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My review
Vitamix® Hummus
1
TroyC
"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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Ingredients
15 m servings 30Original recipe yields 64 servings (4 cups)
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- Metric
Directions
{{model.addEditText}} Print- Pour 1 can of chickpeas with its liquid into a Vitamix(R) blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
- Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender.
- Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
- Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.
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Footnotes
- 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.
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