Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients in one place. Drain the canned chickpeas and reserve the aquafaba. Measure out your tahini, lemon juice, garlic, and salt.
- In a food processor, combine the drained chickpeas, aquafaba, tahini, lemon juice, garlic, and salt. Blend on high until smooth. You may need to stop and scrape down the sides a few times to ensure everything is well incorporated.
- If the hummus is too thick for your liking, gradually add more aquafaba or water, one tablespoon at a time, blending until you reach your desired creaminess.
- Taste your hummus and adjust the seasoning if necessary. You might want to add a bit more salt or lemon juice depending on your preference.
- Transfer the hummus to a serving bowl. You can enjoy it immediately or store it in the fridge for later. If serving right away, feel free to drizzle a bit of aquafaba or a sprinkle of paprika on top for presentation.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze for up to three months.
- Thaw in the refrigerator overnight before serving, and stir well to restore creaminess.