Vitamix® Hummus
This is the result of my quest for perfectly creamy and flavorful hummus. We have many Middle Eastern restaurants in metro Detroit and I've always wanted to perfect the recipe at home. The secret to ultimate creaminess with this recipe is the Vitamix® blender, which really emulsifies the mixture so it's not grainy. Using a food processor in the past, it never came out smooth. Drizzle with extra-virgin olive oil and lightly garnish with a dash of paprika or minced parsley if desired. Sprinkle toasted pine nuts on top when serving for a savory variation. Great with fresh baked pita, pretzels, or sliced vegetables.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
If you don't use a citrus press and squeeze the lemon by hand, increase to 1-1/2 or 2 lemons.
I usually end up using about half the reserved chickpea liquid to get the creaminess to my liking.
Use extra-virgin olive oil, genuine tahini (sesame seed paste) and I saute the garlic which really adds depth to this tasty appetizer. Experiment with slightly varying the amounts of tahini, lemon, oil, and garlic to suit your palate. Cumin is a strong spice so I use it sparingly - maybe you would like more but I've added more than a dash before and it overtakes the flavor. The levels in my recipe are what I've found to taste as close to authentic Mediterranean hummus.
