The BEST Homemade Hummus Recipe in a Vitamix - EASY! (2024)

FAQs

Is it better to make hummus in a food processor or Vitamix? ›

I find that homemade hummus in a high-powered blender (like my favorite Vitamix) comes out faster and smoother than a food processor. Using a high-powered blender also means that you don't have to remove the skins of the chickpeas as they're easily pulverized into a creamy texture.

The NutriBullet 1200W, Vitamix 5200, and KitchenAid K400 stand out for their robust motors, making them excellent choices for achieving a smooth and creamy hummus texture. The NutriBullet GO and NutriBullet Personal, while less powerful, offer portability and convenience for smaller batches.

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Vitamix fuels passions. It's why we're the brand most trusted by professional chefs. But you won't just find us in restaurant kitchens. You'll also find us in home kitchens around the world.

Yes, you can use your Vitamix to do some food processor tasks. You can do some chopping and mixing, but cannot do any slicing.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

You can grind chickpeas in Vitamix's regular 64-ounce container, but if you have the dry container, it will work a little bit better. Make other specialty flours like soy, oat, or quinoa by grinding up dry soybeans, whole oats, uncooked quinoa….

Add Some Nice Spice

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

Is cumin necessary in hummus? ›

In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.

These wet chickpeas have been dried and then boiled already, so they are ready for making hummus. However, many stores offer them in dried form—and in that case, you do need to soak or cook chickpeas for hummus, in order to soften them enough for blending into hummus' signature creamy texture.

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.

The recipe is basically the same; the blender version just uses more liquid to get the blades moving, but somehow it comes out as thick as the food processor version. And the best part: if you want, you can use whole sesame seeds instead of tahini. The blender grinds them as it makes the hummus.

Make Hummus

A blender will make a very even-textured mixture, while a food processor can leave things a little more chunky if you don't process them as long; it's really up to personal preference which style you prefer.

Using a Ninja Blender in a 500ml Chopper/Mixing Bowl: In this third attempt, I utilized a Ninja blender with a smaller bowl, accommodating about 250g of chickpeas per batch. While the texture turned out somewhat runnier than desired, the blending process was smooth, with no overheating issues observed throughout.

When making hummus bu tahini, a food processor works better to pulverize the fresh garlic with a bit of salt and any spice you may use. It also pulses the chickpeas to the exact consistency that you prefer whether that be smooth or a bit chunkier or someplace in the middle.