Print

Hummus

Print Recipe

When I first read the Minimalist Baker’s recipe for hummus, I was excited. I could never get my hummus smooth in the blender because it was too thick. Heating in the microwave with the chickpeas liquid was the answer. Plus, the heat smoothes out the garlic kick. The final improvement was the single source tahini I have linked in the recipe. It’s thin and  creamy with only the slightest bitterness I usually associate with tahini. Worth the order.

  • Author: Mary Leir
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 1 15-ounce can chickpeas, NOT drained
  • 3 cloves garlic, or to taste
  • 1/2 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon real salt, or to taste
  • 4 tablespoons extra-virgin olive oil

Instructions

  1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  2. Add to blender, tahini and lemon juice and process for 1 minute, scraping the sides as needed.
  3. Add the olive oil, nutritional yeast, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process again until well blended.
  4. Carefully add hot chickpea, garlic, and chickpea liquid to blender. Process until well blended and everything is smooth and creamy.
  5. Taste and adjust seasonings.
  6. Transfer to serving bowl and allow to cool to room temperature. The hummus will thicken as it cools. Garnish with a drizzle of olive oil and course ground sumac berries or paprika.

Notes

Leftovers keep in the refrigerator for up to 1 week or more.

Find it online: http://shiftycrafty.com/hummus/