Hummus tehina

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Taste and adjust with salt, fresh lemon juice, and cumin to taste.