Classic Hummus
A classic hummus that is super creamy and easy to make! Pairs perfectly with veggies, pita, and salads.
Equipment
- Food processor
Ingredients
- 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
Instructions
- 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.
Notes
I use low sodium chickpeas. If you are using a brand with a good bit of salt added, you may want to reduce the salt you add. You can always taste it and adjust it as needed.
Serve with your favorite raw crunchy veggies and/or crackers or spread it in a wrap or sandwich.
If you want to reduce the added oil, try adding more aquafaba to replace some of the olive oil.
Tried this recipe?Let us know how it was!