This classic hummus is super basic but so delicious! It has a slightly lemony and very savory flavor that makes it perfect for all the things we love to do with hummus. Pair it with super crisp veggies, pita, crackers and use it on salads as a substitute for dressing.
This recipe calls for reserving some of the aquafaba before you drain the chickpeas. Aquafaba is the name of the liquid that is in the can of chickpeas. It is used in desserts, pancakes etc to give it some fluffiness and help to bind baked goods. In this recipe it adds to the flavor and fluffiness of the hummus. If you forget to reserve the aquafaba, have no fear! Just use ice cold water. Ice water helps make hummus fluffy too!
The only ingredient you may not be familiar with is tahini. Tahini is made from roasted ground sesame seeds. You want a runny sesame tahini and not a solid type. There will naturally be some separation. Before using, stir it well then measure out what you need. Tahini is makes wonderful creamy dressing and is great to use in desserts, like these Vegan Chocolate Chunk and Tahini Oatmeal Cookies. I really like this sesame tahini.
More easy snack ideas
- Super Seed and Dark Chocolate Squares no bake!
- Chocolate Hemp Seed Thickshake
- Healthy Crunchy and Chewy Granola
- Food processor
- 2 (15.5) ounce cans low-sodium chickpeas, aquafaba (chickpea liquid) reserved
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice, freshly squeezed
- ¼ cup tahini (tahini should be runny, not soid)
- 3-4 tablespoons aquafaba (reserved liquid from chickpeas)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon sea salt
- Drain and rinse the chickpeas, reserving the liquid (aquafaba).
- Combine all ingredients in a food processor fitted with an S blade. Start with 3 tablespoons of aquafaba. I prefer 4 tablespoons but you may prefer it thicker.
- Process for approximately 2-3 minutes until the mixture is creamy and completely smooth.
- Store in glass container in the fridge for up to one week.