Ultra creamy, smooth, and fluffy chickpea hummus within minutes. This Vitamix hummus recipe is easy and customizable. I have been tweaking this hummus recipe from an authentic version for years now, and I finally think it's ready!
This recipe started as a traditional authentic Lebanese hummus recipe. Over the years, I've made one significant change: a second blend step with a Vitamix blender. The Vitamix blender makes this chickpea hummus so creamy and fluffy. If you don't have a Vitamix, no worries. This delicious chickpea hummus will still rock your world.
What I Love About This Recipe
I love that this creamy hummus recipe is very easy and quick to make. It's so creamy and fluffy, it feels light and easy to spread.
I like how customizable this recipe is. You can use canned chickpeas, previously cooked frozen chickpeas, or dried chickpeas. Also, you can use tahini or substitute tahini for sesame seeds.
- Chickpeas: If you want to make this recipe quickly, use canned chickpeas. If using dried chickpeas, soak the chickpeas overnight.
- Tahini or Sesame Seeds: I recommend using tahini for this creamy hummus, however, sesame seeds are an appropriate substitute if desired. Substitute equal parts sesame seeds for equal parts tahini. Note, you must use a Vitamix blender if using sesame seeds so that the seeds will fully blend into the hummus.
- Lemon: I always use fresh lemon rather than using lemon juice from a jar. Lemons are very easy to squeeze, and this garlicky chickpea hummus will thank you for it.
- Garlic: Mash fresh garlic with a little bit of salt. Alternatively, use a garlic press.
You will also need:
- Food processor
- Vitamix blender (or equivalent blender)
- Bowl to soak the chickpeas (if using dried chickpeas)
- Mortar and pestle (to mash the garlic)
- Lemon juicer
How To Make Creamy Hummus
If using dried chickpeas, cook the chickpeas until tender. If using canned chickpeas, open the can and drain the chickpeas. Save some of the canned chickpea juice for later in the recipe.
Squeeze the lemons. Mash the garlic. Add the lemon juice, tahini (if using), garlic, and cooked chickpeas to the food processor. Blend on high. Scoop the hummus into the Vitamix blender. Add some of the juice from the canned chickpeas (about ½ a cup). Blend with the Vitamix blender. If the hummus is not blending, add a little bit of water. Try to keep the hummus as thick as possible but not adding too much water.
Tips and Tricks
- Use a blender. For extra smooth, fluffy, and creamy hummus, use a Vitamix blender. This recipe, in particular, needs a blender if using sesame seeds in lieu of tahini.
- Alternate tiny bits of water and chickpeas. Blending the hummus is a delicate balance between smooth hummus and watery hummus. The only way to make sure the hummus isn't too watery is to add very little water gradually.
- Taste your hummus and adjust. Everyone is a little different, so this is important! I prefer really garlicky hummus, but you might prefer more lemony hummus. Adjust to suit your needs.
Using Dried Chickpeas
If using dried chickpeas, soak the dried chickpeas with baking soda overnight to soften the outer skin (so they will cook faster). If you are short on time, at a minimum soak the dried chickpeas for 3 hours.
Boil the chickpeas for about 1 hour to 1.5 hours, or until squishy. For this Vitamix chickpea recipe, 2 cups of dried chickpeas (prior to soaking) will give you about the equivalent of 4 cans of cooked and drained chickpeas.
What Is The Best Way To Blend Hummus?
Most hummus recipes use a food processor and that's it. This creamy dreamy ultra-smooth and fluffy chickpea hummus recipe take things one step further by adding a second blending step with a Vitamix blender.
I prefer to blend the hummus first with a food processor because the hummus will blend easier in the Vitamix when transferred over. However, it is possible to add all of the ingredients into the Vitamix (skipping the food processor). You will need to alternate between adding liquid to the Vitamix and blending to make sure that the hummus blends smoothly. Don't overdo the amount of water, otherwise, the hummus will not be fluffy.
Should The Chickpea Skins Be Removed?
Some hummus recipes recommend removing the outer skin of the chickpea. I’ve tried taking off the peel of each bean one by one and it is time-consuming! To be honest, I couldn’t tell a difference in taste. I did see a slight difference in consistency though when using a food processor. Once I used the Vitamix, I could not tell a difference between hummus batches with the skin removed and hummus batches without the skin removed.
Using Sesame Seeds in Lieu Of Tahini
Sesame seeds are a great substitute for tahini. Tahini quality can vary, and by using the whole food option, you will have consistent hummus every time.
The main difference in taste with sesame seeds vs tahini is that tahini is made from roasted sesame seeds. There is a deeper flavor profile that tahini inherently has.
Important: if using sesame seeds instead of tahini, you must use a Vitamix blender to fully blend the hummus. The sesame seeds don't blend well in a food processor alone.
Other Variations of Hummus
If you would like to change things up a bit, you can add roasted garlic, roasted red peppers, or basil.
Hummus is traditionally eaten as a dip with pita bread or pita chips. Another way of enjoying hummus is using it as a spread.
There are many different variations of hummus, however, the traditional chickpea hummus recipe uses tahini, fresh lemon juice, garlic, and cooked chickpeas.
Chickpeas that come in a can are cooked, so they are ready to use for a chickpea hummus recipe. If using dried chickpeas, they need to be soaked and cooked until squishy prior to making hummus.
It depends! In Arabic, the word "hummus" also means chickpeas. In English, hummus is a dip that is made from cooked chickpeas.
Freshly made hummus is good for up to 5 days in the fridge.
The base ingredient of baba ganoush is eggplant, whereas, the base ingredient in hummus is chickpeas. Both are dips that have tahini, lemon juice, and garlic.