Express Houmous / Hummus Trio (Traditional & Thermomix)


In our immediate environment it is a well known fact that I really love what the French call apéro and often replace a starter with a great set of appetizers. There is a whole category for appetisers, quick appetisers and food out of shotglasses on the blog.

Served here with the delicious homemade breadsticks 😍.

I didn’t know hummus before I moved to England. It was something I had never seen in Austria when I was little. When I arrived in England I was given this Arabic dip, a mix of chickpeas and tahini, and it was the beginning of a long love story! I first bought the hummus at the local supermarket here in London, where there are a variety of flavors. Then one day I started making it myself. It’s so easy and super quick to do. You only need a good mixer, I use the Thermomix, but you can make hummus with any other. Today I’m going to introduce you to my personal favorites: the simple traditional hummus, the tomato-basil hummus and the caramelized onion hummus.

To explain it quickly, you can cook dried chickpeas yourself by soaking them overnight in a mixture of water and baking soda and then cooking them, but I’m using jared chickpeas here. The juice of these chickpeas can also be used for various vegan preparations, e.g. for vegan egg whites, vegan mayonnaise, vegan fruit mousse and vegan chocolate mousse. If you are interested in the recipes, let me know.

Tahini is a puree made from sesame seeds and oil, which is also used in the recipe for Baba Ganoush, for example. You can buy Tahini ready-made, but you can also make it yourself. For 550 ml you need 500 g sesame, 60 ml neutral vegetable oil and 1/4 tsp salt.

Traditional hummus recipe (a delicious, creamy and subtle dip)

  • 1 glass of chickpeas (230 g net)
  • Zest 1 lemon
  • 30 – 40 ml lemon juice
  • 60 g tahini
  • 1 clove of garlic
  • 30 ml of olive oil
  • 1/4 tsp ground cumin
  • salt pepper
  • 30-45 ml of water
  • For decoration
  • Sweet paprika powder
  • parsley
  • olive oil

Place all ingredients in the blender and mix until a homogeneous consistency is achieved. Add as much water as necessary to make the preparation creamier and lighter. You decide how creamy the hummus should be. Serve in a deep or shallow bowl with some decorative traces of the spoon in the dip and sprinkle with paprika powder and parsley and drizzled with a dash of olive oil.

Tomato-basil-hummus recipe (summer taste all year round)

  • 1 glass of chickpeas (230 g net)
  • 60 ml lemon juice
  • 60 g tahini
  • 1 – 2 cloves of garlic
  • 30 ml of oil of the sun-dried tomatoes or olive oil
  • 80 – 100 g sun-dried tomatoes in oil
  • 5 basil leaves
  • 1 tsp sugar
  • salt pepper
  • 30 – 45 ml water
  • For decoration
  • Sliced sun-dried tomato
  • Whole or chopped basil leaves
  • olive oil

Place all ingredients in the blender and mix until a homogeneous consistency is obtained. Add as much water as necessary to make the preparation creamier and lighter. You decide how creamy the hummus should be. Serve in a deep or shallow bowl with some decorative traces of the spoon in the dip and sprinkle with chopped sun-dried tomatoes and basil and drizzled with a dash of olive oil.

Recipe hummus with caramelized onions (incredibly good with a sweet aroma)

  • 1 small red onion
  • 1/2 tbsp olive oil
  • 1 tablespoon of brown sugar
  • 1 glass of chickpeas (230 g net)
  • 1 clove of garlic
  • 60 g tahini
  • 30 ml lemon juice
  • 30 – 45 ml water
  • salt pepper
  • 1- 2 tbsp of balsamic glaze
  • for decoration
  • A little more caramelized onions
  • Balsamic glaze
  • olive oil

It takes a little longer to prepare this hummus, but it’s worth it. Glaze the chopped red onion in a pan with half a tablespoon of olive oil over low heat. After about 5 minutes of caramelizing the onions without burning them, add a tablespoon of brown sugar. Fry slowly for another 3 minutes. Then add all the remaining ingredients with the caramelized onions to the blender and puree. Check the taste and consistency until you are satisfied. Serve your hummus in a deep or flat bowl with some decorative spoonfuls and sprinkle with caramelized onions and drizzle with balsamic glaze and olive oil.

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