Hummus bi Tahini + Toum

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RECIPE DATA

TITLE: Hummus bi Tahini + Toum
SERVES: 12
PREP: 15 min
TOTAL: 15 min

INGREDIENTS
250 g (about 1⅓ cups) dried chickpeas, soaked overnight with 1 tsp bicarb
2 L (8 cups) water for cooking
150 g (about ½ cup) tahini
⅓ cup (80 ml) lemon juice
2 cloves garlic
1½ tsp salt
¼ cup (60 ml) iced water
¼ cup (60 ml) extra virgin olive oil to serve + paprika/cumin
1 cup TOUM: peeled garlic cloves (~120 g (about 30 cloves), 3 bulbs)
1 tsp salt (toum)
3 cups (750 ml) neutral oil
⅓ cup (80 ml) lemon juice (toum)
¼ cup (60 ml) iced water (toum)

STEPS
1. Rinse soaked chickpeas; put in bowl with 1 L water (bowl max with chickpeas). Lid cap off, simmering basket on lid.
TM SETTINGS: 45 min / 100°C / speed soft / reverse
2. Drain (keep ½ cup liquid). Add 150 g (about ½ cup) tahini, 80 ml lemon, 2 garlic, 1½ tsp salt and 60 ml iced water to the hot chickpeas. Blend very smooth.
TM SETTINGS: RAW SETTING: 2 min/speed 5–8 gradually
3. Serve swirled with extra virgin olive oil, paprika or cumin. RINSE bowl. TOUM: 120 g (about 30 cloves) garlic and 1 tsp salt. Chop very fine; scrape.
TM SETTINGS: 10 sec / speed 8
4. Speed 4, lid cap in place: drip 750 ml (3 cups) oil onto the lid very slowly, alternating with the 80 ml lemon and 60 ml iced water, until thick and white.
TM SETTINGS: 12 min / speed 4
5. Portion & store: makes ~8 adult portions (~100 g hummus + 2 tbsp toum); a kid portion is half. Fridge hummus 4 days, toum 4 weeks; freezer hummus 2 months.

NOTES
Portion size: ~60 g hummus (¼ cup)
Batch note: Dried chickpeas soaked with bicarb and cooked very soft for the silkiest hummus; ice water whipped in. Toum is the classic emulsion of garlic, oil and lemon (no egg).
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Hummus 4 days; toum 3 weeks
Freezer life: Hummus 2 months; toum not recommended

SOURCE: https://thermomix-workbook.pages.dev/recipes/hummus-bi-tahini-toum/