Pour 1 can of chickpeas with its liquid into a Vitamix® blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender.
Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.
If you don’t use a citrus press and squeeze the lemon by hand, increase to 1-1/2 or 2 lemons.
I usually end up using about half the reserved chickpea liquid to get the creaminess to my liking.
Use extra-virgin olive oil, genuine tahini (sesame seed paste) and I saute the garlic which really adds depth to this tasty appetizer. Experiment with slightly varying the amounts of tahini, lemon, oil, and garlic to suit your palate. Cumin is a strong spice so I use it sparingly – maybe you would like more but I’ve added more than a dash before and it overtakes the flavor. The levels in my recipe are what I’ve found to taste as close to authentic Mediterranean hummus.
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