Hummus
Ingredients
- 1 (15-ounce) can chickpeas or cooked chickpeas (below)
- ¼ C (60 ml) fresh lemon juice (1 large lemon)
- ¼ C (60 ml) well-stirred tahini, see our homemade tahini recipe
- 1 small garlic clove, minced
- 2 TBSP (30 ml) extra-virgin olive oil, plus more for serving
- ½ tsp ground cumin
- Salt to taste
- ¼ C (60 ml) aquafaba
- Dash ground paprika, for serving
Cooked Chickpeas
- 8 oz dried chickpeas
- 1 tsp baking soda
- 2 cloves garlic
- 6 c water
Directions
- Save the water from the can of chickpeas, or about 1 C of water from the cooked chickpeas.
- Prepare the Hummus: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps whip or cream the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add chickpeas: Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Create the Perfect Consistency: Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of aquafaba until you reach the perfect consistency.
- Serving and Storing: Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. This recipe makes about 2 cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one week.
Cooking Chickpeas
- Add all ingredients to instant pot, set to 60 minutes pressure cook, then 30 minutes quick release.