Chickpeas skins removed and microwaved for smoother and creamier hummus – you’ll want to eat this straight from the container
Did you experience craving for something and you just can’t let it pass? It’s not a chocolate craving this time. 😀
I’ve been on a chickpeas kick lately and I’ve searching like crazy for recipes that includes chickpeas. I am not sure how many recipes I have seen and saved. I wanted to make them all in one time, but I am only human who gets tired… so I’d go with the easiest first.
When I hear the word chickpeas, the first thing that comes to my mind is hummus. I’ve been very much in love with hummus, but we don’t see each other that much. There’s only me to blame. My mouth starts to water whenever I see a creamy hummus. There’s a special connection between me and hummus, by the way, that only both of us can understand. 😀
Being said that I had this bad craving, I did not settle for store-bought or ready-made one – I wanted to make my own.
Making hummus with the canned chickpeas will not take that long, but I wanted to do a little something with regards to the texture. I prefer not-too-grainy hummus. I’ve read that removing the skin will make it creamier and microwaving will make it smoother. I wanted creamier and smoother hummus, so I did both.
Easy Microwave Hummus
Ingredients:
- 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
- 3 cloves garlic
- 1/3 cup tahini
- 2 tbsp fresh lemon juice
- Salt, to taste (start with 1/2 tsp)
- 1-2 tbsp extra virgin olive oil
To serve (optional):
- Olive oil
- Few pieces chickpeas
- Paprika
- Roughly chopped parsley
Instructions:
- Separate the chickpeas and its water. Reserve the chickpeas water for later.
- In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. (You can do this while watching your favorite TV show or movie.)
- Wash the skinned chickpeas and drain.
- Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
- Add the garlic cloves and microwave for 4-5 minutes. Let cool.
- In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt and tahini. While the food processor/blender is mixing, add olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
- Transfer into container and place in the fridge to thicken up and develop flavor.
- To serve, drizzle more olive oil, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.
Source recipe: Best Ever 5 Minute Microwave Hummus by Minimalist Baker
Notes:
Skinning the chickpeas is totally optional. If you don’t prefer to skin the chickpeas, I suggest you go with 1/2 cup tahini as per the source recipe.
If you prefer to skin the chickpeas, 1/3 cup of tahini is just the right amount to avoid the hummus to be thin.
But then again, your version, your preference. 😉
I really love how this came out – just the way I wanted – creamy and smooth! I literally ate this straight from the container. So so good! Maybe I’ll try using dried chickpeas next time and compare it with using canned one. Hmmm… 😀
Happy Fiesta Friday # 107 to everyone! So… what do you think of this one, Angie? Hmm, how about you, Margy and Su? Thanks for attending to all of us, lovely people!
Wishing you a day full of smiles! 😀 😀 😀
I am also sharing this very easy recipe at
