Totally easy and delicious
- Carbohydrate 25.4596373081147 g
- Cholesterol 0 mg
- Fat 7.59944172824992 g
- Fiber 6.57946458764248 g
- Protein 8.14559185814605 g
- Saturated Fat 0.731527916313801 g
- Serving Size 1 1 Serving (166g)
- Sodium 548.523433332962 mg
- Sugar 18.8801727204723 g
- Trans Fat 2.52512889732527 g
- Calories 180 calories
Step-by-step
- Place all ingredients in Vitamix container in order listed.
- Secure lid. Select Variable speed #1. Turn on machine and quickly increase speed to #10. then to High.
- Run machine for 1 minute or until smooth. If necessary, use the tamper to push the ingredients into the blades while processing.
Standard recipes rarely warn home cooks about the abrasive nature of unpeeled legumes, which trap air pockets and create a grainy paste instead of a cohesive emulsion. Processing chickpeas requires careful management of friction and liquid ratios to prevent the motor from overheating while shearing the seed coats into submission. Adding cold liquids helps temper the blades during high-speed operation, maintaining a stable temperature that keeps the fats from separating prematurely. While traditional methods rely on tahini paste, grinding raw sesame seeds directly alongside the legumes extracts their oils fresh, yielding a brighter flavor profile that store-bought jars cannot match.
Over-processing is the most frequent error, often resulting in a gluey, starch-heavy mass caused by ruptured carbohydrates releasing too much moisture. Stopping the motor every thirty seconds to scrape down the sides ensures even particle reduction without overworking the starches into an unappealing paste. Utilizing the machine tamper correctly prevents air pockets from forming around the blades, allowing the vortex to pull ingredients downward consistently. If the mixture stalls, adding water one teaspoon at a time restores fluidity without drowning the concentrated lemon and garlic flavors.
Acidity degrades fresh garlic harshness, which is why raw cloves require direct contact with the citrus juice for at least ten minutes before blending begins. This short resting period mellows the allicin compounds, preventing the sharp, burning aftertaste that frequently ruins otherwise well-balanced purees. Grating the garlic on a microplane prior to addition further disperses the aromatics evenly through the dense seed matrix. Adjusting the cumin quantity at the very end prevents the spice from overpowering the delicate nutty notes of the sesame.
Proper storage dictates that the finished spread must cool completely to room temperature in a shallow container before sealing with plastic wrap pressed directly against the surface. Stored in an airtight container in the refrigerator below 40 degrees Fahrenheit, the mixture remains stable for up to five days without losing its vibrant green undertones or bright acidity. Bringing the spread back to ambient temperature before serving relaxes the fats, restoring the velvety mouthfeel that makes this preparation distinct from standard dips.
