HUMMUS WE LOVE

To make heart disease-friendly: Leave out the tahini We love hummus. It is our go-to whenever we need a layer of flavor, moisture, or mortar to hold things together-literally. One of the secrets to this recipe is to reserve and add the water from the chickpea can, otherwise known as aquafaba. We find that aquafaba adds depth and flavor to hummus, and as a bonus, we feel resourceful using up an ingredient that would otherwise be wasted. You can make this recipe with or without the tahini. MAKES ABOUT 1 1/4 CUPS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor or high-speed blender, place the chickpeas, garlic, lemon juice, tamari, tahini (if using), cumin, hot sauce, and 1/4 cup aquafaba. Blend until well combined and smooth, adding up to 1/4 cup more aquafaba until the hummus reaches your desired consistency. Serve or store in a sealed container in the fridge for up to 5 days.

Step 2

Seeking a little more sunshine? A little more pucker and brightness to your day? Try our Lemon Hummus. It is really easy. Add 2 extra tablespoons of lemon juice and the zest of half a lemon to the basic recipe.

Step 3

The key to this variation is to find your favorite infused balsamic vinegar. These astounding vinegars are thick, sweet, and packed with flavor. Add 2 tablespoons balsamic vinegar to the basic recipe.

Step 4

This is a fun change of pace-and so easy! We double the recipe and use 1 can (15 ounces) of black beans and 1 can (15 ounces) of chickpeas and lime instead of lemon. Add a pinch of chipotle powder if that's your thing. When doubling the amount of aquafaba in this recipe, if the aquafaba from the chickpea can is not 1/2 cup, simply add water.

Step 5

Garlic is a natural antibiotic and helps fight off high blood pressure, inflammation, and vampires. Roasted garlic is our favorite, as it brings out the pirate within-the cloves are like soft culinary gems.

Step 6

To roast garlic, slice the pointy top off the garlic bulb, remove any extra loose, papery skin, and wrap the bulb in foil with the cut end facing up. Roast for 45 to 60 minutes at 400°F. Remove from the oven and unwrap. Once the bulb is cool enough to handle, gently squeeze each roasted clove from its wrappings.

Step 7

Add 4 to 6 cloves of roasted garlic to the basic recipe and blend.

Step 8

Try this smoky, hickory hummus on your next sandwich. It will make you feel as though you are in front of an open campfire, feasting before you hit the trails for another day in the great North, Badlands, highlands, or just your own backyard.

Step 9

Add 1/2 teaspoon smoked paprika and 1/4 teaspoon liquid smoke to the basic recipe and blend.