|Za'atar Spiced Shrimp & Thermomix Hummus|
- 225 grams Dry Chickpeas
- 8 grams Baking Soda
- Half head Garlic, skin on
- 170 grams Tehini paste
- 55 grams grape seed oil
- 28 grams Fresh Lemon Juice
- To Taste Salt
- To Taste Cumin
- Dissolve the baking soda in 1 liter of cold water.
- Place the chickpeas in a deep container, pour in the water (the chickpeas should be covered to at least twice their height) cover the container and refrigerate for 18-24 hours.
- Drain and rinse the chickpeas. Place them in the Thermomix simmering basket along with the half head of garlic.
- Fill the Thermomix bowl with water so the soaked chickpeas are completely submerged.
- Cover the Thermomix bowl, bring the water to a boil at Varoma/Stir then reduce the heat to 100°/Stir.
- Every 15 minutes or so you might want to skim the water. This is completely optional.
- Cook until the chickpeas are completely tender. Start checking them after about 45 minutes. If they take more than an hour to cook, buy them somewhere else next time.
- When they're cooked, lift out the basket and reserve the cooking liquid.
- Dump the cooked chickpeas back into the Thermomix. Add the tehini paste, grape seed oil, and lemon juice and about 100 ml of the reserved cooking water.
- Replace the cover and begin processing the ingredients at speeds no higher than 3. You'll have to scrape down the sides a couple times until it gets going.
- Continue processing the hummus at successively higher speeds, adding additional cooking water as needed.You want to get to the point where the hummus stays on the blades at speed 5.
- Process on speed 5 for about 2 minutes. The goal is light, smooth paste with virtually no lumps.
- Add salt and ground cumin to taste.
- Serve with your choice of protein or simply garnished with good olive oil and a squeeze of lemon.
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