This best basic houmous recipe made in the Thermomix delivers creamy, smooth houmous in minutes. Perfect as a dip, spread, or snack, and easy to customise!
I really enjoy houmous and have made this recipe in our Thermomix many times. It's an incredibly quick and easy dip to make.
We enjoy this best basic houmous recipe with the greek lamb meatballs and greek rice with spinach, along with a bowl of salad leaves with some spring onions, cherry tomatoes and cucumber chopped through it, and toasted multi seeded flatbreads...all delicious!
Enjoy houmous as part of a meze platter with pitta bread, flatbread, breadsticks, crisps, and sticks of carrot and cucumber.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Sesame seeds substitution - use the same quantity of tahini paste instead of toasted sesame seeds.
- Nut-free option - use sunflower seed butter instead of sesame seeds or tahini.
- Oil-free option - replace the extra virgin olive oil with aquafaba (chickpea liquid) for a lighter version.
- Herbs and spices - add cumin, smoked paprika, or fresh parsley for extra flavour.
- I tend to halve the recipe as the full recipe is quite a large portion.
FREQUENTLY ASKED QUESTIONS
Yes - soak dried chickpeas overnight, then cook them until tender before using. Reserve some of the cooking liquid for blending.
Add a bit more liquid (aquafaba, water, or olive oil) to achieve a creamier texture.
Keep it in an airtight container in the fridge for up to 5 days. Stir before serving if it separates.
Yes - houmous freezes well. Keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Yes - you can omit the sesame seeds or tahini or replace it with sunflower seed butter or almond butter for a different flavour.
Serve as a dip with fresh vegetables, lentil crisps, or crackers, or spread it on sandwiches, wraps, or toast.
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How to make this Best Basic Houmous with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 2 cloves garlic
- 480g tinned chickpeas, drained and rinsed (2 x 400g tins)
- 60g water
- 30g lemon juice
- 70g extra virgin olive oil, plus extra for serving
- 40g toasted sesame seeds, or tahini sesame paste
- 0.5 tsp fine sea salt
- paprika, to garnish
Instructions
- Place the garlic, chickpeas, water, lemon juice, oil, sesame seeds (or tahini paste) and salt in the mixing bowl then start Blend/1 minute.
- Transfer to a serving bowl, drizzle with oil and sprinkle with paprika. Serve cold or at room temperature.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a stick blender or food processor to make the houmous. My suggestions are as follows:
- Place the garlic, chickpeas, water, lemon juice, oil, sesame seeds (or tahini paste) and salt in a bowl or suitable container if using a stick blender, blend until smooth. If using a food processor, put the ingredients into the processor bowl and mix on high for 1 minute until smooth.
- Transfer to a serving bowl, drizzle with oil and sprinkle with paprika. Serve cold or at room temperature.
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Best Basic Houmous (Thermomix)
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
- 2 cloves garlic
- 480 g (16.9 oz) tinned chickpeas (2 x 400g tins) drained and rinsed
- 60 g (¼ cups) water
- 30 g (2 tbsp) lemon juice
- 70 g (⅓ cups) extra virgin olive oil plus extra for serving
- 40 g (¼ cups) toasted sesame seeds or tahini sesame paste
- 0.5 tsp fine sea salt
- paprika to garnish
Instructions
- Place the garlic, chickpeas, water, lemon juice, oil, sesame seeds (or tahini paste) and salt in the mixing bowl then start Blend/1 minute.
- Transfer to a serving bowl, drizzle with oil and sprinkle with paprika. Serve cold or at room temperature.
Notes
- Sesame seeds substitution - use the same quantity of tahini paste instead of toasted sesame seeds.
- Nut-free option - use sunflower seed butter instead of sesame seeds or tahini.
- Oil-free option - replace the extra virgin olive oil with aquafaba (chickpea liquid) for a lighter version.
- Herbs and spices - add cumin, smoked paprika, or fresh parsley for extra flavour.
- I tend to halve the recipe as the full recipe is quite a large portion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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