The Microwave Is The Key To Fixing All Your Lumpy Hummus Problems
Hummus is a wonderful dip and sandwich spread. It's also a great last minute recipe when guests drop by, or when you feel like dressing up a sandwich with something more than mayonnaise. And it's so easy to make.
You just whiz chickpeas (garbanzo beans, kind of) in a food processor or blender, add some tahini (sesame paste), lemon, olive oil, and garlic, and voila! Yummy hummus.
Or not. If you have ever made hummus with canned chickpeas, you know they can be a little, well, gritty. Canned chickpeas are not quite as tender as those you cook yourself, mainly because some manufacturers add firming agents to the little legumes so they hold their shape during processing and shipping, per America's Test Kitchen. And if the chickpeas do not blend to perfect smoothness, the texture of the dip is off-putting. So what can you do? The microwave is the key to fixing all your lumpy hummus problems.
Microwave those chickpeas
The microwave will help soften the chickpeas so your hummus will be really smooth, per Minimalist Baker. You just have to pour the chickpeas, along with some of the packing liquid (save the rest to make fabulous vegan "meringue" or to thin out your hummus as you make it), into a microwave safe bowl. Microwave for a few minutes on high until the beans are hot. Then make your recipe as usual, adding enough additional packing liquid to get the desired texture.
But the folks at America's Test Kitchen go a step further. They say that removing the chickpea skin makes hummus even creamier! First, add a bit of baking soda to the chickpeas before you nuke them to help the skins separate. Then when the chickpeas come out of the microwave, wash them in several changes of cold water, rubbing the beans between your fingers, until the skins come off and float to the surface. Discard the skins and make your hummus. You will not believe how creamy it will be.
Make the best hummus ever
Even if you aren't planning to skin the chickpeas, food writer Felicity Cloake noted in the Guardian that it's a good idea to add a pinch of baking soda when you are heating them in the microwave. The alkalinity of that powder blocks calcium in water from binding the pectin in the legume's cell walls so they are softer. If you do choose this method, drain the chickpeas, (reserving the liquid), and add water and baking soda, then nuke them. Drain them again, since baking soda can be bitter, rinse them off, and whiz away.
For even better hummus, combine the lemon juice and tahini in the processor before you add the chickpeas.
There are many hummus recipes out there, but this recipe for the most delicious hummus recipe uses a special ingredient: saffron, for a rich taste and beautiful golden color. Creamy lemon hummus adds lemon rind for fabulous flavor, along with a can of white beans. Herbed hummus adds cilantro, or try lemon hummus with lebneh. Bring on the spicy pita chips!