2 (908 g) 16 oz. canned chickpeas, 1 can drained, 1 can reserved
½ cup (70 g) sesame seeds, or Tahini
2 small garlic cloves, peeled
2 teaspoons cumin seeds, or ground cumin
Directions
Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and bake for 20 minutes or until tender.
With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.
Place lemons, chickpeas, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
Chef's Notes
Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus. When possible, try using whole seeds and nuts in your recipe. They add a fresh flavor, and the Vitamix has the power to pulverize them and incorporate them effortlessly into your blend.
Try using whole, fresh citrus fruit instead of processed bottle juices. Fresh fruit gives a healthy burst of flavor (and whole food benefits). We recommend using the zest and citrus flesh to balance the flavors of your recipe. For example, adding a whole slice (or half, to start) can balance the sweetness with a touch of bitter.
Olive oil is optional in this recipe. When roasting, we add it for a little bit of flavor and to assist in the browning process.
The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be whipped into a foam or used to replace the olive oil.
Rated 5 out of
5 by
VitamixRocks from
Best Hummus EVER!This recipe is easy and the flavor is AMAZING! The total time on the recipe says 5 minutes, but it's really longer than that because you have to roast the cauliflower (20 mins). I ended up substituting (unsalted) shelled sunflower seeds instead of the sesame seeds because I was out of sesame seeds. It was so delicious and creamy, I think I'll keep using the sunflower seeds in the future!
Date published: 2019-08-25
Rated 5 out of
5 by
Mtn Girl Joy from
What a great idea!!!Yummy and simple. I use fresh beans instead of canned ones. I grew up always using fresh beans. A little more time, but worth it to me.
Date published: 2015-09-24
Rated 4 out of
5 by
MamaMia from
Needed some more liquidLove the taste, but it was a little too thick and wouldn't process in the Vitamix. I added some more olive oil. I may add the liquid from the beans the next time to see how that works.
Date published: 2015-10-05
Rated 5 out of
5 by
Deborah J from
The best!I loved the fact that you did not need to use tahini. It made enough for me to share and was very easy.
Date published: 2015-10-15
Rated 5 out of
5 by
Cindy J from
Best HummusExcellent!!! Wouldn't change a thing. This recipe turned me into a Hummus lover. Before making this, I was never a fan.
Date published: 2020-01-19
Rated 2 out of
5 by
Monica A from
Not smooth and creamyI have an assent lender. I too had a problem with getting the smooth creamy consistency. I too added more olive oil but that did not seem to help. I’m not sure if I want to put the garbanzo bean water in the mixture. I wonder what else I could add to thin the mixture down. It made up quite a bit so I’m freezing half of it in a air tight container.
Date published: 2020-05-21
Rated 5 out of
5 by
MyNicknameisBob from
DeeeeeeeeliciousEat it with pita chips. Deeeeeeeeeeeeeeeeeelicious.
Date published: 2015-09-27
Rated 1 out of
5 by
Souplover from
Something's not rightI used the C series 64 oz container and it stops blending on number 4, and tampering down does not help. I also added about 2 more tablespoons of liquid to see if that would help and it didn't. The flavor is good, but not the texture I was hoping for, since using high is not an option on this recipe. Good for flavor, bad for performance.
