I love Hummus but everytime I made it with the tinned chickpeas in the food processor it came out all gritty and earthy. Nothing like the deliciously smooth and nutty hummus that I bought at the local lebanese restaurant.
And then one day I came across Greg Malouf’s book Moorish which unlocked the secret of fabulous hummus and dear reader I’m going to pass this secret onto you – I promise it will make your homemade hummus taste like the most divine hummus ever.
It’s so simple I can’t believe it never occurred to me – the chickpeas need to be cooked! Simmering on the stove for approximately two hours according to Malouf, until you get a porridge like consistency. And then you blend.
I was a bit ambitious and thought it should be easy enough to convert into thermomix language. So hear we go:
The handy weighing scales of the Thermomix tells me this was 110g of chickpeas. Put into the mixing bowl, add plenty of water and cook at 100C /1 hour / Reverse + Stir speed.
And this is what I call porridge consistency.
Now to add some garlic, lemon juice, tahini and salt (I use himalyan pink salt for everything). Also used about 2 tsp of olive oil and some water to get the right consistency.
I did a couple of turbo pulses. Because this wasn’t a great amount of hummus, it ended up all over the sides and the lid, so I had to scrape down with the spatula a couple of times and pulse again.
And Voila – perfect lebanese restaurant hummus!