This recipe makes a tangy and creamy hummus without the use of any oil. I like to add it as a dressing to my bowls that I eat for lunch each day.
500g/3 cups cooked chickpeas (2 x 400g cans, drained)
½ cup (125g) lemon juice
2-3 tablespoons (50-75g) tahini (start with 2 tablespoons and add 1 more if needed)
3-6 tablespoons aquafaba* or water (or more if needed)
3 teaspoons honey or maple syrup
Finely grated zest of ½ lemon
2 large cloves garlic, crushed
1/2-1 teaspoon salt (to taste)
Place all ingredients into food processor (start with 3 tablespoons of the water). Blend until smooth.
Add a little more of water if necessary to create a smooth consistency (I find that home cooked chickpeas require more liquid than canned chickpeas to make a smooth hummus).
Continue blending until completely smooth (or to your desired consistency). This could take a few minutes, depending on the power of your food processor.
Place all ingredients into Thermomix bowl (start with 3 tablespoons of the aquafaba/water). Blend 1 minute/speed 7.
Scrape down sides. Add more aquafaba/water if necessary to create a smooth consistency (I find that home cooked chickpeas require more liquid than canned chickpeas to make a smooth hummus). Blend 1 minute/speed 9, or until to desired consistency.
*Aquafaba is the liquid that chickpeas are cooked in. I soak dried chickpeas overnight, then place them in a pressure cooker with fresh water and cook them for about 35 minutes. I then use the cooking liquid (aquafaba) in the hummus (it makes the hummus even more delicious). You will need to soak 1 cup of dry chickpeas to get 3 cups of cooked chickpeas.