You can make Hummus in a food processor, but a Vitamix is much more powerful and makes a smoother finished product.
The first few times I tried to make hummus, it came out rather watery and chunky. Getting the Vitamix to blend takes a lot of liquid. Garbanzo Beans are harder than the white beans, and since it takes more work to blend them, it will still have chunks in the end if you add all ingredients at once. I have developed a specific order of adding ingredients to get the best results from the way the Vitamix works. The White Beans add fiber and starch at the end, and since they blend so well without adding more liquid, it makes this process faster and with a better consistency each time.
As far as it goes with the oil and water, I measure it by how high up the water goes around the garbanzo beans, and I stop at ½ inch from the top and fill it the rest of the way with olive oil. I prefer to use Costco’s Kirkland Signature Organic Extra Virgin Olive Oil. I know it sounds rather picky, but it gives me consistent results.
If you’re using a different type of blender or food processor, the vessel’s shape will mean you need to use a different type of measurement. It usually breaks down to 3/4 cup of water and 1/4 cup of oil.
White beans: I usually use Great Northern beans, but I’ve also used White Navy beans and Cannelini Beans, and I’ve had similar results. Any white bean with very little flavor and similar consistency would probably be an OK substitute.
Tahini can be substituted with the same volume of toasted sesame seeds. The Vitamix can liquefy the sesame seeds–but it’s best to add them first if you plan to do this instead of using tahini.
You may be wondering:
- Why are the ingredients so specific?
- Why filtered water?
- Why not tap water?
- What’s up with using a certain brand of spices?
- Why don’t you put the instructions at the end?
All is explained in the FAQ section.
Hummus Recipe
In a Vitamix blender—
2 15-ounce cans drained/rinsed Garbanzo beans (chick peas)
After you put the beans in the blender, pour in filtered water—not all the way up to the top. Leave ½ inch at the top for the next ingredient.
Olive Oil (Costco’s Kirkland Signature Organic Extra Virgin Olive Oil recommended)
Add Olive Oil to cover the top of the Garbanzo Beans
2 Tbsp tahini
(Optional) ½ tsp Penzey’s Crushed Red Pepper
½ tsp Penzey’s Garlic Powder
½ of a 6 ounce can Tomato Paste
After adding these ingredients, blend until smooth.
1 can rinsed/drained White Beans
Add to blender, blend until smooth—you might need to use the tamper.
2 Tbsp Penzey’s Greek Seasoning
Blend until the spices are well-mixed, but you don’t have to blend them until the spices have “disappeared” by being entirely shredded
Optional variations:
- ¼ cup lemon juice or ½ tsp. Ascorbic Acid (Vitamin C powder)
- 1 cup thawed and drained frozen spinach
- ½ to 1 cup roasted red peppers or 2 Tbsp Penzey’s Red and Green Dried Bell Peppers (reconstituted)
- Substitute water for tomato juice