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The GPHubby loves Hummus, and as we’ve been looking into consuming healthier snacks, he requested I make a big batch of this so we can snack with rice crackers/veggies. It is also a fabulous alternative to butter or mayonnaise in sandwiches and wraps.

This is a Thermomix recipe, but you can use a standard food processor as well.

Makes two big Pyrex bowls full

Preparation Time: 5 minutes


  • ¾ cup lemon juice, freshly squeezed (3-4 standard sized lemons)

  • 1 cup tahini (hulled/unhulled, organic/unorganic)

  • 1 tsp garlic powder

  • ¾ cup olive oil (plus extra for serve)

  • 1½ tsp salt

  • ½ tsp cumin powder

  • 3 cups cooked chickpeas (approx. 2 cans of cooked chickpeas)

  • ¼ cup water

  • 2 tsp Paprika (approx.) for serving


  1. Add the butterfly to the TM bowl. Add lemon juice and tahini and whip on speed 4 for 1 minute. Scrape down.

  2. Add the salt, garlic powder, oil and cumin powder. Mix on speed 4 for 30 seconds. Scrape down.

  3. Add the chickpeas and mix for another 30 seconds on speed 4. Scrape down.

  4. Add the water and mix for a further minute on speed 4, scraping down half way.

  5. Pour into two large glass containers. Drizzle generously with more olive oil and sprinkle a tsp of paprika over the olive oil in each bowl.

NOTE - if you don’t have a Thermomix, simply follow the time instructions, and simply blend on medium-high speed.

You can split hummus into 4 smaller bowls (instead of 2), or directly into snack containers for a tasty work/school treat!

This recipe is also a great dip to have with my Pita Bread.