This Vitamix hummus is the result of my quest for hummus that is perfectly creamy and flavorful. 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 freshly baked pita, pretzels, or sliced vegetables.
Ingredients
- chickpeas: 2 cans (15 ounce cans)
- extra-virgin olive oil: 6 Tbsp (divided)
- ½ tablespoons minced garlic: 1 piece
- lemon: 1 piece
- tahini (sesame seed paste): 0.33333 cup
- salt: 0.5 tsp
- dash ground cumin: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
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Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
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Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
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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.
