Monday, June 30, 2014

{easy} Restaurant-Style Hummus

Five ingredients is all you need to make this damn good restaurant-style, velvety, creamy, garlicky hummus... WITHOUT using oil!  How do we accomplish this you ask?  I recently discovered a trick to homemade hummus that changed everything!  A microwave.  Before I go on, yes I am aware of how bad a microwave is and how we shouldn't use it to reheat food, etc etc etc.  However, I am making an exception here.  And you should too!!  For hummus sakes... ya... that was bad. 

The concept of this hummus is to cook the garlic with the chickpeas and its' liquid from the can so it gets extra creamy and luxurious.  Once the beans and garlic are done, simply add to a food processor with the remaining ingredients and blend until smooth.  That's it!

 Even though this hummus comes together in minutes, you want to give yourself a couple hours to let it cool in the refrigerator and allow flavors to come together a little more.  

1 15-ounce can chickpeas (garbanzo beans), do not drain
3 garlic cloves
1/2 cup tahini (sesame seed butter/paste)
3 Tb lemon juice (2 may work for you since I like a lot of lemon)
1 tsp salt
optional for presentation: drizzle with a tiny amount of olive oil and sprinkle with paprika  

In a large microwave safe bowl, add chickpeas and the liquid along with your 3 whole garlic cloves.  Microwave for 4 1/2 minutes.  Add to blender or food processor along with lemon juice, salt and tahini.  Blend until smooth, scraping down the sides as needed to fully combine.  
Transfer to the fridge and allow to cool before serving.

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