Thursday, November 20, 2014

Thermomix Hummus

Za'atar Spiced Shrimp & Thermomix Hummus
There are about a billion Thermomix hummus recipes floating around the internet. This one is a Thermomix adaptation of Michael Solomonov's well known recipe.

Recipe by Michael Solomonov, Adapted by William Colsher
  • 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
Cooking Directions
  1. Dissolve the baking soda in 1 liter of cold water.

  2. 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.
  3. Drain and rinse the chickpeas. Place them in the Thermomix simmering basket along with the half head of garlic.
  4. Fill the Thermomix bowl with water so the soaked chickpeas are completely submerged.
  5. Cover the Thermomix bowl, bring the water to a boil at Varoma/Stir then reduce the heat to 100°/Stir.
  6. Every 15 minutes or so you might want to skim the water. This is completely optional. 
  7. 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.
  8. When they're cooked, lift out the basket and reserve the cooking liquid.
  9. 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.

  10. Not Ready Yet - Add More Cooking Liquid
  11. 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.
  12. 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.

  13. That's More Like It.

  14. Process on speed 5 for about 2 minutes. The goal is light, smooth paste with virtually no lumps.
  15. Add salt and ground cumin to taste.
  16. Serve with your choice of protein or simply garnished with good olive oil and a squeeze of lemon.


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