Description
A delicious and creamy hummus made with chickpeas, tahini, and fresh lemon juice.
Ingredients
Scale
- 1 (15 oz) can chickpeas (garbanzo beans)
- ¼ cup tahini
- ¼ cup fresh squeezed lemon juice
- 1 clove garlic
- 1 Tbsp extra-virgin olive oil
- ½ tsp cumin
- 3 Tbsp chickpea liquid (Aquafaba) (from the can of chickpeas. Can also use water)
- salt to taste
- 1–2 ice cubes (optional)
Instructions
- Drain and rinse the chickpeas. Save the liquid from the can in a separate bowl (you’ll use it later).
- Add the chickpeas to your food processor or high speed blender. Blend until creamy using a spatula to push down the sides.
- Add the tahini, lemon juice, garlic, and cumin to your food processor or blender and puree until smooth. I recommend waiting until the end to add salt. This helps you better control the taste!
- Next, drizzle in the olive oil and continue to process/blend for about 1 minute.
- Add chickpea liquid (aquafaba) to the mixture and puree until it reaches the consistency you desire. Season to taste with salt.
- (Optional) for an even creamier hummus, add an ice cube or two at the end and puree until the ice cube is melted.
Notes
- This hummus can be served as a dip with pita chips or fresh veggies.
- Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ½ cup
- Calories: 200
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg