Wednesday, January 2, 2008

Our (Second) Favorite Hummus

vita-mix hummus

I've tried to make hummus several times in the past, but it was never quite right. Now, I know why. It was never a problem with the recipe; it was my lack of Vita-Mix that continually left us with a subpar chickpea spread. This bowl is actually the second batch of V-M hummus that I've made. Both were excellent. I'm not sure where I found the recipe, but I think that it was either online somewhere a few years ago or from a Lebanese cookbook that I got at the thrift store. It's pretty basic, but Mas said that it is his second favorite hummus of all time (after Ali Baba-home of the best hummus, tabouli and baba ghanoush ever!).

Vita-Mix Hummus
In this order:
2 cloves garlic
1 can chickpeas, drained
1 T chickpea water
juice of 2 lemons
2 T tahini
2 T olive oil
pinch of salt

If you're not big on garlic, definitely reduce the amount or roast it first.
Good things to toss in: artichokes, roasted red peppers, zaatar, sun-dried tomatoes, parsley, basil, olives, spinach or anything else that sounds good. Obviously, not all at once.


Christina said...

I have tried hummus with my Vita-Mix a few times, but can't seem to get it right. Do you pulse it? What speed do you set it to? How long do you blend it?

Any further instruction would be appreciated!

megan said...

I add in all the ingredients, turn the Vita-Mix on at the lowest variable setting and quickly move the dial all the way up, then flip the switch to high.

I think that I read in the booklet or online somewhere that that was the best way to keep it from jamming up. I also have to constantly use the tamper to push the chickpeas down into the blades. I blend it for maybe 4 minutes total (a very rough estimate!). You'll have to stop a couple of times to scrape the sides.

It seems like I modify the recipe every time I make it. It's never quite smooth enough for me, but it helps if you add extra water one tablespoon at a time while you're blending until you get the consistency you prefer.

Hope that helps a little!

Christina said...

I asked a guy who owns the local Middle Eastern restaurant. He said that instead of adding water, add ice cubes. The ice shatters and helps to smooth it out. Ice shards literally grind up the ingredients even more!