Houmous in small black serving bowl with spoon

I really enjoy houmous and have made this best basic houmous recipe in our Thermomix many times. It's an incredibly quick and easy dip to make. I've made a couple of the other flavoured houmous and dip recipes in the Thermomix - watch out for these being added! Within the links below you'll find a recipe for chorizo dip - it's delicious!

We recently made our greek lamb meatballs and greek rice with spinach for dinner and had them along with a bowl of salad leaves and spring onions from our garden with baby tomatoes and cucumber chopped through it and toasted multi seeded flatbreads from Asda. I made a half portion of this best basic houmous too. It was all delicious!!

Cooked greek lamb meatballs in a turquoise blue pasta bowl

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

I tend to halve the recipe as the full recipe is quite a large portion.
Instead of toasted sesame seeds, I’ve been using the same quantity of tahini sesame paste instead.
Enjoy houmous as part of a meze platter with pitta bread, flatbread, breadsticks, crisps, and sticks of carrot and cucumber...yum!

Close up of rice in a blue and white bowl with serving spoon

Other Recipes

Recipe on UK Cookidoo

Best Basic Houmous

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

2 garlic cloves
480g tinned chickpeas, rinsed, drained (2 x 400 g 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

Instructions

Place the garlic, chickpeas, water, lemon juice, oil, sesame seeds 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 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.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

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It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

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