Hummus Tehina

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

• 200g dried chickpeas
• 2 tsp baking soda, divided
• 4 garlic cloves
• 80ml fresh lemon juice
• 1 tsp sea salt
• 160ml tahini
• 60ml cold water
• 1 tsp ground cumin
• extra virgin olive oil, to serve
• paprika and fresh parsley, to garnish (optional)

Directions

1. Place chickpeas into a large bowl with 1 tsp baking soda and cover with plenty of cold water. Soak overnight at room temperature.
2. Drain and rinse chickpeas. Place into a large pot with the remaining 1 tsp baking soda and cover with fresh cold water.
3. Bring to the boil over high heat, skimming off any foam that rises to the surface.
4. Reduce heat to medium, cover and simmer for about 1 hour, or until chickpeas are extremely tender. Drain well.
5. Place garlic, lemon juice and salt into the Vitamix container and secure the lid.
6. Start on the lowest speed, then quickly increase to Variable 8. Blend for 10–15 seconds until coarsely puréed. Allow mixture to rest for 10 minutes.
7. Add tahini and secure the lid. Select Variable 4 and pulse 5–10 times to combine.
8. Select Variable 6. Remove the lid plug and slowly add cold water while blending until the mixture becomes pale, smooth and thick.
9. Add cooked chickpeas and cumin to the container and secure the lid.
10. Run the Dips & Spreads Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
11. Taste and adjust seasoning with extra lemon juice, cumin or salt if desired.
12. Serve in a shallow bowl drizzled with olive oil and garnished with paprika and parsley if desired.

Recipe Notes

• Use high-quality tahini made only from sesame seeds for the best flavour and texture.
• Homemade hummus keeps refrigerated in an airtight container for up to 5 days.
• Add extra cold water while blending if a lighter texture is preferred.