Hummus bil Shatta

Chef: Andrew Shaffer Vitamix Sous Chef

Ingredients

• Hummus
• 2 small lemons, peeled and halved
• 2 garlic cloves, peeled
• 1 tsp sea salt (optional)
• 35g sesame seeds, toasted
• 500g canned chickpeas (2 cans), reserve 250ml liquid
• 240ml aquafaba (reserved from chickpeas)
• Shatta
• 227g Fresno chilli peppers (about 15), stemmed
• 2 tsp apple cider vinegar
• 1 tsp sea salt (optional)
• 1 garlic clove, peeled
• 2 tsp extra virgin olive oil
• 1 tbsp ground dried sumac

Directions

1. Preheat oven to 140°C. Remove peel and white pith from the lemons, leaving just the flesh. Place lemon halves on a lined tray and roast for 20 minutes, or until tender.
2. To make the shatta, place the Fresno chillies into the Vitamix container and secure the lid. Start on the lowest speed, then increase to Variable 4. Blend for 30–45 seconds until a chunky chilli mash forms, using the tamper as needed.
3. With the blender running, add apple cider vinegar, salt (if using), garlic, olive oil and sumac through the lid plug opening. Blend for a further 15 seconds until combined.
4. Set aside 2 tbsp of the shatta for the hummus. Refrigerate remaining shatta in an airtight container.
5. For the hummus, add roasted lemons, garlic, salt (if using), toasted sesame seeds, chickpeas and aquafaba to the Vitamix container in the order listed and secure the lid.
6. Run the Dips & Spreads Program, or start on the lowest speed and increase to the highest speed. Blend for 60 seconds (or up to 2 minutes for a creamier hummus), using the tamper to push ingredients toward the blades.
7. Reduce to Variable 6 and add the reserved 2 tbsp shatta through the lid plug opening. Blend for 10–15 seconds until combined.
8. Serve immediately with fresh vegetables, grilled tomatoes or naan bread.

Recipe Notes

• Aquafaba can be replaced with water if preferred.
• Leftover shatta keeps well refrigerated and can be used in sandwiches, marinades or dressings.
• Garnish with extra sumac, shatta and chopped parsley if desired.