The BEST Homemade Hummus Recipe in a Vitamix - EASY! (2024)

FAQs

The BEST Homemade Hummus Recipe in a Vitamix - EASY!? ›

I find that homemade hummus in a high-powered blender (like my favorite Vitamix) comes out faster and smoother than a food processor. Using a high-powered blender also means that you don't have to remove the skins of the chickpeas as they're easily pulverized into a creamy texture.

I find that homemade hummus in a high-powered blender (like my favorite Vitamix) comes out faster and smoother than a food processor. Using a high-powered blender also means that you don't have to remove the skins of the chickpeas as they're easily pulverized into a creamy texture.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Add Some Nice Spice

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

The NutriBullet 1200W, Vitamix 5200, and KitchenAid K400 stand out for their robust motors, making them excellent choices for achieving a smooth and creamy hummus texture. The NutriBullet GO and NutriBullet Personal, while less powerful, offer portability and convenience for smaller batches.

Vitamix fuels passions. It's why we're the brand most trusted by professional chefs. But you won't just find us in restaurant kitchens. You'll also find us in home kitchens around the world.

Yes, you can use your Vitamix to do some food processor tasks. You can do some chopping and mixing, but cannot do any slicing.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that's not bitter. My favorites are Cedar's (available at most grocery stores), Seed & Mill (the best ever), and Soom. Extra-virgin olive oil.

What thickens hummus? ›

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

Ice Cubes Incorporate Much Needed Air And Moisture Into Hummus. Adding ice cubes to your hummus may seem counterintuitive, but it works to improve the texture of your hummus greatly. Two elements you need for food that's meant to be fluffy and creamy are air and moisture.

You can grind chickpeas in Vitamix's regular 64-ounce container, but if you have the dry container, it will work a little bit better. Make other specialty flours like soy, oat, or quinoa by grinding up dry soybeans, whole oats, uncooked quinoa….

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

Store-bought flavor and texture disappointments aside, the math in favor of making my own hummus is reason enough. (Put simply: it's cheaper.) Learning how to make hummus is so easy, delicious, and well worth it. You can get very serious about making hummus from scratch.

The recipe is basically the same; the blender version just uses more liquid to get the blades moving, but somehow it comes out as thick as the food processor version. And the best part: if you want, you can use whole sesame seeds instead of tahini. The blender grinds them as it makes the hummus.

Make Hummus

A blender will make a very even-textured mixture, while a food processor can leave things a little more chunky if you don't process them as long; it's really up to personal preference which style you prefer.

Using a Ninja Blender in a 500ml Chopper/Mixing Bowl: In this third attempt, I utilized a Ninja blender with a smaller bowl, accommodating about 250g of chickpeas per batch. While the texture turned out somewhat runnier than desired, the blending process was smooth, with no overheating issues observed throughout.

When making hummus bu tahini, a food processor works better to pulverize the fresh garlic with a bit of salt and any spice you may use. It also pulses the chickpeas to the exact consistency that you prefer whether that be smooth or a bit chunkier or someplace in the middle.