas
  • 60 g reserved aquafaba
  • 60 g ice cubes
  • 60 g lemon juice - about 2 lemons
  • 1 bulb roasted garlic or 2 garlic cloves
  • 1 tsp cumin
  • 1/2 to 1 tsp salt

Method
 

  1. Drain chickpeas into a bowl. Weigh 60g of the aquafaba into the Thermomix bowl.
  2. Add all remaining ingredients and blend 1 min/sp 7.
  3. Scrape down and blend again for 30 sec/sp 7.
  4. Pour into a bowl or platter and decorate as desired. See notes for ideas.

Notes

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.