Description
Creamy oil-free hummus that’s quick, easy, naturally vegan, and gluten-free. It's a delicious spread or dip made from chickpeas, tahini, lemon, aquafaba, and garlic.
Ingredients
Scale
- 1 can (15 ounces (425 g))chickpeas, drained, reserve liquid, then rinse chickpeas
- 1/4 cup (60 g) tahini
- 1/4 cup (60 ml) lemon juice
- 1 clove of garlic
- 1/2-3/4 teaspoon salt
- 3/4 teaspoon cumin
- 2 tablespoons of aquafaba (liquid from chickpea can)
- 3-5 tablespoons of cold water
Optional garnish
- Paprika
- Fresh chopped parsley
- Ground cumin
Instructions
- Place a bowl of water in the freezer before starting the recipe for ice cold water (for about 10 minutes), or add ice cubes to a bowl of water and let it get cold before starting the recipe.
- Drain chickpeas, saving the liquid (aquafaba).
- Add garlic to a food processor or a high-speed blender and mince until finely chopped.
- Add the chickpeas, tahini, lemon juice, salt, and cumin to the garlic and blend until smooth. Stop to scrape down the sides as needed.
- Once smooth and while the food processor (or high-speed blender) is on, add aquafaba and then two tablespoons of cold water. Keep adding cold water by the tablespoon until you reach your desired consistency.
- Then taste and adjust for personal preference, more lemon, tahini, salt, or garlic. I like the hummus with 3/4 teaspoon of salt, you might want to try just 1/2 teaspoon then add more if you prefer.
- Store in an airtight container in the refrigerator for up to a week.
Notes
You may need 1 or 2 lemons to get a 1/4 cup, it depends on their size and how juicy they are. Maybe even 3 if they are really small and not juicy.
How much water you’ll need will depend on thick the tahini is and your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: dips
- Method: food processor
- Cuisine: middle eastern
