I did another iteration of the hummus, this time throwing all convention out the window. I used the blender attachment to my food processor, and it did a MUCH better job of making a nice smooth paste. It still has some texture, which we quite like. I didn’t put in any tahini, garlic, or olive oil.
Here’s what I put in – I actually it wrote down!
After I overnight soaked one cup of dried garbanzos in salted water, I then cooked them for about four hours in my Crock-ette. When they were soft, I put them in the food processor with about half of a large roasted red pepper. When everything was pulverized quite sufficiently, I added a teaspoon each of Vegesal, mild chili powder, onion powder, sesame oil, and Montreal Steak Seasoning. Then I squeezed in the juice from a smallish lime. A few more pulses with the blender, et voilá, we now have about two and a half times the volume of the containers from the grocery store at about a quarter, or less, of the cost. It tastes fresher, too.
After having had the last batch with the added apricot vinegar and almond butter, we’ve decided that we like it well enough plain, with just the additions shown above. If I decide I want the vinegar or almond butter mixed in, I will do it ad hoc in a small bowl.