You guys, this hummus is crazy and I love it.
The recipe is so weird, and yet somehow, it totally works. It’s thick, creamy, slightly lemony, and really freakin’ tasty. Oh, and stupid easy 🙂
When I came across this recipe on one of my favorite food blogs, Minimalist Baker, I was skeptical, to say the least. I mean, for any hummus I typically make:
- I’ve never used a microwave, let alone any heat at all
- I’ve never not drained my chickpeas
- I’ve certainly never used such a large ratio of tahini
- I usually use twice as much olive oil for the amount of chickpeas
But trust me, go against your gut instincts and do these things!
You’re left with some of the best hummus that you will ever taste!
Oh and by the way, this recipe makes a lot. Liiiike 4 cups kind of “a lot”. This makes it perfect for a party…hence “Party Perfect Microwave Hummus.” But, it’s also perfect if you and your family eat hummus like it’s your job. When my siblings and I get together, we can devour a store-bought hummus package in almost record time.
Of course you can totally halve the recipe. In fact, the original recipe is only half of this, but I’m a hummus fiend, and plan to spend the next week stuffing this stuff into and onto everything I can get my hands on. Veggies? Yes. Crackers? Uh-huh. Wraps? Can’t wait. Fingers? Guilty.
The one thing is, you are going to want to make this a day ahead of time. When it’s all blended, it’s going to be too hot, and a little on the loose side (still didn’t stop me from sneaking a few spoonfuls, and let me tell you, warm hummus is shockingly tasty!). Place it in the fridge overnight and it will really thicken up (it will seriously get like twice as thick) and the flavors will meld even more.
Yield: about 4 cups
- 2 15-ounce cans chickpeas (do not drain!)
- 6 garlic cloves
- 1 cup tahini
- juice from 1 large lemon
- 2 tsp sea salt
- 1/4 cup extra virgin olive oil
- Combine the contents of the chickpea cans and the garlic cloves in a large microwave-safe bowl. Microwave for 6 minutes.
- Add the chickpeas and garlic to the bowl of a food processor, along with the tahini, lemon juice, and salt. Process until smooth. Drizzle in the olive oil and process until combined.
- Refrigerate until cooled.
recipe from here