- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp Harissa
- 250 g cooked chickpeas or 1 can (drained, reserve some liquid)
- 2 tbsp lime juice
- 3 tbsp Tahini
- ½ tsp sea salt
- Harissa Ingredients:
- 2 cups dried Red Chillies (stems removed)
- 2 tsp toasted Cumin Seeds
- 6 cloves garlic
- 1 tsp sea salt
- 2 tbsp olive oil
1h 10minPreparation 5minBaking/Cooking
8Recipe is created for
Place garlic into TM bowl and chop for 3 seconds on speed 7. Scrape down.
Add olive oil and sauté for 1 minute at 100ºC on speed 1.
Add harissa and sauté for 1 minute at 100ºC on speed 1.
Add chickpeas, 2 tbsp liquid and lime juice. Chop for 1 minute, slowly move from
speed 1 to 7 so that mixture does not fly around bowl.
Add tahini and salt and blend.
To have a smooth hommus, slowly blend from speed 1 to speed 7 until smooth.
Adjust flavour with more lime juice and salt.
Cover the chillies in boiling water and leave to soak for1 hour then strain off water.
Place cumin seeds into TM bowl and dry roast for 4 minutes at 100ºC on speed 1.
Let cool and pulverize for a few seconds on speed 9.
Add remaining ingredients and slowly increase to speed 6 to form a paste.
You may have to scrape down a few times and chop again.
Store in refrigerator in a clean jar. Cover with a thin layer of olive oil to keep longer.
You can use lemon instead of lime. Water thickens hommus and citrus juice thins it to your desired consistency. Traditional hommus is made with peeled chickpeas (can you believe that!), so it is smooth (that’s before thermomix!).
For the Harissa you can use fresh chillies, use in small amounts as it is very strong.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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