If there's one super versatile recipe going around, it would have to be hummus. Not only is it an absolute cinch to make, you can use it in so many ways. In fact, there's not many times that we don't have a container of hummus sitting in the fridge!
A few different ways to use hummus include:
- as a dip with vegetable sticks
- on sandwiches
- on Turkish pides
- with falafels
- on top of tabbouleh
- on a cheese platter
- with pita chips
- spooned on top of roast vegetables
- on top of a salad
- mixed with eggs or chicken for a yummy sandwich filler
- with kebabs
- on toast with avocado (my fave!!)
- on top of a pizza base
There are SO many ways you can eat hummus. And it's so good for you!! In my opinion, there really is no better dip!
How do you like to eat hummus?
Thermomix Hummus
Our classic Thermomix Hummus recipe takes just 2 minutes to prepare and is made from 6 pantry staple ingredients. Once you've made homemade hummus in your Thermomix, you'll never buy store-bought hummus again!
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Servings: 10 serves
Calories: 67kcal
Cost: $2
Equipment
- Thermomix
Ingredients
- 1 clove garlic or 1 teaspoon minced garlic
- 400 g can chickpeas drained (keep the liquid aside)
- 1 ½ tbs tahini
- juice of 1 lemon (approx 30g)
- 20 g olive oil
- ½ teaspoon sea salt
Instructions
- Place the garlic clove into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the bowl.
- Add all of the remaining ingredients to the Thermomix bowl. Mix for 20 seconds on Speed 4. Scrape down the sides.
- Mix for a further 20 seconds on Speed 4. Check the consistency - If you would like a smoother hummus, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.
- Serve drizzled with olive oil and sprinkled with paprika (optional).
Notes
RECIPE NOTES & TIPS
- For a smoother hummus, add 1-2 tablespoons of the reserved chickpea liquid and mix through.
- Scrape down the sides of the bowl between mixing.
- Store in an airtight container in the fridge for 3-4 days.
- While hummus can technically be frozen for up to 4 months, it does lose it's flavour and texture the longer it is frozen.
- It is best consumed fresh within 4 days.
- Serve with a drizzle of olive oil and a sprinkle of paprika (optional)
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 228mg | Potassium: 69mg | Fiber: 2g | Sugar: 0.003g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg
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Claire says
Can this be frozen ?
Thanks in advance
Lucy Mathieson says
Hi Claire, I personally wouldn't freeze hummus. 🙂
Trish says
I freeze hummus in smallish containers all the time, and just grab one when I have run out. Have been doing this for years as I usually make or buy it in bulk, and have never had a problem. It does not affect the taste.
Lucy says
That's fantastic - thanks Trish!
james says
what do you normally use the drained liqliquidud for ?
Lucy Mathieson says
Hi James, you can use a tablespoon or 2 when mixing the dip if it's a little bit dry and too thick. Otherwise you discard it. 🙂
Abi says
Google aquafaba..there's loads of ways you can use it up! 🙂
Anne Marie Barrow says
With morrocan meatballs
Oria says
How long does the hummus last once made?? And how do I store it?
Thanks
Lauren Matheson says
Hi Oria, I store our homemade hummus in an airtight container in the fridge and don't normally keep it any longer than 5 days after making it 🙂