This is the absolute best recipe for hummus I have ever tasted. Microwaving the garlic with the chickpeas mellows the flavor and intensifies the umami. I use this as a dip, in wraps, and so many of my Buddha bowls.
- 1 15-ounce can chickpeas NOT drained
- 2-4 cloves garlic depending on how garlicky you prefer it
- 1/2 cup tahini
- 2 Tbsp fresh lemon juice
- 3/4-1 tsp sea salt depending on how salty you prefer it
- 1-2 Tbsp extra virgin olive oil
- Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes. NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending.
- Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
- Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture.
- Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount
- Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
Calories: 106kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg