Can I use tinned chickpeas?

Yes, this works and saves the soaking and cooking time. Rinse the tinned chickpeas thoroughly and add a little water when blending if needed. The taste is slightly different but the result is still creamy. Hummus made from dried, home-cooked chickpeas will be especially smooth, however.

How long does homemade hummus keep?

In an airtight container in the fridge, hummus keeps for about 4 to 5 days. A thin film of olive oil on the surface keeps it fresh. Give it a quick stir and let it come to room temperature before serving.

Yes. Freeze it in portioned airtight containers for up to 3 months, leaving a little room as it expands. After thawing in the fridge, give it a quick blend or stir and loosen it with a drizzle of olive oil or lemon juice to bring it back to a creamy consistency.

Do sprouted chickpeas still need to be cooked?

For this hummus, yes. Even if you sprout the chickpeas before cooking, they are still simmered until soft – raw sprouted legumes are hard to digest and unsuitable for a creamy texture. Sprouting before cooking simply makes them more digestible and flavourful.

Why is the garlic blended with lemon juice first and not cooked?

Cooked garlic loses its sharpness and becomes mild and slightly sweet – so it doesn't overpower the hummus. If you prefer a stronger garlic flavor, add half a raw clove when blending.

Hummus Tehina | Vitamix | Vitamix Europe

Name: Hummus tehina
Prep time: 780 min
Cook time: 60 min
Total time: 840 min
Yield: 17 servings. 2.0 L
Cuisine: middle-eastern
Ingredients: 285.0 g Dried Chickpeas; 2.75 tsp Baking Soda; 6.0 pcs Garlic cloves; 110.0 ml Fresh lemon juice; 1.5 tsp Salt; 230.0 ml Tahini; 90.0 ml Water; 1.5 tsp Cumin

Instructions

1
Place the chickpeas in a large bowl, sprinkle with 1 teaspoon of baking soda, and cover with at least 1 liter of cold water (at least 5–7 cm above the chickpeas). Soak overnight at room temperature (at least 8 hours). The chickpeas will double in volume.
2
Drain the chickpeas and rinse under cold water. Place in a large pot, sprinkle with the remaining teaspoon of baking soda, and cover with cold water (at least 10 cm above the chickpeas).
3
Bring to a boil over high heat and skim off the rising foam. Reduce heat to medium, cover, and simmer for 1 hour until the chickpeas are completely tender and almost falling apart. Simmer longer if needed. Then drain.
4
While the chickpeas cook, add garlic, lemon juice, and salt to the Vitamix container and secure the lid. Start the blender at the lowest speed, then ramp quickly to speed 8. Blend for 10–15 seconds until the mixture is roughly puréed. Let stand for 10 minutes to mellow the garlic.
5
Add tahini to the garlic mixture and secure the lid. Select speed 4, pulse 5–10 times to combine. Select speed 6, remove the lid plug, and add 60 ml of ice water one tablespoon at a time with the motor running. Blend until the mixture is light, very smooth, and thick. Add another tablespoon of cold water if needed. This tahini sauce can be stored in the refrigerator for up to a week.
6
Add the cooked chickpeas and cumin to the tahini sauce in the container and secure the lid. Start the Dips & Spreads program, or start the blender at the lowest speed and ramp quickly to the highest. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
7
Taste and adjust with salt, fresh lemon juice, and cumin to taste.

Serving & Vegetable Sticks

1
Spoon the hummus into a shallow bowl and use the back of a spoon to create a swirling well. Fill with a generous drizzle of olive oil and dust with ground cumin or chilli flakes to taste.
2
Crunchy raw vegetables work well as dippers: separate chicory leaves one by one, cut firm root vegetables such as carrots into finger-length batons, de-string and halve celery sticks. Pepper or fennel wedges are a great addition; on warm days, small tomatoes with a little red onion round out the mezze board nicely.
3
Arrange the vegetable sticks around the hummus bowl or stand them upright in small glasses. Serve fresh and at room temperature – that's when the flavours really come through.