Afik Gal’s Hummus – Dani Valent

My hummus obsession continues with a recipe from Miznon's Afik Gal

As you may know, I am somewhat obsessed with hummus, the humble blend of chickpeas and tahini that can be eaten daily and debated forever. Hummus is healthy, versatile and nourishing. It’s threaded with history, passion and personality. It’s a complete food!

I recently had the pleasure of joining Miznon chef Afik Gal for a hummus workshop / worship at the Mount Zero factory in Melbourne. We were joined by 20 or so hummus acolytes with a passion for perfect puree. Afik made a batch of hummus in a mortar and pestle and another big batch in the Thermomix. One of his main messages was to make hummus that is delicious to you, adjusting lemon, salt and consistency as you go. He likes it a bit chunky but you might want to blend to a smooth silkiness. You might want more (or no) chilli. Yes, it’s Afik’s recipe but this is your hummus!

Makes: approx. 1 litre, with extra chickpeas for tomorrow 
Time: 20 minutes, plus chickpea soaking and cooking (start a day ahead)



1. Soak the chickpeas overnight, together with the baking soda in a pot covered with water. Add at least four times the volume of the chickpeas in water. (In summer, it’s best to soak in the fridge to prevent fermentation.)

2. The following morning, bring the pot to the boil over high heat, using the same water. Once boiling, strain the chickpeas and rinse thoroughly. Return the chickpeas to the pot and cover with fresh water to approximately 4cm (1.6 in) above the chickpeas. Bring to the boil once again, reduce heat, and use a spoon to periodically remove the foam until the water is clear.

3. Once the water is clear, add 3 cloves garlic and olive oil. Continue cooking on medium heat until the chickpeas become very soft. Be careful not to let the water completely evaporate – add more water if required.

4. Once the chickpeas are fully cooked, add salt and gently mix through. At this point, reserve 1 cup cooking liquid to use in the hummus as well as a handful of whole chickpeas for garnish. Allow to cool.

5. To make the hummus, use a Thermomix or blender. Add chickpeas, 50 grams (1.8 oz) reserved cooking liquid, 1 clove garlic, tahini, roughly torn parsley, chilli and lemon juice into mixing bowl. In a Thermomix, blitz 30 sec/speed 10. In a blender, blitz on high speed for 30 seconds. Check consistency and flavour – add more liquid, lemon juice and salt, as desired, then mix again.

6. Serve on a shallow plate, spreading in circular motions with a spoon. Garnish with chopped parsley and olive oil and reserved whole chickpeas.


  • Afik’s tip: For best results, cook chickpeas in mineral water.
  • Begin this recipe one day ahead. Need ingredients? Shop the Afik Gal Hummus Pack here.
  • Hummus is best made fresh and eaten warm with fresh pita.
  • Hummus makes a great base for meat stews, chopped tomato (or squeeze tomato like an orange over the top of hummus) and roasted cauliflower.

More about hummus

  • I have four other great hummus recipes on the site (OK, yes, I am obsessed!).
View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2023