Vitamix and a red pepper hummus

I rarely get the opportunity to go out on a school night, and it is even rarer that I’m fed and watered too. On Wednesday this week I was invited by Publicacity to attend a Blogger event for the new Vitamix machines. Bev Shaffer was a consummate host. As we sat at the table groaning with breads, crudites and fruits Bev began to add even more food, all made in the Vitamix. I have seen Vitamix demos at a number of places but have never been able to get close enough to really see what was going on. It was great to get the chance on Wednesday to see things so close to.  Bev created a strawberry shagalicious, and whole fruit margarita cocktails, both blended with ice that caused the Vitamix no problems at all. The blades in both the TNC and Pro 500  spinning at  240 mph made easy work of it, as did we Bloggers of the drinks. I’d say in mitigation that it was hot out there but…..

Next up came what was for me the star of the evening, a red pepper hummus. I do love a home made dip. Adding the red pepper gave a tasty twist to a familiar staple. I loved it so much that as soon as I had time I made some of my own. Sadly not in a Vitamix, so it took a  bit longer, but it still tastes fab. Interestingly I had to add far more garlic to my stick blended hummus that Bev added to the Vitamix created one. The speed of the blades and the subsequent heat releases far more essential oils that regular blenders. I wish I had a tamper to push the ingredients rather than shaking the blender violently as in my case.

The heating caused by the blades was put to good use in the next dish, a chocolate fondue. Possibly a little thin for my liking, I’d add less cream. Never thought I’d say that in a recipe! Dispelling the myth in my mind that the Vitamix cooked the food with a heating element and explaining it used friction only Bev continued to wow us.  Using Green and Blacks chocolate the fondue was delicious and dipping fresh strawberries and marshmallows only added to the experience. Last up was a raspberry vinaigrette, a lovely fresh idea I shall be stealing, especially if this weather continues. The Vitamix version will certainly be better emulsified than mine due to the heating action of the blades as well as their speed but perhaps someday I will have a machine of my own.

Here is my version of my favourite dish of the evening.

Red Pepper Hummus.

Two large red peppers roasted, peeled and deseeded,

1 x 410g can chickpeas

2 tablespoons light tahini

juice of a lemon

good pinch of Maldon salt

4 tablespoons of olive oil

2 cloves of garlic peeled and roughly chopped

• Reserve a couple of thin strips of pepper and a dessert spoon of chickpeas and put them to one side.
• Put all the ingredients into a blender or your choice – I use a big bowl and a stick blender.
• Blitz
• Scrape down and blitz again.
• Place in a bowl and scatter over the reserved red pepper strips and chick peas.
• Drizzle with a little more olive oil and serve with fresh pitta and crudities. 
• My version is paler as I only had a red and an orange pepper in the fridge!

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