Lebanese-style hommus

Ingredients

• 250 g dried chickpeas (plus extra for soaking)
• 1 tsp bicarbonate of soda
• 1000 g water (plus extra for soaking and rinsing)
• 80 g freshly squeezed lemon juice (80-100 g, to taste)
• 100 g tahini
• 1 garlic clove (to taste)
• 1 tsp sea salt (to taste)
• 80 g ice cubes
• 1 tbsp olive oil (1-2 tbsp, to drizzle)
• 0.5 tsp ground cumin (to sprinkle)
• 0.5 tsp paprika (to sprinkle)

Steps

1. 1

   Place dried chickpeas and bicarbonate of soda in a large bowl and cover with plenty of water. Leave to soak for at least 12 hours or overnight.

2. 2

   Drain the soaked chickpeas and rinse them thoroughly under cold running water.

3. 3

   Place the rinsed chickpeas and 1000 g water into the Thermomix mixing bowl and cook for 45 min/100°C/speed 1, or until the chickpeas are very tender.

4. 4

   Drain the cooked chickpeas through the simmering basket, reserving some of the cooking liquid if desired for texture adjustment.

5. 5

   Place the garlic clove into the mixing bowl and chop 3 sec/speed 8. Scrape down the sides of the mixing bowl with the spatula.

6. 6

   Add the cooked chickpeas, lemon juice, tahini, sea salt, and ice cubes to the mixing bowl.

7. 7

   Blend for 1 min/speed 10 until the mixture is completely smooth and creamy.

8. 8

   Transfer the hommus to a serving bowl. Drizzle with olive oil and sprinkle with ground cumin and paprika before serving.

Notes

The total time includes a 12-hour soaking period for the chickpeas. Using ice cubes during the blending process helps create a lighter, fluffier texture. Adjust lemon juice and salt to your personal preference.

Nutrition per serving

• appetizer
• dip
• vegan
• vegetarian
• gluten-free
• middle eastern
• thermomix
• healthy