Description
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)
- to taste salt
- 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 with pita bread, vegetables, or as a spread.
- Adjust the seasoning based on personal preference.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg