Quick Classic Hummus

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Using dried chick peas that have been soaked overnight, then cooked, will yield a fresher, better tasting hummus.  Definitely worth it.   But, that recipe wouldn’t qualify as “quick,” would it? 😉

1 large can (15.5 oz) garbanzo beans (chick peas), drained and rinsed
1/3 cup tahini
Juice from 1 large lemon
1/4 cup water
1/3 cup extra virgin olive oil
2 cloves fresh garlic
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cumin

Place ingredients in blender and run on medium speed until creamy, smooth texture is achieved.  Adjust seasonings, if necessary.  Garnish with paprika and more olive oil.

5 comments so far. Have questions? Fire away! We can discuss it right here.
  1. I tried this the first time without Tahini (because it wasn’t available at the local store) and while I liked it, the flavour felt a bit shallow. But I ordered Tahini online and with it in the mix, wow! It has such a wonderful, creamy texture, and the Tahini provides a great base for the flavour. This recipe is great!

  2. What would be considered medium speed on a vitamix 5200?

    • Blenderdude

      Miriam, anywhere from speed 5 to 8 would be a perfect speed for this recipe.

  3. Does the wildside work well blending hummus or pesto? I’m considering getting the Twister for this.
    Thanks!
    Kori

    • Blenderdude

      Kori, the WildSide will make both hummus and pesto. That said, it can’t compare to the Twister Jar for making either! The Twister Jar is better suited to handle the ratios of wet to dry ingredients for these types of recipes. Perhaps more importantly, the size of the Twister Jar is ideal for them, too.

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