Hummus Recipe: Vitamix Homemade in 35 Minutes

Instructions:

1. Place the 1 can (15 oz) of drained chickpeas in a small saucepan with 1/2 tsp baking soda. Cover with water by about two inches and bring to a boil. Cook for 20 minutes until the chickpeas are falling apart and look mushy.
2. Drain the chickpeas in a colander and rinse them under cool running water for 30 seconds. Rinse until the slippery, soapy feel of the baking soda is completely gone. This also helps remove any loose skins that have already detached from the beans.
3. In your blender or food processor, combine 1/2 cup tahini and 1/4 cup lemon juice. Process for 1 minute until the mixture is thick and pale. This step aerates the tahini before the heavy solids are added, which is the secret to that cloud like texture.
4. Add 1 small clove garlic, 1/2 tsp fine sea salt, and 1/2 tsp ground cumin to the tahini mixture. Pulse 5 times until the garlic is fully integrated and fragrant. You should smell a sharp, zesty aroma at this point.
5. While the motor is running, drizzle in 3 tbsp ice cold water. Watch for the mixture to turn creamy and lighten in color. This is where the emulsification happens — it should look like a very pale, thick whipped cream.
6. Add the warm, softened chickpeas to the processor. Blend for 3 full minutes until the texture is completely velvety. If it looks too thick, add one more tablespoon of ice water. The heat from the chickpeas will help the emulsion stay stable.
7. Transfer the mixture to a shallow bowl. Let it sit for 10 minutes to allow the flavors to meld and the texture to firm up. Hummus actually thickens as it cools, so don't worry if it seems a bit loose at first.
8. Create a swirl in the center using the back of a spoon. Drizzle 1 tsp extra virgin olive oil and sprinkle 1 tsp sumac and 1 tbsp parsley. The bright red sumac against the ivory dip is a classic Mediterranean visual cue.