This hummus recipe is special because it is made with freshly ground tahini, the Middle Eastern sesame paste nearly essential to hummus. The power of the blender blades grinds the sesame seeds into a silky purée, lending a wonderfully rich elegance to the chickpeas, lemon, and garlic.
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Place the eggs, egg yolks, lemon juice, Dijon mustard, kosher salt and sugar in the blender jar. Select MANUAL/SPEED 10 and blend for 10 seconds. Stop the blender and remove the filler cap. Return to SPEED 10 and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running. (The emulsion will begin to thicken once the amount of oil is increased.) Once the mayonnaise is thick and glossy, stop the blender, (Transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.)
If using the 1L blender jar. reduce all ingredients in half and follow directions above.
Add 1 ½ teaspoons (or more to taste) Sriracha (Asian-style hot sauce) and ½ teaspoon soy sauce to the blender with the other ingredients.
Add 4 or 5 minced garlic cloves to the blender with the other ingredients.
When the blender’s blades spin for too long, they can cause the sauce or spread to get too hot or overly blended. The dressing can then break—the oil will float to the top while the solid fats sink to the bottom. If you find yourself with a broken mayonnaise, here’s how to fix it:
1.Transfer the broken mayonnaise to a liquid measuring cup.
2.In the blender jar, place 1 tablespoon of water, lemon juice, or vinegar, and 1 egg yolk. Pulse to combine.
3.With the motor running, very slowly add your broken mayonnaise to the blender, starting with just a couple of drops and gradually increasing to a thin stream as it thickens.
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Place the eggs, egg yolks, lemon juice, Dijon mustard, kosher salt and sugar in the blender jar. Select MANUAL/SPEED 10 and blend for 10 seconds. Stop the blender and remove the filler cap. Return to SPEED 10 and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running. (The emulsion will begin to thicken once the amount of oil is increased.) Once the mayonnaise is thick and glossy, stop the blender, (Transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.)
If using the 1L blender jar. reduce all ingredients in half and follow directions above.
Add 1 ½ teaspoons (or more to taste) Sriracha (Asian-style hot sauce) and ½ teaspoon soy sauce to the blender with the other ingredients.
Add 4 or 5 minced garlic cloves to the blender with the other ingredients.
When the blender’s blades spin for too long, they can cause the sauce or spread to get too hot or overly blended. The dressing can then break—the oil will float to the top while the solid fats sink to the bottom. If you find yourself with a broken mayonnaise, here’s how to fix it:
1.Transfer the broken mayonnaise to a liquid measuring cup.
2.In the blender jar, place 1 tablespoon of water, lemon juice, or vinegar, and 1 egg yolk. Pulse to combine.
3.With the motor running, very slowly add your broken mayonnaise to the blender, starting with just a couple of drops and gradually increasing to a thin stream as it thickens.
