Creamy Hummus

So here it is, the obligatory hummus recipe. However, if you make this recipe you will be blown away. This is seriously the best traditional-type hummus recipe I have tried. I was a little skeptical because it seemed sort of unconventional (i.e., microwaving the chickpeas in their liquid?!), but it produces a wonderfully rich and creamy consistency that I have not seen in any other recipe. Usually, I play around with any recipe I find and alter them somewhat to accommodate my tastes and dietary needs, but this one is perfect how is it. Even though, I have added fresh herbs to it like cilantro for a slightly different twist, and the results were still spectacular. I guess the lesson is: there is always room for play!

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Creamy Hummus Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 1 15 oz. can of chickpeas with liquid (do not drain!)
• 3 peeled and crushed garlic cloves
• 1/2 cup tahini
• Juice from 1/2 lemon
• 3/4 tsp salt
• optional: a handful of fresh herbs like cilantro, basil, or mint
• 2 Tbsp olive oil​

Instructions:

1. Pour chickpeas with liquid and crushed garlic cloves into a microwave-safe bowl.
2. Microwave for 5 min.
3. Add microwaved chickpeas with the rest of the ingredients, except the olive oil, to a food processor and process until smooth.
4. While processing, slowly add the olive oil and scrape down the sides to ensure it is all well mixed and creamy.
5. Serve as a dip for veggies or crackers (like these homemade cauliflower crackers!) or as a sandwich spread.