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Ingredients
0 servings
1 ½ cupsno-salt added chickpeas
cooked or canned 29 ounce, drained but not rinsed
2garlic cloves
chopped
⅓ cupstahini
2 tablespoonsfresh lemon juice
½ teaspoonkosher salt
plus more to taste
extra-virgin olive oil
for serving
Smoked paprika
zaʼatar, or sumac, for serving, optional
Instructions
Step 1
Measure out 1 cup of the chickpea cooking liquid (aquafaba) into a liquid measuring cup and add a few ice cubes to it.
Step 2
In a blender (preferably a high- powered one such as a Vitamix) or food processor, combine the
Step 3
chickpeas, tahini, garlic, lemon juice, salt, and 1/4 cup of the aquafaba.
Step 4
Puree until very smooth, scraping down the sides of the bowl as needed and continuing to process for several minutes.
Step 5
With the motor running, slowly pour another 1/2 cup of the aquafaba into the chickpea mixture, stopping the machine every now and then to scrape down the sides of the bowl.
Step 6
The mixture should be light and about the texture of thick pancake batter.
Step 7
If it's thicker than that, resume processing and slowly pour in a little more aquafaba, until you reach the right texture.
Step 8
Taste and add more salt if needed.
Step 9
To serve, spread the hummus on a shallow bowl or platter, swirling it if you'd like.
Step 10
Drizzle with a little olive oil and sprinkle with the smoked paprika, if using.
Step 11
Serve with pitas or raw vegetables or use as the base for roasted vegetables.
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